Whole-Wheat Noodles

Name: Whole-Wheat Noodles
Yield: Makes about 1½ pounds fresh weight, 14 to 15 ounces dried weight
Ingredients: ½ cup gluten flour plus ½ cup all-purpose flour, or (if available) 1 cup bread flour, plus additional for kneading and rolling the dough; 4 eggs, lightly beaten; 3 tablespoons water, if needed; 2 teaspoons salt; 2 cups whole-wheat flour

Preparation info

Makes about
1½ pounds
fresh weight dried weight

Difficulty
Easy

Appears in

Better Than Store-Bought

By Helen Witty and Elizabeth Schneider

Published 1979

About

Ingredients

2 cups whole-wheat flour
½ cup gluten flour plus ½ cup

Noodles
Vegetarian

Method

Combine the flours.
Mix the eggs and salt, then mix with the flours; knead, roll, and cut the dough, by hand or by machine, as described in the general instructions. If necessary, add a little water during the mixing, a few drops at a time; the exact amount of water needed will depend on the moisture content of the vari