This homemade whole wheat pasta brings a rustic, earthy richness to your table. The combination of stone-ground flour and eggs creates a dough that is hearty yet tender, offering a satisfying chew that holds up beautifully to robust sauces. Unlike refined semolina pasta, this version offers a nuttier flavor profile and a deeper golden hue. It is perfect for pairing with hearty vegetable ragus, creamy mushroom sauces, or simply tossed with olive oil and fresh herbs. Making your own pasta is a rewarding kitchen project that transforms simple ingredients into a culinary centerpiece. Serve it fresh for the best texture, and enjoy the comfort of a dish made with care.
Whole Wheat Pasta
Description
This homemade whole wheat pasta brings a rustic, earthy richness to your table. The combination of stone-ground flour and eggs creates a dough that is hearty yet tender, offering a satisfying chew that holds up beautifully to robust sauces. Unlike refined semolina pasta, this version offers a nuttier flavor profile and a deeper golden hue. It is perfect for pairing with hearty vegetable ragus, creamy mushroom sauces, or simply tossed with olive oil and fresh herbs. Making your own pasta is a rewarding kitchen project that transforms simple ingredients into a culinary centerpiece. Serve it fresh for the best texture, and enjoy the comfort of a dish made with care.Ingredients
Directions
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In a large mixing bowl, whisk together 2 cups of the whole wheat flour and the salt.
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Make a well in the center of the flour mixture.
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In a small bowl, combine the beaten eggs, water, and olive oil, then pour into the well.
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Using a fork, gradually incorporate the flour into the liquid until a shaggy dough forms.
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Sprinkle a floured surface with the remaining 1/3 cup of whole wheat flour.
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Turn the dough out onto the floured surface and knead for 8 to 10 minutes until smooth and elastic.
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Cover the dough with a damp cloth or plastic wrap and let it rest for 10 minutes.
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Divide the dough into three or four equal portions, keeping unused portions covered.
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On a lightly floured surface, roll one portion of dough into a thin rectangle, approximately 16 x 12 inches.
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If using a pasta machine, pass the dough through the rollers until it is 1/16 inch thick, dusting with flour as needed to prevent sticking.
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Cut and shape the pasta sheets into your desired form, such as fettuccine, lasagna sheets, or ravioli.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1948.2kcal
- % Daily Value *
- Total Fat 19.0g30%
- Saturated Fat 2.9g15%
- Cholesterol 0.0mg0%
- Sodium 9783.6mg408%
- Total Carbohydrate 403.2g135%
- Dietary Fiber 56.0g225%
- Sugars 2.8g
- Protein 72.8g146%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Whole wheat flour absorbs more moisture than white flour. If the dough feels too dry and crumbly, add water one teaspoon at a time. If it is too sticky, add flour sparingly.
Fresh pasta cooks much faster than dried pasta. Drop it into boiling salted water and cook for 2-3 minutes, or until it floats and is tender.
For a vegan version, substitute the eggs with an equal amount of water or aquafaba, though the texture will be slightly more brittle.
You can freeze fresh pasta sheets by separating them with parchment paper. Place them in a freezer-safe bag and cook directly from frozen, adding an extra minute to the cooking time.
