Whole Grain Pasta

Recipe By:
Nan Kohler

Yield = 4 bundles, 2 servings
This recipe is a template for any whole grain you would like to use for making pasta and is scales up easily. At the right texture, this dough is easily rolled out for cutting and shaping by hand, but works with hand cranked or electric pasta attachments too. Keep the flour/egg/oil ratio constant and adjust the amount of water as necessary, depending on the grain. Some whole grain flour, like Einkorn, doesn't need much additional water at all, while others will be much more thirsty, requiring a significant increase in the amount of water. Aim for an initial dough that feels very much like PlayDoh: it should not be totally smooth and elastic just after mixing. Whole grain flour absorbs liquid a little more slowly, so the rest period is very important. You will see a much smoother and more pliable dough after it has rested.

Prep Time
1 hour
Cook Time


200 grams Whole Grain Flour

¾ tsp Kosher Salt

2 tsp Olive Oil

2 Large Eggs (about 100g)

*1-5 Tbsp Water, here are some general guidelines:

           Einkorn = 1-2tsp

           Spelt = 1-2Tbsp

           Sonora = 1Tbsp


1.    In a medium sized bowl, whisk the flour and salt together.

2.    Drizzle the olive oil over flour mixture and use your hands to rub it in and coat the flour.

3.    Make a well in the center of your flour mixture and crack the eggs into the well. Use a fork or your fingers to break up the yolks and mix the eggs together. Begin adding in the flour by using a fork or your fingers to draw flour from the outside into the well, mixing with the egg a little at a time. Before you have added all of the flour, drizzle the water over everything (starting with smallest amounts suggested above), and add the rest of the flour to form a shaggy dough.

4.    Gather the dough into a ball and transfer it to a lightly floured work surface. Knead until the dough is smooth, about 5-6 minutes. If the dough is too crumbly and won’t come together, drizzle more water in, 1 Tbsp at a time. You are looking for a somewhat stiff PlayDoh-like texture. If the dough is too sticky, work in extra flour a sprinkle at a time.

5.    Wrap dough tightly in plastic wrap and rest at room temperature for 1 hour.

6.    Divide dough into 4 equal pieces, roll and cut as desired.