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Homemade Whole Wheat Pasta

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Homemade Whole Wheat Pasta

Homemade pasta is one of those food projects that is never necessary, but always satisfying. Sure, you can buy quality dried pasta from the store and it works just fine, but the taste (and pride) of homemade pasta is just too good. We enjoy this whole wheat version, which is a 50-50 whole wheat/white flour mix. It adds a little heartiness and nutritional value to pasta night!

Now, I don’t consider myself a pasta expert (my grandma was of French heritage – not Italian!), but after a few times, I feel like I’ve gotten the hang of it. Once you get good at it, it’s surprisingly quick and can be made with items you probably have on hand. So next time you want to eat some pasta, give yourself a little extra time and try it from scratch.

Homemade Whole Wheat Pasta
About 1 pound (serves 4-6)

What You Need
3 eggs
1 cup whole wheat flour
1 cup white flour
1/2 tablespoon olive oil
2 pinches of salt

What To Do

In a food processor*, combine all of the ingredients. Process the dough for about 30 seconds until a ball forms. If a ball doesn’t form, add 1 teaspoon of water at a time until the ball forms. Be careful that you don’t make it too wet.

2  Turn the dough out onto a floured surface and knead for about 1 minute until smooth. The whole wheat flour makes this dough fairly tough, but it should be smooth and moist. Cover the dough with a towel and let it rest for 15 to 30 minutes.

3  Roll the dough out using a pasta machine, or by hand with a rolling pin. It can be die-cut with a machine (shown above), hand cut, or made into ravioli.

To roll the dough with a pasta machine:

– Take about 1/5 of the dough (smaller amounts are easier to work with) and flatten it with your hand. Run it though the pasta rollers at their widest setting. Fold the dough in half and run it through again at the same setting. Repeat this until the pasta runs through smoothly (2 to 4 times). If the pasta becomes sticky at any point, sprinkle a small amount of flour on the sheet of dough and rub it in.

– Narrow the rollers one notch and run the pasta through the rollers; fold it in half and run it through again at the same setting. Keep narrowing the rollers one notch at a time and running the dough through once or twice. For the narrower settings, you don’t need to fold the dough in half if it runs through smoothly.

– When you get to the desired thickness (third lowest setting on our machine), lay the sheet out flat and rub a little flour onto both sides. Cut the sheet to the length of pasta you want.

–Switch the pasta machine to the die-cut side and run your pasta through to cut it (again, shorter amounts of dough are easier to work with).

– Lay the pasta out flat until it is ready to boil. If you stack or nest the pasta, make sure it is well floured.

– Don’t wash the pasta machine with soap and water. Wait for the pasta to dry and then wipe it with a towel and try to get all of the little bits out. I usually shake it around upside down, run the rollers backwards, and poke at it with a chopstick!

4  When ready to serve, drop the pasta in salted boiling water and cook for only 2 to 4 minutes depending on thickness. It doesn’t take long, so be sure that you don’t overcook!

*If you don’t have a food processor, you can use a stand mixer or just knead by hand for several minutes.

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AlexHomemade Whole Wheat Pasta

Comments 17

  1. rowen

    this is very similar to what i’ve been doing, thanks for the tips on using the machine! i think my machine is kinda crappy since it doesn’t cut the pasta strips all the way through. they’re still connected which adds a ton of extra time pulling them apart. is this just my machine sucking or is there a way to correct this? also, it says to never use water or soap to clean the thing (presumably it will rust or seize up) so how the heck do i get all the bits out? is it normal to have bits of dough stuck in the machine when you’re done?

    1. Post
      Author
      Alex

      Thanks for the reminder. I added a little blurb about cleaning on the instructions. It is normal to have little bits of dough. I run the rollers backwards, shake it out, and then just poke at it until I get all of the chunks out… :)

    2. Post
      Author
      Alex

      Also – try rubbing in a little extra flour before running the dough through the cutter. It seems to help it separate.

    3. Michelle T

      If your pasta is not cutting well, it often means that the dough is too wet. Try adding a bit less water, or letting the sheets dry out a bit before you run them through the spaghettiator

  2. Nicole

    I love making homemade pasta. I enjoy rolling it by hand and cutting it myself though would be interested in purchasing a pasta machine. Can you please share which one you own and your opinion of it. Thank you kindly!

    1. Post
      Author
      Alex

      Mine is completely unmarked, but I think that it is this one from Weston. I like it ok. It gets the job done! It’s not the most sturdy machine and it sometimes seems easier to have one person rolling and one person holding the dough. Also, it is a little difficult finding somewhere to clamp it.

      That being said, I like it well enough. I’ve heard great things about the KitchenAid Attachment, but no need to upgrade when this little guy works just fine (and it includes the fettucini and spaghetti cutters).

  3. Heidi @ Food Doodles

    Mmmmm, I love making my own pasta! I’ve been wanting to try adding whole wheat though but I was a little scared. I roll it out by hand as well so I was a bit nervous because I thought it would be harder. I’m going to go take a look at the pasta roller you recommended, I’ve been looking for a while but never know what to buy. Thank you! I know buying one will be so worth it :)

  4. diane jones

    I had the problem with my pasta machine when I first got it (30 years ago ugh) but I kept on using it and it cuts beautifully now. One thing I did was lightly oil the rollers with olive oil. It started to cut much better. Now I love my cutter and us it all the time. I use it for rolling out proghy (sp) dough too.

    Hope the oiling hint helps.

  5. Norma

    This is a great, yet simple recipe. I love it. I have used it several times now. I must confess that I have added a little bit of cold water as it seems to make the pasta a little easier to work with.
    Although it does take a little longer than to make the pasta from scratch rather than opening up a package, it is well worth the time. But having said that, now that I have made it a few times, I can whip up a double batch in about an hour using my manual pasta roller/cutter. This feeds my family of 4 for two meals. I cook half of it fresh, and hang the other half on a wooden dowel to dry, then store in an airtight container. I like to use it up within a month or so.
    Bon Apetit to everyone

    1. Norma

      Just a side note… I have found some whole wheat flour is a bit coarse, so I put it in my food processor and ‘mill’ it to a bit finer texture. Just my experience.. Hope the tip helps.

    2. Sonja

      This is wonderful! So glad to hear that the recipe works well for you. And thanks for the tip on milling the flour to finer texture – we’ll have to try it out!

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