Making pasta from scratch requires a little extra time and attention, but it’s 100% worth the effort! This easy, step-by-step recipe will teach you how to make fresh whole wheat pasta dough at home with just 6 simple ingredients! I include my top tips for ensuring the dough comes out soft and easy to shape into fettuccine, penne, or whatever noodle type you crave!
Does making homemade pasta sound dreamy to anyone else? Maybe it is the carb lover in me, but I cannot resist fresh pasta.
I know it is time-consuming, so it isn't a regular on our menu, but definitely, a party when it does! When I'm not making this pasta recipe, I love this homemade pasta made with kamut flour!
I've made homemade pasta countless times using all types of flours, shapes, and sizes! No pasta machine? No worries, try this orecchiette pasta made with semolina flour which is all done by hand!
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What Makes This Recipe Work?
If you have never made homemade pasta, I promise it is going to be easier than you might think.
- Lots of tips and more! Even better, I'm going to walk you through the entire process step by step! Not only is it easier than you might think, but so much more delicious than store-bought pasta.
- Great for beginners! This homemade pasta with whole flour uses a mixture of whole wheat flour and all-purpose flour. It's a great place to start if you don't regularly eat whole grain pasta since it brings a milder flavor than 100% whole wheat.
Ingredients
- Whole Wheat Flour: There are many flours that will work for this recipe. I used sprouted spelt flour. I will give more recommendations of other flour you can use too.
- All-Purpose Flour: I love using the blend of whole wheat and all-purpose for the perfect texture and flavor.
- Salt: I like using kosher salt. Table salt is a bit saltier than kosher salt so use about a slightly less if you don't have kosher salt.
- Olive oil: Olive oil is my favorite but you can use any other neutral oil.
- Water: This ingredient is variable. You will add just enough to reach the texture and consistency you want.
How To Make Homemade Pasta with Whole Wheat Flour
Making homemade pasta doesn't need to be hard! Let me walk you through it step by step so you can see how easy it actually is to make. Be sure to check the recipe card for the precise steps and the full ingredient list.
PRO TIP: You can make pasta dough by hand (which you will see below) but it's also easy to do in the food processor. Check the recipe card for all the details for both methods!
- Combine your flours and salt on the surface. Shape into a mound and then create a well in the center.
- Add the eggs, water, and olive oil to the well.
- Mix the wet ingredients with a fork. Slowly begin mixing out further to start adding in flour.
- Start to knead the dough with your hands once it reaches the point it is difficult to mix with a fork. Knead for about a minute, then cover the dough on your work surface and let it rest for 10 minutes to hydrate the wheat flour.
- After resting, finish kneading the dough for at least 4-6 minutes or until it's smooth. Giving that bit of rest makes a much smoother dough and is so much easier to knead.
- Cover the mixed dough and let it rest for 45-60 minutes. The dough can remain at room temperature for up to three hours.
- Divide the dough into 6 pieces.
- Flour each piece and either roll with a pasta roller or rolling pin.
PRO TIP: You can make any shape as you like!! I created fettuccini but this whole wheat pasta dough recipe works well for a variety of different shapes!
- After cutting the noodles you're ready to cook them or you can store them to use later.
How to Cook Homemade Whole Wheat Pasta Noodles
- Bring about 12 cups of water to a boil. Once it is boiling, add 1-2 tablespoons of salt.
- Add in the fresh pasta and cook for 3-8 minutes. This will depend on the thickness of the pasta you have made. The pasta should be cooked to al dente.
- Drain the pasta and it is ready to use!
PRO TIP: Fresh pasta cooks very quickly. Do not overcook this pasta, you want it to be al dente for the best results. Be sure to rinse and use it right away.
How to Store
Store the uncooked noodles in the fridge for up to 30 hours. I suggest tossing the cut noodles in a bit of flour to ensure they don’t stick together. Then twist them into a nest. Be sure to cover so they don’t dry out too much.
Cooked homemade whole wheat noodles are best enjoyed fresh. If you have leftovers you can reheat them in the microwave covered with another plate to steam. Just note they will get a little soggy.
Expert Tips
- Whole wheat pasta absorbs more moisture than regular flour. When you are making your dough, make sure the dough feels moist to your touch. You don't want it to be too wet, but certainly moist.
- Give the dough a chance to rest. It will roll so much easier if the dough is relaxed. Do not skip this step.
- Many varieties of whole wheat flours will work. My personal favorites are white wheat, spelt, and kamut flour. You can also use rye and red wheat if you like.
- Make the pasta dough in the morning and cook the noodles later that day. This makes mealtimes a breeze. Fresh pasta cooks so quickly, it takes about 3 minutes!
- This pasta can be shaped and formed in a variety of ways. I made this into fettuccini, but you can make any shape you like!
FAQ
It is a much healthier option! Whole grains are loaded with heart-healthy nutrients that need to be a more integral part of our diets.
As noted above, it is cooked just like white pasta. Bring your water to a boil, salt, and cook. It is really important this pasta is only cooked al dente.
If it's fresh, no it doesn't. It is a quick-cooking time which means little water absorption. If it is dried, then yes.
Yes, of course! If you don't have a pasta roller, you can also use a rolling pin and cut it with a sharp knife. This creates a much more rustic looking pasta.
How to Make Fresh Whole Wheat Pasta Dough
Equipment
- Pasta roller or rolling pin
Ingredients
- 1 ¾ cup whole wheat flour
- 1 ¾ cup all purpose flour
- 1 teaspoon salt
- 4 eggs
- 1 tablespoon oil
- ⅓-⅔ cup water This is a variable. Mine too about ½ cup of water, but I can see you could definitely need more on some days.
Instructions
Mix in Food Processor
- Add all ingredients in a food processor. Mix to combine. You will want the dough to only be slightly wet, if it is too wet, you will never be able to roll it. After it is combined, remove it from the food processor and knead for 5 minutes until smooth. Cover and allow it to rest for 45-60 minutes.
Mix by Hand
- Combine your flours and salt on the surface. Mount the flours and create a well in the center. Add eggs, water, and olive oil to the well. Mix wet ingredients with a fork. Slowly begin mixing out further to start adding in flour. Once it has gotten to the point it is difficult to mix with a fork, start to knead the dough. Need for one minute and then cover the dough and let it rest for 10 minutes. Then continue needing for at least 4-6 minutes, until smooth. Cover and allow it to rest for 45-60 minutes.
Roll and Cut Pasta
- Once the dough has had a chance to rest, start rolling. I divided the dough into 6 pieces. Flour each piece and either roll with a pasta roller or rolling pin.
- Shape as you like- I created fettuccini, but you can create any shape you like.
- If you don't have a pasta roller, you can also use a rolling pin and cut it with a sharp knife.
Cook the Pasta
- Bring about 12 cups of water to a boil. Once it is boiling, add 1-2 tablespoons of salt.
- Add in the fresh pasta and cook for 3-8 minutes. This will depend on the thickness of the pasta you have made. The pasta should be cooked to al dente.
- Drain and it is ready to use!
Notes
- Whole wheat pasta absorbs more moisture than regular flour. When you are making your dough, make sure the dough feels moist to your touch. You don't want it to be too wet, but certainly moist.
- It is really important to give the dough a chance to rest. It will roll so much easier if the dough is relaxed. Do not skip this step.
- There is a good variety of whole wheat flour that will work in this recipe. My personal favorites are white wheat, spelt, and kamut flour. You can also use rye and red wheat if you like.
- You can make this pasta in the morning and cook it later that day. This makes mealtimes a breeze. Fresh pasta cooks so quickly, it takes about 3 minutes!
- This pasta can be shaped and formed in a variety of ways. I made this into fettuccini, but you can make any shape you like!
Did you make this recipe? Let me know!