whole wheat egg pappardelle pasta

Whole Wheat Egg Pasta

Often when I make pasta from my freshly-milled wheat flour, the noodles end up rather brittle and fall apart during cooking and eating. This time I sifted the flour first to get the largest bran out, and that worked much better. The noodles were nice and sturdy when cooking and had a nice bite to them when eating. I topped mine with a thick, spicy marinara made from a 14-oz can of pureed tomatoes, a 6-oz can of tomato paste, and some Italian herbs (including some red pepper flakes for a kick).

Whole Wheat Egg Pasta

Adapted from the instructions for “An Egg of Pasta” from The Splendid Table by Lynne Rossetto Kasper

Makes enough for 3-4 servings


  • 200 gm freshly-milled hard white wheat flour
  • 2 large eggs


  1. After grinding the flour, sift out the coarse bran with a fine mesh screen. Set the bran aside for something else.
  2. Scoop about 1/4 cup of the flour into a small bowl to use as needed in the dough and for dusting when rolling and cutting.
  3. In a medium bowl, add the eggs to the flour and mix together with fingers. Once it’s well incorporated, begin kneading on the counter for about 10 minutes.
  4. Wrap with plastic and set aside for 30 minutes. Or refrigerate for up to 24 hours. (I made my dough in the morning, refrigerated it, then rolled out the pasta for lunch and this worked great.)
  5. Before rolling out the dough, bring a large pot of well-salted water to a boil on the stove top. While it’s heating up, roll and cut the dough. Wide pappardelle noodles work well with this recipe.
  6. Cook the noodles for 3-4 minutes, then drain and serve.