Homemade Whole Wheat Pasta

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Once you make your own pasta there really is no other way. I have experimented with quite a few different pasta recipes, most of them with egg, because quite frankly, it has a much better flavor that flour and water pasta. If I am going to go to the hard work of pasta making it is going to have to be amazing. I will settle for nothing less. With many egg allergies, I am working on a recipe that substitutes eggs without losing flavor and texture.

This particular evening I had also made a batch of white pasta so we mixed the two together. The white pasta is nice and tender while the whole wheat pasta has a bite and subtle nuttiness to it. One of our favorite sauces is a white sauce but this time I made a brown butter cheese sauce with mushrooms and carrots in it. There wasn’t a lot of color contrast but it was delicious. The creamy cheddar sauce complemented the wheat pasta well.

To cut down on the egg I substituted a mixture of Flaxseed Meal and water for one egg. Next time I am going to try switching out all the egg with flax seed and water. The flax seed added a nice rich flavor without tasting weird. Plus if I can pull it off with no egg my sister’s boyfriend will be able to eat it.

So, how about a for real, make it yourself pasta recipe? If you have an electric pasta roller/cutter it’s the best but even if you just have a hand crank, or worst comes to worst, a rolling pin and sharp knife, this pasta is worth it all.

I throw everything in the KitchenAid and set it on #2. If it needs a pinch more flour, add just a little. You don’t want it sticky but you want it soft and pliant. Too much flour makes it tough. If it is a little sticky when you go to roll it just dust it with a little flour and you are good to go.

Homemade Whole Wheat Pasta

Print Recipe

• Author: Heather L McCurdy
• Prep Time: 30 minutes
• Cook Time: 3 minutes
• Total Time: 33 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 2 cups whole wheat flour
• 1/4 cup water
• 1 Tablespoon oil
• pinch of kosher salt
• 1 egg
• 1 Tablespoon ground flax seed – you can also throw whole flax seed in a blender with the water and puree it.
• 3 Tablespoons water

Instructions

1. Mix flaxseed meal and 3 tablespoons water in a small bowl. Let set 10 minutes until it starts to thicken.
2. Mix flour and salt.
3. Add eggs and all other liquids, including flax mixture.
4. Mix well. Continue to mix until dough has a slight elastic feel. Add a little flour if dough sticks to your fingers. If it seems too dry add water a teaspoon at a time. It is too easy to add too much water.
5. Let dough rest for 10 minutes.
6. Divide into small balls and roll thin. Slice into fettuccine size pasta and hang to dry or lay on well floured surface. You can also drop it immediately into boiling water but make sure you have all the pasta you need so it cooks evenly.
7. Cook pasta for 3-5 minutes, until it floats. Trust me, you’ll know when it’s floating.
8. Serve with butter, pesto, or your favorite sauce.

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