Homemade Whole Wheat Sun-dried Tomato Pasta and a Salad

Homemade is always tasty and healthy. For a long time tried making pasta at home. This is a recipe for 100% whole wheat pasta. There is no all-purpose flour added and hence very healthy. If you are allergic to eggs or if you don't eat eggs, this recipe is a keeper to make perfect pasta. This salad was very delicious just like the Korean Bibim Guksu. 

The fresh pasta cooks in just couple of minutes. Cook them for 2 minutes and its al-dente perfection. Just make sure to rinse once with cold water after you drain the pasta. The pasta can be made well ahead and kept in fridge for a couple of days and can be used during the week when you need a quick fix. This measurement will give about three and half cups of fresh fettucine.

This is my post for #ImprovCookingChallenge. Nichole gave the two ingredients for this month - Tomato and Balsamic. There is numerous possibilities. Sun-dried tomatoes or fresh tomatoes can be used and there are hundreds of tomatoes in the market giving numerous ideas and recipes. Roasted veggies with balsamic glaze, pasta salad, tarts, tomato bread and dip, balsamic tomato dip,..... there are many ways to use these two ingredients to make a mouth-watering meal. I used sun-dried tomatoes in the pasta dough and made the salad with fresh crunchy veggies, all flavored with balsamic vinaigrette. The crunchy topping is lovely in every bite. We loved home-made pasta with salad and linking the same for this event.

I am linking this to Full Plate Thursday, Thursday Favorite Things, and Sundays on Silverado. Deb of Kahakai Kitchen hosts Souper Sunday and linking this post to that too. Check the links if you want tp participate in these fun link-ups. 

Serves 4

Whole wheat flour - 1 cup

Sun-dried tomatoes - 2 half tomato pieces

Dried basil - 1 tbsp

Olive oil - 1 tbsp

Flaxseed - 1 tbsp in 1/4 cup water

Water - 1/4 cup

Flour for dusting

Lettuce leaves - 1 cup, thinly sliced

Purple cabbage - 1 cup, thinly sliced

Onions - 1/2 cup, sliced

Olives - 1/2 cup

Tomatoes - 1/2 cup, chopped

Bell pepper - 1/2 cup, thinly sliced

Carrots - 1 cup, shredded

Cucumber - 1/2 cup, matchsticks

Fresh mozzarella cheese - 1/2 cup

Balsamic vinegar - 1/3 cup

Olive oil - 2/3 cup

Salt - 1/4 tsp

Pepper - 1/4 tsp

Italian seasoning - 1/2 tsp

Chili flakes - 1 tsp

Oil - 2 cups

Pasta noodles - 3/4 cup

For the pasta: Run the sundried tomato in spice grinder and make it into tiny bits. Add it to whole wheat flour in a bowl. Add dried basil, olive oil, and flaxed egg. Add water slowly and knead to a smooth dough. Rest for 15 minutes.

Divide the dough into 4 pieces. Flatten them and insert one piece into the pasta sheet maker attachment of your stand mixer (setting 1). Run a couple of times and change the setting to 3 and then to 6. Dust with flour and set aside. Repeat with the other portions. 

Then change to fettucine attachment, feed the thin sheets, and make the fettucine noodles. Repeat with the rest of the sheets. Sprinkle flour and let it dry a bit for 30 minutes to 3 hours. 

Alternatively, this can be done by hand rolling and cutting with a knife too.

Vinaigrette: Add the ingredients and whisk thoroughly.

Optional crispy pasta strips - Heat oil in a pan. Add 3/4cup of noodles and deep fry them till crispy, 2-3 minutes. Drain and set aside. Alternatively, instead of frying, they can be baked too.

Cook the remaining pasta in salted boiling water for 2 minutes. Just when it begins to float drain and use.

For assembling the salad: Add the veggies to the bowl and mix. Add the cooked fettucine. Top with olives and mozzarella chunks.  Add the crispy pasta sticks. Drizzle with the vinaigrette.

Serve immediately.

Check out the recipes we shared for "Improv Cooking Challenge: April 2021 :Tomatoes & Balsamic". Thanks Nichole for hosting!