I have had a box of whole wheat rotini sitting on my shelf for years. Years! Seriously. I’m sure it’s expired. It kind of just hangs out next to my quinoa and all my other pasta. I know, whole wheat is better for you and I do almost always opt for the healthier option, but for some reason when I’m grabbing a box of pasta it’s the good old white stuff. Maybe it’s the Italian in me?
Anywho, something about that boxed whole wheat pasta is super unappealing to me, but these Homemade Whole Wheat noodles are anything but unappealing. This recipe is great, so give it a try!
- 1 1/2 cups whole wheat flour
- 1 cup white flour
- 2 eggs
- 1 tsp salt
- 1/2 cup water
The first time I made homemade pasta it was a disaster! I was swearing and covered in flour and cursing Paul for asking me to make it. He woke up and found me in the kitchen yelling at the dough, with the pastry brush stuck in the KitchenAid pasta attachment. (Yea, that happened) Things have changed since then.
In a bowl mix together the flours and salt. Make a well. Whisk together the eggs and water, and pour into the well and begin to mix well until a ball is formed. Turn out onto a floured board and knead for 20 turns. OR Throw it all into your standing mixer and mix until incorporated. Attach dough hook and allow to knead for about 5 minutes.
If the dough is too dry sprinkle it with water, a little at a time. I also added about a 1/2 tsp of olive oil.
Form dough into a ball and allow to rest for about 30 minutes.
Now you’re ready to make your pasta! Roll it out thin and cut your pasta, either by hand or with your mixer attachments.
When your noodles are cut, coat lightly with flour. Place small bundles of noodles on a cookie sheet and pop into the freezer for a few minutes. Once slightly hardened pop into tupperware and back into the freezer until you’re ready to use.