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!
Step-by-step instructions on how to make the perfect homemade pasta dough with a ton of tips. No stand mixer needed, just 15 minutes of your time!
This basic recipe for pasta dough with egg has been tried and tested a million times and is guaranteed to work! It is mainly at home in the north of Italy and is usually rolled out into thin sheets of dough, which are then further processed into ribbon noodles or stuffed pasta. The egg dough is soft and easy to knead; still, it is particularly elastic and tear-resistant, which makes it the perfect pasta dough for beginners and experts.
Handmade macaroni is easy to make in your very own kitchen with the simple and traditional pasta making technique described in this post.
They say pasta is an art, but it can be a science too. Here's an in-depth explanation of how eggs play a role in your pasta dough.
Simple ingredients and little bit of love is all you need to make your own perfect pasta dough.
How to Make Spinach Pasta
It's easier than you might think to make delicious, fresh homemade pasta with just a handful of simple ingredients whether you are craving fettuccine, spaghetti, lasagna, rigatoni, or something else. The tender noodles cook to al dente perfection in just minutes and are perfect with your favorite sauces!
This classic Italian pasta dough is most prevalent in south-Italy. It consists of flour and water and is vegan (no eggs). Italian durum wheat flour (Semolina) replaces the egg white's binding ability. This dough has more bite than the softer egg dough and is perfect for dried pasta shapes like cavatelli and orecchiette.
A recipe for Herb Laced Pappardelle in a Light Walnut Cream Sauce.
A basic and easy recipe for homemade pasta dough. With this recipe, you can make lasagne sheets, farfalle, ravioli, tagliatelle, pappardelle and so much more. Making pasta at home is not as hard as it may seem and is so worth the extra effort!
A fool proof pasta dough method that will have you creating pasta magic in your kitchen in no time!
You cannot beat fresh home made pasta. Store bought either dry of fresh just isn't the same. Lemon Pepper Pasta Dough 3 1/2 Cups all pu...
This classic Italian pasta dough is most prevalent in south-Italy. It consists of flour and water and is vegan (no eggs). Italian durum wheat flour (Semolina) replaces the egg white's binding ability. This dough has more bite than the softer egg dough and is perfect for dried pasta shapes like cavatelli and orecchiette.
An easy and quick hand rolled pasta shape made from a simple semolina pasta dough.
Learn how to make noodles dough with this simple recipe. These vegan pasta noodles without eggs are perfect for a quick and easy meal!
Want to make pasta, but lack the motivation to do all that mixing and kneading by hand? No problem. If you have a food processor, you can have a batch of pasta dough ready in about two minutes flat. The fast-working action of the food processor blade mixes those eggs into the flour faster than your fingers ever could — and gives the dough a good kneading at the same time. The resulting dough is soft and supple.
How to make Semolina Pasta Dough from scratch! The recipe will show you how to make Italian semolina pasta with just 2 ingredients.
How to Make Homemade Pasta Without a Machine. This simple technique uses only three ingredients and it's so easy! Step by step with photos.
Our Homemade Semolina Pasta Dough is perfect for making endless shapes of fresh pasta at home! This recipe was adapted from a few of my favorite chef’s recipes and scaled-down to create a dough perfect for four, hearty entree portions (or 6 - 8 appetizer/side dish portions). It can easily be doubled (or tripled!) to feed a crowd.
These nutrient-rich recipes, created by the Real Simple food department with guidance from diabetes experts George L. King, MD, and Jackie Mills, RD, are carb-smart and high in flavor.
These fresh pasta recipes are well worth the extra time.
This simple, healthy homemade colored pasta is 100% naturally colored using vegetables, adding a beautiful rainbow to your plate without any food coloring.
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.
Making fresh pasta from scratch is one of those activities that’s always near the top of our cold-weather bucket lists, but we never seem to have the time, confidence or necessary gadgets to actually cross it off. So if you’re anything like us, this simple spinach dough recipe and primer from Evan Funke and Katie Parla’s new cookbook American Sfoglino, may be the push in the right direction you’ve been waiting for. Not only do their step-by-step instructions help the whole process feel a lot less daunting, the recipe is incredibly versatile and can easily be morphed into whatever shapes you’re craving that day — whether you’re cooking for a whole crowd or settling in for a fancy meal for one. Sfoglia Verde Agli Spinaci | Spinach Dough By Evan Funke with Katie Parla Blanched spinach gives this dough, which is used for lasagna, balanzoni, and smeraldine, its vibrant green color. The first few times I worked with Spinach Dough, I found it very disorienting. I was accustomed to egg dough, which you can see through after rolling it past a certain point to assess how thick it is. When rolling Spinach Dough, take your time and use your sense of touch. Once you get a sense of how it feels when it’s the correct thickness, aim for that every time. This knowledge comes with practice. There’s no need here for fancy baby spinach—any type from your local supermarket will do. I even know a few home cooks in Bologna who use the precooked frozen stuff. If you’d like to do the same, defrost it, dry it very well, and substitute 65 g for the fresh spinach; no need to blanch it. Either way, process the spinach until very smooth so it doesn’t inhibit the dough’s gluten development.
Here are four easy recipes for homemade pasta! They all use the same master technique and base ingredients, but incorporate a variety of colors and flavors.
A recipe for making authentic Italian fresh pasta
Last Christmas I received a pasta attachment for my KitchenAid. I've been making all sorts of pasta egg pasta, beet pasta, spinach pasta, etc. I wanted to make a pasta that could somehow incorporate Alaska, therefore tundra blueberry pasta. To get this vibrant purple color you have to use tundra blueberries also called bilberries similar to huckleberries. Blueberries from the grocery store just won't cut it. Ingredients: 1 cup semolina flour 1 cup all purpose flour 2 tbs. olive oil 1/2 cup tundra blueberry puree 2 tbs. sugar 1 tbs. lemon juice dash cinnamon Directions: Mix all ingredients in a your Kitchen aid mixer and finish off with your dough hook or used a food processor to blend all ingredients so that it forms into a solid ball. Knead the dough on a lightly floured surface. Roll out dough or wind through your pasta machine. Cut into strips or wind through your pasta machine. Cook the pasta in boiling water until al dente…it will only take 3-4 minutes if the pasta is fresh. You can use your blueberry pasta in just about any recipe that you would use any other type of pasta. Here I've made a dessert pasta using my blueberry pie filling recipe. You will need cooked blueberry pasta, topped with blueberry pie filling and almond flavored whipped cream. I finished it off by sprinkling some ground cinnamon on top. I will admit texture was a little weird at first because I was expecting pie crust but it was yummilicious. The kids scarfed it up. For Pie Filling Ingredients: 1/4 cup water 3 tbs. corn starch 1/2 cup sugar 3 cup tundra blueberries 1/2 teas. ground cinnamon Directions: In a medium saucepan, mix together the water, cornstarch, and sugar. Add in blueberries and bring to a boil at medium heat, stirring constantly for about two minutes or until mixture is thick. Remove from heat and stir in cinnamon. Pour into a pint size jar and set aside. For Whipped Cream Ingredients: 1 cup heavy whipping cream 2 tbs. sugar 1/2 teas. almond extract Directions: Chill a medium mixing bowl and the beaters from your electric mixer. Combine all the ingredients into your chilled mixing bowl, and use chilled beaters to beat the mixture till soft peaks form. I had so much fun making this blueberry pasta that I even threw it in with some left over garlic shrimp. All I did was saute some peeled an deveined shrimp with butter, minced garlic, Johnny's garlic seasoning, dash of salt, and tossed in the pasta. The blueberry flavor in the pasta is a bit mild so that this pasta could go with just about any pasta dish. Enjoy.
This simple, healthy homemade colored pasta is 100% naturally colored using vegetables, adding a beautiful rainbow to your plate without any food coloring.
Learn how to make bright pink beetroot pasta dough, so fun, vibrant and surprisingly easy to make. This is great for making tagliatelle, pappardelle, farfalle (bow ties) and so much more.
