October 25, 2010

whole wheat spaghetti

From the very first time I used it, I've always been pleased with the Kitchenaid pasta attachments. One thing that I like is having the option to make the pasta healthier with the addition of whole wheat flour and less eggs.

This spaghetti bolognese was a simple but satisfying weekend treat for us. The bolognese sauce may always be made days ahead and kept frozen until ready to reheat and poured into some fresh homemade spaghetti. Just one of the most basic and comforting meals for a lazy weekend afternoon.

1 egg, lightly beaten
1 cup pasta flour blend or all purpose flour
1 cup whole wheat flour
4 tablespoons water (add more as needed)

Mix together and knead until dough comes together. Additional water may be added as long as the dough doesn't get too moist. Continue kneading or run through the pasta machine until dough comes together and becomes pliable. Then run through the spaghetti cutter. Hang out to dry until ready to cook.

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