Wheat Basil Pasta.

Hey!

So, Wednesday night, I should have gone to the gym.  Instead, I came home, put on both embarrassing music (I’m looking at you, Wrecking Ball) and even more embarrassing pajama pants and made pasta.  It was necessary.  Dig in.

Wheat Basil Pasta

2.5 cups white whole wheat flour (Always King Arthur!)
1 cup unbleached all purpose flour (see above!)
4 eggs (fresh from the birds)
3 tbsp. water
3 tbsp. basil paste (I use this brand)
1/2 tsp. salt

1.  Combine all ingredients in bowl of mixer.  Mix with flat beater for 30 seconds on speed 2.  Mix with dough hook for 2 minutes on speed 2.
2. Hand knead dough for a minute or two.  Use a knife to divide dough into 8 pieces.
3. Working with each piece separately, begin to run dough through pasta roller.  I find that I need to run the dough on setting 1 with repeated folds about 5-10 times to get it to come together nicely in the width I want.  I prefer my pasta sheets to be as wide as possible, so I repeat the folding and shaping until that happens (or close to!).
4.  After pieces are shaped, put through each setting until setting 6 is complete.  Cut sheets to desired length and hang on pasta tree (mine is  from Homegoods, but this is the same one).  Proceed with next piece of dough.
5.  After all eight dough pieces are rolled, run through pasta cutter of choice.
6.  Freeze if not using immediately (I do portions in muffin tins, freeze until solid and transfer to Ziploc bag – see photos), or drop into boiling, salted water to cook. 

Note:  This recipe is intended for use with a KitchenAid mixer and pasta attachment, but could be easily adapted to any machine or hand rolling!
Cooking time is only 2-4 minutes, but taste test to desired doneness.  Serve with desired toppings!  We had ours with shrimp, broccoli, tomato and pesto, but it’s also awesome with just butter and cheeeeeese!

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