Fresh Milled Flour Pasta Dough
There’s something truly special about homemade pasta, and my Fresh Milled Flour Pasta Dough recipe is no exception. With just three simple ingredients, this pasta dough is a celebration of the natural flavors and textures of fresh milled whole wheat flour.
The star of this recipe is, of course, the fresh milled whole wheat flour. By milling our own flour, we can ensure that the pasta has a depth of flavor and a rustic texture that is unmatched by store-bought varieties. The other two ingredients, eggs and salt, are staples in any pasta dough recipe and help to bind the flour together into a smooth, elastic dough.
One of the things I love most about this recipe is how easy it is to make, especially with the help of my pasta attachment for my KitchenAid mixer. This attachment makes rolling out the dough a breeze, allowing me to create perfectly uniform pasta shapes with minimal effort. You’ll find my pasta attachment here.
This pasta dough is a staple in my home. I especially enjoy pairing it with my Super Soft Garlic Knots recipe. Every Monday night is pasta night and the whole family looks forward to this homemade pasta. I hope you enjoy it as much as we do.
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Clear dough proofing containers
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To make this Fresh Milled Flour Pasta Dough, you’ll need:
- 250 g Fresh milled Kamut or hard white wheat flour
- 2 large Eggs
- 5 g Salt
- 2-4 Tablespoon Water
Instructions:
Mill your grain. Add the flour to a bowl or mixer bowl. Make a well in the flour and crack your eggs in the center. Add in your salt and 1 Tablespoon of your water.
Mix in mixer or by hand. Add 1 Tablespoon of water as needed, just until there is no dry flour. See video below for demonstration.
Remove the dough from the bowl and knead by hand for 5-10 min.
Rest for at least 30 min in plastic wrap, a plastic bag, or an airtight bowl. You can allow the dough to rest for up to 4 hours on the counter and up to 4 days in the fridge.
After it’s done resting, cut the dough in 4ths. Smaller portions will be easier to work with.
Using a rolling pin, roll the dough flat enough to fit through your pasta attachment. Lightly flour your dough.
Put pasta through pasta sheet roller on settings 1-3. Then lightly flour your pasta sheet again and change to the 4 setting and run it through the noodle setting. Twirl your pasta into a pasta nest and flour your spaghetti pasta so it doesn’t stick while it’s resting. Repeat with remaining dough.
Boil a large pot of water. Boil the spaghetti for 2-3 minutes and then strain it. I like to rinse my pasta with cold water to stop the cooking and prevent it from getting mushy, but this is optional. Return your pasta to your pot or a bowl and use as desired. Enjoy!
Fresh Milled Flour Pasta Dough
Equipment
- 1 Pasta roller
Ingredients
- 250 g Fresh milled Kamut or hard white wheat flour
- 2 large Eggs
- 5 g Salt
- 2-4 Tablespoon Water
Instructions
- Mill your grain. Add the flour to a bowl or mixer bowl. Make a well in the flour and crack your eggs in the center. Add in your salt and 1 Tablespoon of your water.
- Mix in mixer or by hand. Add 1 Tablespoon of water as needed, just until there is no dry flour. See video below for demonstration.
- Remove the dough from the bowl and knead by hand for 5-10 min.
- Rest for at least 30 min in plastic wrap, a plastic bag, or an airtight bowl. You can allow the dough to rest for up to 4 hours on the counter and up to 4 days in the fridge.
- After it’s done resting, cut the dough in 4ths. Smaller portions will be easier to work with.
- Using a rolling pin, roll the dough flat enough to fit through your pasta attachment. Lightly flour your dough.
- Put pasta through pasta sheet roller on settings 1-3. Then lightly flour your pasta sheet again and change to the 4 setting and run it through the noodle setting. Twirl your pasta into a pasta nest and flour your spaghetti pasta so it doesn’t stick while it’s resting. Repeat with remaining dough.
- Boil a large pot of water. Boil the spaghetti for 2-3 minutes and then strain it. I like to rinse my pasta with cold water to stop the cooking and prevent it from getting mushy, but this is optional. Return your pasta to your pot or a bowl and use as desired. Enjoy!