Whole Wheat Pasta (without a machine)

This recipe is copied from a terrific blog called SugarLaws.com written by a home cook who is also a lawyer living in NYC. Bravo to her wonderful recipes.

Whole Wheat Pasta

INGREDIENTS:
2 cups 100% whole wheat flour
2 eggs
1/4 tsp salt
Water, as needed

DIRECTIONS:
Blend together flour, eggs and salt. Add water, one tablespoon at a time, until dough comes together, but is not sticky. Check after each tablespoon to see if dough has firmed. I used about 7 tbsp of water for this recipe, but my whole wheat flour is two months old and really dried out.

Roll dough as thin as you can, forming a rectangle. If dough starts to spring back when rolled, let the dough rest for ten minutes and resume rolling.

Trim the edges of the dough and roll the flat sheet of dough into a jelly roll. Using a very sharp knife, slice the roll into small rounds. Unroll the rounds into long noodles, and toss them with flour on a baking sheet to dry, or serve immediately.

Fresh noodles will only take about 4 minutes to cook — they are done when they float to the top of the water.

Makes two medium-sized portions of pasta, can be doubled.