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.

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 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

https://www.cutting-edge-mediterranean-recipes.com/wholemeal-pasta.html