- 2 cups whole wheat flour
- 1 tbsp gluten
- 1 tbsp milled flax seed
- 2/3 – 3/4 cup warm water
Note: I use a KitchenAid mixer with a dough hook and pasta attachment, but it can easily be done by hand.
Combine all ingredients in a large bowl. Knead for 5 minutes with a mixer or 10 minutes by hand.
Cover dough and let rest for 20 minutes.
Use a pasta attachment to cut into desired shapes or roll out and cut into into long strips.
Let dry in a food dehydrator or on a pasta rack until stiff. (Dry completely if storing long-term.)
To cook, bring a large pot of salted water to boiling. Reduce heat to a simmer and add pasta. Cook until al dente.