Homemade Whole Wheat Pasta

I’ve been making homemade pasta for several years.  It is SO easy and everyone loves it. I mostly use the noodles for Chicken and Noodle Soup or Beef and Noodles. Or, sometimes I roll the recipe into Lasagna Noodles (I’ll share how I do that soon).

By the way…I can’t decide whether to call this pasta or noodles. Is there a difference? If it’s okay with you, I’ll just keep using the words interchangeably since I apparently can’t make a decision about which one to use. Hopefully I won’t accidentally combine the two and call it poodles because that’s a different thing entirely and poodles can neither be mixed in a bowl nor rolled out on a well floured surface.

I think most people assume it’s hard to make your own noodles. If you are one of those people, please try mixing these up really quickly and find out how EASY they are to make!! Here…I’ll show you…

Whole Wheat Pasta

2 1/3 cups whole wheat flour (I use freshly ground flour)
1/2 teaspoon sea salt
2 beaten eggs
1/3 cup water
1 teaspoon olive oil

Grain Soaking Instructions (so that the grain will be more easily digested):

Use the same ingredients, substituting the water with a cultured dairy product like buttermilk or plain yogurt. Mix then cover with a towel and let it sit for 12-24 hours.

First mix the flour and salt together in a bowl and make a little”pit”  in the middle.


Beat your eggs in a separate bowl, then pour them into the flour mixture.
Add the water (or buttermilk) and olive oil.


Stir well until the ingredients are mostly combined.


Dump it out onto a floured surface and knead it a little bit to get the ingredients combined well.
(If you are planning to soak the grain, you would begin at this point.
Put the “blob of dough” back into your bowl, cover and let it sit for 12-24 hours.)


Make sure your surface has a LOT of flour all over it so that your noodles won’t stick when you roll out the dough. Sticky noodles are not fun. (I would imagine that sticky poodles are not fun either, but I don’t have any experience in this area.)


Use a well floured rolling pin and roll and roll and roll until your noodle dough is almost hanging off the side of your counter top. Or at least until it is very thin, about 1/8 inch in thickness. You may need to keep tossing some flour under the dough as you roll to keep it from sticking.


I use a pizza cutter to cut long strips in my noodle dough.
That’s what Grandma used to do after all.


Ooh, isn’t it purty?


Cut your noodles any length you want.


In case you’re wondering…I made a double batch. Yeah…that’s a lot of noodles.


 Once you’ve cut your noodles you can either use them right away, or you can let them dry so that you can store them and have them ready for when you need them.

I used my new dehydrator to dry the noodles, but you can just leave them on the countertop to dry if you want. It will take a while…like several hours or even an entire day. You may also need to turn the noodles over after a few hours so that the under side can dry.

Once the noodles are completely dry, store them in an air tight container in your pantry. They will stay good for up to a month. They can also be frozen….just let them thaw a little before you cook them.


To cook your noodles:

Bring six cups of chicken, beef or vegetable broth to a boil. (I like to include cooked meat and veggies in my broth too when I add noodles.)  Stir in the noodles, making sure they don’t stick to each other. Salt well. Cover and simmer for 20-25 minutes or until the noodles are fat and tender.

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  1. Kristen says

    So,if you are planning to cook them right away, you don’t have to let them dry? Do you also shorten the cooking time on them. Never tried noodles before. Sounds kinda fun. :-) Thanks for all the recipes. I have been greatly enjoying your site.


    Rachel Reply:

    When I make noodles and am going to use them right away, I never let mine dry.


    LindseyforLaura@HHM Reply:

    No need to let them dry. It won’t change the cooking time either. :)


  2. Celena says

    Hey Laura! The first time I made this I was halfway through it when I realized I wasn’t supposed to be trying to roll a poodle in flour! :) Since that fateful day, I’ve used this recipe several times and it’s so much easier without the poodle, that I haven’t even been tempted to go looking for another recipe to try. :) It’s yummy! I was wondering though, what is the reason to let it sit out for 12+ hours to rest? Other recipes I’ve seen only call for 30 minutes or so. I have never been THAT on the ball, so I’ve only ever let it rest as long as I’m able (anywhere from 30 mins to 2 hours… maybe) before I roll it out and cut it. Is that okay or is there a benefit I don’t know about leaving it sit longer? I am still VERY much in the Dr. Suess phase still, I can read them without actually ‘reading’ them. My kids (4, 2, 6 mo) think it’s super cool that I can ‘read’ their books to them while I’m driving in the van. lol


    Martha Reply:

    I do hope that you washed and dried your poodle thoroughly.


  3. Celena says

    I’m a spaz. I read the directions too quickly and didn’t realize it was talking about that being the time for soaking. DUH! (I have way WAY too many duh moments these days!) Sorry! :P


  4. Angela says

    So glad to find this — thank you! I received a pasta machine for Christmas and eagerly went searching for pasta recipes made with fresh-ground flour (we’ve been grinding our own flour for years). My version used equal amounts of finely-ground (and then sifted) einkorn, whole wheat pastry, and kamut grain, to which I added dried, ground Swiss chard (maybe half a cup or less). I used soured whey in place of the water, and left out the salt and olive oil since I was using a pasta machine. Much to my suprise, the recipe turned out perfect the first time. (Thankfully, I’d read how important it is to make sure the dough is just barely workable — not at all wet, and my fettucine noodles came out great.) I rested the dough 30 minutes (12-24 hours will have to wait until another day!), rolled them to a #4 thickness on my pasta machine and dried them (on a rack in our arid Colorado climate) only as long as it took to bring the water to a boil. These thinner pasta-machine noodles needed a much shorter cooking time, of course.

    No poodles were harmed in this process and the cat was careful to remain a safe distance away.


  5. Rebekah Walden says

    I use to make noodles a long time ago and they r so yummy. But I have a question about thus soaking grains. U r leaving milk based product out of frig for 12-24 hours does this not spoil. And do the grains get dry in the process or r they sticky. Also do u know of any noodle recipe that either has no eggs or uses a substitute.


    LindseyforLaura@HHM Reply:

    It is fine to leave the buttermilk on the counter, it won’t go bad. The grains won’t dry as they are soaking but they will be sticky after absorbing all the moisture. Laura does not have a recipe currently for” eggless” noodles. :)


    Rebekah Walden Reply:

    Thank you for responding to my question. The information was very helpful. God bless!!


  6. Kim says

    I am making this right now with freshly ground white wheat flour, but its too dry. Has anyone had this happen? I am using my mixer to make the dough, but I went in with my hands, and its still too dry.


    Laura Reply:

    I’m not sure why it ended up dry, but you can definitely add water or an additional egg without causing any problems with this recipe. Hope you were able to get this to work!


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