Whole Wheat Pasta
Hearty, nutty whole wheat pasta made completely from scratch. Rolling and cutting your own noodles is easier than you think and delivers a satisfying, chewy bite that makes any sauce shine.
For 4 servings
- mix · ~10 min
Make the pasta dough.
1.Mound the whole wheat flour on a clean work surface and make a well in the center.2.Crack the eggs into the well, add olive oil and a pinch of salt.3.Using a fork, slowly beat the eggs, gradually incorporating flour from the inner walls of the well.4.Once the dough comes together, knead with your hands for 8-10 minutes until smooth and elastic.TIPIf the dough feels too dry, wet your hands with a few drops of water while kneading instead of pouring water directly. - rest · ~20 min
Rest the dough.
Wrap the dough tightly in plastic wrap and let it rest at room temperature for 20 minutes. This relaxes the gluten and makes rolling much easier.
TIPDon't skip the rest — whole wheat dough is tighter than white flour dough and needs this time to soften. - prep · ~10 min
Roll out the pasta sheets.
1.Divide the rested dough into 4 equal portions. Keep unused portions covered.2.Flatten one portion into a disc and dust lightly with flour.3.Roll out as thin as possible — about 1/16 inch thick — lifting and turning frequently to prevent sticking.4.Trim the edges to form a neat rectangle if desired.TIPLift the dough and hold it up to the light — if you can see the shadow of your hand through it, it's thin enough. - prep · ~10 min
Cut the noodles.
1.Let the rolled sheet dry for 5 minutes until slightly leathery but not brittle.2.Dust the surface lightly with flour, then fold the sheet loosely into a flat roll.3.Cut crosswise into 1/4-inch wide strips for fettuccine, or 1/8-inch for tagliatelle.4.Unfold the cut noodles, toss gently with a little more flour, and form into loose nests on a floured tray.TIPFresh pasta swells significantly during cooking. Cut your noodles slightly narrower than you want the finished pasta to be. - boil · ~10 min
Boil the pasta water.
Bring 4 liters of water to a rolling boil in a large pot. Add salt.
- boil · ~3 min
Cook the fresh pasta.
1.Gently drop the pasta nests into the boiling water. Stir once to prevent sticking.2.Cook for 2-3 minutes until the noodles float to the top and are tender but still chewy.3.Reserve a cup of the starchy pasta water, then drain the pasta well.TIPFresh whole wheat pasta cooks fast — taste a noodle at the 2-minute mark to avoid overcooking. - serve
Toss with sauce and serve immediately.
Return the drained pasta to the pot or a warm bowl. Add your prepared sauce along with a splash of the reserved pasta water to help the sauce cling. Toss well and serve on warm plates.
TIPThe reserved starchy pasta water is liquid gold — use it to loosen any sauce and make it glossy.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Weigh your flour if possible — whole wheat flour varies a lot in density, and exact ratios matter for fresh pasta.
- 2Knead for the full 8-10 minutes; the dough should feel smooth and bounce back when poked.
- 3If the dough feels too dry, wet your hands with a few drops of water while kneading instead of pouring water directly.
- 4Don’t skip the rest — whole wheat dough is tighter than white flour dough and needs this time to soften.
- 5Lift the dough and hold it up to the light — if you can see the shadow of your hand through it, it is thin enough.
- 6Fresh pasta swells significantly during cooking — cut your noodles slightly narrower than you want the finished pasta to be.
- 7Fresh whole wheat pasta cooks fast — taste a noodle at the 2-minute mark to avoid overcooking.
- 8The reserved starchy pasta water is liquid gold — use it to loosen any sauce and make it glossy.
Adapt it for your goals.
Egg-free (vegan)
Replace the 2 eggs with 2 tablespoons of ground flaxseed mixed with 6 tablespoons of warm water (let sit 10 minutes until gel-like). The pasta will be slightly less tender but still delicious with olive oil-based sauces.
herb infusedHerb-infused
Add 2 tablespoons of finely chopped fresh herbs (rosemary, thyme, or sage) to the flour mound before mixing. This infuses the pasta with aromatic flavor that pairs beautifully with brown butter or creamy sauces.
spinach whole wheat pastaSpinach whole wheat pasta
Blanch 1 cup of spinach, squeeze dry, and puree. Reduce eggs to 1 whole egg, then add the spinach puree to the well with the remaining egg. The pasta turns a vibrant green and gains a mild, earthy flavor.
Why this is on our healthy list.
High in Dietary Fiber
Whole wheat flour retains the bran and germ, providing significantly more fiber than refined white pasta — promotes healthy digestion and keeps you fuller longer.
Rich in B Vitamins
Whole grains are a natural source of B vitamins like niacin and folate, which support energy metabolism and nerve function.
Good Source of Plant-Based Protein
The eggs and whole wheat combine to deliver around 10-12 grams of protein per serving, making this a more satisfying meal base than refined pasta.
No Preservatives or Additives
Made from scratch with just four simple ingredients — whole wheat flour, eggs, olive oil, and salt — you control exactly what goes into your meal.
Frequently asked questions
Whole wheat flour absorbs more moisture than white flour because of its high fiber content. Wet your hands with water while kneading, and do not add all the liquid at once — the dough should come together as a smooth ball.
