This recipe has been on the site for years and for about the same amount of time, I’ve felt like I needed to give it better photos. Making pasta at home doesn’t have to be hard and I believe it’s one of those items that after you make it a few times, it becomes easy. It might take a few tries to get the feel of the dough right so that it’s not sticky but also not too stiff, but once you do- it’s fresh pasta whenever you want. And trust me, the flavor is so much better (or I should say, there is a flavor- I find most store-bought pasta doesn’t have much flavor).
You can make pasta without any fancy tools (except a rolling pin) but I love having an attachment for my stand mixer and a pasta drying rack. Or, if you don’t have a stand mixer, you can always check out a pasta machine.
- 1 1/2 cups white whole wheat flour
- 1 teaspoon sea salt
- 3 large eggs
- 1 tablespoon olive oil
- Combine the whole wheat flour and salt onto a clean, flat surface (1). Make a well in the middle (2), crack the eggs into the well, (3) and add olive oil. Using a fork, whisk eggs with the olive oil (4) and slowly begin to incorporate the flour. Keep mixing (5) and once the dough starts to form, switch to your hands and knead the dough (6) until the dough is smooth and no longer sticky (but not stiff). Form into a disk (7), cover with a damp towel, and let rest for 20 minutes.
- Divide the dough into 8 pieces. Working with 1 piece at a time, flatten the dough with your hands (8). Making sure the dough is covered with flour, use an electric or hand crank (see note) and roll the dough into thin sheets (9). If using a machine, check instructions for desired thickness.
- Continue to make the noodles by using the fettuccine attachment or cut into 1/4" wide strips with a knife or pizza cutter (10). Hang noodles for drying if desired (11) and repeat with remaining dough.
- Bring a large pot of salted water to a boil and add noodles (12). Cook until the noodles float to the top and are tender, 4 to 5 minutes. Drain noodles transfer to a bowl (13), and toss with a drizzle of olive oil (14).
Step by Step
Variations for Whole Wheat Pasta
This pasta recipe is really my one and only. Any time I make pasta, it’s this recipe and from there, I can doctor it up as I desired. I usually find myself adding in black pepper but you can really play with the flavors. However, this pasta is great as is, just the simple whole wheat pasta has a nice flavor. You can also try your hand at Semolina (vegan) version or gluten-free version as well.
Add-ins: This recipe serves as a great base. I love to add fresh herbs into the pasta, a hefty scoop of black pepper, or even cooked spinach.
Flours: I usually stick with white whole wheat flour but einkorn, spelt, or farro flour work as well (einkorn makes wonderful pasta!) Also, regular whole wheat flour will work as well- I just find the white whole wheat a bit easier to work with.
Play with shapes: this pasta is perfect for ravioli, long noodles, and even short noodles. You don’t need special tools as ravioli, long noodles, and even some short noodles are easily made by hand.
Recipe originally published on April 26th, 2010. Last updated on November 8th, 2015.