This Homemade Whole Wheat Fettuccine Recipe is a surprisingly easy way to make your own pasta that tastes good too.
Made with whole wheat flour and eggs, this freshly made pasta is a satisfying and flavorful alternative to the usual store-bought pasta from a box.
What you will read about in this recipe.
What is Whole Wheat Fettuccine?
Whole wheat Fettuccine pasta are ribbon-shaped noodles made with whole wheat flour.
I like the idea of making my own pasta from scratch and knowing every ingredient that goes into it.
Have you tried my recipe for Mediterranean Diet Chicken Meatballs?
Those Chicken Meatballs, are a delicious and easy recipe idea made with ground chicken and seasonings. Those chicken meatballs would go nicely when served with this whole wheat pasta.
To make this recipe you will need whole wheat flour. You can find a selection of whole wheat flours here.
Why we love easy homemade whole wheat pasta.
Whole wheat pasta is a nice alternative to the usual pasta. Making it from scratch means that you know every ingredient that goes into it.
Here is what else we like about this recipe.
- Fettuccine is a versatile pasta that can be served in a creamy sauce or in place of spaghetti.
- You do not need a pasta machine to make this recipe.
- Fettuccine has the perfect shape for a whole wheat flour pasta.
- Whole wheat flour offers healthy benefits according to the experts.
- The flavor of pasta made with whole wheat flour is nuttier and more robust than the usual pasta.
- About everyone will enjoy this pasta since it is made from scratch.
Ingredients needed to make Fettuccine .
- Flour. My pasta was made with both all purpose and whole wheat flour.
- Salt. Kosher salt has the perfect grain size for this pasta.
- Eggs. Use large eggs. Colder eggs can make a firmer pasta texture.
- Oil. I like olive oil for this pasta.
- Water. Room temperature water.
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Tips for making the best homemade Fettuccine
My pasta was made with both whole wheat and regular all purpose flour because using just whole wheat flour can make a thicker noodle such as this one a bit too dense to enjoy. Feel free to use all whole wheat flour if desired.
More helpful tips for you.
- I am providing you with both the weight and measured quantities of flour needed to make this recipe. This is because making homemade pasta is most successful weighing your flour weight as it is a more accurate than scooping and measuring.
- Kneading the dough is an important step in this recipe as it activates the gluten. You can knead by hand or use a dough hook. Kneading can take about 10 minutes by hand.
- For a chewier noodle, sub in a bit of semolina flour for part of your flour.
- Rolling out the dough as thin as possible works best for a good texture in your noodles. If your dough is at room temperature it will be easier to roll the dough out evenly, Also, you can also use a pasta machine to help you with this part of the recipe.
- To prevent the dough from sticking while you are working with it, make sure that you flour your work surface well.
- Lastly, make sure that noodles are all a similar size. This will help the pasta cook uniformly and at the same time.
How to make Homemade Whole Wheat Fettuccine.
Prep Time: 20 minutes .
Rest Time: 30 minutes .
Servings: 4 servings .
- In a large mixing bowl, use a whisk to combine together the flours and the salt, breaking up any lumps if needed. Then use a large spoon to create a well in the center of the ingredients.
- Add the eggs, one at a time, to the well you created and then add the olive oil and water to the well (see #2 above).
- Working the center of the well where the wet ingredients are, use a fork to to beat the mixture while incorporating the dry ingredients as you work your way out from the center (mixing gently to avoid breaking the well).
- When the dough begins to come together into a cohesive ball (it will be a shaggy dough that is both well-mixed and lumpy with no dry spots of flour) you can transfer it to a well-floured work space.
- Use a bench scraper or your hands fold the mixture together until a smooth dough ball forms.
- Next, knead the dough by hand for about 10 to 15 minutes until it becomes smooth and elastic.
- Once your dough is smooth and elastic, shape it into a ball and then tightly wrap it in plastic wrap. Allow the dough to rest at room temperature for at least 30 min or up to 3 hours. Alternatively, you can refrigerate the dough for up to 24 hours.
- After your dough has rested, lightly dust a clean and flat work surface with flour. Then divide the pasta dough into eight pieces that are evenly sized (cut in half and then cut each piece in half until your have eight pieces).
- Loosely cover each piece of dough with plastic wrap so that they do not dry out while you are working with the other pieces of dough.
- To make the fettuccini noodles, one piece at a time, roll the piece to a quarter inch thick rectangle. Then cut the dough into noodles, you can use a pasta machine or use a pizza cutter to slice the dough to about ⅛" wide. The method used to cut my dough (see image #3) each sheet of pasta dough was folded in to three inch folds with a dusting of flour between each fold. Then each pasta sheet was cut into ⅛ inch sections to make each noodle. Once cut into sections, you can unravel each section to see your noodles.
- For cooking the pasta, boil a large pot of salted water and then drop the pasta into it. Stir the pasta occasionally and cook until the pasta is tender, which usually takes (about three to five minutes) depending on the shape and size of the pasta.
Expert Tip👉 If the dough feels sticky while you are kneading it, add some flour a tablespoon at a time during kneading. Initially, the dough may seem dry and crumbly, but it should become smooth and slightly tacky.
How to store Homemade Whole Wheat Fettuccine
To freeze your uncooked fresh pasta, first form the noodles into small mounds on a parchment paper-lined baking sheet and then freeze the mounds until they are solid. Once frozen you can store the mounds in an airtight container in the freezer for up to a month. Cook the frozen pasta directly without defrosting.
If you plan to use the pasta within a few days, you can store it in the refrigerator, first wrapping it tightly in plastic wrap .
You may also be interested in these pasta recipes.
- Sun Dried Tomato Pesto Pasta
- Roasted Tomatoes With Goat Cheese Pasta
- Vegetarian Dill Pickle Pasta Salad
- Creamy Mediterranean Diet Avocado Pasta
- Mediterranean Diet Pasta in Walnut Sauce
- Vegan Lemon Garlic Pasta
Print the recipe for Homemade Whole Wheat Fettuccine
Homemade Whole Wheat Fettuccine Recipe,
Ingredients
- 188 grams All Purpose Flour - about 1 ½ cups
- 180 grams Whole Wheat Flour - about 1 ½ cups
- 1 tsp Kosher salt
- 4 Eggs.
- 1 tbsp Oil. -such as olive oil
- 3 tbsp Water
Instructions
- In a large mixing bowl, use a whisk to combine together the flours and the salt, breaking up any lumps if needed. Then use a large spoon to create a well in the center of the ingredients.
- Add the eggs, one at a time, to the well you created and then add the olive oil and water to the well (see #2 above).
- Working the center of the well where the wet ingredients are, use a fork to to beat the mixture while incorporating the dry ingredients as you work your way out from the center (mixing gently to avoid breaking the well).
- When the dough begins to come together into a cohesive ball (it will be a shaggy dough that is both well-mixed and lumpy with no dry spots of flour) you can transfer it to a well-floured work space.
- Use a bench scraper or your hands fold the mixture together until a smooth dough ball forms.
- Next, knead the dough by hand for about 10 to 15 minutes until it becomes smooth and elastic.
- Once your dough is smooth and elastic, shape it into a ball and then tightly wrap it in plastic wrap. Allow the dough to rest at room temperature for at least 30 min or up to 3 hours.
- After your dough has rested, lightly dust a clean and flat work surface with flour. Then divide the pasta dough into eight pieces that are evenly sized (cut in half and then cut each piece in half until your have eight pieces). Loosely cover each piece of dough with plastic wrap so that they do not dry out while you are working with the other pieces of dough.
- To make the fettuccini noodles, one piece at a time, roll the piece to a quarter inch thick rectangle. Then cut the dough into noodles, you can use a pasta machine or use a pizza cutter to slice the dough to about ⅛" wide.
- For cooking the pasta, boil a large pot of salted water and then drop the pasta into it. Stir the pasta occasionally and cook until the pasta is tender, which usually takes (about three to five minutes) depending on the shape and size of the pasta.
Recipe Notes
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. To make this recipe fully vegan, please make sure that you are using fully vegan ingredients.
See Foodwineandlove.com for details on this recipe.
originally posted:
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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Homemade Whole Wheat Fettuccine Recipe, an easy pasta recipe for making robust noodles using whole wheat flour.
Please see recipe post for further details on this recipe.
Nicole
Had no idea how easy it is to make pasta.
Annie
I know what you mean!