Whole Wheat Extruded Pasta Dough

Step 1

In a stand mixer with a paddle attachment add the flour. Turn the machine on low and slowly drizzle in the water. Continue mixing on low for 5 minutes to allow the water to fully absorb.

Step 2

The whole wheat will allow more gluten to form then just using semolina. The consistency should be crumbly with the dough barely forming a dough. It will start to clump but not fully form a dough.

Step 3

This step will depend on your machine. For a Kitchenaid, they recommend forming the dough into balls and feeding through the hopper. The first few inches will be deformed. This can be fed back into the hopper. As the machine heats up it will start to extrude a smoother dough. Cut the dough into desired length and let dry for at least 15 minutes. Fresh pasta will cook in around 2 minutes if fresh. If fully dried it will take a bit longer and depend how dry the pasta is.