Freshly Milled Durum Wheat Pasta Noodles with machine

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I am a pasta lover. When I first started making pasta, it was always egg noodles with no variation. Since I make pasta at least once per week, I needed more options. Now with tools and machines, I can make that happen. The machine I use is a kitchen aid stand mixer with an attachment head that includes 6 different pasta shapes. This recipe is for freshly milled durum wheat pasta noodles. They are chewy and delicious, perfect for soaking up some homemade sauce.

I have been milling my own wheat for awhile now. When I found out about the chemicals and toxins in the store bought flour, I knew I had to make a big change. Thankfully the processes of milling flour is easy. Only one more step was added to my baking steps. Freshly milled flour has more nutrients and minerals than the flour from the store. This is because, when milling flour, the flour looses its nutrients from oxidization. Oxidization is a normal process food goes through. Think about a banana turning brown or an apple turning brown after being cut, the same thing happens for grain when being cut or milled. After about 3 days the flour has lost nearly all of its nutrients and can even become rancid.

A long time ago, people wanted to make flour available to everyone easily at a store. These people knew the flour would spoil after three days. So they invented a steal rolling mill to separate out the bran and germ, which contains natural oil that spoils the flour, from the endosperm. This was a miracle at the time as the flour was now able to store for a long time. Many years go by and we now know that the endosperm contains mostly starch and lacks almost all of nutrients wheat was to contain. By digesting the store flour, people now have gluten intolerance, cancers and diseases that were never around 130 years ago. Thankfully when you freshly mill flour and cook it, most nutrients will stay intact.

For more information, go to the deception of flour page.

Measure out 200 grams of durum wheat berries and mill on the finest setting. The amount will be about 1 and 1/2 cups of flour if you are using pre-milled fresh flour.

To see what grain mill I use and how to mill wheat berries, visit Milling Wheat Berries.

Measure out 80 grams or 5-6 tablespoons of room temperature water.

Place flour and water into kitchen aid mixing bowl. I use this Kitchen Aid Artisan Stand Mixer.

Using a dough hook, set to mix on speed 2 for 10 minutes. Scrap bowl if needed. Dough mixture should look and feel like damp sand.

Attach kitchen aid noodle attachment. I use this Kitchen Aid Pasta Press Attachment. Today I am using the bucatini maker disk.

Turn on the kitchen aid machine. Each type of pasta has a suggested speed, for bucatini, I use speed 10. Pour mixture into the attachment shoot and slightly press it into the machine with the attachment press.

The machine will knead the mixture into pasta dough and pasta will start to come out of the bottom of the attachment when it is the right consistency.

Cut pasta off of attachment with handle slicer, when the length you prefer is out. I will do about the size of macaroni noodles or sometimes longer depending on the dish I am making.

Slightly dust pasta with flour to prevent the noodles from sticking together.

It takes about 20 minutes for all the pasta to come out. There will be some left in the machine, this is ok.

When ready to cook pasta, boil noodles in salted water for 4-5 minutes until fully cooked inside.

Cut one piece to look inside, pasta will be all the same color and chewy to taste.

If storing before cooking, two options. First, freeze in an air tight container or second, allow pasta to fully dry out on counter and store in an air sealed jar away from direct light or heat. From my understanding, an air sealed container will keep the flour from becoming rancid as long as all the moisture is out of the pasta. I like to keep the pasta in the freezer.

Clean machine and pieces before the dough dries for easier cleanup. The needle like tool really helps get in the tight spaces.

Enjoy the freshly milled durum wheat pasta!

Yield: 1 &1/2 cups pasta noodles

Freshly Milled Durum Wheat Pasta Noodles with machine

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Freshly milled durum wheat pasta noodles are chewy and filling. I use a kitchen aid noodle attachment that gets these noodles ready in 20 minutes. The freshly milled flour makes them healthier than store bought and taste so fresh.

Prep Time 30 minutes

Cook Time 5 minutes

Additional Time 2 minutes

Total Time 37 minutes

Ingredients

• 200 grams of durum wheat berries (1 &1/2 cups milled)
• 80 grams (5-6 tablespoons) of room temp water

Instructions

1. Measure out 200 grams of durum wheat berries and mill on the finest setting.
2. Measure out 80 grams of room temperature water.
3. Place flour and water into kitchen aid mixing bowl.
4. Using a dough hook, set to mix on speed 2 for 10 minutes. Scrap bowl if needed.
5. Dough mixture should look and feel like damp sand.
6. Attach kitchen aid noodle attachment. This time I am using the bucatini maker.
7. Each type of pasta has a suggested speed, for bucatini I am using speed 10.
8. Pour mixture into the attachment shoot and slightly press it into the machine with the attachment press.
9. Machine will knead the mixture into pasta dough.
10. Pasta will start to come out of the bottom of the attachment when it is the right consistency.
11. Cut pasta off of machine with handle slicer, when the length you prefer is out.
12. I will do about the size of macaroni noodles or sometimes longer depending on the dish I am making.
13. Slightly dust pasta to prevent the noodles from sticking together.
14. It takes about 20 minutes for all the pasta to come out. There will be some left in the machine, this is ok.
15. When ready to cook pasta, boil noodles in salted water for 4-5 minutes until fully cooked inside.
16. Cut one piece to look inside, pasta will be all the same color and chewy to taste.
17. If storing before cooking, two options. First, freeze in air tight container or second, allow pasta to fully dry out on counter and store in airtight jar away from direct light or heat.
18. Clean machine and pieces before the dough dries for easier cleanup. The needle like tool really helps get in the tight spaces.
19. Enjoy the fresh pasta!

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