Ingredients
Equipment
Method
- Crack the 8 eggs into the bowl of your stand mixer. Make sure there are no stray bits of shell in there.
- Add the 2 cups whole wheat flour and 2 cups all purpose flour straight into the bowl on top of the eggs.Whole wheat flour tends to pack a little tighter in the cup, so use a spoon to scoop it into the measuring cup and level it off for accuracy.
- Pour in the 1 tablespoon olive oil and sprinkle in the 3 ½ teaspoons of salt.The olive oil helps the dough feel supple and a bit easier to roll. The salt is important for flavour. Without it, the pasta can taste a little flat.
- Attach the dough hook and lock the mixer head down.Start on the lowest speed, often labelled “stir” or speed 1. Let it mix until the flour and eggs begin to come together.Once there are no big dry patches, move up to speed 2 and allow the mixer to knead for about 3 to 5 minutes.Whole wheat flour absorbs moisture a little differently to white flour, so the dough may look slightly rougher or darker than your usual fresh egg pasta. It should still start to form a soft ball that cleans most of the sides of the bowl.If it looks very dry and crumbly at the 5 minute mark, drizzle in an extra teaspoon of olive oil and keep going until it's all incorporated. Avoid adding more flour during this stage.
- When the dough has mostly come together, turn it out onto a lightly floured counter.This dough feels a little softer and less dry than an all white flour pasta dough, so do not dump loads of flour on the counter. A light dusting is enough.Knead by hand for 2 to 3 minutes. Press the heel of your hand into the dough, fold it over, turn, and repeat.You are looking for a smooth ball that feels springy and slightly tacky instead of sticky. If it clings to the counter, dust just the tiniest amount of flour under it and carry on.
- Shape the dough into a ball.Lightly coat it with a touch of olive oil so it does not dry out, then wrap it tightly in plastic wrap.Place the wrapped dough into the fridge for at least 1 hour. You can also chill it for up to 24 to 36 hours if that fits your schedule better.This rest time is important. It allows the gluten to relax and the whole wheat flour to fully hydrate, which gives you smoother, easier to roll pasta.
- When you are ready to roll pasta, take the dough out of the fridge and unwrap it.Knead it on a clean counter for about 1 minute just to loosen it up. You will feel it go from firm and cold to a slightly more flexible, glossy dough that is ready to roll.
- Use a bench scraper or sharp knife to cut the dough into about 8 equal pieces.If you prefer larger lasagna sheets, you could divide into 6 pieces instead.Shape each piece into a little short, fat sausage and flatten it with your hand. Keep any pieces you are not working with wrapped in plastic or covered with a clean towel so they do not dry out.
- Attach the pasta roller to the front of your KitchenAid mixer according to the instructions.Line two baking sheets with parchment paper or foil. Dust them lightly with flour.Have a little bowl of flour nearby to dip your hands or dust the dough if needed. This keeps everything from sticking as you work.
- Set the roller to the widest setting, usually number 1 on the dial.Turn the mixer to the lowest speed.Feed one piece of dough through the roller. Catch it gently with your other hand as it comes out, supporting the sheet so it does not tear.Fold the sheet in thirds like a letter, dust lightly with flour, and pass it through again on level 1.Repeat this process 3 or 4 times until the sheet looks smooth and even.
- Once the dough looks smooth on level 1, turn the dial to level 2. Pass the sheet through once.Dust lightly with flour if needed, then move to level 3 and pass it through again.Continue like this up to level 5. For our family, level 5 gives a lovely balance of tenderness and strength. You still get that delicate feel, but the pasta does not fall apart in the pot.Lay the finished sheet on one of your floured trays and cover lightly. Repeat with the remaining pieces of dough until all are rolled to level 5.
- At this point you can use the sheets as they are for lasagna or ravioli.If you want long noodles, switch the roller attachment for your fettuccine or spaghetti cutter.Feed each sheet through the cutter once. Catch the noodles with your hand as they emerge and either form loose nests or lay them flat on the prepared trays, dusting with flour so they do not stick.Check the notes section for cooking times!
Video
Notes
How to Cook Whole Wheat Fresh Pasta (All Methods)
Fresh pasta cooks quickly, so keep a close eye on the pot. Bring a large pot of well salted water to a rolling boil, then use these timings as a guide:- Fresh fettuccine: 3 to 5 minutes
- Fresh spaghetti: 2 to 4 minutes
- Fresh lasagna sheets: 30 to 60 seconds
- Fresh ravioli: 3 to 4 minutes, or until they float
- Frozen fettuccine: 4 to 6 minutes
- Frozen spaghetti: 3 to 5 minutes
- Frozen lasagna sheets: 1 to 2 minutes
- Frozen ravioli: 4 to 6 minutes
- Dried fettuccine: 3 to 6 minutes
- Dried spaghetti: 2 to 5 minutes
- Dried lasagna sheets: 45 to 90 seconds
- Dried ravioli: 3 to 5 minutes
Storage
- Store freshly cut pasta on floured trays, covered, in the fridge for up to 2 days.
- For longer storage, freeze nests of pasta on a tray until solid, then move to a container or freezer bag. Use within 1 to 2 months for best flavour.
Related Recipes:
Check out all our Pasta Recipes HERE!Nutrition information is automatically calculated, so should only be used as an approximation.