Making fresh pasta at home has never been easier or more rewarding than with this 3 Ingredient Homemade Whole Wheat Pasta. With just whole wheat flour, eggs, and a pinch of salt, you’ll create tender, nutty strands that are bursting with wholesome flavor. The dough comes together in under 30 minutes, and after a quick rest, it cooks in just 2 minutes, leaving you with a dish that’s far superior to store-bought options.
Each bite offers a delightful chewy texture and a rich, earthy taste that pairs beautifully with your favorite sauces. Whether you’re a seasoned cook or a beginner, this recipe is a simple, satisfying way to bring the warmth of homemade pasta to your table.
Simple Ingredients for Homemade Whole Wheat Pasta
- 1 1/2 cups (7 1/2 oz / 213g) whole wheat flour (for a nutty, wholesome flavor)
- 1 1/2 cups (7 1/2 oz / 213g) all-purpose flour (to balance the texture)
- 4 large eggs, room temperature (for richness and binding; *substitute with 3/4 cup water + 1 tbsp olive oil for an egg-free version)
Step-by-Step Instructions for Perfect Pasta
- Mix the flours: In a large bowl, combine the whole wheat flour and all-purpose flour until evenly mixed. Transfer the mixture to a flat surface and form a mound.
- Create a well: Make a deep well in the center of the flour mound. Crack the eggs into the well.
- Incorporate the eggs: Gently break the yolks with your fingers and slowly bring the flour into the center, mixing until all the flour is absorbed. The dough will be messy at first but will come together.
- Knead the dough: Use your palms to knead the dough for about 5 minutes until smooth and yellow. If the dough feels dry, add a small splash of water to help it come together.
- Rest the dough: Wrap the dough tightly in cling wrap and refrigerate for at least 30 minutes (up to 18 hours) to let the gluten develop.
- Divide the dough: After resting, cut the dough into 4 equal pieces. Cover with a towel to prevent drying.
- Roll it out: Flour your work surface and rolling pin. Roll one piece of dough at a time into a paper-thin sheet. Fold the sheet over itself several times, then cut into 1/4-inch thick strips for your desired pasta shape.
- Unravel and dust: Lightly dust the cut pasta with flour and unravel the strips. Repeat with the remaining dough.
- Cook or store: To cook, boil 8 cups of water in a medium pot. Salt the water, add the pasta, and cook for 2 minutes or until it floats to the top. Drain and serve. To store, keep the pasta covered in the fridge for up to 3 days or freeze for up to 8 weeks.
Perfect Pairings: Sauce and Topping Ideas
This homemade whole wheat pasta pairs beautifully with a variety of sauces and toppings. For a classic option, toss it with a simple garlic and olive oil sauce or a rich marinara. If you’re feeling adventurous, try a creamy pesto or a light lemon butter sauce. Top with freshly grated Parmesan, toasted pine nuts, or a sprinkle of chili flakes for extra flavor.
Time-Saving Tips for Busy Cooks
Short on time? Prepare the dough ahead of time and refrigerate it for up to 18 hours. You can also roll and cut the pasta in advance, then freeze it on a tray before transferring to a freezer-safe bag. When ready to cook, simply drop the frozen pasta directly into boiling water—no need to thaw!
Essential Equipment for Pasta Perfection
While this recipe is simple, having the right tools can make a big difference. A large wooden board or clean countertop is ideal for kneading, and a rolling pin helps achieve that paper-thin dough. If you’re making pasta often, consider investing in a pasta machine for even, consistent results.
Storage and Reheating Made Easy
Fresh pasta can be stored in the fridge for up to 3 days or frozen for up to 8 weeks. To reheat, simply drop it into boiling water for 1-2 minutes until warmed through. Avoid overcooking, as fresh pasta cooks much faster than dried varieties.
Recipe Variations to Try
Experiment with different flours or add-ins to customize your pasta. Swap out half the whole wheat flour for semolina flour for a chewier texture, or mix in spinach puree or beetroot powder for a colorful twist. You can also adjust the egg count—use 3 eggs for a firmer dough or 5 for a richer, softer texture.
3 Ingredient Homemade Whole Wheat Pasta
Ingredients
- 1 1/2 cups whole wheat flour 71/2oz/213g
- 1 1/2 cups all-purpose flour 71/2oz/213g
- 4 large eggs room temperature
Instructions
- In a large bowl mix together the whole wheat flour and all-purpose flour until evenly combined. Place the flour mixture in a mound on a large, flat surface. Make a well in the center of the flour.
- Crack all 4 large eggs into the center of the mound of flour.Using a light hand, break the yolks of the egg and gently bring the flour into the center of the well using your fingertips.
- Keep incorporating the flour into the eggs until all the flour has been absorbed. This will be a messy process, but it is well worth it! Once the dough starts to form, bring it together with your palms and knead into a smooth yellow dough. This will take roughly 5 minutes. Note: if your dough is on the dry side you can add a little SLASH of water to bring it together.
- When the dough forms a ball, cover tightly with cling wrap and refrigerate for a minimum of 30 minutes to allow the dough the rest and the gluten to develop. No longer than 18 hours.
- After resting, remove the dough from the fridge and cut into 4 equal pieces. Set aside and cover with a towel to stop it from drying out.
- Flour your work surface and rolling pin and roll 1 ball of dough at a time into a large thin sheet. I don’t give dimensions for this part as it varies but my one note would be to get it as thin humanly possible. Like paper thin.
- Once the dough has been rolled out, fold it over itself several times. Cut the roll of pasta into strips roughly 1/4 inch thick depending on what pasta you are making. Then dust some flour over the sliced strips of dough and unravel them to reveal your fresh pasta! Repeat this process with the remaining dough.
- Set cut pasta aside on a tray and leave out at room temperature to cook off or cover and place in the fridge to be cooked later.
- To Cook Whole Wheat Pasta: Place a medium pot over medium-high heat and boil 8 cups of water. Once the water is boiling salt it and place the fresh pasta in the water.
- Add the pasta and allow to cook for roughly 2 minutes or until tender. When the pasta floats to the top of the pot it is ready.
- Strain the water off the pasta and serve as desired.
- How to Store Whole Wheat Pasta:To store fresh pasta keep it covered on a tray in the fridge for up to 3 days. It also freezes really well for up to 8 weeks.
