Whole Wheat Noodles
Make your own homemade pasta with whole wheat flour! These from-scratch whole wheat noodles are delicious with your favorite pasta sauce or in a soup or stroganoff.
Servings: 4 servings
Calories: 251kcal
Equipment
- Pasta maker optional*
- Drying rack or alternative option
Ingredients
- 2 cups whole wheat flour plus more for dusting (see notes below)
- 1/2 tsp sea salt
- 3 eggs
Instructions
- On a clean countertop, combine the flour and sea salt. Make a well in the center.
- Crack the eggs into the middle of the well. Lightly whisk the eggs with a fork, then use your hands to slowly work the flour into the eggs from the edges.
- Keep mixing and kneading until a dough starts to form. If it feels too sticky, add a little more flour as needed until the dough is soft and smooth.
- Shape the dough into a flattened round shape, cover it with a towel or bowl, and let it rest for 15–20 minutes.
- Once rested, divide the dough into about 8 pieces. Flatten each one with your hands into a rough rectangle—it should be thin enough to fit through the pasta roller.
- Feed the dough through the pasta roller, starting with the widest setting. Continue reducing the setting one step at a time until you reach your desired noodle thickness. If the dough at any time starts to feel tacky, you can lightly brush it with flour.
- Attach your pasta cutter (I used the fettuccine attachment) and run the sheets through to cut the noodles.
- Hang the noodles to dry.
Notes
-
- This recipe definitely takes a little patience, especially if you’re milling your own grains. The dough has a tendency to tear or bunch up in the pasta roller if it’s too sticky, so make sure it’s well-floured and not tacky before you start.
- If you mill your own flour, this recipe has been tested with hard white wheat.
- I’ve found that running the dough through a few times on each setting really helps. Don’t rush it. Start with the thickest setting, then gradually reduce the thickness with each pass until you get the pasta just how you like it.
- If the dough does tear a little at first, don’t stress. Usually, after a few more passes, it smooths out just fine.
- *If you don’t have a pasta roller attachment for your mixer, you can absolutely roll the dough out by hand and slice it into strips with a knife.