Homemade whole wheat tagliolini with a nutty flavor and firm texture, perfect for pairing with light sauces, vegetables, or hearty ragùs.
Recipe Information
Total Time:
Yield:
6 servings
Ingredients
2 cups stone-ground white whole wheat flour, plus additional for dusting
½ teaspoon coarse kosher salt, plus additional for pasta water
4 large eggs, at room temperature
1 to 2 tablespoons water, divided
Directions
For pasta, stir together 2 cups whole wheat flour and ½ teaspoon salt with a fork. Form mixture into a mound; make a well in center of mound. Add eggs and 1 tablespoon of water to well.
Using fork, slowly mix some of the flour into the egg mixture, pulling from the inner edge of the well. Continue gradually mixing in the flour into the well until a shaggy dough forms. Add enough of the remaining water, 1 teaspoon at a time, if the dough is dry and crumbly.
On a lightly floured surface, knead dough for 10 to 12 minutes or until smooth and dough springs back when lightly touched. Flatten dough into a 4-inch square. Wrap dough in plastic wrap; let rest at room temperature for 1 hour.
Cut dough into quarters. Assemble pasta machine or pasta roller attachment according to manufacturer’s directions; set rollers at the widest setting. Lightly dust one portion of dough with additional whole wheat flour; press to flatten dough to ¼-inch thickness.
Feed dough once through the pasta rollers at the widest setting. Lay the pasta on the work surface and fold it into thirds; lightly dust with whole wheat flour. Feed dough through pasta rollers at the widest setting one more time. Set pasta rollers to the second-widest setting. Feed dough once through the pasta roller. Fold dough in half; feed through one more time.
Continue feeding dough through progressively narrower roller settings until dough is about ¹⁄₁₆ inch thick, dusting dough at each setting with whole wheat flour if necessary to prevent sticking.
Lay pasta sheet flat on a lightly floured surface and dust with whole wheat flour; lightly cover with a clean kitchen towel. Repeat rolling out remaining 3 portions of dough.
Prepare whole wheat pasta as directed through step 7. Then remove pasta rollers and attach the pasta cutter according to manufacturer’s directions. Feed each pasta sheet through the pasta cutter to make ribbonlike strands of pasta. (Or, fold each pasta sheet lengthwise in half; repeat folding in half until sheet forms a 3-inch-wide roll. Cut pasta roll crosswise into ¼-inch-wide slices. Shake pasta strands apart and lightly dust with semolina flour to prevent strands from sticking together.)
