• Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
  • Start Here
  • Advertising & PR
  • Policies & Disclosures

Mainly Homemade

Providing simple & practical solutions to everyday problems

  • What’s New
  • Mixes & Seasonings
    • Dairy
    • Seasonings
  • Homemade Recipes
    • Main Course
    • 5 Dollar Meals
    • Soups
    • Sides
    • Breakfast
    • Desserts
    • Snacks
    • Drinks
    • Clean Eating
  • Easy Crafts
    • Gift Ideas
    • Holiday
    • Paper Crafts
    • Fashion
    • Recycled
    • Kids
    • Kitchen
  • Printables
  • Shop

Homemade Fresh Whole Wheat Pasta Recipe With Semolina

February 20, 2014 Amy 10 Comments

I have dreamed of making my own pasta for a long time. I was thrilled when I purchased my own homemade pasta machine with a spaghetti and fettuccine attachment. My husband was very excited too. He remembers when he was young his grandmother making homemade pasta. Now he knows why it takes so long, but it is so worth it. You will not get the same flavor and texture from boxed pasta as you will with fresh homemade whole wheat pasta. This is truly amazing. I have provided affiliate links below so you can purchase the necessary items to make this fabulous dish. (I may receive compensation on purchases made.) Thanks to Bob’s Red Mill for providing me with the semolina flour to make this wonderful pasta.

Whole Wheat Pasta Recipe With Semolina

Homemade Fettuccini

Ingredients for Whole Wheat Pasta With Semolina Recipe:

2 Cups Whole Wheat Flour
2 Cups Semolina Flour (I used Bob’s Red Mill)
6 large eggs
2 Tablespoons of oil
1 pinch of salt

Directions how to make Whole Wheat Pasta With Semolina Recipe:

1. Sift together both of the flours and salt.

2. In a large bowl make a mound of the flour mixture and then make a deep well in the center, like a volcano.

3. Break all of the eggs and add olive oil into the center of the volcano. Notice I did say deep well earlier. Whisk the eggs and oil together with a fork and gently start to fold in the flour to the center of the volcano. Once the mixture is too thick to use the fork, fold out onto the counter and start kneading it by hand.

4. Here is where you can get a little aggression out. Knead for about 8-10 minutes until the dough is smooth. Wrap the dough tightly in plastic wrap and allow to rest for 30 minutes.

Whole Wheat Pasta Recipe with Pasta machine

5. Using the  Pasta Machine I purchased here, start rolling out the dough on the highest setting. Mine is 7. First time through then the second time fold in half width wise and role through the pasta machine again.

Folded Semolina Pasta Recipe

6. Fold the dough in half length wise and run through the pasta machine in setting 5. Fold in half length wise one more time and run through on setting three. I found this to be the perfect setting for fettuccine or spaghetti.

7. Now with the fettuccine or spaghetti attachment run the dough through to make the perfect pasta.

The Best Homemade Whole Wheat Pasta Recipe - Pounds4Pennies

You will need a Drying Rack to dry the pasta perfectly. Once the whole wheat pasta is dried to a leather like consistency you can package it up to cook for later. To cook throw it in a pot of boiling water for about 3-5 minutes. This whole wheat pasta recipe makes a lot of pasta and for us we can get at least two large meals from it.

I have used several different recipes to make pasta. This whole wheat egg pasta recipe has been the best by far. Thanks to Bob’s Red Mill for providing me semolina flour to try. To find more pasta recipes, visit Bob’s Red Mill recipes or you could like Bob’s Red Mill on Facebook  If you have never eaten fresh pasta then you need to Pin this recipe and make it to taste the freshness. Fresh pasta has a different taste and texture than pasta from a box. Don’t worry about any extra carbs you may eat for this meal, since you will burn most of them off by making it.  Eat and enjoy. Follow Mainly Homemade on Facebook and Pinterest for more homemade recipes you will love!

What is your favorite pasta dish to eat?

Homemade Recipes, Main Course homemade, pasta

About Amy

Amy Greene has a passion for creating items from scratch. She created Mainly Homemade to inspire families to cook homemade meals and create homemade crafts to create lifelong family memories. Receive creative family memories in your inbox.

Let's Stay in Touch...
FACEBOOK | TWITTER | PINTEREST | INSTAGRAM

Comments

  1. Ellie says

    November 9, 2019 at 10:48 am

    Looks good! Why do you fold the pasta dough in half when rolling it out, though?

    Reply
    • Amy says

      November 9, 2019 at 11:39 am

      Great question, Ellie. It helps prevent the dough from tearing or creating holes in the dough as you feed it through the machine. As the dough gets thinner it is more difficult to handle. You can try to feed it through without folding it on itself, but you might end up with dough with holes in it when you try to pick it up to feed it through the machine again. Folding in half or thirds helps keep the dough together.

      I hope this helps. If you make this recipe please rate and share on social media and tag @mainlyhomemade or use the hashtag #mainlyhomemade. I would love to see your results!

      Reply
  2. Bette says

    June 1, 2020 at 11:29 am

    How thick should I make this for ravioli? I have ordered the attachments for my mixer and have the ingredients waiting for the moment it arrives.

    Reply
    • Amy says

      June 1, 2020 at 2:17 pm

      Great question Bette. I would make it a little thicker for Ravioli. Use the setting one up from the smallest setting. Please share your pics and tag #mainlyhomemade. I can’t wait to see your ravioli!

      Reply
      • Bette says

        October 20, 2020 at 3:42 pm

        I made the ravioli with ground duck, mushroom, sweet potato & walnuts (for some surprise crunch). I used some of the duck stock to make a white wine sauce. YUM! I used the setting “7,” thinnest is “8” and it was too thin.

        I made spaghetti with the rest of the dough when I ran out of stuffing. I made a half batch since there are only two of us and it made LOTS. Can’t see how to add pics here, but I have them.

        #mainlyhomemade

        Reply
  3. Kristen says

    February 7, 2022 at 1:44 pm

    Can you use this recipe to make lasagna?

    Reply
    • Amy says

      June 9, 2022 at 2:09 pm

      Great question Kim. I have never made lasagna with this recipe, but I would say you need to let it dry really well before you would use it in lasagna. If you try it, please let us know.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
Visit Amy Greene from { MainlyHomemade }'s profile on Pinterest.

My Etsy Shop

Etsy Shop for Mainly Homemade

Shop with me

Amazon Shop for Mainly Homemade

Any content on this website is created for inspirational purposes only. You assume your own risk for using any methods, tools, or supplies suggested here. Follow proper guidelines for every tool or supply used and obtain professional guidance as needed.

© Copyright 2025 Mainly Homemade (Pounds4Pennies) · All Rights Reserved · Site Design: Pink Haired Pixels/Carol Jones Media