Basic Whole Wheat Pasta Dough (Egg-Based)

Name: Basic Whole Wheat Pasta Dough (Egg-Based)
Ingredients: 300 g Whole wheat flour (fine-ground or atta); 3 Large eggs; 1 tbsp Olive oil; ½ tsp Salt; 1–3 tbsp (if dough is too dry) Water

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesWholeWheatPastaEggPastaFromScratchNuttyHomemadeClassic

Basic Whole Wheat Pasta Dough (Egg-Based)

Nutrition (per serving)

280Calories

12 gProtein

48 gCarbs

6 gFat

1 gSugar

200 mgSalt

Ingredients

300 g Whole wheat flour (fine-ground or atta)
3 Large eggs
1 tbsp Olive oil
½ tsp Salt
1–3 tbsp (if dough is too dry) Water

Method

On a clean surface or large bowl, mound whole wheat flour + salt → make a well in center.
Crack eggs into well + add olive oil → whisk eggs with fork → gradually pull in flour from sides until shaggy dough forms.
Knead by hand 8–12 minutes until smooth and elastic (dough will be firmer/stiffer than white flour pasta — add 1 tsp water if too crumbly).
Form into ball → wrap tightly in plastic → rest at room temperature 45–60 minutes (or refrigerate up to 2 days).
Divide into 4 pieces → keep covered → roll one piece very thin (1.5–2 mm) using rolling pin or pasta machine (start widest setting, dust with flour, narrow gradually).
Dust lightly with flour → cut into desired shape: fettuccine, tagliatelle, spaghetti, or sheets for lasagna/ravioli.
Hang or lay flat to dry slightly 15–30 min (prevents sticking).
Cook in plenty of salted boiling water 3–5 minutes until al dente (whole wheat takes longer than white) → drain → toss with sauce.
Store fresh in fridge 2–3 days or freeze — hearty, nutty whole wheat egg pasta.