• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Forager | Chef
  • Home
  • About
  • Recipes
  • Interviews
  • Partnerships
  • Contact
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Interviews
  • Partnerships
  • Contact
    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Interviews
    • Partnerships
    • Contact
    • Facebook
    • Instagram
    • YouTube
  • ×

    Home » Nuts and Starches

    Wild Rice Flour Pasta Dough

    Published: Jun 2, 2020 Modified: Feb 18, 2023 by Alan Bergo This post may contain affiliate links 2 Comments

    Jump to Recipe Print Recipe

    Wild rice flour pasta dough is exactly what it sounds like: fresh pasta dough, made with wild rice flour. Not 100% wild rice flour, just 50%, since that's about the most you can work into fresh pasta and still have it act like fresh pasta while you're rolling it out, since wild rice flour lacks the gluten that gives pasta it's bouncy, resilient quality.

    Wild rice flour fresh pasta dough recipe

    One thing that doesn't involve wild rice flour, and is worth mentioning here is the eggs in the recipe. There's a couple different ways you could make the dough egg wise, or possibly even without egg (not recommended for beginners) but the best pasta, and the finest eating experience, will always come from a dough that uses 100% egg yolks. "7 egg yolks for less than a pound of pasta dough?!" You say? Yes, absolutely.

    You'll have some leftover egg whites, use them to make a white frittata, a pavlova(s) or, what I do when I'm not feeling creative: a white frittata with vegetables I serve to, or share with the dog. The point is, eggs are cheap, and pasta made with whole egg yolks used to be made for royalty for a reason. Each of those egg yolks has a job to do, and that job is making bouncy, tender, delicious noodles.

    Other than the egg yolk P.S.A., the only other thing to mention is that absolutely, this dough tastes like wild rice, so it does change how you'll use it a bit. Since the flavor is in the pasta here, you won't be using the pasta as a vehicle for sauces like heavy tomato sauces and thick ones with cream.

    Well, you can, but you won't taste the wild rice. The best way to serve pastas like this is with minimalist preparations. Here's a few examples of how I'd serve it, you'll notice a theme in that most of them are very lightly sauced, or rely on butter or oil.

    Wild rice flour spaghetti with brown butter, wild chervil and parmesan
    Simple flavor partners for your wild rice pasta are the best, things like white wine sauce with wilted greens and parmesan.

    Flavor Combinations

    • Butter sauces, like brown butter or melted butter
    • Wilted greens and oil or butter
    • Grease or sauces based on things like rendered bacon or other pork fat
    • Anchovy or garlic and oil based sauces
    • Thin, buttery sauces with white wine
    • Meat roasting juices or drippings, but not gravies thickened with flour
    • Flavor partners like mushrooms, wild greens like nettles, and or nuts
    Wild rice flour fresh pasta dough recipe
    Wild rice flour fresh pasta dough recipe
    Print Recipe
    5 from 4 votes

    Wild Rice Pasta Dough

    A rich pasta dough made from wild rice flour and bread flour or all purpose flour. Makes enough dough to serve 5-6 people a small entrée or lunch at 2 oz of fresh pasta per person.
    Prep Time30 mins
    Cook Time15 mins
    Total Time45 mins
    Course: Main Course, Side Dish
    Cuisine: American, Italian
    Keyword: Fresh Pasta, Wild Rice Flour
    Servings: 4
    Calories: 409kcal
    Author: Alan Bergo

    Equipment

    • Stand mixer
    • Pasta roller

    Ingredients

    • 8 oz bread flour or all purpose flour
    • 4 oz wild rice flour see note
    • 7 egg yolks or use two eggs and a bit of water, at your peril
    • Cold water as needed to bring the dough together
    • ½ teaspoon kosher salt

    Instructions

    • If using raw wild rice, grind the wild rice in a spice grinder or highspeed blender as fine as possible, then sift. Discard the sifted crumbles, add them to another dish, etc.
    • Mix all of the ingredients in a mixer with the paddle attachment, adding a tablespoon or two of water to help the dough come together to the dough hook and knead for a minute or two.
    • Wrap the dough in plastic and allow to rest for 15 minutes, then switch before rolling out.
    • To cook the pasta, bring a pot of lightly salted water to a boil and cook until al-dente. Fresh pasta cooks almost instantly and will be done in a minute or two.

    Notes

    Making wild rice flour 

    If you can't buy wild rice flour online, you can make your own by grinding wild rice in a coffee grinder, sifting, and grinding again. 

    Nutrition

    Serving: 3oz | Calories: 409kcal | Carbohydrates: 66g | Protein: 15g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 340mg | Sodium: 309mg | Potassium: 216mg | Fiber: 3g | Sugar: 1g | Vitamin A: 460IU | Calcium: 55mg | Iron: 4mg
    « Mushroom Meatball Soup with Greens
    Hop Shoot Frittata »

    Reader Interactions

    Comments

    1. Thomas W

      March 04, 2023 at 2:38 pm

      5 stars
      Great chef!

      How do you make it eggless? I would think to use flax-seeds milled together with wholewheat emmer. Or maybe milling the wildrice in the mill and cook it with the saltwater to a mash/flour custard ('Mehlkochstück'... sorry dunno the correct english phrase... just saltwater and cooking the flour to a sticky mass... normally used in bread baking recipes to increase moistness of the finished bread)...

      Thank you for your awesome work!

      Greetings Thomas

      Reply
      • Alan Bergo

        March 06, 2023 at 8:38 am

        Yes I'd assume you'd use a "flax egg" but you can make pasta eggless by just substituting water for eggs-many Southern Italian pastas like orrechiette are made that way.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Chef Alan Bergo

    HI, I'm Alan: James Beard Award-winning Chef, Author, Show Host and Forager. I've been writing about cooking wild food here for over a decade. Let me show you why foraging is the most delicious thing you'll ever do.

    More about me →

    Get The Book

    the forager chef's book of flora
    The Forager Chefs Book of Flora

    As Seen On

    Footer

    BACK TO TOP

    Privacy

    Subscribe

    Be the first to hear what I'm doing

    Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Forager | Chef®