| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Pasta | 1 | Servings | |
INGREDIENTS
| 2 1/3 | c | Whole wheat flour |
| 1/2 | ts | Salt |
| 2 | Eggs; beaten | |
| 1/3 | c | Water |
| 1 | ts | Olive oil |
INSTRUCTIONS
In a mixing bowl stir together 2 cups of the flour and salt. Combine eggs, water, and olive oil; add to flour. Mix well. Sprinkle the kneading surface with the remaining 1/3 cup flour. Turn dough out onto the floured surface. Knead till the dough is smooth and elastic (8-10 minutes). Cover; let rest 10 minutes. Divide dough into thirds or fourths. On a lightly floured surface roll each third of dough into a 16 x 12 rectangle or each fourth into a 12 inch square. If using a pasta machine, pass dough through machine till 1/16"thick. Dust with additional flour as necessary. Cut and shape as desired. Makes 1 pound.
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