Whole Wheat Pasta Recipe: Velvety, Nutty, No More Cardboard

Instructions:

1. Place the whole wheat flour on a clean work surface and create a wide well in the center with thick walls.
2. Crack the eggs into the well and add the olive oil and salt. Use a fork to whisk the wet ingredients gently without breaking the flour walls.
3. Slowly incorporate flour from the inner walls into the egg mixture until a shaggy paste forms. Use a bench scraper to fold in the remaining flour until a dough ball forms.
4. Knead the dough by hand for 8–10 minutes until it transforms from shaggy and dry to smooth and elastic. The dough should spring back slowly when poked.
5. Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes to allow the bran to hydrate and gluten to relax.
6. Divide the dough into four pieces. Use a pasta machine or rolling pin to thin the dough until you can almost see the shadow of your hand through the sheet.
7. Dust the sheets with flour, roll loosely, and cut into desired shapes such as fettuccine or pappardelle.
8. Cook the pasta in aggressively salted boiling water for 3–5 minutes until it floats to the surface and is tender but firm.