Homemade Whole Wheat Pasta


I apologize for the hiatus. I think I am mostly apologizing to myself for forgetting the joy this hobby brings. I apologize for the excuses of being too tired, too uninspired, or too burdened from an emotional day at work. And to ask for forgiveness, I bring carbs. Life changing carbs.

So, this isn’t one of those posts (see: marshmallows) where the homemade version is undeniably superior but labour intensive enough to be more of a special occasion treat. No, no my friends. We have not bought dried pasta in months; macaroni noodles excused. And we have pasta…weekly. Granted, we have the luxury of a Kitchen-Aid Mixer and pasta attachment (thank you Santa), but this really is an easy recipe for amazing results.

Can we talk about dried whole wheat pasta? No matter how hard I want to like it…I find it borderline inedible. Although slightly interesting in taste, it’s grainy. It’s distracting.  This is not store-bought whole wheat.

We have often made a double batch and froze the noodles in little nests (aka twisting a handful of long noodles into a fancy pile). Freeze them as nests on a baking sheet for about an hour and then store in a large re-sealable bag for 1-2 months. Fastest. Dinner. Ever.

Give it a whirl and see if it changes your pasta night!

2.5 cups whole wheat flour
1 cup all-purpose flour
4 large eggs
½ teaspoon salt
1 tablespoon olive oil
1-3 tablespoons of water



  1. Combine all ingredients in bowl of a stand mixer, starting with 1 tablespoon of water, with paddle attachment. Mix for about 30 seconds.
  2. Switch to the dough hook and knead for about 2 minutes. If the dough appears too dry add water until the dough is mostly formed into a cohesive ball. There will still be some loose bits. That’s okay.
  3. Remove the dough, and extra bits, from the bowl and hand knead on a lightly floured counter for another 1-2 minutes. The dough should not be sticky.
  4. Let the dough rest for about 15 minutes, wrapped in plastic wrap (now is a good time to get the rest of your dinner prepped).
  5. Divide the dough into about 8 small balls and run through your pasta maker as directed.  We use our clothing drying rack (with napkins) as a place to hang the noodles after we have made the sheets/noodles. This revolutionized pasta night.
  6. Cook the noodles in a large pot of salted boiling water for 1-2 minutes (or al dente).


Source: Slightly adapted from the Kitchen-Aid Recipe for Light Wheat Pasta



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