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Homemade Wheat Pasta

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

dough consistency.


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.

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