April 14, 2013

Homemade Whole Wheat No Yolk Pasta

Making your own pasta is incredibly easy and rewarding.  I experimented over the weekend with dough and wanted to make it healthier by omitting the egg yolk and also incorporating whole wheat flour.  The results were fantastic!  

Yields approximately 1 lb of pasta, serves 4 - 6 
Total calories:  1,023

  • 1 c whole wheat flour
  • 1 c all-purpose flour 
  • 1/2 tsp salt 
  • 4 large egg whites 
  • 1 tsp extra virgin olive oil 
  • 1 tbsp water


Combine the whole wheat flour, all-purpose flour and salt on a clean surface or in a large bowl.  Mound the flour and make a well in the center.  Add the egg whites, olive oil and water in the well.  Stir with a fork until it becomes wet enough to come together.  Use your hands and continue to knead the dough until it becomes smooth and elastic, about 10 minutes.  Add more water if the dough is too dry 1 tsp at a time.   Allow the dough to rest for 30 minutes.  

Roll and cut the dough by hand or by machine to your desired thickness.  If using a pasta machine, start at the thickest setting and roll the dough through.  Fold the dough into thirds and roll through once more.  Gradually turn the knob to thinner settings and continue to fold into thirds until you have reached your desired thickness.  

Bring a large pot of salted water to a boil.  Boil the fresh pasta for 2 to 5 minutes, to desired doneness.  



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