Tomato Paste Garlic Whole Wheat Pasta
(from cocoabliss’s recipe box)
Makes 1 pound
Source: found on Kitchenaid forum
Categories: kitchenaid, pasta
Ingredients
- 2 cups whole wheat flour
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 2 “large” eggs
- 1/2 cup tomato paste
- 2-3 cloves garlic chopped finely
- 2 teaspoons of olive oil
- Water
Directions
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Measure the flour by scooping it into a measuring cup and leveling off
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with the back of a knife. Sift it into the bowl of the stand mixer along with the salt.
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Attach the flat beater and mix the flours for about 30 seconds. Change to the dough hook. Make a well in the center of the flour.
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Break the eggs into liquid measuring cup. Add the tomato paste, oil, garlic and enough
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water to make ¾ cup plus 1 tablespoon. Use a fork to lightly beat the eggs.
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Start the mixer on setting 2 and slowly poor the liquid into the well of the flour. Allow the dough hook to incorporate the liquid slowly, adding additional water by
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blespoons if needed. Once a ball has formed let it knead the dough for another 2 minutes on speed 2. When done, wrap in plastic wrap and let sit for at least 30 minutes.
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Cut the dough into 8 pieces keeping the ones you are not working with covered. Roll to a setting of 4 or 5. Use extra flour to prevent sticking if necessary. Cut into desired pasta shape and allow to dry for at least 1-2 hours before storing. The pasta can be stored in the refrigerator for up
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to 24 hours or frozen up to one month. I will often dry it on my rack over night and then store it in large ziplock bags in my cupboard. I have not had any spoil when dried for at least 24 hours.