Barilla's whole grain spaghetti is actually quite clean with just whole grain durum wheat flour, but it's likely processed in facilities with conventional practices and may lack the freshness and organic certification of homemade pasta. DIY offers superior ingredient control, organic sourcing, and maximum freshness.
Based on: Whole Grain Spaghetti
· Makes approximately 32 servings (equivalent to 4 boxes of commercial pasta)
· Serving: 56g (about 2 oz dried pasta)
Why This Recipe is Seed Oil Free
Commercial Whole Grain Spaghetti from Barilla often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Whole Grain Spaghetti may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic whole grain durum wheat flour
1800g (about 14 cups) · Bob's Red Mill Organic Whole Grain Durum Wheat Flour
Primary structure and protein source, provides authentic pasta texture with nutty whole grain flavor
Binds flour into cohesive dough while adding richness, protein, and golden color
Extra virgin olive oil
60ml (4 tablespoons) · California Olive Ranch Organic Extra Virgin Olive Oil
Improves dough elasticity and prevents sticking during rolling and cutting
Sea salt
12g (2 teaspoons) · Redmond Real Salt Fine Sea Salt
Enhances flavor and strengthens gluten structure in the pasta dough
Instructions
Step 1. Create a flour well: Measure 1800g (14 cups) Bob's Red Mill Organic Whole Grain Durum Wheat Flour onto a large clean work surface or in an extra-large mixing bowl. Use your fist to create a wide, deep well in the center - this prevents the wet ingredients from spilling everywhere when you start mixing.
Step 2. Prepare wet ingredients: Crack 6 large organic eggs into the flour well. Add 60ml (4 tablespoons) extra virgin olive oil and 12g (2 teaspoons) fine sea salt directly to the eggs. Using a fork, gently beat the eggs and oil together while gradually incorporating small amounts of flour from the inner walls of the well. Work slowly - if you break the well walls too early, egg will run everywhere.
Step 3. Form initial dough: Continue incorporating flour gradually until you have a shaggy, somewhat sticky dough that holds together when squeezed. This takes 8-10 minutes of careful mixing. The dough will look rough and irregular - this is normal. Whole grain flour absorbs liquid more slowly than refined flour, so be patient.
Step 4. Knead thoroughly: Turn the dough onto your work surface and knead vigorously for 12-15 minutes until smooth and elastic. The dough should feel slightly firmer than bread dough and spring back when poked. Whole grain pasta dough requires more kneading than regular pasta to develop proper gluten structure. If too sticky, add flour 1 tablespoon at a time; if too dry, wet your hands slightly while kneading.
Step 5. Rest the dough: Wrap the dough tightly in plastic wrap or place in an airtight container. Let rest at room temperature for 30-60 minutes. This resting period allows the flour to fully hydrate and makes rolling much easier. The dough will feel noticeably smoother after resting.
Step 6. Roll and cut pasta: Divide dough into 8 portions for easier handling. Using a pasta machine or rolling pin, roll each portion into thin sheets (setting 6 on most machines, or about 1.5mm thick). For spaghetti, cut into thin strips using a pasta machine's spaghetti attachment or a sharp knife. Dust lightly with flour to prevent sticking. Fresh pasta can be used immediately or dried on a pasta rack for 2-4 hours for storage.
Step 7. Cooking and storage: Cook fresh pasta in heavily salted boiling water for 2-4 minutes until al dente (much faster than dried pasta). If drying for storage, let pasta dry completely at room temperature (4-8 hours depending on humidity), then store in airtight containers for up to 6 months. Dried homemade pasta cooks in 6-8 minutes, still faster than commercial dried pasta.
Step 8. Usage instructions: Use 56g (about 2 oz) per serving. Cook in abundant salted water (1 tablespoon salt per 4 cups water). Fresh pasta floats when done; dried pasta should be tested for doneness starting at 6 minutes. Reserve 1 cup pasta cooking water before draining - the starchy water helps bind sauces perfectly to your homemade pasta.
Storage
Fresh pasta lasts 3-4 days refrigerated or can be frozen for up to 3 months. Completely dried pasta stores at room temperature in airtight containers for 6-12 months. Keep away from moisture and direct sunlight.
Cost Comparison
Cost per serving (homemade)$0.35
Cost per serving (store-bought)$0.28
Savings-25%
Homemade costs more per serving due to premium organic ingredients and fresh eggs, but provides superior nutrition, freshness, and eliminates processing additives. The cost premium pays for dramatically better ingredient quality and supports regenerative agriculture.