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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Sift both flours onto your work surface and shape them into a mound with a well in the center (volcano shape).
In the center of the flour, add the eggs, oil, and the salt dissolved in half a cup of water.
Gradually combine all the ingredients by hand. If necessary, add more water until you achieve a soft, elastic dough.
Place the dough ball in a bowl, cover it with plastic wrap, and let it rest for about 30 minutes.
After resting, roll out the dough with a rolling pin, sprinkling it with flour or semolina as needed to prevent sticking.
Cut the dough into rectangles, roll them up, and slice them with a knife into ribbon-shaped noodles.
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If the dough feels too dry, add a little more water gradually to achieve the right consistency.
Sprinkle semolina or flour generously while rolling out the dough to prevent sticking.
For a more rustic texture, use a pasta cutter or knife to shape the noodles.
Can I use only whole wheat flour for this recipe?
You can use only whole wheat flour, but the addition of all-purpose flour helps make the dough softer and easier to work with.
How should I store the noodles if I don’t cook them immediately?
You can dry the noodles on a rack and store them in an airtight container for up to a week or freeze them for longer storage.
Can I use a pasta machine instead of rolling by hand?
Yes, a pasta machine can make the process easier and ensure even thickness for the noodles.
What sauces pair well with these noodles?
Natural tomato sauce, olive oil, or a light garlic and herb sauce pair wonderfully with these noodles.
Can I make this recipe vegan?
Yes, you can replace the eggs with a flaxseed or chia seed mixture and adjust the water as needed.
