Whole Wheat Egg Noodles or Spaghetti Noodles

“I wanted to make whole wheat egg noodles that still tasted good, so I played around with ingredients this is what I came up with. You can add more whole wheat flour if you desire, just cut back on the all-purpose flour (the consistency will get more tough). I'll post my recipe for chicken noodle soup, too.”

Ingredients Nutrition


  1. Mix together the eggs and flour. If you have a mixer with a dough hook, mix the dough until it looks smooth (about 2 min). You don't want the dough to be sticky, so add all-purpose flour a little bit at a time if sticky or add a little water if too dry.
  2. If you don't have a mixer with a dough hook, knead dough on the counter dusted with flour to get the same results (it will take a while). You can also use your bread machine, but you'll have to reference the instruction book.
  3. Let dough sit 30 min (covered) to allow gluten to develop.
  4. With Pasta Machine: Run through a pasta machine per manufacturer's instructions. I have a Marcato Atlas 150 and roll it to a thickness of "4" for soup noodles or "5" for spaghetti noodles.
  5. Without a pasta machine, roll out on a floured counter top with a rolling pin to 1/8 inch thick. Cut into 1/4" strips with a knife.
  6. Cut to desired length.
  7. Add to boiling water or broth and boil until tender (3-5 min). Really good to add to boiling chicken noodle soup!
  8. Boil all the noodles and store extra noodles in Ziploc baggies in the freezer for quick future meals.

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