- 1 cup all purpose flour
- 1 cup white whole wheat flour (or just regular whole wheat)
- 1/4 tsp sea salt
- 3 eggs at room temperature
- 1 tbsp cold water
Knead for about ten minutes by hand, or switch out the paddle attachment for the dough hook and mix until a dough ball has formed at the end of the hook.
From here feed the pasta dough into a pasta attachment or roll out thin and flat and slice into desired thickness.
To cook pasta fresh place in boiling water and cook 3-5 minutes, depending on thickness.
To store fresh pasta lay the pasta flat and dry for an hour, and then store in an airtight baggy in the fridge. Use within 5 days.
To dry pasta lay the pasta flat and dry. Store in an airtight container. Use within one month.
For the sauce I used my leftovers from the sloppy joes that I made yesterday combined with the tomato sauce that I had left over from making them.