Pasta Dough (Whole-Wheat)

Whole wheat flour alone produces a very sticky dough with a grainy texture. Flour, unbleached needs to be added to provide gluten which creates a smoother dough.

1½ cups whole wheat flour
1½ cups flour, unbleached
4 eggs
½ tsp. sea salt
1 Tbsp. olive oil
3 Tbsp. warm water

Place the flour on a large floured surface. Make a well in the center. Break the eggs into the well. Add the salt, oil, and water. Beat the mixture in the well with a fork.

Using a fork, gently start to work the flour into the liquid. Continue until the dough becomes sticky and difficult to work with the fork.

Use your hands to form the rough dough into a ball. Transfer the dough to a lightly floured surface. Knead the dough until it is smooth and elastic, about 10 minutes.

Cover with a bowl or towel and let rest for 10-15 minutes. Proceed with rolling and cutting the pasta according to your recipe.

If more flour needs to be added because of sticking, add flour, unbleached.

Makes 1½ lb, or 6 servings.