Homemade whole wheat pasta

Step 1

Combine the 1 1/4 cup whole wheat flour and salt on a clean, flat surface. Make a well in the middle, crack the eggs into the well. Using a fork, whisk eggs and slowly begin to incorporate the flour. Keep mixing and once the dough starts to form, switch to your hands and knead the dough until the dough is smooth and no longer sticky (but not stiff). Add more flour as needed to reach this feeling. The dough should spring back when pressed. Form into a disk , cover with a damp towel, and let rest for 30 minutes. This is really a process about feel- don't add all the flour at once, work a little in at a time.

Step 2

Divide the dough into 8 pieces. Working with one piece at a time, flatten the dough with your hands. Making sure the dough is covered with flour, use an electric or hand crank (see note) and roll the dough into thin sheets. If using a machine, check instructions for desired thickness.

Step 3

Continue to make the noodles by using the fettuccine attachment or cut into 1/4-inch wide strips with a knife or pizza cutter. Hang noodles for drying if desired and repeat with remaining dough.

Step 4

Bring a large pot of salted water to a boil and add noodles. Cook until the noodles float to the top and are tender, 4 to 5 minutes. Drain noodles, transfer to a bowl, and toss with a drizzle of olive oil.