Monday, October 27, 2008

Fresh Whole Wheat Pasta

As promised I experimented with making a whole wheat pasta tonight. Let me just say from the outset that this is not a 100% whole wheat pasta, so some people might be disappointed. I'm pretty sure that a pasta made from all whole wheat flour would turn out pretty badly. My first attempt was to replace the white flour in this recipe with all purpose whole wheat flour. That was a failure. My flour is pretty coarse and so the dough never came together and kept breaking apart with all the bran and wheat germ. That batch went into the garbage. My next attempt was to add wheat germ and bran to the regular recipe--this worked out much better. The dough was more finicky that the regular version, but still cooked up great and had a good texture and taste.


INGREDIENTS
Makes 1 lb of pasta
- 1 cup semolina flour
- 1 cup all purpose flour
- 2 tbsp vital wheat gluten
- 2 tbsp wheat germ
- 2 tbsp wheat bran
- 1/2 tsp salt (optional)
- 1/2 cup tepid water, plus 1-2 tbsp more

METHOD
1. Whisk together flours, germ, bran and salt (if using) in a bowl. Make a well in the center. Put water in the well and slowly incorporate the wet into the dry, making a rough dough, adding more water if needed.
2. Turn out dough onto a lightly floured surface and knead into a smooth dough (5 mins). The dough should not break apart or crack, so wet your hands if the dough seems too dry. On the other hand, try not to make it too moist. The dough should be smooth and fairly tough.
3. Roll into a log and wrap in a slightly damp towel. Set aside for 20 mins to let the dough relax. Roll and cut as per usual.

7 comments:

Veg-a-Nut said...

Sure looks good! How is your cookbook coming along? Your recipes are the bomb.

JennShaggy said...

Mmm. My (Unvegan) Dad used to make fresh pasta using a pasta maker when I was a kid. Always a good day in my house.
I'm going to have to try this for myself. Thanks!

Cherie said...

I agree, it's hard to make homemade whole-wheat. Not sure how the ones at the stores, dried, are made, but it's probably their machines. You can probably do half whole-grain flour (whether wheat or not).

allularpunk said...

couldn't you use whole wheat pastry flour? it's finer than regular isn't it? just a thought.

Bianca said...

I think sometimes it's okay to eat white flour...if it means eating Vegan Dad's yummy-lookin' fresh vegan pasta!

SallyT said...

In my pregan days I made whole wheat pasta by sifting out some of the bran from regular whole wheat flour. That worked well. I haven't tried to make pasta since becoming vegan. You've made me wonder if I should give it another shot!

Anonymous said...

Have you ever tried white whole wheat flour in your baking or pasta? It's still whole wheat, it's just a different kind (white wheat versus red wheat that makes up "regular" whole wheat). It has the same nutritional make-up as regular whole wheat but is less dense. Maybe that would help some. Anyway, love your blog!