Easy Whole Grain Pasta Recipe

Homeamade whole wheat pasta is easy to make and such a healthier option than the store bought alternative. Made with freshly milled whole grain flour, this easy homemade pasta recipe is one to keep on hand or make a lot of it and store it for later.

This easy whole grain pasta recipe has a delicious flavor with the best tender texture. If you’ve been wanting to try homemade whole wheat pasta, this simple recipe is perfect for beginners!

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A Meal Prep Staple

There are a lot of things I really like about this pasta, such as the taste, flavor, and how healthy it is for us.

But perhaps my favorite thing is the fact that you can freeze this pasta fully cooked, and it’ll be ready to be pulled back out to make a quick dinner when you need it. I love adding the stored freezer pasta to soups because it just melts in your mouth. So good.

Join me in my latest YouTube video where I meal prepped this pasta, along with 9 other recipes!

Why We Love This Homemade Pasta Recipe

A meal on its own. Too often either myself or my family is craving pasta, but I don’t want to pull out another bag of white, plain pasta (which we do eat ocassionally, if we don’t have the time to prep homemade pasta). When you make pasta with whole grain flour and 4 eggs per batch, it is rich in protein and nutrients, making it easily a meal on its own. You will taste the difference!

Freezable to prep now and eat later! Make a batch ahead of time and freeze the noodles for future meals. I prefer to cook the noodles first, then drizzle with olive oil and salt, then freeze them. That way they are ready to go into a soup to reheat.

Freshly Milled Whole Grain – but, why?

It took me a while to save up for a grain mill but once I got one, I really saw the benefit. 

Although our family doesn’t have an aversion to regular all purpose flour, I can speak to how the grains make us feel. Because they are higher in nutritional content, the bread made from freshly milled grains is more sustainable in our bodies and keeps our blood sugar balanced in a way we never experienced before. 

What this means is you won’t feel a blood sugar spike and then crash with whole grain, like you would if you just ate a regular piece of all purpose flour bread. 

Using freshly milled whole grains in your kitchen is a powerful way to nourish your family from the inside out. Unlike store-bought flour, which is often stripped of its germ and bran (where most of the nutrients are), freshly milled flour contains all parts of the grain: the bran, germ, and endosperm. That means you’re getting the full spectrum of fiber, B vitamins, healthy fats, antioxidants, and minerals like magnesium and zinc — all of which support digestion, brain function, and blood sugar stability.

Freshly milled flour also has a lower glycemic index compared to refined flour, making it a better option for blood sugar regulation. And because the oils in the grain are still fresh, the flavor is deeper, nuttier, and far more satisfying than anything you’ll find on a grocery shelf.

Many people find that whole grain sourdough, made with fresh flour, is easier to digest and less likely to cause gluten sensitivity symptoms due to the fermentation process breaking down complex proteins and phytic acid.

The Whole Grains Council has a nice breakdown of the nutritional benefits of whole grains.

Recipe Tips and Substitutions

If you want to make this with 100% whole grain flour, just swap the regular all purpose for whole grain (so, 3 cups total whole grain flour). The reason we like to do 2 cups of whole grain and 1 cup of regular is that the texture is a bit softer and lighter, which my family enjoys.

To freeze, simply cook the pasta like normal in boiling salted water, drain, and then drizzle with olive oil and salt. Then, store in a freezer-safe bag or sealed container. It reheats perfectly in soups or just to eat plain.

This whole-grain pasta recipe can easily be made without a pasta machine. A typical stand-up mixer with a pasta attachment makes the long, spaghetti or fettuccine-like noodles. But if you want to skip getting the mixer out, you can also just roll the dough out as thin as you can and use a pizza cutter to cut your own shapes out of the dough. I like the method for quick and easy pasta prep and do it all the time!

More Pasta Recipes From the Homestead

Homemade Einkorn Pasta

Sourdough Pasta Recipe

Homemade Ravioli Without a Pasta Machine

Freshly Milled Whole Grain Gnocchi

Creamy Pumpkin Carrot Pasta Sauce

Tools Needed

Stand-up mixer with pasta attachment (note: optional. You can also hand-cut the pasta with a pizza roller)

Measuring cups and spoons

Pasta tree dryer (optional)

Homemade Whole Wheat Pasta Ingredients

4 farm fresh eggs

2 cups whole wheat flour (about 1 1/2 cups hard white wheat berries)

1 cup regular all purpose flour

2 tbsp water

1 tsp salt

1 tsp olive oil

How to Make Homemade Pasta with Whole Grain Flour

MAKE THE DOUGH

If using a grain mill, mill about 1 1/2 cups of wheat berries of choice (I am using hard white wheat today, but also love einkorn berries!)

Add the remaining flour and combine with your hands.

Make a well in the middle of the flour pile. Crack the eggs inside, and add the water, salt, and olive oil. Whisk it all together with a fork.

Using your hands, scoop the flour from the outside to the inside, slowly combining all the dry ingredients with the wet ingredients. Keep folding and kneading until a consistent dough is formed. You may need to add a few more splashes of water if the dough is too dry.

Cover with a tea towel and let the dough rest for 10-15 minutes.

SHAPE THE NODDLES

Meanwhile, get the stand up mixer with pasta attachemnt out if you’re using that. If not, get out a pizza roller cutter for homemade pasta cuts.

Once it is done resting, put the pasta dough on a clean countertop surface and cut it into 3 equal parts.

For pasta machine: cut each dough in half again, so you have 6 total parts. Roll each part out into a nice even rectangle shape, as best you can, as this will make things easier once you run it through the pasta machine. Run each part through the sheet noodle attachment of the pasta maker first, to further flatten the dough. Run it at the highest setting first, then 3-4 more times at lower settings until you get the desired thickness for your pasta. Then switch to the noodle cutting attachment, and run it through to shape into pasta. When the noodles are shaped, either hang them on a pasta hanger, or gently set them in a piles on a cleared countertop surface.

For hand cutting: roll each dough portion out with a hand roller. This requires a little elbow grease! If the dough is sticking, sprinkle it with flour. Use a pizza roller to cut horizontal lines, 1/8″ to 1/4″ for spaghetti or fettuccini shapes. You can also shape the pasta into your favorite noodle shape!

When the noodles are shaped, either hang them on a pasta hanger, or gently set them in a piles on a cleared countertop surface.

COOK AND SERVE

Meanwhile, bring a large pot of water to a boil. Add a small handful of salt. 

Cook the noodles to the desired texture. Note: if you hand-rolled your noodles, and they are on the thicker side, boil for 10-12 minutes. If you used a pasta machine and got the noodles paper-thin, they boil for 3-4 minutes. 

Drizzle with olive oil and add a sprinkle of salt.

Note: to store, cook the past like normal, drain it, and drizzle with olive oil and salt before freezing in freezer-safe sealed containers.

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More Whole Grain Recipes From the Homestead

Whole Grain Sourdough Buttermilk Bread

Easy Sourdough Whole Grain Blueberry Muffins

Freshly Milled Cream of Wheat

Sourdough Dinner Rolls with Freshly Milled Whole Grain

Sourdough Pizza with Freshly Milled Whole Grain

Thanks for Stopping By the Duvall Homestead!