I’m okay with healthful food, as long as it tastes delicious. Thus I’ve never liked the dried whole wheat noodles that are available at grocery stores. Even with many more minutes of boiling than a normal pasta, the noodles have a funny texture. But the texture never gets to normal, or even edible.Then it occurred to me that the best pasta is fresh pasta, so why not try making a whole wheat fresh pasta. And what a pasta. Instead of being hard to cook, the texture has this wonderful melting chewiness that all fresh pasta does. In addition, there is even more texture from the whole grains. It’s almost a little bit like sandpaper, but that makes it sound bad. It is an extra texture that I found very pleasing, though I apparently lack the words to describe it.
After a first adventure in whole wheat pasta making, I decided this time I would make a beautiful, light, healthful sauce to match.
Whole Wheat Pasta
(adapted from Saveur April ’08 )
2 Cups Whole Wheat Flour, plus whatever you end up needing to prevent sticking
1 Egg yolk
2 Tbsp water
1 Tbsp Olive oil
Pinch of salt
Make a well with your flour, dump the ingredients into the center and mix like your life depends on it. Once it is all mixed well, knead your dough for 5-8 minutes, till you can’t anymore, then wrap in plastic wrap and rest for thirty minutes. Split into about 6 balls, flatten and roll through pasta machine, then cut to desired size.
Jalapeno Squid Pasta Sauce
1/3 lb Squid
2 Cups dry white wine
1 tablespoon olive oil
Salt and pepper to taste
Parsley to garnish
This is so quick and easy, that if you have everything chopped up, you can make it in the 2-3 minutes it takes for the noodles to cook. Simply chop the onion and jalapeno and saute briefly in the olive oil. Add the wine and wait for it to reduce by about half, then toss the squid in for about a minute, taste and season, then put in the noodles and a little bit of the pasta water. Toss and serve, garnished with the parsley.