October 25, 2010
whole wheat spaghetti
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.
WHOLE WHEAT SPAGHETTI
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.