Whole wheat durum wheat pasta

Ingredients for 4 servings:

• 250 g wheat (durum wheat), very finely ground (wholemeal flour)
• 2 tbsp oil, cold-pressed
• 1 pinch of sea salt
• 120 g water, hot (over 80° C)
• some flour (wholemeal flour) as a dusting flour
• butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Mix the whole-wheat flour with the oil, sea salt, and water. Knead the dough for about 5 minutes until it is firm, smooth, and elastic. Depending on the consistency, add a little more water or whole-wheat flour. Cover and let the dough rest for at least 30 minutes. Then, in portions, roll out thinly with a little flour, let it dry slightly, and cut into desired shapes. You can also cut the dough into shapes and fill it with filling, brushing the edges with water and pressing firmly together. Add the pasta to about 2 liters of lightly salted, boiling water with a little oil, cook for two minutes, and let it simmer on the turned-off stove until it is “al dente” (firm to the bite). To cool, pour some cold water into the pot and drain the pasta. Serve immediately or rinse the pasta with cold water and toss in a little butter or oil.