Whole wheat lasagna noodles are the perfect first step to your family's favourite comfort food! Enjoy whole grains at dinner.
I don't know about you, but sometimes people really balk when you change things up. Instead of regular old white noodles you get from the store, you make your own, and people get suspicious.
We already make all our meals from scratch, so it only makes sense to go a step further and make the noodles, too! These will be perfect in a Cast Iron Lasagna, or a classic tray of Venison Lasagna. It's also quite easy to make your own mozzarella cheese as well.
Key Ingredients
Wheat Berries - Grind up your own hard wheat, or you can use a good whole wheat flour. Look for organic unbleached whole wheat options, like from King Arthur Flour. These are actually whole grains!
Eggs - We will use 3 yolks plus 1 whole egg. Save your whites for tomorrow's scramble or add them up for angel food cake.
Salt & water - that's literally it for noodles!
How to Make Homemade Egg Noodles
***See recipe card below for precise measurements and instructions.***
Step 1: Whisk eggs well with salt and water.
Step 2: Add the flour while the mixer is running.
Step 3: Press the dough together with your hands into a disc.
Step 4: Split into 4 pieces. Keep covered with plastic while working on the other pieces.
Step 5: Roll one section into a log.
Step 6: Roll out to the thickness required by your pasta machine, or how thick you want for knife cutting.
Step 7: Run through the pasta machine, going thinner each time.
Step 8: Use immediately or let dry flat.
FAQs
Fresh noodles can be cooked right away! If you want to store them, lay flat or even gather into "nests" so they can dry out. They may then be stored in the fridge for up to 5 days. You can also freeze these, but remember they are incredibly fragile so you'll need to put them in a container to not get crushed to bits.
Absolutely not! It does take a fair bit of elbow grease if you are going to mix this stiff dough by hand, though. And generations of grandmas have rolled and cut their noodles entirely by hand. If you've got those KitchenAid attachments gathering dust, pull them out. And if you're going to make these regularly, they are certainly options to be found at thrift stores or affordable manual options.
Treat these like your "no boil" noodles from the store. Whether using immediately or letting them dry overnight, they still don't need to be cooked before using. They will cook in the sauce in your favourite lasagna recipe! Either find one specific to no boil noodles, or skip the cooking step and just use these.
Photos by Dante from Shire by the Sea
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Whole Wheat Lasagna Noodles
Ingredients
- 3 large egg yolks
- 1 large egg
- 1 teaspoon salt
- 4 tablespoons water
- 300 grams hard wheat berries freshly milled or 2 about cups whole wheat flour
- Olive oil
Instructions
- Use a mixer or food processor (or you can make by hand!). Combine egg, yolks, salt, and water.
- While mixer is running (low speed), add 1 ⅓ cups of the flour until mix is crumbly. Add the remaining ⅔ cup of flour until well incorporated. Dough should be dense and tough.
- Take dough out and form into a ball then flatten into a disk. I spritz/sprinkle a lite bit of olive oil over the dough to prevent it drying out. Wrap in plastic wrap for at least one hour. I also chill it in the fridge overnight if I want - but it is workable after an hour.
- When ready to use your dough, unwrap. If chilled overnight, let it sit for at least half an hour before unwrapping. It is very important to keep your dough always covered, even the portions that you aren't working with, as it will dry out and harden quickly.
- Lightly dust your cutting board with fine flour.
- Cut dough disk into 4 quarters. You will be working with one at a time, so keep other ¾ in plastic wrap.
- Check that the dough isn't too dry. If it is, spritz a tiny bit more olive oil to moisten.
- Squeeze and knead with your hand and form into a dough log. Think about all the times you used playdoh!
- Use a rolling pin to gently roll out into a narrow rectangle about ⅛-inch thick. Carefully use a knife to remove jagged side edges.
- Using kitchen aid dough roller attachment, manual pasta maker, or rolling pin, you will roll out your strips to desired thickness. Going from thickest setting on machine (which is 8 on mine) pass dough strip through on slowest setting, catching it as it comes through. I repeat this process, turning roller setting down one at a time until i usually stop at 4.
- You will be left with one long strip, about 12 inches…could be longer or shorter, but with experience you will be able to control the length and width better.
- Place noodle strip on a lightly dusted surface to dry or until ready to use fresh. If you desire to cut off any other jagged edges, use dough cutter/knife as described above. It is important to keep your noodles flat while drying.
- Repeat this process until all your dough is rolled out.
- Use immediately in your favourite lasagna recipe!
Notes
- If not using fresh, dry out over night and place in a container or brown bag, lightly dusted with flour. Do not bend them! Store in fridge. Use within 5 days.
- You can store in freezer long term for several weeks as long as you don’t put anything on them…they are delicate!
- There is no need to pre cook the noodles before using in recipes. Treat these (both fresh or dried) as "no boil" lasagna noodles.
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