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Whole Wheat Extruded Pasta Dough

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.

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Ratings 5 from 3 votes
Courses ,
Time
Prep Time: 30 30 mins Cook Time: 2 2 mins Rest Time: 15 15 mins Total Time: 47 mins
Servings 2
Best Season Suitable throughout the year
Description

Freshly extruded whole wheat and semolina pasta dough at home. 

Ingredients
  • 160 grams Semola flour (semola di gran duro rimacinata)
  • 40 grams Whole wheat flour (See notes in description)
  • 80 grams Water (warm)
Instructions
  1. 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. 

  2. 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. 

  3. 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!