Making whole wheat extruded pasta dough at home is fun, simple and delicious! Not to mention it only takes 2 ingredients, water and flour!
For me, I prefer using a semolina dough when I am extruding pasta. This will give you a flavor closer to dried pasta. You can use an egg dough for extruded pasta but it will have a different texture. There are very few recipes out there for a whole wheat dough for home extruders, such as the Kitchenaid. The most important aspect of getting this dough right is the hydration percentage. This will vary based on your flour and machine. I use a Kitchenaid pasta extruder and find a 40% hydration works best. Note that if the dough is too dry it could damage the pasta die or machine. If the dough is too wet, the shapes will be deformed and too soft. When extruding you know the dough is perfect when you can cut it off with a plastic bench scraper.
When it comes to whole wheat flour there are many choices. Personally, I like to use freshly ground emmer but your favorite whole wheat flour would work as well.
Unlike 100% semonia extruded pasta dough, adding whole wheat flour will form more gluten when mixing. The dough will not resemble sand like 100% semolina, but still should not fully form a dough.
Whole Wheat Extruded Pasta Dough
Description
Freshly extruded whole wheat and semolina pasta dough at home.
Ingredients
Instructions
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Make the dough
In a stand mixer with a paddle attachment add the flour. Turn the machine on low and slowly drizzle in the water. Continue mixing on low for 5 minutes to allow the water to fully absorb.
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Check consistency
The whole wheat will allow more gluten to form then just using semolina. The consistency should be crumbly with the dough barely forming a dough. It will start to clump but not fully form a dough.
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Extrude the dough
This step will depend on your machine. For a Kitchenaid, they recommend forming the dough into balls and feeding through the hopper. The first few inches will be deformed. This can be fed back into the hopper. As the machine heats up it will start to extrude a smoother dough.
Cut the dough into desired length and let dry for at least 15 minutes.
Fresh pasta will cook in around 2 minutes if fresh. If fully dried it will take a bit longer and depend how dry the pasta is.
Note
For pasta inspiration check out our recipes here!
Hi Marc! I love your pasta recipes, I’m going to try this whole wheat one next. I see you are using the bronze extruders from pastidea. How do you like them? Does the bronze make a big difference for the texture? Does the adapter work ok? It’s hard to find any information online… Do you have them shipped from Italy or is there a place to buy them in US. Thank you!!! Christina
Hi Christina! Thank you for the kind words, glad you are enjoying the recipes! Honestly, I have been beyond impressed with the quality of the pastidea dies. I have several and looking to get a few more. I do like the bronze ones better. I find they extrude better and the adapter works great. The only downside is you can’t use the built in cutter. However, using a plastic bench scraper works for most die so no big deal. Yes, you have to order online but shipping is quick and I got most of my orders in a couple days.
Happy to answer any other pasta questions and happy pasta making!
-Marc
Does this pasta dough need to rest before making shaped with extruder?
Great question! Although it is not necessary to let extruded pasta dough rest, you could cover and let rest for upto 30 minutes.
Happy pasta making!
Thank you Marc
I have been looking for a whole wheat pasta extruder recipes. I have tried multiple recipes of whole wheat and regular pasta for extruder and each time I was so disappointed. This recipe is wonderful ! The dough is perfect, easy to work with and the taste is light and delicious. My family loves it.
I have one more question if you don’t mind. . . When making a large batch, is partially covering the bowl of dough with plastic wrap while working the extruder recommended? I don’t want the dough to dry out, but don’t want it getting too moist either.
Hi Catherine,
I am thrilled you and your family love this recipe! Great question, I would say yes. It is better to lean towards too moist as too dry will damage the machine and die (trust me, I made this mistake before!). What I do is form dough balls on the counter and cover with a large bowl, but using plastic wrap on the mixer bowl would work as well.
P.S. We are working on other extruded recipes like pumpkin and spinach, so if you have any recommendations you would like to see let us know!
Happy Pasta Making
Pumpkin and Spinach sound delicious! Can’t wait.
You asked for any recommendations. I would love to see recipes on how to serve your pasta.
Thank you again.
Very easy recipe and tastes great! I have a family member that has an issue with gluten pastas late at night and he had no issues with this one! No one even noticed that it was wheat pasta. Thank you for the recipe
Glad you enjoyed the recipe!