Whole Wheat Pasta
Whole-grain 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.
Prep
20 mins
Total
56 mins
Instructions
Prevent your screen from going dark as you follow along.
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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.
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Add the water a tablespoon at a time until the dough just comes together, and is slightly tacky, but not sticky.
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Knead the dough briefly, wrap it in plastic, and let it rest for 30 minutes at room temperature.
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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.
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To cook the pasta: Bring 4 quarts salted water to a boil.
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Drop the pasta into the boiling water, stir, then boil gently for 4 to 6 minutes.
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Drain the pasta through a colander, and refresh under cold running water to stop any further cooking.
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Continue to drain the pasta for 10 minutes or so, until it's thoroughly dried; then serve as desired.
Tips from our Bakers
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Uncooked pasta dough can be refrigerated, but should be used within 2 days.
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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.
