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Active time
25 minutes
Total time
1 hour 15 minutes
4 servings

For Pasta:

3 ½ — 4 cups sprouted whole wheat flour

5 large eggs

2 teaspoons olive oil

1 teaspoon sea salt

For Topping:

2 cups fresh tomatoes, chopped

4 tablespoons fresh parsley, chopped

4 tablespoons fresh chives, snipped

cold-pressed, extra-virgin olive oil

sea salt and pepper to taste

  1. In the large bowl of a stand mixer, combine 1 cup of the flour and the remaining pasta dough ingredients; mix on low for 2 minutes.
  2. Stir in enough of the remaining flour to make a soft dough; remove it from the bowl and knead it until it is smooth and not sticky, about 10 minutes, adding more flour as needed. The dough may also be mixed by hand.
  3. Wrap the dough in waxed paper and let it rest for 30 minutes.
  4. Work with half the dough at a time, and keep the other half covered. On a lightly-floured surface, roll the dough into a rectangle ⅛” thick. Cut the dough lengthwise in ⅜-inch-wide strips and let the strips air-dry on a cloth for 15 minutes before cooking. Roll out and cut the remaining dough.
  5. Bring a stockpot of water to a boil. Add 2 tablesoons oil and 1 teaspoon salt to the boiling water. Gently place the pasta in the boiling water and cook until al dente, 2-5 minutes. Drain and top with the tomatoes, parsley, and chives; drizzle with olive oil and season with salt and pepper to taste.

Note: For vegan pasta, 1 ¼ cups water may be substituted for the eggs. For green pasta, add ½ cup cooked, squeezed-dry, finely-chopped spinach with the flour.

Recipe from Janie Quinn, author of Essential Eating Sprouted Baking.  For more information, visit www.essentialeating.com.


Calories: 640
Total Fat: 17g
Saturated Fat: 3.5g
Sodium: 680mg
Carbohydrate: 102g
Fiber: 15g
Total Sugars: 3g (Added Sugar: 0g)
Protein: 26g

Yield: 4 servings

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