Hard White Wheat Spaghetti Noodles with pasta roller

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Spaghetti night is a weekly meal in our home. From the noodles to the sauce, these are real and healthy homemade ingredients. I freshly mill the flour and use our own chicken eggs. This recipe is just for the noodles but if you need a basic tomato sauce to help cover up these tender and chewy spaghetti noodles, I can help you out. If you do not have a pasta roller, rolling by hand is doable but more labor intensive. Down below find out how to make hard white wheat spaghetti noodles with a past roller.

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 540 grams of hard white wheat berries or substitute with durum wheat berries. Mill berries on the finest setting into a large mixing bowl.

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

Add salt and eggs to flour.

Add water to mixture and start to form into a ball. Let clumpy mixture rest, covered, for at least 10 minutes to allow flour to absorb liquids.

Start to knead dough into a ball for 10-15 minutes.

Dough should become smooth and glossy. Add water or flour if needed. Depending on the wheat used, it may absorb water slightly differently.

Cover dough ball and let rest for at least 30 minutes before rolling out.

Cut a piece off of the dough ball with a knife or bench scraper to use for rolling out. Cover the dough ball when working with the other small piece of dough.

Set up a pasta roller with a double cutting edge. I use this pasta roller.

On a lightly floured surface, slightly flatten out the piece of dough with hands in a rectangle shape. Using one hand to guide the dough through the pasta roller, crank with the other hand to move the rollers. Start at the widest setting and slowly move to the tighter setting with each pass. Dust pasta with flour as needed to prevent the dough from sticking to the roller. I like my spaghetti on setting 5 thickness.

Next, cut the long flat pieces of dough in half if needed, Using the spaghetti attachment side, guide pasta down the roller and crank with the other hand. Spaghetti noodles will start to come out of the roller. Dust with more flour or corn starch to prevent sticking.

Either hang, lay flat or nest up the spaghetti noodles before continuing on to the next round.

Spaghetti noodles can now be cooked right away by boiling for around 5 minutes in small batches.

If storing pasta, either dry completely over night on the counter or use a dehydrator. Then place pasta in air sealed containers for shelf stable. Or they can be frozen in air tight containers for up to 6 months.

Hard White Wheat Spaghetti Noodles with pasta roller

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Tender and chewy spaghetti noodles made with freshly milled hard white wheat flour.

Prep Time 1 hour 30 minutes

Cook Time 5 minutes

Additional Time 20 minutes

Total Time 1 hour 55 minutes

Ingredients

• 540 grams (about 4 cups) of hard white wheat berries
• 200 grams (about 3/4 cups) water
• 1 teaspoon of salt
• 3 medium eggs

Instructions

1. Measure out 540 grams of hard white wheat berries.
2. Mill berries on the finest setting into a large mixing bowl.
3. Add salt and eggs to flour.
4. Add water to mixture and start to form into a ball.
5. Let clumpy mixture rest, covered, for at least 10 minutes to allow flour to absorb liquids.
6. Start to knead dough into a ball for 10-15 minutes.
7. Dough should become smooth and glossy.
8. Add water or flour if needed. Depending on the wheat used, it may absorb water slightly differently.
9. Cover dough ball and let rest for at least 30 minutes before rolling out.
10. Cut pieces off dough ball with a knife or bench scraper to be used to roll out.
11. Cover the dough ball when working with the other small pieces of dough.
12. On a lightly floured surface, slightly roll out the piece of dough with hands in a rectangle shape.
13. Using one hand to guide the dough through the pasta roller, crank with the other hand to move the rollers.
14. Start at the widest setting and slowly move to the tighter setting with each pass. Dust pasta with flour as needed to prevent the dough from sticking to the roller.
15. I like my spaghetti on setting 5 thickness.
16. Next, cut the long flat pieces of dough in half if needed,.
17. Using the spaghetti attachment side, guide pasta down the roller and crank with the other hand.
18. Spaghetti noodles will start to come out of the roller.
19. Dust with more flour to prevent sticking.
20. Either hang, lay flat or nest up the spaghetti noodles before continuing on to the next round.
21. Spaghetti noodles can now be cooked right away by boiling for around 5 minutes in small batches.
22. If storing pasta, either dry completely over night on the counter or use a dehydrator. Then place pasta in air sealed containers for shelf stable.
23. Or they can be frozen in air tight containers for up to 6 months.