Homemade Whole Wheat Pasta

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Who doesn’t love pasta?

Growing up in an Italian household pasta was on our table at least once, if not twice a week.  My family has many pasta sauce recipes that have been passed down from generation to generation, BUT amazingly there are no recipes for homemade pasta!  I have tried so many different ways to make homemade pasta using different flours, mixing techniques, and ingredients, but I have finally narrowed it down to one recipe that I really like.

Homemade pasta differs (in a good way!) from store bought pasta, because it has a much softer texture, takes less time to cook, and is more flavorful.  By using an egg-based recipe (like the one I am sharing with you today), you won’t get as much of the al dente bite that most store-bought pastas can give you.  However, this recipe still gives you great texture and a lightness to the pasta.  There are many different ways homemade pasta can be made, but for me the biggest differences are the types of flour and whether it has eggs included or not.  I LOVE using eggs in my pasta, because the richness of eggs add a lot of depth and flavor.  Instead of using a mix of flours (wheat, semolina, all-purpose, or cake) I use 100% whole-wheat flour, because it creates a heartier pasta and adds a nice earthy, rustic flavor that just feels homemade! This pasta can also be made ahead of time and frozen…when you are ready to make pasta for family and friends, just pull it straight from the freezer and throw it right into the pot!

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spaghetti

Homemade Whole Wheat Pasta
 
Author:
Ingredients
  • 2 cups whole-wheat flour
  • 3 eggs; room temperature
  • ½ teaspoon salt
  • 1 tablespoon olive oil
Instructions
  1. *Prepare a clean surface to work on; this could be the counter, a large cutting board, or a silicone sheet like the ones you use to roll out pie dough
  2. *Scoop the flour onto the clean surface in a large pile
  3. *Use your hand to made a well in the middle of the flour
  4. *Crack the eggs into the middle of the well
  5. *Pour the olive oil and the salt in the well also
  6. *Use a four to break up the eggs and whisk the ingredients in the center lightly
  7. *Then, using the fork, keep whisking the egg mixture around the flour while also incorporating the flour into the eggs
  8. *There will be a point when it all started to become a large mess and that is when you want to switch to using your hands
  9. *Bring the mixture together to start to form a ball
  10. *Use your hands to kneed the dough to incorporate all of the flour; if it's sticky add more flour
  11. *Kneed the dough for about 5-7 minutes, or until it become smooth and satiny
  12. *Cover the ball of dough with plastic wrap and let sit in the fridge for about 20 minutes or a couple hours
  13. *Remove the dough from the fridge and let it come up to room temperature for about 10 minutes
  14. *Cut the dough into quarters
  15. *If you are using a pasta machine then you can follow the directions at this point; I have a KitchenAid attachment
  16. *Take one of the pieces of the dough and lightly sprinkle it with flour
  17. *With the machine on 1 roll the pasta through the roller
  18. *Fold in half; sprinkle with flour; and roll again
  19. *Then switch to level 3 and roll once
  20. *Switch to level 5 and roll once
  21. *Switch to level 7 and roll once
  22. *Switch the attachment to the spaghetti attachment (or whichever shape you like)
  23. *Place the long sheet of dough through to make the shape of spaghetti; make sure to catch it with your arm as it comes out and not to let it fall all over the flour
  24. *After it goes through the machine toss it with a little bit of flour and lay flat to dry on a towel or if you have a hanging rack (or even a hanger) to dry
  25. *I let mine dry for about an hour and then either cook it or freeze it!
  26. *When you want to cook the pasta make sure to add a good amount of salt to the boiling water
  27. *Add in the spaghetti; this will only take a few minutes to cook
  28. *Toss in a pan with sauce and allow the pasta to cook in the sauce for a minute or two
  29. *Sprinkle with cheese, fresh herbs, and serve!

6 Responses to Homemade Whole Wheat Pasta

  1. I would love to see a video of this. I can’t even get 2 complete cups of WW flour incorporated, and what I do get turns into a brick. Even my KitchenAid Pro can’t handle it. I tried just this evening and spent more that 2 hours trying to get it to work – and it was a very humid day today!

    • Hi Mark! Sorry you are having trouble. I am currently on maternity leave, but I can work on getting a video for you once I am back! If you are in a hurry, YouTube has some great videos of how to make pasta from scratch. Thanks!!

  2. Instead of KNEADING BY HAND, could you use the Kitchen Aid mixer? (# of minutes speed) etc.; If so, how would you do it?

    The recipe looks good. I love your pictures.

    Can you also make it without eggs?

    Thanks. (I haven’t made pasta. Waiting for pasta attachment to come!)

    • Hi! I wouldn’t say that there is an exact time for how long it would take in the mixer, it’s more about how it looks and when it comes together. I usually do it by hand, and not in the mixer, so I don’t want to recommend something that I’m not 100% sure would work. I have seen recipes made without eggs, and just with semolina flour and water! You can definitely find recipes for that, but for this one in particular, you need eggs. Let me know if you have any other questions!

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