Step away from buying store-bought pasta with this easy
homemade wheat pasta. This pasta can be made with
or without a pasta maker and is ready in about 45 minutes!
1 1/4 to 1 3/4 cups Fyler Farms sifted wheat flour
1/2 teaspoon sea salt
3 large eggs
Note: we find that somewhere between 1 ½ and 1 ¾ is required for this
recipe. You can adjust the eggs and flour as needed to get the appropriate
1. Combine the 1 1/4 cup whole wheat flour and salt on a clean, flat surface.
Make a well in the middle, crack the eggs into the well. Using a fork, whisk
eggs and slowly begin to incorporate the flour. Keep mixing and once the
dough starts to form, switch to your hands and knead the dough until the
dough is smooth and no longer sticky (but not stiff). Add more flour as
needed to reach this feeling. The dough should spring back when pressed.
Form into a disk , cover with a damp towel, and let rest for 30 minutes. This
is really a process about feel- don’t add all the flour at once, work a little in
at a time.
2. Divide the dough into 8 pieces. Working with one piece at a time, flatten the
dough with your hands. Making sure the dough is covered with flour, use
an electric or hand crank (see note) and roll the dough into thin sheets. If
using a machine, check instructions for desired thickness.
3. Continue to make the noodles by using the fettuccine attachment or cut
into 1/4-inch wide strips with a knife or pizza cutter. Hang noodles for
drying if desired and repeat with remaining dough.
4. Bring a large pot of salted water to a boil and add noodles. Cook until the
noodles float to the top and are tender, 4 to 5 minutes. Drain noodles,
transfer to a bowl, and toss with a drizzle of olive oil.
Tips & Tricks:
You can make pasta without an attachment, use a rolling pin
to flatten into thin sheets. You want a dough that is not sticky
but also not too stiff.