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Fresh Whole Wheat Pasta

May 25, 2011

With moving I wanted to use up everything in my kitchen to have less to move. I had some whole wheat flour and decided to make fresh pasta for myself and my son. He had fun helping make the pasta.

Fresh Whole Wheat Pasta Dough 

 (about 4 servings)

2 cups sifted whole wheat flour, plus 1/4-1/2 cup more for rolling
3 large eggs
1 tbsp water

In a small bowl, beat the eggs and water until uniform in color. Scoop the flour into a pile on a clean counter and make a depression on top.

Pour egg mixture into the depression and use a fork to stir the egg mixture. Gradually working in more and more flour until all incorporated. You should have a big lump of soft, but not sticky, dough. If it is too dry to form a lump, add water 1/2 tsp at a time until soft enough. If the dough is too sticky, work in more flour a tsp at a time.

Once the consistency is right, knead the dough until smooth and stretchy. Sprinkle a little extra flour onto the counter as needed to keep the dough from sticking. If it sticks scrape as much off as possible and then wash off remaining residue with COLD water. Warm water will start the cooking process.


Once the dough is nice and stretchy – stretches when pulled apart rather than breaking. Put in a bowl and drape a clean moist towel over it. Let rest at room temperature for at least 20 minutes or in fridge up to 24 hours.


Once the dough rested, you can start rolling it out. Sprinkle a little flour on a clean work surface, put dough on the floured surface and flatten a bit with your hands.

lightly dust the top of the dough and use a dusted rolling-pin  to roll out the dough to about 1/8 in thick. Once the dough is rolled think, let it rest, uncovered on the counter for about 10 minutes so it dries just a little.

When ready to cut the pasta, run a dry hand over the surface to make sure it feels dry and a little dusty. If not dust with a little flour. Roll up into a loose tube and use sharp knife to roll into round slices about 1/4 inch wide. Gently unroll each slice. Can be cooked immediately or freeze for longer storage.

Boil for 2-3 minutes until floating and soft.

You can make lasagna noodles by cutting to size of pan and it will cook while lasagna bakes.

Ravioli you don’t want to dry you just want to fill then let dry for 10 minutes.

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