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3 Ingredient Homemade Whole Wheat Pasta

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Made with a combination of hearty whole wheat flour, all-purpose flour, and eggs, my Homemade Whole Wheat Pasta adds the flavor and benefits of whole wheat.

Hi Bold Bakers!

After sharing my 2 Ingredient Homemade Pasta recipe I got lots of requests for a pasta recipe including whole wheat. Well, ask and you shall receive! This is my 3 Ingredient Homemade Whole Wheat Pasta! Made with a combination of hearty whole wheat flour, all-purpose flour, and eggs, this homemade pasta is every bit as easy to make as my original recipe but with the added flavor and benefits of nutty, healthy whole wheat.

How much time does it take to cook Homemade Whole Wheat Pasta?

My Homemade Whole Wheat Pasta is much more delicate than the dried store-bought stuff. One of my favorite parts of making my own whole wheat pasta is the incredible texture it yields, and while you do get that extra bite from the whole wheat, the pasta still cooks up in no time at all like regular fresh pasta. After only just 1-2 minutes the whole wheat pasta will be cooked.

Basically, as soon as the pasta starts rising to the top of the pot of water that is a good indication it is done. 

How do I store fresh Whole Wheat Pasta?

If you don’t want to cook off the fresh pasta straight away you can store it in the fridge covered for up to 3 days. It also can be frozen and dried — and those instructions are below.

Can you freeze Whole Wheat Pasta?

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The freshly cut Whole Wheat Pasta can be frozen in little nests in an air-tight container in the freezer for up to 8 weeks. This is one of my favorite things to have on hand as it cooks up from frozen almost as fast as when it is fresh.

How do you dry Homemade Whole Wheat Pasta for storage?

I loved learning not only the technique of making and cutting the pasta but that in addition to freezing the fresh pasta, it can also be dried.

To do this, lay the freshly cut pasta in one even layer on a floured baking tray. Leave the pasta out in the open air to dry out. After about 24 hours, the pasta will have dried — what you’re looking for is that the noodles will break with a snapping sound when bent. When the pasta has fully dried out, store it in an air-tight container for up to 1 months. Note that if you live in a humid climate this may take longer and might make the pasta chewier. If this is the case, I might suggest freezing instead of drying the pasta to store.

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4.88 from 8 votes
Homemade Whole Wheat Pasta Recipe
Prep Time
25 mins
Cook Time
2 mins
Resting time
30 mins
Total Time
27 mins

Made with a combination of hearty whole wheat flour, all-purpose flour, and eggs, my Homemade Whole Wheat Pasta adds the flavor and benefits of whole wheat.

Course: din
Cuisine: Italian
Servings: 8
Calories: 111 kcal
Author: Gemma Stafford
  • 1 1/2 cups (71/2oz/213g) whole wheat flour
  • 1 1/2 cups ( 71/2oz/213g) all-purpose flour
  • 4 large eggs*, room temperature
  1. In a large bowl mix together the whole wheat flour and all-purpose flour until evenly combined. Place the flour mixture in a mound on a large, flat surface. Make a well in the center of the flour. 

  2. Crack all 4 large eggs into the center of the mound of flour.

  3. Using a light hand, break the yolks of the egg and gently bring the flour into the center of the well using your fingertips.

  4. Keep incorporating the flour into the eggs until all the flour has been absorbed. This will be a messy process, but it is well worth it! Once the dough starts to form, bring it together with your palms and knead into a smooth yellow dough. This will take roughly 5 minutes. Note: if your dough is on the dry side you can add a little SLASH of water to bring it together.

  5. When the dough forms a ball, cover tightly with cling wrap and refrigerate for a minimum of 30 minutes to allow the dough the rest and the gluten to develop. No longer than 18 hours. 

  6. After resting, remove the dough from the fridge and cut into 4 equal pieces. Set aside and cover with a towel to stop it from drying out. 

  7. Flour your work surface and rolling pin and roll 1 ball of dough at a time into a large thin sheet. I don't give dimensions for this part as it varies but my one note would be to get it as thin humanly possible. Like paper thin. 

  8. Once the dough has been rolled out, fold it over itself several times. Cut the roll of pasta into strips roughly 1/4 inch thick depending on what pasta you are making. Then dust some flour over the sliced strips of dough and unravel them to reveal your fresh pasta! Repeat this process with the remaining dough.

  9. Set cut pasta aside on a tray and leave out at room temperature to cook off or cover and place in the fridge to be cooked later. 

To Cook Whole Wheat Pasta:
  1. Place a medium pot over medium-high heat and boil 8 cups of water. Once the water is boiling salt it and place the fresh pasta in the water.

  2. Add the pasta and allow to cook for roughly 2 minutes or until tender. When the pasta floats to the top of the pot it is ready. 

  3. Strain the water off the pasta and serve as desired. 

How to Store Whole Wheat Pasta:
  1. To store fresh pasta keep it covered on a tray in the fridge for up to 3 days. It also freezes really well for up to 8 weeks. 

Recipe Notes

*Large Eggs: It's important to use 4 LARGE eggs as you will need it all to moisten your dough. You could also try 5 small eggs too. 

Nutrition Facts
Homemade Whole Wheat Pasta Recipe
Amount Per Serving (1 serving)
Calories 111 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 1mg 0%
Potassium 111mg 3%
Total Carbohydrates 23g 8%
Dietary Fiber 3g 12%
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.


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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Afia on February 24, 2019 at 9:31 pm

    Hi Gemma. I have been trying your recipies for some time and let me tell you they turned out great. I am really a great fan of your easy and incredible recipies as well as your flawless teaching methods. I just have one question for this recipi. Here you wrote about strips for whole wheat pasta dough. I wanted to know if I can also make ravioli with the wheat dough.
    Keep up the good work, you are doing great.
    Have a nice day.

    • Gemma Stafford on February 25, 2019 at 9:16 am

      Hi, yes that will work very well! Let me know how you go and please do share a photo!

  2. Edie Page on February 21, 2019 at 2:18 pm

    Hi Gemma, I’m glad to see this recipe. My Mom used to make noodles sometimes, but I never have, but I think I’ll try it now. 🙂 I’m wondering if it would be alright to use only egg whites rather than the whole eggs. I rarely bake with whole eggs anymore. Thank you! Edie

    • Gemma Stafford on February 21, 2019 at 9:16 pm

      Hi there, i’m not sure about that, i suggest a whole egg. If you do try it with just egg whites let me know how it works out!

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