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3 1/2 CUPS WHOLE WHEAT FLOUR
5 LARGE EGGS
1 TABLESPOON OIL
1 1/2 teaspoon SALT
WATER IF NEEDED

Put all ingredients into a bowl. Mix until stiff. Knead for 5 min. Dip a clean cloth into warm water and wring out. Wrap cloth around the dough and let dough rest for about 30 min.
Divide dough into 4 parts. Roll out and cut with a pizza cutter. (Or you may use a pasta machine) Let noodles dry for about 20 min.

To cook, bring 6 quarts of water, 1 tablespoon of salt and 1 tablespoon of olive oil to a full rolling boil. Add noodles and cook until form to the bite. Drain and toss with sauce, oil, or butter. Serve hot.