Making pasta at home doesn’t need to be hard. With this easy homemade whole wheat pasta recipe, you can have fresh pasta ready to enjoy within the hour.

Homemade Whole Wheat Pasta

Pasta can be made without a lot of fancy tools, though they can help with time restraints and easy of working with the dough. There are pasta attachments that can be used with the Kitchenaid and Kenwood machines that will help, as well as a pasta drying rack. There are also pasta machines that can be used to help roll out the dough.

If you haven’t made it before, it may take some time to get the dough correct, but once you do, you’ll be enjoying fresh homemade whole wheat pasta all the time!

Pasta dishes are the perfect dish to make, especially when you have a crowd to feed.

Homemade Pasta Tips

If you are making pasta without an attachment, use a rolling pin to flatten into thin sheets.
The dough should bot be sticky but not too stiff
Go by the feel of the dough. If you do find it sticky, add some more flour. This seems to be more important if using a machine as the dough cannot have any stickiness to it.
A food processor could be used process the ingredients together until the dough forms a ball. Then knead it until its no longer sticky.
Any neutral oil can be used in this recipe. Options include olive oil, avocado or canola oil.

Whole Wheat Pasta Variations

This is a great base recipe. Fresh herbs and black pepper can be added if desired.
Other flours could be used. Some of these include white whole wheat flour, einkorn, split or regular whole wheat flour. Do not use only whole wheat flour as the pasta will end up too dense. Though, using only all-purpose / plain flour can be done.
This recipe can be used to create a variety of different pastas such as ravioli, long or short noodles

Cooking Fresh Pasta

Cooking fresh pasta doesn’t take as long as boxed, dried pasta. Usually, 2 – 3 minutes is all that it takes. The way to tell when they are ready is when they float to the top of the boiling water. This is the sign to show they are ready.

This recipe can be halved or doubled to make as many noodles as you need. Though, large amounts of pasta will need to be cooked in batches.

Storing Homemade Wheat Pasta

Once cooked, this pasta can be stored in an airtight contain in the fridge for up to 5 days.

If you prefer to freeze it, the pasta can be frozen before or after cooking. To do this, lay the noodles out in a single layer on a baking sheet and flash-freeze until hard. Transfer the noodles to an airtight container and freeze for up to two months.

If you freeze the pasta before they have been cooked, add them while frozen to a pot of boiling water and cook.

Making Whole Wheat Pasta

To make this pasta, you will need:

1 tsp Salt
1 ½ cups Plain Flour
1 ½ cups Whole Wheat Flour
4 Eggs
1 TBSP Olive Oil
3 TBSP Filtered Water

Add the flours and the salt to a mixing bowl or onto a clean, flat surface.

Create a well in the centre of the mixture.

Crack the eggs into the well.

Add the olive oil and water to the well.

With a fork, mix the eggs mixture, gradually incorporating the flour from the sides as you go. Keep mixing gently to avoid breaking the well.

As you mix, the flour will thicken the egg mixture and form a shaggy dough. Initially, the dough may seem dry and crumbly, though it should become smooth later.

Remove the dough from the bowl, if using, and place on a floured surface. Fold the mixture together until a smooth ball forms. You may find a bench scraper will help with this.

Knead the dough with your hands until it becomes smooth and elastic, about 10 to 15 minutes. If the dough feels sticky, add 1 TBSP plain flour at a time during kneading.

Shape the dough into a ball and wrap tightly in cling wrap.

Allow the dough to rest at room temperature for at least 30 minutes, though it can be left for up to 3 hours. Alternatively, the dough can be refrigerated for up to 24 hours. Just bring to room temperature before rolling.

Lightly dust a flat surface with flour and dived the dough into 8 equal pieces. Loosely cover 7 pieces with cling wrap, while you a using the 8th piece of dough.

Using one piece at a time, roll it out in a rectangle shape around ¼ inch thick and sprinkle with flour.

Fold the rolled out pasta into 1 inch to 3 inch folds, dusting each fold with flour. Then cut each sheet into ⅛ sections.

Once cut, unravel each section of your noodles.

If you are freezing the pasta before cooking, now it the time to do that. If not, it’s time to cook the pasta.

Boil a large pot of salted water and drop the pasta into it.

Stir occasionally until the pasta is tender and floats to the top. This could take anywhere from 2 to 5 minutes, depending on the shape and size of the pasta.