Categories: kitchenaid, pasta

Ingredients

• 2 cups whole wheat flour
• 1 cup all purpose flour
• 1/2 teaspoon salt
• 2 “large” eggs
• 1/2 cup tomato paste
• 2-3 cloves garlic chopped finely
• 2 teaspoons of olive oil
• Water

Directions

1. Measure the flour by scooping it into a measuring cup and leveling off

2. with the back of a knife. Sift it into the bowl of the stand mixer along with the salt.

3. Attach the flat beater and mix the flours for about 30 seconds. Change to the dough hook. Make a well in the center of the flour.

4. Break the eggs into liquid measuring cup. Add the tomato paste, oil, garlic and enough

5. water to make ¾ cup plus 1 tablespoon. Use a fork to lightly beat the eggs.

6. Start the mixer on setting 2 and slowly poor the liquid into the well of the flour. Allow the dough hook to incorporate the liquid slowly, adding additional water by

7. blespoons if needed. Once a ball has formed let it knead the dough for another 2 minutes on speed 2. When done, wrap in plastic wrap and let sit for at least 30 minutes.

8. Cut the dough into 8 pieces keeping the ones you are not working with covered. Roll to a setting of 4 or 5. Use extra flour to prevent sticking if necessary. Cut into desired pasta shape and allow to dry for at least 1-2 hours before storing. The pasta can be stored in the refrigerator for up

9. to 24 hours or frozen up to one month. I will often dry it on my rack over night and then store it in large ziplock bags in my cupboard. I have not had any spoil when dried for at least 24 hours.

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