A use for whole wheat flour.

As mentioned before, my husband and I inherited (about 10lbs) various whole wheat flours from a friend who joined our areas first grain CSA. So when my husband suggested that we have lasagne for dinner last night I quickly volunteered to make the pasta sheets. I learnt a couple of things about the CSA's flour from my Pizza dough making a few nights ago. The flour's texture is both soft and bristly from the finely milled endosperm and the tough bran casing. I suspected these qualities could work to my advantage and make a porous noodle that would grab the sauce. Also, as noted the Pizza dough did not rise so well and pasta dough doesn't need any rising, just a short resting time. We used the fresh sheets to make a Sugar Pie Squash lasagne with ricotta and basil.