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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?
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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Homemade Whole Wheat Pasta Recipe
Ingredients
- 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
Instructions
- 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.
- Crack all 4 large eggs into the center of the mound of flour.
- Using a light hand, break the yolks of the egg and gently bring the flour into the center of the well using your fingertips.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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:
- 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.
- 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.
- Strain the water off the pasta and serve as desired.
How to Store Whole Wheat Pasta:
- 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.
can i only use whole wheat flour in this recipe?
Used a Kenwood Chef for the kneading part. You weren’t kidding about rolling it as thin as possible! Must emphasise that it was MUCH easier to unfurl the pasta when it was floured generously before rolling and cutting.
my family in this quarantine only has cornmeal , can i do it with the cornmeal ?
Great recipe
Hi Gemma, you were not joking about the elbow grease. I totally earned my lunch today! Seeing it all come together, however, made it worth the effort.
Gemma how do you go about freezing the pasta
I made a small batch! With one egg and 3/4th cup of flour! I rolled and rolled but I think the pasta wasn’t thin enough, so took me longer than 2 mins to cook! But it was delicious! Thank you for the recipe! 😊
Hi can this be dry out for future use. Thanks
Can I use this recipe in the Kitchen Aid pasta roller? Thank you!
Gemma, I absolutely love your recipes. Can’t wait to try this one.