Ingredients:

  • 2 cups whole wheat flour (250g)
  • 0.5 cup all-purpose flour (65g)
  • 3 large eggs
  • 2 large egg yolks
  • 1 tablespoon extra virgin olive oil (15ml)
  • 1 teaspoon fine sea salt (5g)
  • 1 tablespoon water
  • 4 tablespoons unsalted butter (56g)
  • 3 cloves fresh garlic, thinly sliced
  • 1 whole lemon (zest and juice)
  • 0.5 cup freshly grated parmesan cheese (50g)

Instructions:

  1. Mound the whole wheat flour, all-purpose flour, and salt on a clean work surface. Create a wide well in the center with high walls.
  2. Crack the eggs and extra yolks into the center of the well and add the olive oil. Use a fork to gently whisk the eggs, taking care not to break the flour walls yet.
  3. Gradually draw flour from the inner walls into the egg mixture. Continue whisking and incorporating flour until a thick paste forms and the walls collapse.
  4. Use a bench scraper to fold the remaining flour over the paste. Knead the dough by hand for 8 to 10 minutes until it transforms from shaggy to smooth, elastic, and slightly tacky.
  5. Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes to relax the gluten.
  6. Divide the dough into four pieces. Use a pasta machine or rolling pin to roll each piece to your desired thickness (setting 6 or 7 on a machine) and cut into fettuccine or preferred shape.
  7. Bring a large pot of heavily salted water to a boil. Drop the fresh pasta in and cook for 3 to 5 minutes until it floats and is al dente.
  8. In a separate pan, melt butter and sauté garlic until fragrant. Add lemon zest and juice. Toss the cooked pasta directly into the sauce with a splash of reserved pasta water and parmesan cheese, stirring vigorously to emulsify.