Whole-Wheat Pasta Dough for Electric Pasta Machines
By America's Test KitchenPublished on June 10, 2022
Time
25 minutes
Yield
Makes about 1 pound
Ingredients
Before You Begin
Be aware that your extruder may have automatic mixing and extruding settings that will need to be adjusted to match the instructions given in this recipe. If using an extruding attachment for your stand mixer, combine the dough in the mixer bowl on low speed using the paddle attachment, then extrude the dough on low speed using an extruder attachment.
Instructions
- Attach desired pasta die to pasta extruder. Whisk whole-wheat flour and all-purpose flour together in bowl, then add to mixing chamber. Whisk eggs and water together in now-empty bowl. Select mixing setting, slowly add egg mixture to flour, and mix until no dry flour remains and mixture begins to form crumbles, about 3 minutes. (Mixture should not form cohesive dough.) Pause extruder and let dough rest for 10 minutes.
- Lightly dust rimmed baking sheet with flour. Select extruding setting and allow 2 inches of pasta to extrude through die; pause extruder. Cut off pasta, crumble into small pieces, and return to mixing chamber. Resume extruding, cutting pasta into desired lengths and transferring to prepared sheet. (If extruded pasta does not hold its shape, add up to 1 tablespoon water to mixing chamber, 1 teaspoon at a time, and mix for 30 seconds before extruding further.)
Time
25 minutesYield
Makes about 1 poundIngredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
You need a different dough if using a countertop pasta extruder, no matter what kind of dough you are making. This is because too much hydration will cause the dough to gum up the works of the machine. Here we adapt our whole-wheat dough for an extruder, increasing the amount of whole-wheat flour and all-purpose flour and adding an additional 1 tablespoon water. Rye, spelt, or farro flour can be substituted for whole wheat.
Before You Begin
Be aware that your extruder may have automatic mixing and extruding settings that will need to be adjusted to match the instructions given in this recipe. If using an extruding attachment for your stand mixer, combine the dough in the mixer bowl on low speed using the paddle attachment, then extrude the dough on low speed using an extruder attachment.
Instructions
- Attach desired pasta die to pasta extruder. Whisk whole-wheat flour and all-purpose flour together in bowl, then add to mixing chamber. Whisk eggs and water together in now-empty bowl. Select mixing setting, slowly add egg mixture to flour, and mix until no dry flour remains and mixture begins to form crumbles, about 3 minutes. (Mixture should not form cohesive dough.) Pause extruder and let dough rest for 10 minutes.
- Lightly dust rimmed baking sheet with flour. Select extruding setting and allow 2 inches of pasta to extrude through die; pause extruder. Cut off pasta, crumble into small pieces, and return to mixing chamber. Resume extruding, cutting pasta into desired lengths and transferring to prepared sheet. (If extruded pasta does not hold its shape, add up to 1 tablespoon water to mixing chamber, 1 teaspoon at a time, and mix for 30 seconds before extruding further.)
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