Wholemeal Egg Fettuccini Pasta
Serves 4 • Prep 1 hour • Cooking 2 mins
Homemade pasta is always so much better that packaged! You’ll be surprised at how simple this
Wholemeal Egg Fettuccini recipe is, we love it paired with a simple cherry tomato and basil sauce with freshly grates parmesan cheese on top.
What you’ll need
160g The Healthy Baker Plain flour
230g The Healthy Baker Wholemeal flour
1 teaspoon salt
1 tablespoon olive oil
Place all ingredients in a food processor and pulse on high a few times until it forms a rough crumb. You can do this by hand if you don’t have a processor. Tip dough out onto a lightly floured surface and bring together to form a ball. Knead dough for 2mins then tightly wrap in glad wrap and allow to sit on bench at room temperature for 30mins.
At this point you can refrigerate your dough up to 1 day or start shaping it immediately.
Shaping: Cut the dough into 4 sections. Keep them covered with a tea towel while you work on the other pieces. Using a pasta machine on the thickest setting, run your pasta through slowly to prevent it from ripping. If it does rip dust the pasta with a little more flour.
Run the pasta through the thickest setting another 2 times, then gradually reduce the thickness until you reach your desired thickness. Finally run the pasta sheet through the thick cutter to create strands. Alternatively, you can cut it by hand with a sharp knife.
Wrap strands of the pasta around each other to create small mounds, sprinkle with a little flour and set aside.
Cooking: Bring a pot of salted water to the boil and then add in the pasta. Cook for 7-10mins until cooked to your liking.