Whole wheat pasta in instant pot recipe
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Include semolina wheat flour in addition to whole wheat flour for a chewier texture. If you don’t have semolina, you can use all-purpose flour, but the pasta will be less chewy. To make the dough, mix the flours together with a fork, then slowly add water until the dough comes together. If it’s too sticky, add more flour; if it’s too dry, add more water.
Once the dough is formed, flatten it into a disc and wrap in plastic wrap. Let it rest for at least 30 minutes, or up to 2 hours, so the gluten can relax. When you’re ready to roll out the dough, divide it into 4 pieces. Working with one piece at a time (keep the others wrapped in plastic so they don’t dry out), roll the dough into a long, thin sheet. The thinner you roll it, the better.
To cut the pasta, you can use a knife or a pastry cutter. Cut the dough into long strips, then cut those strips into smaller pieces. For fettuccine, cut the dough into strips about 1/2-inch wide; for linguine, cut them 1/4-inch wide; and for spaghetti, cut them 1/8-inch wide. Once you’ve cut the pasta, dust it lightly with flour and let it dry on a clean kitchen towel or a wire rack.
You can cook the pasta right away or store it in an airtight container in the fridge for up to 2 days. To cook, bring a pot of water to a boil and add salt. Cook the pasta for 2-3 minutes, or until al dente. Drain and serve with your favorite sauce.
Here’s a quick and easy recipe for whole wheat pasta that can be made in the Instant Pot. This pasta is flavored with garlic and Parmesan cheese, and can be served with your favorite sauce.
Start by adding the garlic and oil to the Instant Pot and sautéing for a few minutes. Then add the pasta and water, and stir to combine. Set the Instant Pot to cook on high pressure for 3 minutes. Once the pasta is cooked, release the pressure and stir in the Parmesan cheese. Serve with your favorite sauce
