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Homemade Whole Wheat Egg Noodles

Makes about 1 pound pasta

Making homemade pasta is very easy, especially if you have some type of pasta machine, a standing mixer with a roller attachment, or just the roller itself. I decided to try making whole wheat egg noodles based on my grandmother's chicken pot pie recipe, which is in the similar and related recipes links. It makes a beautiful dough that ia very easy to roll, cut and cook. The whole wheat flour adds just a little flavor and texture to the noodles, but is not overpowering so even Grandmom would have approved. You can use this recipe for any egg-based pasta shape you desire. If you prefer the taste of white, use white whole wheat flour, made from winter wheat, which is just as nutritious as the summer wheat.


If using a standing mixer with a dough hook, place the whole wheat flour, 1 cup of the all-purpose flour and salt in the mixing bowl. Combine on the low setting. Add the eggs and water and combine using the setting recommended by the manufacturer for pasta or bread dough until the dough forms a ball on the dough hook. You might need to add a little more water or, if too wet, a little more flour. After the ball forms, continue to knead for about 2 minutes, or until shiny and elastic. The dough should not be sticky. (Alternately, the dough can be mixed by hand and kneaded for about 10 minutes.) Remove dough from the bowl and shape into a disk. Wrap in waxed or parchment paper and let rest for about 30 minutes.

After it has rested, roll the dough according to the directions for your pasta roller or machine. For noodles, you will want a rather thin sheet. (You can roll the dough by hand, but it does take a lot of work to get it thin enough.) Cut into desired strips or squares. The noodles can be used immediately or refrigerated for several hours in layers on a baking sheet, dusted lightly with flour and separated by waxed paper. Use in any of your favorite noodle recipes, adjusting the cooking time for fresh noodles.