The Best Whole Wheat Pasta

This homemade whole wheat pasta recipe takes a little time to make, but it’s well worth the effort for delicious fresh pasta!

Whole wheat pasta recipe | Homemade whole wheat pasta

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

Now, I don’t consider myself a pasta expert (my grandma was of French heritage – not Italian), but after making this pasta 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 making it from scratch. Keep reading for our homemade whole wheat pasta recipe!

Whole wheat pasta recipe | Homemade whole wheat pasta
Whole wheat pasta recipe | Homemade whole wheat pasta

How to make homemade pasta

Making homemade whole wheat pasta is a fairly straightforward process, but you’ll need some patience the first time you make it. The first step is the easiest: add all the ingredients to a stand mixer and knead for about 5 minutes until a ball forms. At this stage, the dough should stick together and shouldn’t be too wet. Then, knead the dough briefly before letting it rest on your counter for 30 minutes (remember that we’re not making bread, so the pasta dough doesn’t require a lot of kneading!).

Once the pasta has rested, it’s time to begin the most important part of the pasta making process: the rolling of the dough. Although you can roll out the dough using a rolling pin, a pasta machine makes everything much easier. We used the pasta maker attachment for our KitchenAid mixer. Start running the dough through the rollers at their widest setting. You’ll need to continually fold the dough in half and keep running it through the machine to gradually flatten it out. As you continue rolling the dough, you’ll want to adjust the pasta machine so the dough is slowly rolled out thinner and thinner.

Once the dough is at the desired thickness, cut the dough into sections (the length of each section will determine how long each noodle is). Run each section through the die-cut side of the pasta machine, and bask in the glory of your homemade whole wheat pasta! When you’re ready to taste this homemade whole wheat pasta recipe, simply drop the pasta into boiling water for 2 minutes, top with your preferred sauce, and tuck in.

Related: Homemade Ricotta Gnocchi

Whole wheat pasta recipe | Homemade whole wheat pasta
Whole wheat pasta recipe | Homemade whole wheat pasta

Serving this whole wheat pasta recipe

Once you’ve made this delicious whole wheat pasta recipe, how to serve it? Here are a few ways we’d serve it:

Looking for more vegetarian pasta recipes?

Outside of this homemade whole wheat pasta recipe, here are some of our favorite pasta recipes:

Whole wheat pasta recipe | Homemade whole wheat pasta
Whole wheat pasta recipe | Homemade whole wheat pasta

This recipe is…

This homemade whole wheat pasta recipe is vegetarian.

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Whole wheat pasta recipe | Homemade whole wheat pasta

Homemade Whole Wheat Pasta Recipe

1 Star2 Stars3 Stars4 Stars5 Stars (20 votes, average: 4.45 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 60 minutes
  • Cook Time: 4 minutes
  • Total Time: 1 hour 4 minutes
  • Yield: 12 ounces (serves about 6) 1x


This homemade whole wheat pasta recipe takes a little time to make, but it’s well worth the effort for delicious fresh pasta!


  • 1 cup whole wheat flour
  • 1 cup white flour
  • 1/2 teaspoon kosher salt
  • 1/2 tablespoon olive oil
  • 3 eggs


  1. In the bowl of your stand mixer, combine the whole wheat flour, white flour, and kosher salt and stir loosely to combine. Add the olive oil and eggs and stir until a loose dough forms.
  2. Attach the dough hook to your stand mixer and knead the dough on low speed for 5-6 minutes until a smooth ball forms. You may need to stop the mixer once or twice to make sure all of the flour gets incorporated into the dough. Note: The dough can also be kneaded by hand for 5 minutes.
  3. Turn the dough out onto a floured surface and knead it into a smooth, dense ball. Cover the dough with a towel and let it rest at room temperature for 30 minutes.
  4. Roll the dough out using a pasta machine, or by hand with a rolling pin. To roll the dough with a pasta machine, take about 1/4 of the dough (smaller amounts are easier to work with) and flatten it with your hand. Run it through the pasta rollers at the widest setting. Fold the dough in half and run it through again at the same setting. Repeat this until the pasta runs through smoothly (around 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.
  5. 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.
  6. When you get to the desired thickness (we like the third from the most thin on our rollers), lay each sheet out flat and sprinkle a fair amount of flour onto both sides. Slice the sheet into the length of noodles you want, then roll or fold each piece (see the photos). Then slice the pasta into noodles by cutting the desired width. Use your fingers to separate each noodle. Sprinkle with more flour to make sure the noodles don’t stick.
  7. Let the pasta rest for about 15 minutes before boiling it (this allows it to dry out a bit).
  8. When ready to serve, pick up noodles and shake off excess flour. Drop the pasta in salted boiling water and cook for about 2 minutes until tender.


Note: 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. We usually shake it around upside down, run the rollers backwards, and poke at it with a chopstick!

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Keywords: homemade whole wheat pasta, homemade pasta, how to make pasta

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    April 28, 2011 at 3:06 am

    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?

    • Reply
      April 28, 2011 at 7:43 am

      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… :)

    • Reply
      April 28, 2011 at 10:02 am

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

    • Reply
      Michelle T
      April 28, 2011 at 11:54 pm

      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

    • Reply
      March 12, 2015 at 1:04 am

      It helps to allow those little bits to dry completely. Next time you take your machine out, cut a tiny bit of dough and run it through all of the rollers. The dry bits will stick to the moist dough. Toss that first piece and you are all set!

  • Reply
    April 28, 2011 at 5:04 am

    Thank you for this pasta recipe. It looks very well done!

  • Reply
    April 28, 2011 at 5:41 am

    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!

    • Reply
      April 28, 2011 at 7:47 am

      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).

      • Reply
        February 19, 2013 at 3:01 pm

        look for a pasta maker made in italy on ebay side you can find many and good price

  • Reply
    Quay Po Cooks
    April 28, 2011 at 9:32 am

    Homemade pasta is the best and it is fun to do.

  • Reply
    April 28, 2011 at 11:29 am

    Oooohhhhh, I love this. Makes me want to run out and get a pasta machine PRONTO! Thanks for posting- I’ll be back fo sho! ;)

  • Reply
    Heidi @ Food Doodles
    April 28, 2011 at 1:18 pm

    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 :)

    • Reply
      February 19, 2013 at 3:04 pm

      Marcato atlas is a good pasta maker

  • Reply
    Lacey @
    April 28, 2011 at 3:02 pm

    Your pics are great. We’d love for you to post your pics/recipes at!

  • Reply
    diane jones
    February 25, 2012 at 3:01 pm

    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.

  • Reply
    November 17, 2012 at 10:45 pm

    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

    • Reply
      November 17, 2012 at 10:57 pm

      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.

    • Reply
      November 18, 2012 at 9:02 pm

      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!

  • Reply
    August 16, 2018 at 2:48 am

    Hi, I would like to make some pasta and then use it in a day or two as I don’t have time to do it all on the same day. Can I just let it dry, then cook it gently when I want to use it? I want to make lazagne and cannelloni. Do I cook the pasta before rolling the cannelloni filling in?
    I have made spagetti etc before. I am also going to be making whole wheat pasta.
    Many thanks

  • Reply
    March 3, 2020 at 2:31 pm

    Can you add semolina flour to this recipe?

    • Reply
      Alex Overhiser
      March 3, 2020 at 2:35 pm

      This should work but we haven’t tested it!

  • Reply
    Sandy J
    April 11, 2021 at 12:49 pm

    Have you tried this with sprouted wheat flour? I have been sprouting my wheat flour then dehydrating it. It does cut down on the gluten, so I imagine with the regular flour it should be ok.

    • Reply
      Alex Overhiser
      April 12, 2021 at 11:28 am

      We haven’t tried it, sorry!

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