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Homemade Whole Wheat Parsley Fettuccine Pasta

Hi everybody! This homemade whole wheat parsley fettuccine gets its gorgeous green color from mixing parsley and green onions into whole wheat flour and eggs–in the food processor! Add a delicious 2-ingredient goat cheese sauce and a flourish of chopped hazelnuts and green onion and you’ve got yourself a fabulous pasta dinner!

Homemade Whole Wheat Parsley Fettuccine with Easy Goat Cheese Sauce

This recipe shows you how to make homemade pasta dough and a simple sauce. If you’re thinking never mind—there’s no way you are making your own pasta—you must at least whisk up this amazing goat cheese sauce to go with purchased fettuccine.

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I’m telling you though, there is no match for silky homemade pasta noodles! Rolling and cutting the pasta with a pasta roller is a simple project. Do it once and you’ll have it wired. My hand-crank pasta machine have given me years of homemade pasta kitchen fun!

  • You can prepare the pasta dough, refrigerate overnight and roll it the next day. You can also make the pasta ahead and freeze it soon after cutting, in a deep enough pan to protect the pasta from being broken or crushed.
  • Fresh pasta takes 3 minutes to cook in boiling salted water! If you froze your fresh pasta, it might take another 30 seconds or so to reach al dente, tender to the bite.

How to make Homemade Whole Wheat Parsley Fettuccine

How to make Homemade Whole Wheat Parsley Fettuccine:

  • These instructions are for a hand crank pasta machine, which guarantees very tender silken pasta. If you don’t have access to a pasta machine and you’re motivated to play, you can hand roll out the dough.  (Without a hand crank machine it takes practice to get the dough evenly thin.)
  • After making the pasta dough and letting it rest, set the rollers at the widest setting. Divide the dough into eight portions.
  • Lightly dust one piece of the dough with flour and pass it through the rollers. Fold that into thirds, and put it through the rollers a second time. Repeat the folding and rolling a few more times until you have a smooth rectangle of dough.
  • To prevent the dough from sticking to the machine, dust it lightly with flour each time you pass it through the rollers—but don’t use more flour than necessary.
  • Keep the rollers at the widest setting, and repeat the same rolling and folding process with the seven remaining portions of dough. (You can stack the flattened pieces on top of each other; just make sure they are dusted with enough flour to keep them from sticking together.)

Rolling the dough thinner and thinner:

  • Now dial the rollers one setting smaller and roll all the pieces a little thinner, lightly dusting with flour as needed. (After the initial rolling and folding process, you’ll crank the dough through the rollers without folding.)
  • Repeat: roll all eight portions at that second (thinner) setting. Again, you can stack the rolled pieces on top of each other, with enough flour to keep them from sticking together.
  • Continue resetting the rollers closer together and rolling the stretched dough. If the lengths of dough grow too long to manage, cut them in half before moving down to a thinner setting. Roll until the dough is quite thin, usually the smallest setting.. You want to be able to faintly see the print of a magazine through the thin dough.  (My hand crank pasta roller has seven settings and my last roll is the thinnest setting.) 
  • Cut the pasta with the fettuccine attachment. When the cut strands come out the other end, catch them with your arm and/or a pasta rack stick. Let the pasta dry on the rack. Alternatively dry the pasta in loose nests on a tray, with ample flour to prevent sticking.

More homemade pasta from Letty’s Kitchen:

This recipe first appeared on Eating Rules October Unprocessed, where I am a contributor.

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5 from 1 vote
Homemade Whole Wheat Parsley Fettuccine with tangy goat cheese sauce
Homemade Whole Wheat Parsley Fettuccine Pasta with Goat Cheese Sauce and Hazelnuts
Prep Time
1 hr
Cook Time
10 mins
Dough resting time:
30 mins
Total Time
1 hr 40 mins
 

Making homemade pasta is a simple process, and, with a food processor and a pasta roller, quite easy! Mix goat cheese with water for a delicious sauce. Garnish with parsley, green onions, and toasted hazelnuts! Makes 6 to 8 servings.

Course: Main Course
Cuisine: Vegetarian
Keyword: homemade pasta, goat cheese,, whole wheat pasta
Servings: 8 servings
Calories: 255 kcal
Ingredients
Pasta:
  • ¼ cup parsley leaves
  • ¼ cup coarsely chopped green onion
  • 2 to 2 1/2 cups whole wheat flour (see note)
  • 1 teaspoon fine sea salt
  • 3 eggs
  • whole wheat flour, as needed for rolling and cutting
Sauce:
  • 6 ounces soft goat cheese
  • 1 cup water
  • 3 tablespoons chopped parsley leaves
  • 1/4 cup minced green onion
  • 1/2 cup chopped lightly toasted hazelnuts
Instructions
Make the pasta:
  1. Mince the parsley and green onion in a food processor by turning the machine off and on about 10 times.
  2. Add 2 cups of the flour, the salt and the eggs, and process until the dough forms a ball. The dough should not be wet—you don’t want it to stick to the rollers. If needed, add the remaining flour, about a tablespoon at a time, and process the dough until it comes together. Transfer the dough to a work surface and knead it briefly until smooth and elastic. Shape into a round disk. Wrap in plastic and let rest, 30 minutes to an hour. (see notes)
  3. Cut the dough into 8 pieces. Keep the unworked portions covered.
  4. With a pasta machine, roll out the dough. (see note)
Rolling the pasta:
  1. Set the rollers at the widest setting. Lightly dust flour on one piece of the dough and pass it through the rollers. Fold it into thirds, and put it through the rollers a second time. Repeat the folding and rolling a few more times until you have a smooth rectangle of dough. To prevent the dough from sticking to the machine, dust it lightly with flour as you roll it out—but don’t use more flour than necessary.
  2. Keep the rollers at the widest setting, and repeat with the remaining portions of dough. (You can stack the rolled pieces on top of each other; just make sure they are dusted with enough flour to keep them from sticking together.)
  3. From this point on, crank the dough through the rollers without folding. Set the rollers one setting closer and roll all the pieces, lightly dusting with flour as needed.
  4. Repeat: roll all eight portions at the next thinner setting. Again, you can stack the rolled pieces on top of each other, with enough flour to keep them from sticking together.
  5. Continue resetting the rollers closer together and rolling the stretched dough. If the lengths of dough grow too long to manage, cut them in half before moving down to a thinner setting.
  6. Roll until the dough is very thin, usually the smallest setting. My machine has seven settings and my last roll is the thinnest setting. You want to be able to barely see the print of a magazine through the thin dough.
  7. Cut the pasta with your choice of cutting attachment. When the cut strands come out the other end, catch them with your arm and/or a pasta rack stick. Let the pasta dry on the rack. Alternatively dry the pasta in loose nests on a tray, with ample flour to prevent sticking.
To serve:
  1. Bring a large pot of salted water to a boil. While the water is heating, in a skillet over medium flame, mix the water and goat cheese, stirring with a fork until smooth. Keep warm.
  2. When your guests are seated and waiting, drop the pasta into the boiling water. Cook it 30 seconds to a minute, or until it is firm to the bite (al dente.)
  3. Drain the pasta and add to the skillet with the goat cheese. Add the chopped parsley and tossing together gently. Garnish with green onions and chopped hazelnuts. Serve immediately.
Recipe Notes
  • You can prepare the pasta dough, refrigerate overnight and roll it the next day. You can also make the pasta ahead and freeze it soon after cutting, in a deep enough pan to protect the pasta from being broken or crushed. Add frozen pasta to the boiling salted water as with fresh pasta—it might take another 30 seconds or so to reach al dente.
  • These instructions are for a pasta machine, which guarantees very tender silken pasta. If you don’t have access to a pasta machine and are really motivated, you can hand roll out the dough, but it’s tricky and takes practice to get it evenly thin without the machine.

Nutrition information is meant to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

Nutrition Facts
Homemade Whole Wheat Parsley Fettuccine Pasta with Goat Cheese Sauce and Hazelnuts
Amount Per Serving
Calories 255 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Cholesterol 71mg24%
Sodium 396mg17%
Potassium 226mg6%
Carbohydrates 28g9%
Fiber 5g21%
Sugar 1g1%
Protein 12g24%
Vitamin A 467IU9%
Vitamin C 3mg4%
Calcium 63mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

3 comments

  • Beautiful pasta. And you’re right folks can make pasta. I don’t even have a machine and roll out good stuff myself. GREG Reply · 14 October, 2014

  • Patricia Constable

    I am grateful for a gorgeous fall and great weather. Also very grateful to be moving along with this new phase of our life. Reply · 15 October, 2014

  • Anacy

    I can’t live without it Reply · 26 October, 2014

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