Do you have any recipes for making whole grain pasta?

Whole wheat is fine, but I'd like to use other whole grain flours, too.Do you have any recipes for making whole grain pasta?
I was just thinking of attempting to make my own whole wheat pasta of some sort. We only use whole wheat, but I thought it would be fun to make and have fresh pasta. I was just going to hunker down and do a search. For me it HAS to be 100% whole grain, not part white flour, part whole wheat.





Here's one I'm definitely going to try... probably this weekend. I think you will LOVE this one. I love the comments, and the recipe is simple AND 100% whole wheat.





http://www.sugarlaws.com/whole-wheat-pas鈥?/a>





I will try this one first, then do another search.Do you have any recipes for making whole grain pasta?
BASIC PASTA DOUGH





1/4 tsp. salt 1 egg 1 tbsp. oil 2 to 3 tbsp. water





Combine the flour and salt in a large mixing bowl. Make a well in center of flour mixture; add mixed eggs and oil. Mix eggs and oil until combined. Gradually whisk in the flour mixture from the sides of the well. When the flour has all been worked in, the mixture will be crumbly. Still using the fork, begin to add the water, 1 tablespoon at a time. Work well after each addition. Add only enough water to form the dough into a somewhat crumbly ball with your hands. Transfer the dough to a lightly floured board and knead. If the dough is sticky, add more flour, 1 tablespoon at a time. Continue working the dough for about 10 minutes or until you have a smooth, elastic ball, and allow the dough to rest under the mixing bowl for 10 minutes. The dough is now ready to be rolled out and cut into shapes for desired pasta.





To Make The Noodles: Roll out dough into a rectangle as thin as you can make it. When rolling, always push in the direction away from the center of the dough. Rotate the dough frequently in 1/4 turns to keep the thickness equal, but maintain the rectangular shape.





Fold or roll the dough loosely from its short side down the length of the rectangular sheet. Using a sharp knife, cut the dough into 1/4 inch strips. Shake the strips loose. Note: If using a pasta cutter, follow directions with the machine for cutting shape desired. Cook 1/3 of the noodles at a time in 2 to 3 quarts of boiling, salted water for 7 to 10 minutes or until noodles reach desired degree of doneness. Drain and serve as desired.





VARIATIONS:





Whole Wheat Pasta Dough: Using one part all-purpose flour and two parts of whole wheat flour for the all-purpose flour, follow the recipe for Basic Pasta Dough.





Green Pasta Dough: Add 3 tablespoons cooked, pureed and well-drained spinach to the flour mixture along with the eggs and oil in the Basic Pasta Dough. Then continue to follow the recipe's directions.


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