Fresh whole wheat egg pasta 

Fresh whole wheat egg pasta
Hello everyone! In today's video I show you how to prepare a fresh whole wheat pasta, so you can accompany it with the sauce of your choice, below I leave you a direct link to the fresh egg pasta recipe and the meat sauce for pasta, in case you are interested in watching them too.
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Link to the fresh egg pasta recipe:
• Receta de pasta fresca...
Link to pasta meat sauce recipe:
• Salsa de carne para pa...
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Fresh whole wheat egg pasta.
Formula: per 100 grams of whole wheat flour one egg and one teaspoon of salt.
Ingredients:
200 gr. of whole wheat flour.
2 whole eggs.
1 teaspoon of salt.
Preparation:
- In a bowl place all the whole wheat flour, separately in another container place the eggs and beat them very well.
- Add the eggs over the flour and with the help of a fork incorporate the eggs into the flour until a dough is formed.
- Place the dough on the table and knead it with your hands until it is smooth and does not stick to the table, avoid adding more flour to the preparation.
- Wrap it in plastic wrap and let it hydrate and soften for half an hour.
Rolling out with a rolling pin (manual):
To roll out the dough with a rolling pin, cut small portions of the dough to make it easier.
Stretch it a little and fold it in two or three parts and stretch it again with the rolling pin, always sprinkling the dough with flour; this process of stretching and folding is repeated three or four times, this softens the gluten fibers and makes it easier to stretch.
Begin to stretch it with the rolling pin until you get a fairly thin strip of dough, about 3 millimeters, if it is too long you can cut it into smaller pieces to make it manageable.
To cut the fettuccini, fold strips of dough over itself several times without pressing, cut them with the knife to the desired thickness.
Machine stretching:
Cut small, small portions of dough. Flatten it a little with your hand and sprinkle it with flour.
Begin to pass it through the machine with the widest opening (number 9), pass it through and fold it in half, repeat this procedure three or four times to smooth the fibers.
Then decrease the opening of the machine to eight and continue passing the dough decreasing the opening each time you pass it, you will have a thinner and thinner strip of dough, cut it into smaller pieces to make it easier to be stretched by the machine.
To cut the fettuccini, pass the strips of dough up to the opening 3 or 4 according to your taste, place the adapter in the machine to cut the fettuccini and pass the strips to remove the cut pasta.
You can consume this pasta immediately or you can let it dry.
There are pasta dryers in the market, but if you do not want to invest in that you can leave it stretched on trays a little separated one from the other.
You can also take portions of the pasta already cut and wrap them loosely in the palm of your hand forming a nest, place them on trays and let them dry overnight at room temperature, the next day you turn them over so that they dry well on both sides.
They keep very well for several months, stored in a hermetically sealed container.
To cook it, simply place it in enough boiling salted water and season it with the sauce of your preference.