Whole Wheat Pasta Recipe - Allrecipes.com
Whole Wheat Pasta Recipe
  • READY IN 40 mins

Whole Wheat Pasta

Recipe by  

"Fresh, healthy and very delish... I sometimes make this the traditional style, and when in a hurry, I throw all the ingredients into my mixer, with the kneading hook."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    40 mins

    40 mins


  1. Stir together the all-purpose flour, whole wheat flour and salt in a medium bowl, or on a clean board. Make a hollow in the center, and pour in the olive oil. Break eggs into it one at a time, while mixing quickly with a fork until the dough is wet enough to come together. Knead on a lightly floured surface until the dough is stiff and elastic. Cover, and let stand for 30 minutes to relax.
  2. Roll out dough by hand with a rolling pin, or use a pasta machine to achieve the desired thickness of noodles. Cut into desired width and shapes. Allow the pasta to air dry for at least 15 minutes to avoid having it clump together.
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  • To cook fresh pasta
  • Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 2 to 3 minutes. Fresh pasta cooks very quickly. It will float to the surface when fully cooked. Drain, and use as desired.

Reviews More Reviews

Most Helpful Positive Review
Jan 28, 2006

By simply following the recipe, this dough was never going to come together. I had to add water to it before it would stay together enough for me knead it. After that, it was all uphill. It came together very nicely, rolled out beautifully through my pasta maker and was delicious mixed with asparagus, mushrooms and shrimp.

Most Helpful Critical Review
Jan 19, 2011

I couldn't get the dought to come together, no matter how long I worked at it. Then I checked a package of store bought whole wheat noodles and found this receipe has: 8.6 g. fat, store: 3 g. this recipe:Cholesterol 212 mg, store: 5.5 mg, this recipe: Sodium293 mg, store:15 mg. That is just too signficant.

Feb 28, 2008

Excellent recipe. It was probably due to the relative humidity where I am (winter in the prairies up north) and also due to the technique I was using for kneading the dough (stand mixer), but I found that this recipe didn't even come close to having enough moisture, I probably added about an additional quarter cup of water until I got the consistency I was looking for. I bake a lot of bread, so my wheat was all pretty "fresh", and hasn't been sitting on the shelf for years, so that can be ruled out. I could have probably made due with much less moisture if I was kneading by hand (I tried that only once.....). It wasn't until I added that extra moisture that I got a ball of dough instead of crumbs swirling around in the bowl, like some of the other reviewers described. I kneaded it for at least 5 minutes (probably more), I mean why not, it's not like I'm doing it by hand right, leaving a nice spring in the mouth feel of this. I really appreciate that this recipe uses ingredients I always have in my pantry. If you are wondering wether or not this is a pasta recipe you want to try, go for it, it's definitely one that I've added to my repertoire.

Jun 25, 2004

this is so good!! I added all the ingredients into my stand mixer, then used my pasta roller, I had the best pasta, that I ever made... I will make this often!! my family begged for more! thanks gigi!!

Jan 18, 2008

This is a killer recipe! I loved it so much, I wrote about it on my blog: http://nujoikitchendiary.blogspot.com/2008/01/channeling-lidia.html I used a KA stand mixer for mixing, rolling and cutting. Use the paddle attachements to bring the ingredients together. If it isn't coming together properly, add a little water. I used a spray bottle, but you can also use a spoon to sprinkle it on top of the dough. Be careful to add too much water. As you roll the pasta dough, the flour becomes more hydrated, so just be patient. (I know that's easier said than done.) The cooked noodles were not heavy at all. They were silky, but had a little texture and had a good nutty flavor from the whole wheat flour. Please try this recipe!

Dec 15, 2005

If you have a stand mixer with a dough hook and a pasta roller machine, then by all means, try this pasta! The taste is excellent. If you don't, then brace yourself for some sore arms and a stiff back....this dough is brutal!

Apr 09, 2008

Excellent recipe. Used mixer and pasta machine, quick and much tastier than dry pasta. Had to add water to mine, depends on the amount of humidity.

Jan 28, 2007

Nice coarse texture with the wheat flour, which I liked. I did it by hand and yes, it was hard to knead! I also had to add water to get it to stick together. It never even occurred to me to use my KitchenAid mixer!


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  • Calories
  • 416 kcal
  • 21%
  • Carbohydrates
  • 68.8 g
  • 22%
  • Cholesterol
  • 186 mg
  • 62%
  • Fat
  • 8.6 g
  • 13%
  • Fiber
  • 6.8 g
  • 27%
  • Protein
  • 17.3 g
  • 35%
  • Sodium
  • 293 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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