Zucchini Fettuccine Whole Wheat Pasta
This is a great homemade pasta making recipe to get your veggies in (or for picky eaters) or if you have a leftover zucchini you don't want to go bad. Homemade pasta is easy to make once you get the hang of it and you can enjoy same day! And as grocery prices rise on pasta, this is an economical way to get fresh pasta with ingredients you probably already have in your kitchen!
Equipment
- blender or mortar and pestle (optional)
- cup measuring cup (optional)
- pasta machine or dough roller
Ingredients
- 1 cup whole wheat flour (can use gluten-free flours) per serving
- 1 egg per serving
- generous pinch of salt
- 1 zucchini, cooked and mashed
Instructions
- Make a flour mound. Make a deep well with a spoon or the measuring cup you used. Add egg and salt.
- Knead. Add blended zucchini to the pasta dough.
- Make a dough disc. Let rest for at least 20 minutes.
- Divide the disc into two halves. Roll out pasta as thin as you can without getting holes. If using a pasta machine, start on a medium/wide setting such as "5" and then run through thinner setting such as "3." That may be the thinnest setting.If rolling by hand and dough roller, roll evenly to about 1/16".
- Let strands dry out enough so you can still make a curled nest or can break (like packaged processed pasta). These took about 2 hours.
- Cook like you would packaged pasta for about 20 minutes on medium heat for "al dente" pasta. Whole wheat pasta will take longer than other plain flour homemade pasta. You can store uncooked pasta in fridge for 2-3 days. Buon appetito!
