Whole wheat pasta was never so easy nor so good. Our finely milled golden wheat flour is the secret ingredient for this tender, homemade pasta with whole grain goodness.
To make the pasta dough: Combine the flour, eggs, and salt in a food processor or mixer, and pulse/mix to make a crumbly dough.
Continue to mix the dough until large clumps start to form. If the dough won't hold together when squeezed, add water, a tablespoon at a time, just until it comes together and is slightly tacky but not sticky.
On a lightly floured surface, knead the dough briefly until smooth. Wrap it in plastic then let it rest for 30 minutes at room temperature.
Following the instructions on your pasta machine, roll the dough to the desired thickness. Alternatively, you may roll the dough out by hand using a rolling pin; it's a soft enough dough that a pasta machine isn't required.
Generously dust the pasta sheets with flour, cut to your desired length, and run each sheet through the cutting blades of the pasta machine. (To cut the sheets by hand, lightly dust the top of one with a little flour, then loosely roll it up, cut the rolled-up dough into strips, and unroll.) Once the noodles are cut and coated with flour, gently coil the pasta into loose mounds (“nests”) and set them aside until you’re ready to boil them.
To cook the pasta: Bring 4 quarts heavily salted water to a boil.
Drop the pasta into the boiling water, stir, then boil gently for 4 to 6 minutes.
Drain the pasta and serve immediately with your sauce of choice.
Uncooked, uncut pasta dough can be refrigerated, well-wrapped, but should be used within 2 days.
This recipe originally called for our sprouted wheat flour, which is no longer available. We've since updated the recipe to produce delicious results using our golden wheat flour.
