Rustic Whole Wheat Potato Noodles

Rustic Whole Wheat Potato Noodles

Recipe by Cat Morrow
Course: Main Course
Prep time


Cooking time



These wholesome, chewy, noodles are lovingly hand rolled. You can serve these as you would traditional warm potato salad, with fried onion, bacon, and a splash of vinegar, or butter fried, alongside your favorite goulash or stew.  Feel free to experiment with the type of flour you use, and the  shapes of your dumplings – balls, thin noodles, thick noodles, flat squares, and so on. 


  • 3 cups Maine Grains Whole Wheat Flour (use any of our flours for this recipe: Øland, Kamut, Red Fife, Spelt, etc.)

  • 4 large potatoes – peeled, boiled, and mashed

  • 2 eggs

  • 1 tsp salt

  • 1/4 tsp nutmeg

  • Variations
  • Add cooked crispy bacon, fried onion, cider vinegar, sea salt & pepper, parsley or other herbs, your favorite sauce, etc.


  • Peel potatoes, and boil them whole for about 25 minutes, or until they are tender. Drain and allow them to cool fully. Leave them uncovered to help prevent excess moisture.
  • Run the potatoes through a potato ricer if possible, or mash potatoes until no lumps remain.
  • Add eggs, salt, nutmeg, and 2 cups flour, and gently knead into a dough. If the dough is too sticky, add more flour until it holds its shape but is still smooth.
  • Take a chunk of the dough and roll it out on a lightly floured surface. Roll into a log, about 1” thick, or as thin as a pencil if you’d like them to be smaller.
  • For a noodle shape, cut in 1-inch bits, and roll them out, under your palm, pressing them into a cylindrical shaped log. Repeat until all of your noodles are ready.
  • Boil noodles in a large pot of salted water. Stir carefully once or twice to make sure noodles don’t stick to the bottom of the pan. Once they float to the top, they are cooked and ready to be served, or sautéed.
  • You can also pan fry the noodles in a hot cast iron skillet, with 1 or 2 tablespoons of butter.


  • For Dumplings without Potato- Omit the potatoes and increase flour by approximately 1 cup, or until the dough is tight and moist,  but not dry and crumbly. These go well with a rich Italian Sunday Gravy. (Meat & Tomato Sauce) They can also be dropped into simple soups such as chicken or beef and vegetable.  
  •  The thinner the noodles, the less time they need to cook, if you can make noodles relatively similar in size, that is ideal so that some do not become mushy, while others are under cooked. 
  • A potato ricer is a kitchen implement used to process potatoes or other food by forcing it through a sheet of small holes, which are typically about the diameter of a grain of rice. This tool is not “essential” to everyone’s kitchen, however if you make a lot of typical European style recipes using potatoes, the ricer helps to keep your potatoes dry and fluffy. (Use for: Cinnamon Rolls, spudnuts, Dumplings, Potato Bread, hand pie or pierogi filling etc.)

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By Cat Morrow
IG @legacyacres
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