This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 40 mins

Whole Wheat Pasta

Read Reviews (63)

"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." — Gina

Ingredients Edit and Save

Watch video tips and tricks

Pasta with Fresh Tomato Sauce

Fresh Pasta with Bolognese Sauce

Pumpkin Pasta

Chicken Asiago and Orzo Pasta

Four Cheese Pasta

Pasta Pomodoro

Eggless Pasta

Homemade Egg Pasta

Creamy Tomato & Tuna Penne Pasta

Measuring All-Purpose Flour

Types of Salt

All about Eggs

Types of Cooking Oil

Original recipe makes 4 servings Change Servings

1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1/2 teaspoon sea salt

4 eggs
2 teaspoons olive oil

Check All Add to Shopping List

Directions

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.
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.

Kitchen-Friendly View

PREP 40 mins
READY IN 40 mins

Footnotes

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.

ADVERTISE WITH US

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.

—AMATEUR CHEF

See full review »

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.

—Judy

See full review »

81 Ratings

See other versions of this recipe!

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.

—Breached

See full review »

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!!

—MARTY52265

See full review »

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!

—NuJoi

See full review »

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!

—HANSENJK

See full review »

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.

—MOM2K&A

See full review »

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!

—OPERABABE_61

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Whole Wheat Pasta Marinara

Mediterranean Whole Wheat Pasta Toss

Whole Wheat Pasta with Smoked Clams and Fiddleheads

Creamy Artichoke Chicken with Whole Wheat Gemelli Pasta

Easy Salmon Whole Wheat Pasta Salad

Turkey Bake with Whole Wheat Pasta

Whole Wheat Rotini Pasta Salad

Whole Wheat Blueberry Pancakes

Fresh Semolina and Egg Pasta

Dairy Free Whole Wheat Pancakes

ADVERTISE WITH US

Nutrition

Calories
416 kcal
21%

Carbohydrates
68.8 g
22%

Cholesterol
212 mg
70%

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.

Nutritional Information

Whole Wheat Pasta

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 416
Calories from Fat: 78

% Daily Value *
Total Fat 8.6g 13 %
Saturated Fat 2.1g 10 %
Cholesterol 212mg 70 %
Sodium 293mg 12 %
Potassium 301mg 8 %
Total Carbohydrates 68.8g 22 %
Dietary Fiber 6.8g 27 %
Protein 17.3g 35 %
Sugars 0.7g
Vitamin A 5 %
Vitamin C 0 %
Calcium 6 %
Iron 75 %
** Thiamin 60 %
Niacin 74 %
Vitamin B6 15 %
Magnesium 29 %
Folate 72 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.