whole-wheat-linguini
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Whole Wheat Linguini

Your family will love this beautiful, fresh homemade pasta for dinner.
Cook Time5 mins
Total Time5 mins
Course: Main Course, Side Dish
Cuisine: Italian
Servings: 4 servings
Calories: 225kcal
Author: Jennifer Farley

Ingredients

  • 1 cup whole wheat flour
  • 1/2 cup all purpose flour, or use all whole wheat flour
  • 1 teaspoon kosher salt
  • 2 large eggs
  • 1 tablespoon olive oil
  • semolina flour to prevent sticking

Instructions

  • Sift/whisk together the flours and salt. Place on a clean surface and make a well in the middle. Add the egg and olive oil.
  • Beat the eggs and olive oil in the well with a fork and begin slowly incorporating the flour with a swirling circular motion, eventually switching to a bench scraper or your hands. Start forming a ball and squeeze the dough together with your fingers. You want the dough to be a bit tacky. Not quite sticky, but not too dry either. If the dough feels sticky, a bit more flour may be incorporated.
  • Once the dough is formed, wrap in plastic and allow it to rest in the refrigerator for at least 30 minutes.
  • Either by hand or machine, roll out thin strips of pasta. Use the linguini attachment or a pizza slicer to create thin strips of linguini.
  • Set aside to dry on a rack (a hanger also works well) and bring salted water to a boil. Cook for 3-5 minutes, testing frequently. Homemade pasta cooks much faster!

Nutrition

Calories: 225kcal | Carbohydrates: 33g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 93mg | Sodium: 617mg | Potassium: 160mg | Fiber: 3g | Vitamin A: 135IU | Calcium: 24mg | Iron: 2.3mg