How to make fresh wholewheat pasta (no egg)

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour offers a nutty flavor and is often easier to digest.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal provides a vegan option and is high in fiber.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and has a neutral flavor.

semolina flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

All-purpose flour is easier to find and less expensive.

Start by measuring out 400 g of brown semolina flour and place it in a large bowl.

Add 200 ml of water and 20 ml of beetroot juice to the flour.

Mix the flour and liquids together with a spatula until combined.

Knead the dough with clean hands to form a mass, adding more water if necessary, one tablespoon at a time.

Knead the dough for about 5 minutes until it is smooth and elastic, adjusting water as needed to achieve the right consistency.

Cover the dough with a moist kitchen towel and let it rest for 45 minutes.

After resting, divide the dough into quarters for easier handling.

Roll one piece of dough out to a thinner shape to feed through the pasta machine.

Feed the rolled dough through the pasta machine starting with the widest setting, adjusting thickness as desired.

Cut the rolled pasta into desired shapes, ensuring to dust with semolina flour to prevent sticking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens