My (Clean) Whole Wheat Pasta Recipe

For Christmas I received this handy gadget:


Kitchenaid Pasta Attachment!

I have been wanting this thing for years… so I was super stoked when I opened it up! Okay, so I am not the biggest pasta eater in the world, so why would I want this?

Well, I am not the biggest pasta eater because I don’t want freeze dried pasta, and I don’t want the soft white pasta noodles in the specialty section of the store. I wanted the ability to know with 100% certainty that the pasta on my plate is 100% whole wheat and nutritious.

The FDA allows food manufacturers to claim a product as 100% whole grain as long as 51% of it’s whole grain… to mean that’s far too processed!

Eating healthy complex carbs are actually very important for a balanced diet, I just want to know that it’s complex… hence my desire for a pasta maker!

Well… I had my first attempt this past weekend and OMG it was AWESOME!

Dan actually told me it looked too easy and I needed to trade it in for an old fashioned, crank pasta press… I just gave him “the eye”.

When I went to the store to get my flour I was amazed out the diversity to choose from! Everything from chickpea to coconut flour!

I decided to not go too crazy and try to play it safe, after all it was my first time making pasta from scratch.

This is my pasta recipe… super easy, super clean and super delicious! I’ve also decided that I will NEVER buy store pasta again, this is just way too easy!

Clean Homemade Pasta:

  • 1.5 cups whole wheat flour
  • .5 cups chickpea flour
  • 1/4 cup water
  • pinch of salt
  1. That’s it… I tossed the flours into my food processor (using the pastry blade) and slowly added the water in. Go tablespoon by tablespoon. You want it to be one big clump and slightly tough.
  2. Remove your dough, kneed it for about 30 seconds, roll in a ball and wrap in plastic wrap. From here toss it in the fridge for around 30 minutes. Then pull it out and make your pasta!
For this particular pasta adventure I made Chinese Steamed Chicken Dumplings. They turned out perfect. And because I was just cooking for 2, I ended up only using half of the dough which I froze the other half and used to make a linguine the next day as a side.

Center is filled with chicken, onions, Chinese cabbage, splash of soy and hoisin sauces.

 What’s the last thing you made from scratch??


  • V

    Wow!! That looks delicious and congratulations on your new pasta maker! 🙂 You steamed instead of frying the dumplings? Also, did you sauté the onions and/or filing? soy sauce is full of sodium and i try to avoid it as much as possible. i’m not sure what hoisin sauce is, could it be a complete replacement for soy sauce?

    • Yes, I steamed instead of fried. I placed each one in a pan for about 40 seconds just to brown a side up (apparently that’s the traditional way) and then straight into the steam pot to finish off.
      Yes, I did saute the onions and cooked the chicken through for the filling and then added the rest. I am not a big soy fan either, we use it maybe once every 2 months. But we get the low sodium, and I always use 1/2 of what the recipe calls for. Some with the hoisin, it’s a traditional Chinese sauce which is delish but very flavorful. I only use 1/2 of what it calls for.

  • Harmony

    What would you do if you didn’t have a food processor? I have a KitchenAid stand mixer, could I use that?

    • yes, that should work fine!

  • Rebecca

    The recipe says pasta… is it supposed to be flour? I’m dying to use my new food processor, and I have been eating clean for a few months now!

    • Yes Rebecca… Flour! Sorry about that!

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