I love Sundays because I am reviving and old tradition of Sunday family dinners. Last night I made my homemade fettuccine recipe with whole wheat flour to make it healthier. I served it with my famous Osso Buco which was a delicious combination. It turned out great! Again I faced the problem of finding a recipe with just whole wheat flour in it, most “whole wheat” recipes are 2 parts white flour. I was skeptical at first because the dough wasn’t coming together like it usually does, it was very dry and hard to form into a ball. I think next time I will add an extra egg or perhaps some water to loosen it up a bit. If you use whole wheat flour be prepared for a big more muscle work going into kneading the dough.
When it came time to rolling out the dough in my pasta machine it was also pretty stiff. I did not think it was going to go through the roller. I always start at level 1 (the thicker setting) on my ampia pasta machine and work my way up to level 5 (think paper thin dough). It just took a little persistance to get it going but once it worked and the pasta turned out fabulous. I could not even tell it was whole wheat, unlike the store pasta which is leathery, and it was so simple and fresh with only 2 ingredients. I was turned off by store bought whole wheat pasta or imitations that claim to be whole wheat, but my recipe has made me a convert, I might never go back to white flour! 
What Tara's Cookin' 