Homemade Whole Wheat Pasta Recipe

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Homemade Whole Wheat Pasta Recipe
Homemade Whole Wheat Pasta Recipe photo by Taste of Home
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Homemade Whole Wheat Pasta Recipe

Read Reviews
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"The addition of whole-wheat flour to these buttery noodles pumps up the nutrition and fiber of this special side dish." Paula Young - Tiffin, Ohio
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. + standing Cook: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. + standing Cook: 15 min.

Ingredients

  • 4 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 2-1/4 teaspoons salt, divided
  • 4 large eggs
  • 1/2 cup plus 4 quarts water, divided
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 1/2 teaspoon pepper

Directions

In a large bowl, combine the flours and 2 teaspoons salt. Make a well in the center. Whisk the eggs, 1/2 cup water and oil; pour into well. Stir together, forming a dough. Cover and let rest for 10 minutes.
Turn dough onto a floured surface; knead 8-10 times. Divide into fourths. Roll each portion into a 14x12-in. rectangle. Cut widthwise into 1/2-in. strips; cut strips into 6-in. lengths. Let noodles rest on a clean towel for at least 1 hour.
In a Dutch oven, bring remaining water to a rapid boil. Add noodles; cook for 8-10 minutes or until tender. Drain.
In the same pan, cook the butter over medium heat for 3-4 minutes or until golden brown. Add the noodles, pepper and remaining salt; toss to coat. Yield: 12 servings.
Originally published as Homemade Noodles in Healthy Cooking October/November 2008, p63

Nutritional Facts

1/2 cup: 162 calories, 6g fat (2g saturated fat), 53mg cholesterol, 341mg sodium, 23g carbohydrate (1g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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  • 4 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 2-1/4 teaspoons salt, divided
  • 4 large eggs
  • 1/2 cup plus 4 quarts water, divided
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 1/2 teaspoon pepper
  1. In a large bowl, combine the flours and 2 teaspoons salt. Make a well in the center. Whisk the eggs, 1/2 cup water and oil; pour into well. Stir together, forming a dough. Cover and let rest for 10 minutes.
  2. Turn dough onto a floured surface; knead 8-10 times. Divide into fourths. Roll each portion into a 14x12-in. rectangle. Cut widthwise into 1/2-in. strips; cut strips into 6-in. lengths. Let noodles rest on a clean towel for at least 1 hour.
  3. In a Dutch oven, bring remaining water to a rapid boil. Add noodles; cook for 8-10 minutes or until tender. Drain.
  4. In the same pan, cook the butter over medium heat for 3-4 minutes or until golden brown. Add the noodles, pepper and remaining salt; toss to coat. Yield: 12 servings.
Originally published as Homemade Noodles in Healthy Cooking October/November 2008, p63

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[email protected] User ID: 1426899 227685
Reviewed Jun. 9, 2015

"Great recipe. My husband now tells me he is spoiled with homemade pasta. I just wanted a whole wheat pasta recipe. Didn't make it in the oil."

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