Whole Wheat Noodles
Nutty, chewy whole wheat noodles made from scratch with just two ingredients. So much better than store-bought, these rustic noodles cook up in minutes and are perfect for tossing with your favorite sauce, stir-fry, or soup.
For 4 servings
- prep · ~10 min
Make the dough.
1.Mound the whole wheat flour on a clean work surface or in a large bowl. Make a well in the center.2.Crack the eggs into the well. Using a fork, beat the eggs gently, then gradually incorporate the flour from the edges.3.Drizzle in 1 tablespoon of cold water and continue mixing until a shaggy dough forms. Add the remaining water if the dough feels too dry.4.Knead the dough by hand for 8-10 minutes until smooth, elastic, and slightly tacky but not sticky.TIPWhole wheat flour absorbs more moisture than all-purpose flour. If the dough cracks while kneading, wet your hands slightly instead of adding more water directly. - rest · ~30 min
Rest the dough.
Shape the dough into a ball, wrap tightly in plastic wrap, and let it rest at room temperature for 30 minutes. This relaxes the gluten and makes rolling easier.
TIPDon't skip the rest — freshly kneaded whole wheat dough is very tight and will spring back when you try to roll it thin. - prep · ~15 min
Roll out the noodles.
1.Divide the rested dough into 4 equal pieces. Work with one piece at a time, keeping the others covered.2.On a well-floured surface, flatten one piece into a rough rectangle. Roll it as thin as possible, about 1/16 inch thick, lifting and rotating frequently to prevent sticking.3.Dust the surface of the rolled dough generously with flour. Loosely roll it up like a jelly roll.4.Use a sharp knife to cut the roll crosswise into noodles about 1/4 inch wide.5.Unroll the noodles gently and toss with a little more flour to prevent sticking. Spread them on a floured baking sheet.TIPThe thinner you roll, the better the noodle. You should almost be able to see your hand through the dough. - boil · ~4 min
Boil the noodles.
1.Bring a large pot of water to a rolling boil. Add the salt.2.Drop the fresh noodles into the boiling water and stir gently to separate them.3.Cook for 2 to 4 minutes, until the noodles float to the top and are tender but still have a pleasant chew.4.Reserve 1 cup of the starchy cooking water, then drain the noodles in a colander.TIPFresh whole wheat noodles cook much faster than dried pasta. Start checking for doneness at the 2-minute mark. - mix · ~1 min
Toss and serve.
Return the drained noodles to the pot. Drizzle with olive oil and toss gently to prevent sticking. Toss immediately with your favorite sauce, vegetables, or pesto, adding a splash of the reserved cooking water to help the sauce cling.
TIPThe starchy cooking water is liquid gold — it helps emulsify any sauce and makes it cling beautifully to the whole wheat noodles.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Weigh your whole wheat flour for accuracy; its absorbency varies by brand and grind.
- 2If the dough feels dry and crumbly, wet your hands and continue kneading rather than dumping in extra water.
- 3Rest the dough for a full 30 minutes; under-rested dough will snap back when rolled.
- 4Roll the dough to 1/16-inch thickness — you should nearly see your hand through it for tender noodles.
- 5When cutting rolled dough, use a very sharp knife and slice decisively to avoid crushing the layers.
- 6Cook fresh noodles in generously salted boiling water just 2–3 minutes; they cook far faster than dried pasta.
- 7Reserve at least 1 cup of starchy cooking water before draining — it helps sauces cling to the noodles.
Adapt it for your goals.
Vegan
Replace the eggs with 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water) and increase the water to 4–5 tablespoons. The noodles will be slightly less tender but still delicious with a hearty sauce.
gluten freeGluten-free
Substitute the whole wheat flour with a gluten-free all-purpose blend (containing xanthan gum). Note that the dough will be more delicate; roll between two sheets of parchment paper without resting.
herb infusedHerb-infused
Knead 2 tablespoons of finely chopped fresh herbs (rosemary, thyme, or sage) into the dough for aromatic noodles that pair beautifully with brown butter or sage sauce.
spinachSpinach
Blanch 2 cups of spinach, squeeze dry, and puree with the eggs before mixing into the flour. This yields vibrant green noodles with a mild earthy flavor.
spicySpicy
Add 1 teaspoon of red pepper flakes or 1/2 teaspoon of cayenne pepper to the flour before mixing for a subtle heat that complements garlicky or tomato-based sauces.
Why this is on our healthy list.
Rich in Dietary Fiber
Whole wheat flour retains the bran and germ, providing significantly more fiber than refined flour. This supports healthy digestion and helps maintain steady blood sugar levels.
Good Source of Plant Protein
With eggs and whole wheat, this dish offers a complete protein profile, making it a satisfying base for a balanced meal.
Packed with B Vitamins
Whole wheat is a natural source of B vitamins like niacin and thiamine, which support energy metabolism and nervous system function.
Contains Iron and Magnesium
Whole wheat provides iron for oxygen transport and magnesium for muscle and nerve function, all without any fortification.
Lower Glycemic Impact
Compared to white pasta, whole wheat noodles have a lower glycemic index due to their higher fiber content, helping to reduce blood sugar spikes after meals.
Frequently asked questions
Whole wheat flour absorbs more moisture than all-purpose flour. If your dough cracks, wet your hands lightly with water and continue kneading — this adds moisture gradually without making it sticky.
