Whole Grain Pasta Dough

Best with English Redhead™

English Redhead™’s soft red wheat character makes for tender, flavorful pasta that holds together beautifully without toughness.

Ingredients

  • 2 cups (240 g) freshly milled English Redhead™ wheat flour

  • 3 large eggs

  • 1 Tbsp olive oil

  • ½ tsp sea salt

  • 1–2 tsp water as needed

Directions

  1. Form a well: Mound flour on counter, make a well, and add eggs, oil, and salt.

  2. Mix: Whisk eggs while drawing in flour until a dough forms.

  3. Knead: 8–10 minutes until smooth and elastic.

  4. Rest: Wrap and rest 30–45 minutes.

  5. Roll & cut: Roll into sheets, cut as desired.

  6. Cook: Boil 2–3 minutes in salted water until al dente.

Note: For visual flair and flavor, add up to 20% Purple Egyptian™ Barley flour — it gives a subtle violet hue and nutty depth.