Whole Wheat Pasta

Whole Wheat Pasta - Finding Joy in My Kitchen


2 eggs

1 C whole wheat flour

salt and pepper, to taste


*Note --  eggs/1 C flour serves 2-3 people generously.  


Place flour, salt and pepper in a large bowl and toss to mix.  


Crack two eggs into the center of the flour mix and use a dough hook (or your hands) 

to knead the dough until smooth and elastic.  

If you knead by hand, you may need to add in more flour as you go.  


Let the dough rest, covered for 10 minutes.  


Roll the dough out on a large flat surface so that you are able to roll to 1/8th inch thickness.  

The thinner the better.  


I don't have a fancy pasta cutter/press, so I just use a pizza cutter.  

Slice the dough into noodles, size of your choosing.  

Extra thin  for spaghetti, a little thicker for linguine, or much wider for lasagna noodles.  


Bring a pot of water to a boil and add 1 tsp. of salt.  

Even if you typically boil pasta without salt, trust me on this one, and salt your water this time!  


In batches, drop the noodles into the boiling water {carefully to avoid splashing yourself} 

and allow them to cook for 2-3 minutes.  Remove with a slotted spoon.  

Repeat until all noodles are cooked.  


Serve warm.    





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