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4.86 from 7 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


  • Pasta roller or rolling pin


  • 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.


  • 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!


  • 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!