Some of the first pastas in Italy, made by the Etruscans and later the Romans, were made out of barley and chickpea flour. When wheat came on the scene, it was milled as whole wheat and used for pasta. We find 100-percent whole wheat a bit dense and hard to digest these days, so I use equal proportions of white and whole wheat here to make a light, fast-cooking pasta with a distinctive taste.
Recipe information
Yield
for 1 pound of pasta
Ingredients
Dry
Wet
Preparation
Step 1
Food-processor mixing recommended, following the directions on page 160
Suggested Shapes and Sauces
Step 2
Cut into pappardelle and dress with Anytime Tomato Primavera (page 125). Also delicious with Long-Cooking Savoy Cabbage, Bacon, and Mushroom Sauce (page 138), or just Butter and Cheese (page 119).
Step 3
Rustic sauces with game or sausages are also a good pairing here.
