Wholemeal Pasta
Sift flour, semolina, and salt. Mix with eggs and olive oil, knead to an elastic dough, rest for 2 hours, roll thin.
Estimated Nutrition
| Per Serving | Total | |
|---|---|---|
| Calories | 705 kcals | 2820 kcals |
| Carbohydrates | 98.5 grams | 394 grams |
| Fat | 24.5 grams | 98 grams |
| Protein | 28.75 grams | 115 grams |
Cook Time
0 mins
Produces
4 servings
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free
Steps
- Sift together the flour, semolina, and salt into a bowl.
- Make a well in the middle and gently, using your fingertips, work the eggs into the dough while gradually incorporating the olive oil.
- Knead until you have worked a dry but elastic dough. If sticky, sift in a little more flour.
- Cover the dough with cling film or foil, and leave to rest for 2 hours.
- Cut the dough into 2 or 4 pieces and proceed as for egg pasta.