Combine flours. Mound on work surface or in bowl. Make well in center adding egg yolks, milk, oil and salt and blend with fork. Gradually draw flour from edge of well into center until all flour is incorporated. Turn dough out onto a lightly floured surface and knead until dough comes together and is smooth and elastic. Cover or wrap in plastic and let stand 30 minutes. May be prepared 2 days ahead. Refrigerate.
Divide dough into thirds, working with one third and keeping the rest covered to prevent from drying out. If using a pasta machine, follow it's directions. If not, roll dough out on floured surface to a very thin thickness. Slice with knife or pastry wheel in widths you desire. Let dry 1 hour if you plan on freezing the noodles. Will store for up to 8 months.
By Robin from Washington, IA
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My husband's grandmother made pasta for him when he was just a boy helping out on the farm in the summertime. He loved to watch her, and one day she allowed him to help her. He enjoyed that so much, so he taught me her way. We've been making pasta together now for about a year all by hand just the way his grandmoher did.
That and making yeast breads together has provided us with many hours of happy memories which we didn't have until he retired and could stay at home all the time with me.
We will be making whole wheat pasta now. Your recipe sounds so healthy and good, and I know we'll have fun with the project.
Thank you for sharing with us.
Pookarina
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