------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
 
     Title: Delicate Whole-Wheat Pasta
Categories: Pasta     
  Servings:  8

      1 c  Flour, whole-wheat pastry 
      1 t  Salt 
      1 c  Flour, unbleached 
      2 ea Eggs 
      2 t  Olive oil 
      2 T  Water; (more as needed) 

  Sift flours and salt together into a large mixing bowl or food processor.
  Add the eggs and oil, and work together until you have a moderately
  sticky lump (if working by hand) or a grainy mixture (if working with a
  food processor).  Add 2 T. water, and work the dough until you have a
  fairly firm lump.  Add a little more water or flour as needed to get a
  good-feeling texture.
  If working by hand, don't try to reincorporate the flakes that fall off
  the main lump.  Knead the dough gently for 5 minutes, wrap in a damp dish
  towel, and let it rest 30 minutes to an hour.
  Divide the dough into 8 parts and roll out very thin with a rolling pin
  or pasta roller.  It will thicken and shrink a bit after the rolling, so
  roll a little thinner than you want it to end up.
  Makes 24 lasagna noodles, or enough spaghetti/fettucine for 8.
 
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