The best pasta is fresh, homemade pasta! Tender and silky that holds onto any sauce better than boxed pasta.
This fresh homemade pasta is SO delicious and easy to make! Serve it simply with olive oil and Parmesan cheese, or use it in your favorite pasta recipes.
Homemade fresh pasta dough! All you need is 4 ingredients and it’s incredibly easy (and so versatile). Perfect for any shape!
This homemade pappardelle pasta with meat ragu is an excellent Sunday supper project!
Anyone can make this easy, bouncy, versatile pasta shape that scoops up and highlights subtle sauces as well it handles meat-heavy ragus.
A guide to making Tagliatelle al Ragù alla Bolognese
It's gnocchi time! Making them is a very fun process even if I'm not very good at making these grooves. But anyway. Who cares? I knew I was going to fry them so it didn't really matter. And frying them in brown butter is the best part. Oh, no, eating is the very best part. Homemade Potato Garlic Gnocchi 2 small potatoes, boiled 2 garlic cloves, minced 1 egg, lightly beaten 1 tsp dried basil 1 tsp dried oregano pinch pepper large pinch salt 100 - 125g flour 1) Mash your potatoes with a fork and mix together with garlic. Add the egg and all the seasonings. Start adding flour and when it starts to be hard to mix the batter, transfer it to the board and start kneading. When it almost stops sticking to your hands, stop adding flour. 2) Roll the dough into a 1-2 cm thick log and cut it every 2-3 cm. Make grooves with a fork, make an indentation with your thumb or simply leave them as they are. (I'm not very good at making grooves so next time I'm not going to torture myself trying to make them). 3) Cook in a salted boiling water. Just don't pack the pot! Cook half of these at first. When they come to the surface, let them cook for a few minutes and remove from water. 4) To make them crispy, melt about a tablespoon of butter in a large saucepan. Cover and let the butter brown over medium low heat, stirring occasionally. When It starts smelling yummy, add half of the gnocchi and increase the heat. Let cook until golden brown on both sides. Repeat with the remaining gnocchi and a tablespoon of butter. Serves 2-3. Recipe by collecting memories
Homemade Gnocchi! Start making your very best fresh Italian at home. Serve it for dinner with sauces and toppings and you've got a party!
Tasty, cheap and easy vegan recipes by Sandra Vungi
Making pasta for another person, or for yourself, I consider one glorious act of love. It takes time, care and attention, all of which we so often don't have a lot of to offer. This recipe is one for the weekend, when you can let yourself be fully washed away with the catharsis of making ravioli. It's absolutely gorgeous.
Go ahead and indulge in this delicious homemade Easy Pappardelle Bolognese it is easy to make and inexpensive yet indulgent enough to serve a dinner date.
Reprinted from The Homemade Vegan Pantry: The Art of Making Your Own Staples with permission. Probably the best place to learn how to make pasta is Italy. But if you want some homemade fettuccine tonight and aren’t in Italy and don’t have a pasta machine, here’s the recipe for you. Start to finish, it’s a 30-minute dish, including about 15 minutes of rest time.
Homemade gluten-free pasta is often gummy, gritty, and disappointing. Not this version. Made with brown rice flour, tapioca starch, and xanthan gum, it results in beautiful, tender noodles once cooked.
We Eat with Our Eyes: A Rainbow Created from All-Natural Food ColourantsThere are a variety of reasons why someone might want to integrate natural colours into their food; to get creative and add aesthetic appeal, to avoid artificial colourings, to integrate superfoods, and more!"...replace or alter any liquids in the initial recipe."How to... The easiest way to incorporate natural colours is to replace or alter any liquids in the initial recipe. Whether it is subbing liquids for juices and/or p
These light and airy dumplings of pasta dough are within reach.
This pink sauce pasta is inspired by the viral titok trends, with beetroot creating the most vibrantly pink cheesy sauce.
Homemade Spinach Fettuccine is made from scratch and is perfect with a creamy alfredo sauce or italian gravy. This homemade fettuccine pasta recipe is made with just three ingredients and has the brightest green color that is sure to be your new favorite.
If you're feeling uninspired in the kitchen, instead of opting for take-out, opt to try something new. And let homemade herb pasta be on top of that list.
Whether you made too much or want to get ahead on prepping meals, we have some helpful tips on how to store cooked pasta in the fridge or freezer.
Homemade spaghetti from scratch is unlike any other pasta you will ever eat! It tastes so fresh and leftovers last for days.
Finally able to make striped pasta work (after far too many tries) just in time for vday.
Become a true pasta master.
You can use a pasta roller or just roll this dough out by hand to make tagliatelle or fettuccine. Either way, its easier than you think with a richer taste and texture that's well worth the prep time.
Whether you made too much or want to get ahead on prepping meals, we have some helpful tips on how to store cooked pasta in the fridge or freezer.
Taste the rainbow? Only if it's made from 100% natural dye, like this homemade pasta. Our newest Instagram crush is showing us how to bring a little brightness into our cooking, naturally...
Here are all the steps and secrets to make the perfect fresh, handmade egg pasta It's easier than you think. All you need is flour, eggs and a rolling pin Here it is. My recipe on how to make homemade, fresh pasta! It's National Pasta Day and I couldn't miss the chance to post this again. Making fresh pasta is pretty easy and a lot of fun. And check out the list of ingredients. ONLY flour and eggs! Amazing, right?! And all you need in addition to the flour and eggs is a rolling pin or a pasta maker to roll the dough. I don't own a pasta machine, but yes! it is in my Christmas' wish list :-) The rolling pin can do all the work, but the machine is probably a good investment, saving you some time, making the pasta all the same thickness, and cutting it in perfect shapes. Hand cut pasta will not be perfect, but I find that's the beauty of it too... otherwise, how would your guests know you actually made it?!? With this recipe you can make tagliatelle (1/4 inch wide), pappardelle (1/2 inch wide), lasagna sheets or stuff the pasta and make tortellini or ravioli. This recipe asks for 100 gr (about 2/3 cup) of all-purpose flour and one egg per large serving, ie. a full plate of pasta! I suggest weighting the flour for a more precise measurement. Fresh pasta can be stored in the refrigerator for up to 3 days, or in the freezer for a couple of months. Before you can freeze or refrigerate the pasta, you need to let it dry, for about 30 to 60 minutes, so it will not stick together. After the pasta is dry you store it in a plastic bag or other container and refrigerate or freeze. Here is the recipe for you. INGREDIENTS: YIELD: about 4 servings 2 2/3 cups* (400 gr) of all-purpose flour 4 eggs *I suggest weighting the flour. A cup of flour lightly packed can be as light as 100 gr, while if you use your cup to pick up the flour from the bag (like I do) you get 150 gr in one cup, PREPARATION: TIME: 30 minutes, plus 60 minutes inactive 1. Beat the eggs with a fork. Mound the flour on the counter and make a well in the middle where you will pour the eggs. 2. Using a fork gently mix the eggs and incorporate some of the flour from the sides. Make sure you don't let the eggs run outside the flour and all over your counter. 3. Once the dough starts to come together you need to use your fingers and continue incorporating more flour. 4. You need to check the texture of the dough and only add enough flour to make the dough not sticky, but not too hard or it will be too difficult to knead. As you can see from my picture I have some left over flour. How much flour you will need mostly depends on the size of the eggs.Work and knead the dough for at least 5-10 minutes (or longer), until it becomes moist, smooth and elastic. 5. Wrap the dough in plastic wrap and let it rest for 30 minutes. Unwrap, knead for another few minutes. Wrap it again and let it rest for another 30 minutes. 6. Cut in half the dough, so that it's easier to work with. Re-wrap the half that you are not using in the plastic wrap so it will not dry up. Roll half of the dough using a rolling pin, or the pasta maker. Make the pasta as thin as you can. It should be less than one millimeter in thickness... which is super thin. When you roll the pasta make sure it doesn't stick to the counter. Turn and move the dough constantly while rolling. Add a little flour if necessary. 7. Cut the dough in half. Place the two half on top of each other and fold (or roll) on itself. Using a sharp knife cut the tagliatelle, about 1/4 of an inch wide. Or any desired shape. 8. Unfold the tagliatelle and set aside on a lightly floured surface, or cookie sheet covered with parchment paper (and a bit of flour). Do the same with the remaining dough. (roll, cut in half, fold, and cut in strips) If you are not cooking the pasta right away, let it sit for 30 minutes on a lightly floured baking sheet, covered with plastic wrap, and refrigerate for 2 or 3 days. To cook, boil in salted water for only a few minutes depending on its thickness. Watch it carefully and taste it before draining. Serve with your favorite sauce. Enjoy!!
Pasta Dough Infused With Bacon: Bacon. The best accompaniment to...well, everything. Bacon is so good that we've seen it added to anything imaginable. We've all had it 50 different ways with little disappointment. And why is that?? Because fat and pork and salt taste good. Always.…
The key to making fresh pasta is the resting time, it's important to let your dough rest for 15 minutes minimum before rolling out and cutting or else your dough will be working against you.
You are only a few ingredients away from fresh, made-from-scratch egg noodles! Made completely with your hands, rolling pin, and a knife, a fresh batch of homemade egg noodles can be prepared under 15 minutes and without any special equipment.
Fresh pasta is many things, but vibrantly hued is not one of them. There are times when this couldn't matter less—times when you're dousing it in a thick, colorful sauce or making uova in raviolo. But sometimes you want to keep things super simple without sacrificing an eye-catching presentation. And sometimes you just want some bright pink noodles, dammit. Here's how to make fresh pasta in a rainbow of colors.
Fagottini made from fresh pasta dough with savory Mortadella filling are easy, yummy and definitely pretty.
The best pasta is fresh, homemade pasta! Tender and silky that holds onto any sauce better than boxed pasta.
