To prepare a whole wheat linguine with green beans, ricotta, and lemon, you'll need: 1 1/2 cups hulled, unpeeled and de-skinned whole-wheat rye flour 1 tablespoon kosher salt 1 teaspoon ground black pepper 2 tablespoons olive oil 2 teaspoons butter or margarine 2 tbsp. olive or canola oil Instructions Preheat the oven to 425 degrees F. Lightly grease 2 large rimmed baking sheets with non-stick cooking spray and set aside. In the bowl of an electric mixer, cream the butter with the sugar until light and fluffy. Add the flour and beat until the mixture resembles coarse crumbs. Gradually add the milk, beating after each addition until it reaches stiff peaks. Fold in the sour cream and salt. Turn the dough out onto the sheets and knead until smooth. Cover with plastic wrap and let rise until doubled in size, about 1 hour. Bake in 375 degree F oven for 20 minutes or until golden brown. Serve warm or at room temperature.