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Wholemeal Pasta


cup superfine wholewheat flour
1 cups plain white flour
3 eggs


By Hand
Sift the flour into a bowl or onto a clean work surface. Make a well in the centre and put the eggs into the well. With your fingers, gradually mix the flour into the eggs until incorporated. Form the mixture into a ball. Knead for about 10 minutes until the dough is smooth and elastic. Cover and let rest for 20 minutes.

Place the dough on a lightly floured surface and roll to the desired thickness with a rolling pin.

To make fettuccini or tagliatelle, roll up sheets of dough quite tightly and firmly then but the roll into slices of the desired width. Unroll the slices into strips.
By Machine
Combine the ingredients in a food process and process until a ball is formed. Transfer the dough to a lightly floured surface and knead until smooth. Cut in half and run each half through the pasta machine on the thickest setting. Fold in half and pass through the machine again. Repeat this folding and rolling process several times until the dough is very smooth and elastic. Dust the dough with a little flour when necessary. Keep passing the dough through the machine, adjusting the thickness each time until the desired thickness is reached.

For fettuccini, pass the dough through the machine with the fettuccini attachment in place.

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