Whole Wheat Homemade Pasta....does this 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!
What Makes This Recipe Work?
If you have never made homemade pasta, I promise it is going to be easier than you might think. Let me show you how through this post. Not only is it easier than you might think, but so much more delicious than store-bought pasta.
This is a 50/50 pasta- 50% whole wheat, 50%white flour. This is a recipe everyone loves as it is a milder flavor with a blend of flour. If you are looking for a 100% whole wheat recipe, how about this Kamut flour pasta recipe?
Ingredients
- Whole wheat flour- There are many flours that will work for this recipe. You can use red wheat, white wheat, kamut, or even rye flour.
- 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.
- Olive oil- You can use any other neutral oil, but olive oil is my favorite.
- Water- this can be added in to reach the texture and consistency you want.
How To Make
There are a couple of methods for making pasta. I will show you the easiest one I use. Start by throwing all dry ingredients in the food processor. This is the food processor I use, the Cuisinart has been my workhorse for years and years.
- Start by adding the dry ingredients to your food processor. Pulse them until it is combined.
- Next, add the eggs and olive oil. Pulse until this is well combined.
- Add in water until the dough comes together and feels moist but not too wet.
- Remove the dough and turn it out onto your surface.
- Knead the dough until it is smooth- mine took about 4 minutes.
- Cover with saran wrap and let the dough rest for at least 30 minutes or up to 1 ½ hours.
- Divide the dough into 8 sections, then start rolling.
- At this point, either roll with a pasta roller or rolling pin. Both are really good options, just one is less of a workout. 🙂 Here's the one I use, it isn't too expensive, but it works well.
- Shape the pasta as you like.
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 fettucini, but you can make any shape you like!
Cooking The Whole Wheat Pasta
Fresh pasta cooks very quickly. Make sure to bring your water to a boil and salt it heavily when it reaches a boil. What do I mean by heavy? I use about 1-2 tablespoons per 12 cups of water.
Depending on the shape and thickness of your pasta, the cooking time should be anywhere between 3-8 minutes. It cooks much more quickly than store-bought dried pasta.
Do not overcook this pasta, you want it to be al dente for the best results. Rinse and use right away.
FAQ
Whole wheat pasta 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.
Short answer- with fresh whole wheat pasta, no. It is a quick-cooking time which means little water absorption. If it is dried, then yes.
Whole Wheat Homemade Pasta
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
- ⅓-2/3 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
- You can prep mix your dough in a couple of ways. The first is what I did. Throw 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.
- The alternative to this would be combining 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. It will need to be kneaded for at least 5-7 minutes, until smooth.
- Either way, you have mixed the dough, cover, and allow it to rest for 45-60 minutes.
- 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.
- 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 fettucini, but you can make any shape you like!