• When purchasing whole wheat flour for fresh pasta, make sure it’s not stone ground.  This type is very coarse and difficult to roll into pasta sheets.
• Whole wheat flour doesn’t have nearly the shelf life that white flour does, so replace it often.  But this is a good thing; the reason it goes bad quickly is that organisms actually want to eat it, as opposed to white flour which has been stripped of most nutrients.

Whole Wheat Flour