Light Whole Wheat Pasta Dough with Italian Seasonings
Craft your own homemade pasta with a healthy twist using this Light Whole Wheat Pasta Dough infused with fragrant Italian seasonings. This easy-to-make recipe combines the nutty richness of whole wheat flour with the versatility of all-purpose flour, creating a perfectly balanced dough that’s hearty yet light. Every bite is elevated with the bold flavors of dried basil, oregano, and a hint of garlic powder, bringing authentic Italian flair to your kitchen. The dough is simple to prepare and knead, resting just long enough to ensure a velvety smooth texture perfect for rolling out into fettuccine, lasagna sheets, or your favorite pasta shapes. Ideal for those seeking wholesome, homemade pasta, this recipe delivers a satisfying base that cooks to tender perfection in minutes. Perfectly fresh and customizable, this whole wheat pasta pairs wonderfully with a variety of sauces and toppings, making it a must-try for pasta enthusiasts and healthy eaters alike.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups All-purpose flour
- 0.5 teaspoons Salt
- 1 teaspoons Dried basil
- 1 teaspoons Dried oregano
- 0.5 teaspoons Garlic powder
- 2 large Eggs
- 1 tablespoon Olive oil
- 2 tablespoons Water
Instructions
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, salt, dried basil, dried oregano, and garlic powder. Mix well using a whisk or fork to evenly distribute the seasonings.
Create a well in the center of the dry ingredients. Crack the eggs into the well, then add the olive oil and water.
Using a fork, whisk the eggs gently, gradually incorporating the surrounding flour into the mixture. Continue mixing until the dough begins to come together.
Turn the dough out onto a clean, floured surface. Knead the dough for about 8-10 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a small amount of flour as needed.
Form the kneaded dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for 30 minutes. This helps relax the gluten and makes the dough easier to roll out.
Once rested, divide the dough into four portions. Work with one piece at a time while keeping the others covered with a clean kitchen towel or plastic wrap to prevent drying out.
Roll out the dough to your desired thickness using a pasta roller or a rolling pin. Cut the pasta into your preferred shapes, such as fettuccine, linguine, or lasagna sheets.
Dust the cut pasta with a small amount of flour to prevent sticking and set it aside in small nests or on a drying rack.
Use the fresh pasta immediately in your favorite recipe or let it dry slightly before storing. Fresh pasta can be cooked in boiling salted water for 2-3 minutes or until al dente.
Nutrition Facts
Calories |
1107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1334 mg | 58% | |
| Total Carbohydrate | 178.9 g | 65% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 1.4 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 149 mg | 11% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 957 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
