Whole Wheat Pasta Recipe - Healthy Recipe Channel - Healthy Budget Recipes
In this video, I make a beautiful and vibrant whole wheat paste recipe with veggies and organic sauce. I am adding a new playlist to the channel called Healthy Budget Recipes, for those that want to eat healthily and save money. Hope you guys enjoy the video and remember to please subscribe, like, and share.
You deserve a healthier pasta! How to make whole-wheat egg pasta without machine
You cannot compare fresh homemade pasta to the commercial pasta you buy off the supermarket shelves. A lot of people are surprised how simple pasta actually is to make and only requiring two ingredients (plus maybe a little water). Because it’s freshly made, you can cook much faster too, 2-3 minutes in salted boiling water. Once you try fresh pasta, there’s simply no turning back, fresh pasta simply rocks!
This pappardelle pasta recipe uses whole-wheat flour, not only for health benefits, but I also feel it tastes better having that pleasing nutty taste.
There’s no pasta machine required although if you do own one, of course you can use it. Otherwise a rolling pin is all you need plus a little extra elbow grease.
Every flour is different, some require more hydration than others depending on type and age, so you will need to add a little water but the amount can vary. Water will also make the dough softer so it’s easier to roll. If using a pasta machine, you can use less.
Make extra and freeze it, it may take a minute more to cook and it will taste just as good. Best way is to sprinkle semolina, place loosely and separated on a large tray and freeze. Once frozen store in smaller freezer bags.
Now you can enjoy making homemade pasta dough from scratch, watch video and see my next recipe for this pasta.
▶ See recipe here //recipe30.com/how-to-make-whole-wheat-egg-pasta.html/
▶ See part two recipe here:
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Whole Wheat Pasta | Emeril Pasta & Beyond Pasta Maker Recipes
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Here's Emeril's whole wheat pasta recipe for his Pasta and Beyond pasta maker. In just 15 minutes, you can make fresh, homemade whole wheat pasta that's ready for your boiling water. Did you know that pasta made from whole grains is usually lower in carbohydrate and also lower in calories, has higher fiber and macronutrients? This recipe makes 2 batches whole wheat pasta. Always read instruction manual before operating the pasta maker and follow all instructions.
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Whole-wheat Pasta Recipe
Serves 8
Ingredients:
1 Dry Measuring Container filled with whole-wheat flour, leveled*
1 Dry Measuring Container filled with semolina flour, leveled*
1 tsp. salt
2 large eggs, beaten
water
Directions:
1. Add the flour and salt t o the Mixing Chamber. Close the lid.
2. Beat the eggs and add the egg to the Liquid Measuring Container. Then, add the water to the Liquid Measuring Container with the eggs until you reach the 150-mL line on the container. Stir to mix all the wet ingredients.
3. Press the Power Button and then press the Batch Button twice to select two batches. Then, the Pasta & Beyond will begin mixing.
4. Slowly add the liquid to the Mixing Chamber along the entire length of the slot in the lid while the Pasta & Beyond is mixing.
5. The Pasta & Beyond will pause to let the dough rest and then begin turning in the opposite direction to begin extruding the dough. While the pasta is extruding, cut it to size using the Spatula/Cleaning Tool with a downward motion. Cut to your desired length. For most pasta, cut at about 10 inches for each portion.
Whole-Wheat Pasta
Recipe courtesy Chef Billy Parisi
Serves 6
3 cups of Bob’s Red Mill Whole Wheat Flour
5 eggs
3-5 tablespoons of ice cold water
4 ounces of unsalted butter
2 ounces of extra virgin olive oil
12 finely minced cloves of garlic
1 cup of finely grated Parmesan cheese
¼ cup of finely minced fresh parsley
Kosher salt and fresh cracked pepper to taste
crushed red pepper flakes to taste
Procedures:
Sift the flour onto a clean surface and form a well. Crack the eggs into the center of the well and whisk using a fork while folding in the flour from the outside until it is completely combined.
Add water as needed to make sure the dough is not too dry and gently knead for 2 to 3 minutes. Cover with a towel and let stand for 30 minutes.
Divide the dough into 3 balls and roll out each ball until it becomes thin enough to see shadows of things or silhouettes through. You may need to slice the dough in half again to roll it out to the correct thickness. Layer the rolled out dough in between parchment paper and let rest for 30 more minutes.
Sprinkle 1 sheet a dough with a little bit of flour and fold over 2 to 3 times and thinly slice so that it resembles the same thickness as linguine or fettuccine. Repeat the process with the other rolled out dough sheets.
Place the cut pasta on a sheet tray lined with parchment paper and toss with a bit of flour and let rest for 30 minutes.
Cook the pasta in a large pot of boiling salted water until al dente, or slightly crunchy. Drain and cook with cold water. Coat in olive oil and set aside.
Next add the butter and olive oil to a large sauté pan and cook the garlic over low heat until it’s cooked through, about 2 to 4 minutes.
Next add in the pasta along with the Parmesan cheese, parsley, salt, pepper and red pepper flakes and toss until completely coated and hot.
Serve with extra cheese.
Whole wheat Vegetable Pasta Easy Way
Whole wheat Vegetable Pasta Easy Way
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Fabio's Kitchen: Episode 13, Whole Wheat Fresh Pasta Dough
Love pasta? We’re making it healthier in this episode of Fabio’s Kitchen. We are using 100% whole wheat flour, which means MORE nutrients and protein. The recipe is very simple and you’ll feel LESS guilty when eating it. Enjoy!
Whole Wheat Fresh Pasta Dough recipe can be found here:
For more fast recipes and quick meals, pre-order Fabio's new cookbook Fabio's 30-Minute Italian here:
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