Whole Wheat Pasta

For my sister's 23rd birthday, she requested homemade pasta with a chicken alfredo bake {I just added peas to the original recipe per her request}.

My sister isn't a huge fan of whole wheat pasta ... it's a texture thing for her.  But she devoured this pasta.

The recipe is simple and easy to make, and I've heard {although I have yet to try it myself} that you can actually dehydrate homemade pasta for use later!

Whole Wheat Pasta - Finding Joy in My Kitchen
{Print Recipe}

2 eggs
1 C whole wheat flour
salt and pepper, to taste

*Note --  eggs/1 C flour serves 2-3 people generously.

Place flour, salt and pepper in a large bowl and toss to mix.

Crack two eggs into the center of the flour mix and use a dough hook (or your hands) to knead the dough until smooth and elastic.  If you knead by hand, you may need to add in more flour as you go.

Let the dough rest, covered for 10 minutes.

Roll the dough out on a large flat surface so that you are able to roll to 1/8th inch thickness.  The thinner the better.

I don't have a fancy pasta cutter/press, so I just use a pizza cutter.  Slice the dough into noodles, size of your choosing.  Extra thin  for spaghetti, a little thicker for linguine, or much wider for lasagna noodles.

Bring a pot of water to a boil and add 1 tsp. of salt.  Even if you typically boil pasta without salt, trust me on this one, and salt your water this time!

In batches, drop the noodles into the boiling water {carefully to avoid splashing yourself} and allow them to cook for 2-3 minutes.  Remove with a slotted spoon.  Repeat until all noodles are cooked.

Serve warm.