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Wholemeal Pasta Recipe

Try This Wholemeal Pasta As Part Of Your Mediterranean Diet

A Mediterranean Wholemeal Pasta Recipe

The first time that we tasted this wholemeal pasta recipe we could not believe how much tastier it was compared to the dried type. We use it as part of our Mediterranaen Diet because it contains far more nutrients than white pasta.
This is because it's made from wholemeal flour. In the milling process, only the outside husk (bran) is removed, whereas all of the husk layers and the germ are removed from white flour, leaving mainly starch and little nutrient.

Wholemeal is a great source of B vitamins and minerals, helps prevent different cancers, aids in the lowering of cholestrol, the risk of type 2 diabetes and cardiovascular disease. It is full of healthy heart fibre.....and much more.

Why not include this in your own Mediterranean Diet it's healthy and full of goodness.

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Mediterranean Diet Wholemeal Pasta Recipe

There is a whole range of dried wholemeal pasta available in the shops like this macaroni. However we really enjoy making our own wholemeal pasta...it's great fun and very easy.
You also know exactly what goes into it when you make it yourself - fresh wholesome ingredients. Here is our favourite recipe:

Wholemeal Pasta Recipe

Ingredients for 3 - 4 people

3/4 cup/105g pure wholemeal flour
3/4 cup/105g white, plain flour
2 large eggs, beaten

When you are buying wholemeal flour check that it is 100% wholemeal as sometimes it is a 50/50 mix with white flour. (This happens in Spain)
If it is a 50/50 mix use 1 1/2 cups/210 g in this recipe and forget about the white flour.

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Wholemeal Pasta Method

Put the flour into a largish bowl and make a well in the centre.
Pour in the eggs and stir well, gradually incorporating them into all of the flour.
When it gets too stiff to handle put your clean hands into the dough and start kneading the mixture really well.
Keep kneading until all of the flour has dissappeared and the dough is very firm and smooth.
If it feels slightly soft you may have to knead in some extra flour, or if it is too stiff to incorporate all of the flour just add a tiny touch of water to get the dough together evenly (All flours vary in consistency so this sometimes happens)
Cover with cling film, and put into the fridge for at least an hour to cool and rest.
The pasta is now ready to put through the machine....we usually make spagetti or in this case we made tagliatelli.
As you make each batch have a coat hanger ready hanging from a kitchen cupboard door and hang the pasta over it to dry off slightly.
Have a large pot of boiling salted water on the go and as soon as you have finished making and hanging the pasta gently ease it into the bubbling water.
Give it a stir and allow to boil for about 3 minutes....yes it's very quick, and drain immediately through a collander.
Add the sauce of your choice(see below) and serve immediately with a little grated parmesan if desired. You will LOVE it!

Try This Fabulous Really Easy Spinach Sauce With it.

Ingredients

7oz/200g Leaf Spinach
2 tablespoons extra virgin olive oil
3 cloves garlic, finely chopped
2 small dried chilli's bashed
2 pinches nutmeg
1/2 vegetable or chicken stock cube, crumbled

Method

Pour the leaf spinach into a large mixing bowl and using a stick blender whizz it until it has gone into a smooth paste.
Heat the olive oil in a medium fry pan and saute the garlic over medium heat.
Add the chilli, the nutmeg and finally the spinach.
Stir well until the sauce is starting to bubble.
It's now ready to toss into the pasta.
Serve immediately with grated parmesan.

Check out our other Pasta Sauce Recipes