It’s not necessary to sift the whole wheat flour before using it.

You can start working directly on a surface or first in a bowl and then continue on a work table; choose whichever is more convenient for you. I prefer to work the doughs in a bowl first and then move to the surface.

In a large bowl, pour the flour, make a well in the center, and pour more than half of the water.

Do not pour it all at once, because flours absorb liquids differently depending on the humidity and ambient temperature. This means it may require a little less or a little more water than I indicated (which is the amount absorbed yesterday, a hot, dry, and windy day).

Start kneading, and as the flour absorbs it, pour in a little more water, until you obtain a soft (not too soft, mind you) and easy-to-work dough.

Transfer it to a work surface, lightly dusted with durum wheat semolina (which helps dry out excessive moisture in the doughs), and knead it vigorously for about 5 minutes. Then put it back in the bowl, seal it with food wrap, and let it rest for about an hour. Thirty minutes of rest would also be enough; however, I let it rest for an hour.

After the resting time, during which the gluten structure will have relaxed, the pasta will be ready to be shaped, dusting it from time to time with durum wheat semolina to keep it separate and facilitate moisture absorption, and therefore, drying quickly or not.

The whole wheat fresh pasta can be cooked immediately or left to dry in the air (for an hour or more, depending on the needs or recipes we intend to prepare) on wood or kitchen cloths without detergent smells.

Cooking times vary depending on whether the pasta is left to dry or not.

With this type of dough, over time, I have made sheets for lasagna and cannelloni, maltagliati, tagliatelle, pappardelle, gnocchetti, long fusilli, and broth squares.