Whole Wheat Pappardelle
by
RITO
Have you ever tried whole wheat pasta? Well, you have been living a sheltered life and your world is about to be turned upside down!
Pasta is often thought of as a vehicle for flavor, not so often a flavor in itself. This is one of the many benefits of using whole wheat flour.
For the pasta dough, we use a strong flour which gives the elasticity and texture for that so satisfying bite. Although whole wheat flour is more absorbent than white flour, we like to make a fairly dry dough so that no extra flour is needed when rolling the pasta, giving a more consistent result.
The eggs and yolks in this recipe are measured in grams to maintain the correct ratio of liquid (eggs) to flour, which is critical to maintaining the desired texture of the dough, so we strongly recommend that you weigh your ingredients. However, for your convenience when shopping, please note that the values are approximately equal to 2 medium eggs and 2 egg yolks.
- Level
Intermediate
- Cooking
2h+
- Overral
3h+
- Ready
Whole Wheat Flour
278gEgg
122gEgg Yolk
38gWhole Wheat Flour
to dust
Equipment
Pasta Sheeter
Kitchen Scale
Whole Wheat Flour
278gEgg
122gEgg Yolk
38gWhole Wheat Flour
to dust
Equipment
Pasta Sheeter
Kitchen Scale
Whole Wheat Pappardelle
RITO
Add 38g of egg yolks in a large bowl and keep the whites for another recipe
Add 122g of whole eggs
Add 278g of whole wheat flour and mix with your fingertips to incorporate the flour into the eggs until it has a wet sand texture
Combine the ingredients with your hands until you have a cohesive, but still slightly crumbly dough
Transfer the dough to a kitchen counter and knead just until it no longer sticks to your hands and no loose flour remains. Cover and let rest for 30m to hydrate the flour
Knead the dough for 5-10m until it is not crumbling so much
Cover and let rest for 30m until pliable and easier to handle
Prepare your pasta sheeter, half the dough and flatten one half with your hands. Reserve the other half covered
Run the dough through the pasta sheeter on the thickest setting. Fold into thirds and pass through the sheeter again. Repeat this processes two or three more times, until it is smooth
Run the dough repeatedly through the pasta sheeter, lowering the setting each time, until you reach the setting 5 or about 2mm to 3mm thick
Repeat the opening process with the other half
Spread whole wheat flour over the entire surface of the dough sheet and fold in half. Repeat the process by folding in half twice more, always sprinkling flour over the entire surface
Open the pasta sheet and cut at the fold marks. Stack them over the cutting board
Cut the stack in half lengthwise
Repeat the cutting process with the two new stacks of dough to form strips of approximately 2cm wide
Spread the strips on a floured tray and coat each one so they won't stick together when cooking. The pappardelle dough is ready
You can store the pappardelle dough uncovered in the refrigerator or on the counter until completely dry, or cook it immediately until al dente. Choose your sauce and enjoy!