Whole Wheat Pasta

Hands on Time: 20 minutes
Baking Time: 5 minutes
Total Time: 25 minutes
Servings: 4 to 8

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Rating: 5.0/5 (1 vote cast)


  • 1/4 cup WEM Organic Whole Wheat Flour
  • 2 cups WEM Organic All-Purpose (unbleached) Flour
  • 1/8 teaspoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons skim milk
  • 3 large eggs or 3/4 cup egg substitute


  1. In medium size bowl, stir together dry ingredients.
  2. In small bowl, mix together the milk and eggs.
  3. Make a well in the center of the flour. Pour in egg mixture mixing with a fork, and then by hand, until flour is moistened and mixture forms into a ball.
  4. Turn out on a floured surface.
  5. Roll out dough as thin as possible (adding flour to surface and rolling pin as needed) to a 30 X 30 inch square,
  6. Cut with very sharp knife or pizza cutter. For linguini, cut 1/8 inch wide. For fettuccini cut 1/4 inch wide.
  7. Pasta can now be cooked, frozen or covered lightly with a cloth and left to dry overnight.
  8. To cook, boil water in large sauce pan or kettle. Drop pasta in and cook 3-5 minutes. Test for doneness frequently. Fresh pasta cooks quickly.

Recipe Tips and Tricks

Serve with Fresh Marinara Sauce (link), Alfredo Sauce or cook in soups.

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War Eagle Mill, Arkansas in the Fall

War Eagle Mill

11045 War Eagle Rd | Rogers, Arkansas 72756
Map & Directions
Open Daily: March 6 - Jan. 1 | 8:30 am - 5:00 pm
See Restaurant Hours (Breakfasts on Weekends Only)
Winter Hours: Jan. 2 - Feb 28 | Closed.
1-866-492-7324 | Contact