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5 from 4 votes

Whole Wheat Homemade Pasta

This whole grain version of the original is so good. You will never want to go back to store bought again!
Prep Time10 mins
Cook Time5 mins
resting time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Italian
Keyword: Whole grain, whole grain pasta, whole wheat, whole wheat italian, whole wheat pasta, whole wheat recipes
Servings: 10 servings
Author: Amy- A Red Spatula

Equipment

  • Pasta roller or rolling pin

Ingredients

  • 1 3/4 cup whole wheat flour I used a Kamut flour and loved it!
  • 1 3/4 cup all purpose flour
  • 1 teaspoon salt
  • 4 eggs
  • 1 tablespoon oil
  • 1/3-2/3 cup water This is a variable. Mine too about 1/2 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 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 from food processor and knead for 5 minutes until smooth.
    The alternative to this would be combining your flours and salt on surface. Mount the flours and create a well in the center. Add eggs, water and olive oil to well. Mix wet ingredients with 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 at least 5-7 minutes, until smooth.
    Either way you have mixed the dough, cover and allow 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 pasta roller or rolling pin.
    I have a pasta roller, so that is what I used. On mine, the largest setting is a 1. I started there, then did 2, 4 and ended with 5. I like a little thicker pasta. We served it with a hearty meat sauce, so I like a little thicker pasta. Now, make sure you are constantly flouring the dough as you are rolling. You don't want it to stick in your pasta roller. I did a fettucini, so cut it with that roller.
    Now, if you are rolling with a rolling pin, it's the same concept. Flour as needed and start rolling, being careful not to tear the dough. Make sure you are moving the dough as you are rolling to ensure it isn't sticking underneath. Roll the dough to thickness desired. Now for cutting. You can fold the dough over on itself and cut to desired width, or you can leave it long and cut it. For cutting it is best to use a very sharp knife.
    Once the dough is cut, make sure it stays lightly floured so it doesn't stick. Now, at this point you can prepare it right away or hang and allow to dry.
    Bring 1 gallon of water to boil. Add 1-2 tablespoons to water.
    Carefully add pasta to boiling water. Boil for 3-4 minutes (it goes quick!). Drain and prepare as desired.
    I served our's with a tasty bolognese. You can serve as you choose.
    Now, sit back and enjoy. You deserve it!