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Homemade Whole Wheat Parsley Fettuccine Pasta

Hi everybody! This homemade whole wheat parsley fettuccine gets its gorgeous green color from mixing parsley and green onions into whole wheat flour and eggs–in the food processor! Add a delicious 2-ingredient goat cheese sauce and a flourish of chopped hazelnuts and green onion and you’ve got yourself a fabulous pasta dinner!

Homemade Whole Wheat Parsley Fettuccine with Easy Goat Cheese Sauce

This recipe shows you how to make homemade pasta dough and a simple sauce. If you’re thinking never mind—there’s no way you are making your own pasta—you must at least whisk up this amazing goat cheese sauce to go with purchased fettuccine.


I’m telling you though, there is no match for silky homemade pasta noodles! Rolling and cutting the pasta with a pasta roller is a simple project. Do it once and you’ll have it wired. My hand-crank pasta machine (affiliate link) has given me years of homemade pasta kitchen fun!

  • You can prepare the pasta dough, refrigerate overnight and roll it the next day. You can also make the pasta ahead and freeze it soon after cutting, in a deep enough pan to protect the pasta from being broken or crushed.
  • Fresh pasta takes 3 minutes to cook in boiling salted water! If you froze your fresh pasta, it might take another 30 seconds or so to reach al dente, tender to the bite.

How to make Homemade Whole Wheat Parsley Fettuccine

How to make Homemade Whole Wheat Parsley Fettuccine:

  • These instructions are for a hand crank pasta machine, which guarantees very tender silken pasta. If you don’t have access to a pasta machine and you’re motivated to play, you can hand roll out the dough.  (Without a hand crank machine it takes practice to get the dough evenly thin.)
  • After making the pasta dough and letting it rest, set the rollers at the widest setting. Divide the dough into eight portions.
  • Lightly dust one piece of the dough with flour and pass it through the rollers. Fold that into thirds, and put it through the rollers a second time. Repeat the folding and rolling a few more times until you have a smooth rectangle of dough.
  • To prevent the dough from sticking to the machine, dust it lightly with flour each time you pass it through the rollers—but don’t use more flour than necessary.
  • Keep the rollers at the widest setting, and repeat the same rolling and folding process with the seven remaining portions of dough. (You can stack the flattened pieces on top of each other; just make sure they are dusted with enough flour to keep them from sticking together.)

Rolling the dough thinner and thinner:

  • Now dial the rollers one setting smaller and roll all the pieces a little thinner, lightly dusting with flour as needed. (After the initial rolling and folding process, you’ll crank the dough through the rollers without folding.)
  • Repeat: roll all eight portions at that second (thinner) setting. Again, you can stack the rolled pieces on top of each other, with enough flour to keep them from sticking together.
  • Continue resetting the rollers closer together and rolling the stretched dough. If the lengths of dough grow too long to manage, cut them in half before moving down to a thinner setting. Roll until the dough is quite thin, usually the smallest setting.. You want to be able to faintly see the print of a magazine through the thin dough.  (My hand crank pasta roller has seven settings and my last roll is the thinnest setting.)
  • Cut the pasta with the fettuccine attachment. When the cut strands come out the other end, catch them with your arm and/or a pasta rack stick. Let the pasta dry on the rack. Alternatively dry the pasta in loose nests on a tray, with ample flour to prevent sticking.

More homemade pasta from Letty’s Kitchen:

This recipe first appeared on Eating Rules October Unprocessed, where I am a contributor.

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If you make this recipe and love it, please consider leaving a blog post comment. Your comments help other readers learn more about the recipe. If you’d also give the recipe a ✮✮✮✮✮ rating, I’d be delighted!

Nutrition information is meant to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

Nutrition Facts
Homemade Whole Wheat Parsley Fettuccine Pasta with Goat Cheese Sauce and Hazelnuts
Amount Per Serving
Calories 255 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Cholesterol 71mg24%
Sodium 396mg17%
Potassium 226mg6%
Carbohydrates 28g9%
Fiber 5g21%
Sugar 1g1%
Protein 12g24%
Vitamin A 467IU9%
Vitamin C 3mg4%
Calcium 63mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.


  • Beautiful pasta. And you’re right folks can make pasta. I don’t even have a machine and roll out good stuff myself. GREG Reply · 14 October, 2014

  • Patricia Constable

    I am grateful for a gorgeous fall and great weather. Also very grateful to be moving along with this new phase of our life. Reply · 15 October, 2014

  • Anacy

    I can’t live without it Reply · 26 October, 2014

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