9 Reviews of Pasta Dough #3, Whole Wheat Pasta

From: spatchcock

On Apr 18, 2004

Di, this is a winning recipe! I made this yesterday to serve with Dancer's Healthy MArinara Sauce and some fried calamari. I used my Kitchenaid Mixer's linguini attachment and this was a really terrific treat. I allowed the noodles to dry a bit as I prepared everything else and they boiled up really well. They also absorbed the sauce REALLY well and I just had a bit of the leftovers and the pasta is even better today. THANK YOU THANK YOU THANK YOU for posting this!!!

From: LuckyMomof3

On Jan 26, 2006

Thank-you soooo much! I needed a whole wheat alternative for pasta and here it is (my DH has diverticulitis and can't handle white flour). This dough tasted amazing and cooks up nice too, used it to make tortellini, YUM

From: Chef on the coast

On Feb 4, 2007

I liked this recipe. It was easy to use. My kids weren't huge fans of the texture though. My husband and I loved it. I will make this again and just switch the flour combinations. I think my kids will like that better. What a great way to use our wheat! Thanks for sharing.

From: Sophie1017

On May 22, 2006

Delicious, easy to work with. I used white whole wheat flour (which is wonderful, if you can find it). Made ravioli, fettucine, and papardelle, all with success. Thanks!

From: susan_k09

On Nov 7, 2007

This is one of those things I would never make from scratch if I hadn't found this recipe on 'zaar. I was looking for something to fix for dinner and to entertain my 4yo at the same time. This was perfect. She loves pasta and was really excited to make her own. We used white whole wheat, and found this recipe really easy. It took us a bit longer to prepare since we don't have a pasta machine to help with the rolling and cutting. It was really delicious and 4 of us ate nearly all of the pasta! We will definitely make this again!

From: Picante

On Jun 12, 2008

This dough is great! My 2-year old daughter and I just made pasta with it today. It tastes wonderful! It was very pliable, which made it easy to work with. I will be making this a lot! Thanks!

From: roweena

On Feb 16, 2009

I was a little scared it was ruined when my dough didn't form a ball, as it was far too dry to do so, but it's also really dry in our house as it is wintertime in MN! So I added another Tbls or so of water and though it was still tough to put together, it eventually got there. It soften and moistened up quite a bit while it was resting, and then I fed it through the pasta roller as normal. I made fettuccine noodles using setting #5. They have the texture of non-wheat noodles if rolled thin, though slightly more tender. I tried the recipe a 2nd time, this time adding no additional water and had to have my hubby muscle it into a ball. I rolled them a little thicker, using setting #3 and #4, but this time they tasted too stiff and chewy. So I think I'll try it once more, trying to get in-between these 2 results. Definitely worth trying though, I think they key is to get it just right to your liking and adjusting for your climate (it is so dry here!).

From: 1ChefAK

On Feb 24, 2009

I somehow missed the water altogether. But, once I figured out what I had done, this came together quite nicely. I used my kitchenaid and it was so easy. This was my first attempt at homemade pasta since cooking school and my first ever at whole wheat. I used a fettucini cutter and let it dry a bit before cooking. I served it with sauteed chicken and a marinara. The kids really loved it, and I think it was was the best pasta I'd ever eaten! Thank you!

From: Chef #1196115

On Mar 8, 2009

Love the recipe, but we needed to add another half cup of flour or so since the dough was too wet at first. We also added finely chopped basil for added color and flavor. Highly recommended!