whole wheat pasta
mix all dry ingredients together, and form them into a mound on a clean countertop... create a well in the center of the mound and add the oil, then half of the warm water... using a fork, stir in circles, gently working the inside of the mound into the water and oil... add more water and keep stirring until everything comes together enough to start kneading... using a bit of extra flour, dust your counter again and knead the dough for no more than 5 minutes... place the dough in a bowl and let it sit in the fridge for a minumum of 20 minutes...
divide dough into 4 equal parts, dust countertop again, and roll out into an even sheet, about 1/8 inch thick... using a knife, pizza cutter, wooden fettucini / linguini rolling pin, or ravioli rolling pin, start cutting your strips or shapes... using a spatula, pick up each piece of pasta, and place on a baking sheet - keeping them well floured and as separated as possible... continue until all the dough is cut... bring a pot of water with 1/2 tsp sea salt and 1 tsp. olive oil to a boil - add pasta and stir - when it comes to a boil again, let it cook for 1 to 3 minutes, depending on the actual thickness... test one out, strain, and enjoy!
both versions are delicious - all unbleached white, or part whole wheat... more recipes to come
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