1 cup, plus 2 tablespoons, whole-wheat flour, divided
½ cup semolina flour
3 large eggs, room temperature
Directions
In a medium mixing bowl, combine both flours and eggs, using hands to mix ingredients until dough forms a ball. Turn dough out onto a floured countertop or work surface.
Knead dough until smooth, adding extra flour as needed to prevent the dough from sticking. Kneading is complete when the dough feels smooth and is no longer sticky. Shape dough into a disk, cover with plastic wrap and let rest at room temperature for at least 30 minutes. Remove dough from plastic wrap and divide into quarters. Remove one piece for rolling and cover remaining quarters with plastic wrap to prevent drying.
Using both hands, shape dough into a square. On a lightly floured countertop, begin rolling dough into a rectangular shape,* turning and flipping regularly, and dusting lightly with additional flour as needed to prevent sticking. Roll dough to approximately 1/16-inch thickness. Place on a baking sheet covered with parchment paper or dusted with flour and let dry slightly, about 10 to 15 minutes.
To cut, place sheets of pasta on a cutting board or other hard, clean surface that is lightly dusted with semolina flour and cut into strips using a pizza wheel. Repeat with remaining dough.
Let cut pasta dry for at least 15 minutes if cooking immediately, or 1 to 2 hours before refrigerating or freezing. Fresh pasta can be refrigerated for up to 2 days or frozen for 2 to 4 weeks.
To refrigerate, lay pasta in an even layer on a large piece of parchment paper, roll up the pasta-lined parchment, place in a re-sealable plastic bag, remove any air and seal the bag. Follow the same process for the freezer, using a freezer-safe plastic bag.
If cooking immediately, bring a large pot of salted water to a boil. Drop in fresh pasta, stir and cook for about 3 minutes or until al dente. Drain and serve.
Cooking Notes
Rolling dough in a rectangular shape makes it easier to cut into strips. Make pasta as long or as short as desired, but keeping it between 8 and 11 inches makes cutting easier.
No need to thaw frozen pasta before cooking. Simply place it in boiling water as you would fresh pasta and cook for a few minutes longer.
Sara Haas, RDN, LDN, is a Chicago-based dietitian and co-author of the Fertility Foods Cookbook. Read her blog, The Cooking RD, and connect with her on Facebook, Instagram and Twitter.
