Making whole-wheat fresh pasta at home is a simple but deeply satisfying act. With a machine that kneads and extrudes automatically, like the Pastaio by Classe Italy, everything becomes even more practical: you add the ingredients, start the program and in a few minutes the pasta is ready to cook.
This version is made with re-milled whole wheat flour and water, without eggs. The result is a rustic pasta, with a stronger flavor and a slightly heartier texture compared to classic egg pasta. It’s perfect for those who love the authentic taste of whole grains and want a neat, precise and repeatable preparation thanks to the help of the Pastaio machine.
Ideal to pair with creamy sauces, light ragùs or summer preparations, it’s a basic recipe to keep always at hand.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 3-4 people
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients for whole-wheat fresh pasta:
- 2 1/2 cups re-milled whole wheat flour
- 1/2 cup water
Tools for whole-wheat fresh pasta:
- 1 Macchina per pasta Pastaio by Classe Italy
- 1 Knife
Steps to prepare whole-wheat fresh pasta:
To prepare whole-wheat fresh pasta, place the re-milled whole wheat flour into the machine’s container, then start the kneading program; for the Pastaio machine it is “pasta V”.
While the machine is running, pour the water slowly in a thin stream. This step is fundamental: do not add all the liquid at once, but let it be absorbed gradually by the flour. The dough should not become a compact ball, but remain grainy, with a texture similar to damp sand that only compacts if squeezed between the fingers.Let the machine work until it automatically switches to the extrusion phase. At this point mount the chosen die and let the pasta come out, cutting it to the desired length. If you use a bronze die, remember to soak it while preparing the dough in a small bowl with hot water for the same time, then remove it from the water, dry it well and insert it into the pasta machine.
Once formed, lightly dust the pasta with a little semolina and you can let it dry for 15-20 minutes before cooking.
Cook in plenty of salted boiling water for 3-5 minutes, always checking the texture before draining.
Notes on storage:
Notes on storage:
Same day
Let the pasta dry on a semolina-dusted tray for 1-2 hours. Store it covered with a kitchen towel in a dry place until cooking.
In the refrigerator (2-3 days)
Let the pasta dry for 30-60 minutes, then transfer it to an airtight container lightly dusted with semolina. Keep it in the coldest part of the refrigerator and cook it directly without bringing it back to room temperature.
In the freezer (up to 2 months)
Arrange the pieces spaced apart on a tray and freeze for about 1 hour. Then transfer them to freezer bags. Cook them frozen, slightly increasing the cooking time.
Completely dried
Let it dry for 24-48 hours in a dry, ventilated environment. Once completely dry, store it in an airtight container away from moisture.
FAQ (Questions and Answers)
Should the dough become compact inside the Pastaio?
No. The correct consistency is granular and slightly moist. If it becomes a single mass, it means there is too much water.
Can I store whole-wheat fresh pasta?
It can be left to dry for a few hours or frozen as soon as formed.
Is it lighter compared to egg pasta?
Yes, being made only with flour and water it is simpler and has a different nutritional profile compared to egg pasta.
