Homemade Whole Wheat Pasta Recipe

whole wheat pasta recipe topped with spinach, pasta sauce, parmesan cheese on a white plate, with a fork

5 from 6 votes

Homemade Whole Wheat Pasta Recipe

This homemade whole wheat pasta recipe is a healthy twist on your regular pasta. Made with whole wheat flour, this pasta not only tastes great but also packs a nutritional punch.

Prep Time35

Rest Time1

Total Time1 35

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 380kcal

Author: Anjali Shah

Ingredients

2 1/2 cups whole wheat flour
1/2 cup all-purpose flour
1/2 tsp salt
4 eggs
1 tbsp extra virgin olive oil
5-6 tbsp water

Instructions

Place the whole wheat flour, all-purpose flour, and salt into the bowl of a food processor. Pulse to blend.
Next, add the eggs and oil. Blend to combine.
As the food processor is running, slowly pour in the water, 1 tbsp at a time, until the dough begins to come together.
Turn the dough out onto a lightly floured bench and shape it into a ball.
Knead the dough for 1-2 minutes until smooth.
Place the dough into a bowl, cover, and allow to rest at room temperature for 1-2 hours.
Turn the dough ball out onto the bench, divide into 6 even pieces, and work one piece at a time.
Use a pasta machine to roll the dough into a thin rectangle and then cut it into the desired pasta shape, or use a rolling pin, roll as thin as possible on a lightly floured bench and slice into thin strips.
When the dough has been rolled and sliced, either hang it over a pasta rack to dry for 12 hours or wind it into nests and place on it a tray ready to be cooked.

Notes

To cook the pasta. bring a pot of water to a boil, add some salt, and drop the pasta in. Cook for 2-3 minutes, depending on the thickness of the pasta.
Fresh pasta can be stored covered in the fridge for 24 hours before it’s cooked.
Dried pasta can be stored in an airtight container in a cool, dry place.
Pasta can be covered and stored in the freezer for 1-2 months.
When rolling by hand, make sure to roll the dough as thinly as possible.
Use a pizza cutter to cut the dough into long strips.
Resting the dough allows the gluten to relax, preventing the dough from becoming tough and chewy.
This recipe makes approximately 28oz of raw pasta.
If using a pasta machine, you may need to dust the dough with additional flour to prevent it from sticking.

Nutrition