How To Make The Best Pasta

Homemade Pasta

Discover how to make homemade pasta at home! This four-ingredient handmade pasta recipe is simple to prepare and consistently produces chewy, tasty noodles every time. This handmade spaghetti dish has quickly become one of our favorite culinary projects. Recently, Jack and I have been spending even more time in the kitchen than normal, experimenting with bread, baked products, and even okonomiyaki (Japanese pancakes). However, handmade pasta remains a favorite of ours. Together, you’ll have a lot of fun putting this dish together because it only takes a few simple ingredients.

We make our own fresh pasta at home, and my homemade pasta recipe calls for the pasta maker attachment for the KitchenAid Stand Mixer, which is what we use to roll out our pasta dough.

You may also use a standard pasta maker to roll out this pasta dough, following the manufacturer’s directions.

Cooking with someone you care about is a simple and enjoyable way to spend an hour in the kitchen together, plus you get to eat a large plate of chewy noodles with a perfect al dente bite at the end of the process.

Homemade Pasta Recipe Ingredients

Make wonderful fresh pasta at home with only four ingredients, all of which are likely to be found in your pantry or refrigerator already:

  • Pasta produced using all-purpose flour has proven me incorrect in the past. I used to believe that you required 00 flour or semolina flour to make excellent fresh pasta, but this handmade pasta recipe has shown me wrong. Regular all-purpose flour produces chewy, bouncy noodles every time it is used in this recipe. Eggs– The most important element in the dough, since they provide richness and moisture. Olive oil– A few drops of olive oil, together with the eggs, moistens the dough and aids in its cohesiveness. For the finest flavor, salt should be added to both the dough and the pasta water.

The whole recipe, including measurements, may be seen below.

How to Make Pasta

Are you interested in learning how to make pasta? Check out this step-by-step tutorial first, and then scroll down to the bottom of this article to see the entire recipe! Create a nest of flour on a clean work area by sprinkling it about. Add the other ingredients to the center of the pan and gently break the eggs with a fork to combine them. Make every effort to preserve the flour walls as intact as possible! After that, carefully incorporate the flour into the mixture with your hands. Maintain your efforts to bring the dough together into a shaggy ball.

  • Although the dough will seem dry at first, persevere and the dough will come together.
  • To avoid the dough becoming too sticky, sprinkle more flour onto your work surface.
  • Allow the dough to rest at room temperature for 30 minutes before using it.
  • One should be carefully flattened into an oval disk using a rolling pin or your fingertips.
  • Before moving on to the next stage, I put the dough through the pasta machine three times on this setting before continuing.
  • After that, you may fold the dough.
  • This step is largely optional, but it will make the final pasta sheet more rectangular, which will result in longer strands of spaghetti when you are through.
  • Simply put the dough flat on a work surface and fold both short ends in to meet in the middle.
  • After you’ve folded the dough in half, roll it out to the thickness you choose.
  • I use a KitchenAid attachment to do this.
  • Each time you are finished with a piece of dough, place one half of it on a baking sheet that has been lightly dusted.

Also sprinkle flour on top of the dish! Finally, prepare the pasta by cutting it and boiling it. Pasta sheets should be run through the pasta cutter attachment of your choice. For 1 minute, cook the noodles in a saucepan of boiling salted water, then drain and serve!

Homemade Pasta Serving Suggestions

For those of you who have never tried fresh pasta before, you are in for a real treat! Its chewy, bouncy texture, as well as its rich flavor, distinguish it from the dry pasta available at the grocery store. In fact, these noodles are so delicious that we normally offer them in their most basic form. With marinara sauce, pesto, home-made Alfredo sauce, or just olive oil and vegan Parmesan or Parmesan cheese, they’re quite delicious. Of course, they’re also delectable in bigger pasta meals like rigatoni.

  • Tagliatelle with Asparagus and Peas
  • Spaghetti Aglio e Olio
  • Fettuccine Alfredo
  • Pesto Pasta
  • Tagliatelle with Asparagus and Peas Pasta with Roasted Vegetables
  • Linguine with Lemon and Tomatoes
  • Garlic Herb Mushroom Pasta
  • Linguine with Lemon and Tomatoes

More of my favorite pasta recipes may be found here.

Homemade Pasta

Preparation time: 30 minutes 30 minutes of resting time Serves 3 to 4 people Made from scratch, this fresh handmade pasta is incredibly tasty and simple to prepare! Make a simple dish out of it by tossing it with olive oil and Parmesan cheese, or use it into your favorite pasta dishes.

  • To construct a nest out of the flour, spread it out on a clean work area. To make the middle of the cake, place the eggs, olive oil, and salt in the center and gently break up the eggs with a fork, trying to keep the flour walls as intact as possible. To integrate the flour, gently press it into the batter with your hands. Working with your hands, bring the dough together into a shaggy ball. Knead the dough for 8 to 10 minutes until it is elastic. Although the dough will seem dry at first, persevere and the dough will come together. Initially, it may not appear as though the dough will come together, but after 8-10 minutes of kneading, the dough should become cohesive and smooth. To integrate a small amount of water if the dough is still too dry, sprinkle a small amount of water over your fingertips and work it in. If the mixture becomes too sticky, sprinkle extra flour onto your work surface. Make a ball out of the dough and cover it tightly in plastic wrap, then let it aside at room temperature for 30 minutes. Set aside 2 big baking sheets dusted with flour for later use. Using a sharp knife, cut the dough into four pieces. Gently flatten one into an oval disk using your hands. Place dough in the Pasta Roller Attachment and roll it out. the first three times on level 1 (the most expansive setting)
  • Place the dough piece on a counter or work surface to be worked on. Then fold both short ends in to meet in the center, then fold the dough in half to make a rectangle (as seen in the photograph above)
  • Feed the dough through the pasta roller three times on level 2, three times on level 3, and once on each of levels 4, 5, and 6 of the pasta roller. Half of the pasta sheet should be placed on the prepared baking sheet and sprinkled with flour before folding the other half on top of the first half. More flour should be sprinkled on top of the second half. Every side of the pasta should be floured to ensure that the final spaghetti noodles do not adhere to one another. Repeat the process with the remaining dough. Feed the pasta sheets through thePasta Cutter Attachment to cut them into shapes (pictured is the fettuccine cutter). Repeat the process with the remaining dough. Cook the pasta for 1 to 2 minutes in a saucepan of salted boiling water
  • Drain.

Fresh pasta may be kept in the refrigerator for up to 2 days if it is tightly wrapped in plastic wrap. borrowed from the website Serious Eats

How to Cook Pasta

Choose a large saucepan that will allow the pasta lots of room to move around in. This is an excellent time to break out that eight- or 12-quart stockpot and start cooking.

2. Load up the pot with lots of water

For a regular 16-ounce packet of pasta, you’ll need five or six quarts of water to cook it. When you’re hungry and want to get to spaghetti time as soon as possible, you might be tempted to use less water in order to get it to boil more rapidly. Don’t. Just as pasta requires a large pot, it necessitates a large amount of water to completely soak every strand. Here’s a tip for getting the water to boil more quickly. Placing a lid on the pot but leaving a portion of it slightly open can allow you to hear when the water begins to boil.

Have you ever had a covered pot overflow?

3. Salt the water

Make sure to season it well! Don’t simply shake the shaker once; you’ll need at least a tablespoon for every 6 quarts of water you make. As an example, we know of a chef who uses just 2 teaspoons of coarse salt for every 6 quarts of water! You want it to have a salty taste like seawater. That is not to say that we walk about sipping seawater, blech. However, the salty water is necessary since it enhances the flavor of the pasta.

4. Bring the water to a full, rolling boil

Please do not allow a hanger to cause you to throw the pasta into boiling water when the water is just simmering. You’re looking for a robust boil. Keep in mind that after the pasta is added to the water, the temperature of the water will begin to decrease. Put the cover back on the pot to speed up the process of bringing the water back to a boil. The second you hear the water boiling again, remove the cover and proceed as follows:

5. Stir to keep the pasta from sticking

Continue to cook without taking your eyes away from the stove to checkInstagramor see what others are tweeting, or without settling down to watch another episode ofGame of Thrones.

You’re all on pasta duty now, folks! During the cooking process, keep an eye on the pot and stir it at least twice or three times. Don’t allow the threads to cluster together. They should be able to move freely and unhindered.

6. Test the pasta two minutes before it’s “ready”

Cooking timings for pasta may be found on the box. This is when things become a little complicated. Have you ever noticed that the instructions include a time frame? For example, ordinary dry spaghetti will take between 6 and 8 minutes to prepare. Or is it between 5 and 7 minutes? Or 10 o’clock to 12 o’clock? It varies according to the packet and the pasta. (If you’re cooking at a high altitude, you’ll have still additional variable to contend with.) Start testing the pasta for doneness as soon as the time window begins to elapse earlier in the day.

  • Allow it to cool before biting into it.
  • Is there just enough resistance in the middle, or is there still a hint of crunch?
  • That’s exactly what you’re looking for.
  • But, regardless of your choice, it’s preferable to err on the side of al dente since you can always adjust the texture if you don’t like the not-quite-cooked texture (instructions below).

7. Save a scoop of pasta water

Once you’ve determined that the pasta is cooked to your satisfaction, spend two seconds to complete this little step that most home chefs overlook: Remove about a cup or two of water and place it in a Pyrex measuring cup or anything else that won’t shatter before draining the water. This starchy water can do wonders in sauces, helping to either bind the sauce and pasta together or thin down richer sauces so that they cover the noodles more evenly.

8. Drain, toss with sauce, and serve hot

Placing a colander in your kitchen sink and draining your spaghetti will save time. In a big pot with the sauce (or a large saucepan if your sauce is still cooking and the pan is large enough), combine the drained pasta and the pasta water, stirring to thoroughly coat the pasta with the sauce. Serve when still heated. What to do if your pasta is undercooked: If there is too much bite, return it to the saucepan with the cooking water you saved (see below), add your sauce, and simmer for another minute or two over medium high heat until the bite is gone.

Pasta perfection tips

  • Cooking durations might vary depending on the form, quantity, and kind of pasta used (whole-wheat,gluten-free, etc.). Use the cooking time indicated on the packaging as a guideline only, not as gospel truth
  • Fresh pasta, as opposed to dried spaghetti, may be cooked in as little as two or three minutes. It’s more difficult to cook than dried, so store it until you’ve finished drying everything. When ready, stuffed pasta, such as ravioli, will rise to the surface and float to the surface. It is not necessary to add oil to the pasta water. Cooks who use a generous amount of olive oil make the mistake of assuming that the oil will prevent the strands from sticking together. Fortunately, a thorough toss will alleviate the problem, because oil may make the pasta too slick for the sauce to adhere properly. When you’re finished cooking your pasta, don’t rinse it. That washes away all of the pleasant starches that were holding it together in the sauce

Having studied the traditional approach, we’re going to blow your mind with this innovative method of cooking pasta on a sauté pan with a minimal quantity of water. It completely challenges everything we’ve ever been taught about the world!

The Best Easy Pasta Salad

Pasta Salad – made with pasta, tomatoes, fresh mozzarella, spicy salami, pepperoncini, olives, and a simple Italian vinaigrette – is quick and easy to prepare. DANGEROUSLY DELICIOUS. Meet your new best friend for the summer: A ridiculously simple pasta salad made with spaghetti, juicy tomatoes, fresh mozzarella, red onion, salami, olives, herbs, and a smothering of a fast homemade dressing is served at the table. If you want to know what I’ve been eating for four of my past five meals, go no further than THIS SUMMER ESSENTIAL BOOK.

We’re having a bit of a downtime right now. Let’s take a time to reflect on this together. In my opinion, a good traditional pasta salad may be used in one of two ways: first, it can be used to serve a large group of people; second, it can be used to serve a small group of people.

  • Attending a picnic, potluck, or other end-of-summer get-together when everyone brings something to share
  • Attending a concert
  • Taking care of the leftover meat, cheese, and veggies in my fridge and transforming them into a dinner that I could enjoy every single day

This spaghetti salad will satisfy both of your needs.

How Do You Make Pasta Salad?

Do you have two and a half seconds left on the clock? Cool. You will require the following materials: It’s just some random crap. It has a great deal of adaptability. The following are some of my favorite pasta salad toppings: Salami with a kick of heat. Cheeses that are delicious. Tomatoes or some other non-threatening vegetable that is nice to you. Greens of some type – even if it’s only a handful of fresh parsley – are always welcome. Olives, red onions, and pepperoncini are among the ingredients.

Rotini is one of my favorite pasta dishes.

When it comes to sauce soakage, the semi-rough texture is unparalleled.

What About A Pasta Salad Dressing?

Thank you for your inquiry. This is quite crucial. We’re in desperate need of a zesty Italian dressing. Using a blender or food processor, it takes around 60 seconds to make it from scratch. You prepared that dressing, you are the pasta salad king or queen. The final step is to Toss everything together, taste, and adjust as needed, and use every self-control muscle in your body to avoid devouring the entire dish before everyone arrives at the party. I’d want to provide one more piece of advise.

See also:  What To Eat With Pasta Salad

This is the perfect supper for a busy weeknight.

Cook some spaghetti, put it all together, and you’ve got yourself a meal.

I’ll be there in a jiffy, promise.

Check Out Our Video For How To Make Pasta Salad:

A quick and easy pasta salad with spaghetti, tomatoes, fresh mozzarella, spicy salami, pepperoncini, olives, and a simple Italian vinaigrette is all you need. DANGEROUSLY DELICIOUS.

Pasta Salad Essentials:

  • 2 pounds raw pasta
  • 3 cups chopped cherry tomatoes
  • 8 ounces fresh mozzarella cheese balls
  • 1 pound salami or summer sausage sliced into cubes
  • 1 pound uncooked pasta
  • 1 pound uncooked pasta 3/4 cup sliced kalamata olives
  • 3/4 cup pepperoncini (optional, but do it)
  • 1/2 cup sliced red onion
  • 1/2 cup fresh parsley, minced
  • 3/4 cup feta cheese

Italian Pasta Salad Dressing:

  • 1/2 cup olive oil
  • 1/4 cup white vinegar (either white vinegar or red wine vinegar will work)
  • 1/4 cup water
  • 2 tablespoons coarse sea salt (yes, tablespoons – see notes! )
  • 2 cloves garlic (or 1 teaspoon garlic powder)
  • 1 tablespoon sugar
  • 2 teaspoons each dried oregano and dried basil
  • Black pepper to taste
  • Fresh herbs if desired I occasionally garnish with fresh parsley, basil, or chives.
  1. Cook the pasta according to the package recommendations, adding salt to the water to enhance the flavor. After allowing it cool slightly, drizzle a little oil over the top to keep it from sticking. Shake the dressing together in a jar or blend it in a blender. Combine all of the ingredients in a large mixing bowl. It’s best for me to use around three-quarters of the dressing and then keep the remaining dressing to use on leftovers. Keep in the refrigerator for up to 2-3 days. I believe it tastes finest the next day after it is prepared

Notes

Salt For your information, please keep in mind that the amount indicated is for COARSE sea salt. If you’re using fine table salt, start with 2 tablespoons and adjust the seasoning to your liking. The dressing will be quite salty in its own right. For example, a typical salad would be far too salty. However, with this recipe, that is exactly what we want! It will be combined with a whole pound of plain spaghetti and a large amount of fresh, unseasoned veggies, and it will taste absolutely great after everything has been mixed together.

To make a more veg-forward version, try adding blanched green beans, fresh spinach, artichokes, red or yellow peppers, chickpeas, or other vegetables.

Alternatively, various varieties of cheese (feta? parmesan?) or different forms of pasta (penne? fusili?) might be used. (Perhaps even some tortellini?). The options are virtually limitless. I enjoy this salad as-is, but I really appreciate how adaptable it is!

  • Preparation time: 30 minutes
  • Cooking time: 5 minutes
  • Category: Side
  • Method: Mix
  • Cuisine: American
  • Time: 30 minutes

Pasta salad, pasta salad recipe, finest pasta salad, potluck dish, summer meal are some of the terms that come to mind. Recipe Card created with the assistance of

Try Our Other Pasta Salad Recipes

  • Pasta Salad with Marinated Chickpeas (fresh, bright, and easy! )
  • Zippy Orzo Summer Salad (made easy with rotisserie chicken)
  • Lemongrass Vermicelli Salad (that dressing, though)
  • Spicy Peanut Soba Noodle Salad (lots of fresh veggies and noodles – just how we like it)
  • And Lemongrass Vermicelli Salad.

One More Thing!

This recipe is a part of our collection of quick and simple pasta dishes. Take a look at it!

The Easy Secrets to Way Better Pasta

Making decent pasta is crucial not only because you undoubtedly have a package of it lying around in your cabinet, but also because pasta is one of the few simple dinners that can serve as both a weeknight meal and a dinner for two on a special occasion. But it’s also ready in the time it takes you to change into your designer sweatpants, drink a huge glass of wine, and turn on some sweet Bruno Mars music at the end of a hard day. It’s got the whole seductive Roman trattoria, Lady and the Tramp thing going for it.

  • As a result, it merits a little amount of respect.
  • In the event that you become overly preoccupied with monitoring your ex’s Instagram account on your phone, you may wind up with an overflowing dish of mushy noodles, under-seasoned noodles, or noodles whose sauce slides off of them like a poorly fitted suit.
  • If you must hurl spaghetti at a wall, refrain from doing so; it is not essential.
  • 1.
  • Not salting your water will result in flavorless pasta, and you’ll be forced to compensate by oversalting your sauce, which is not a smart idea in the long run.
  • As soon as the water comes to a rolling boil, add your pasta and cook until al dente.
  • Check the cooking time specified on the packet, but don’t put too much stock in it.

No idea why, but that is how things operate in our nation!

(Tasting your food as it is cooking is one of the most effective strategies to become a better and more informed cook.) Pasta should be cooked until it is al dente, which means it should still have a bit of bite to it.

As it cools, it will continue to cook a little more, and even more if you combine it with sauce in a hot skillet, which is always a smart idea.

Set aside a little amount of pasta water.

Cooking pasta causes starch to leak out, which is why your cooking water looks a bit hazy when you drain it after you cook it.

To make the sauce, ladle off a quarter cup or so for each dish before draining the pasta, and then add it in splashes when you mix the pasta and sauce.

4.

The starch in pasta is removed by rinsing it in a strainer with plenty of water.

5.

For those who are only dressing their spaghetti with a small amount of good olive oil and perhaps some Parmesan cheese, you can skip this step entirely.

After all, this isn’t a sandwich; the sauce and pasta shouldn’t be placed on top of one another, but rather be well blended.

How to Cook Pasta

It is possible that this content contains affiliate links. Please review our information-sharing policy. A good understanding of how to prepare pasta is the cornerstone for many a delicious dish. Simply follow a few fundamental guidelines: Use a large pot filled with plenty of water and more salt than you think you’ll need, and keep an eye on the time. I’ll reveal my simple approach for correctly cooking pasta, whether it’s for a warm meal or a salad, in the section below. Pasta is inexpensive, has a long shelf life (up to two years!

Yes, it is a carbohydrate, but when consumed as part of a well-balanced diet, it is a fantastic source of energy.

How to cook pasta perfectly

A pasta dish should be completed by cooking the spaghetti or pasta itself, according to Marcella Hazan, a famed Italian cookbook author and television personality. Everything else, including the sauce and other ingredients, should be prepared. This allows the spaghetti to be drained, stirred with sauce to ensure optimal sauce-noodle adhesion, and served as soon as possible!

Cooking pasta for warm sauce

Fill a big saucepan halfway with water (six quarts). Bring the water to a boil. Season with salt. Be generous with the salt, since it will season the pasta as it cooks and will permeate the strands. Add the dry spaghetti and mix well. Continue to stir until the water comes back to a boil. Set your timer for one minute less than the amount of time recommended per the packaging directions. At this step, check to see if the job is finished. If you want your pasta firm (al dente) or if the pasta will be cooking in the sauce for a long period of time, check and remove it even sooner.

The starch that helps the sauce adhere to the pasta is washed away during the rinsing process.

When you’re ready to use it, add it to the heated sauce and toss it around so it’s evenly coated, or refrigerate it for later use.

Cooking pasta for salads

As previously said, fill a large pot halfway with water and bring it to a boil. Add salt and dried pasta and cook until al dente. Cook the pasta according to the package guidelines for the salad. After that, strain and allow it cool momentarily without rinsing. Toss in the olive oil right away while the pasta is still warm. Finally, allow it cool to room temperature before storing in the refrigerator covered.

Favorite pasta recipes

  • The following recipes are available: One Pan Pasta, Lemon Ricotta pasta, Greek Pasta Salad, Arrabiata Pasta with Shrimp, Hummus Pasta, Creamy Mushroom Pasta, Garlic Lemon Tuna, Baked Pasta with Ground Turkey, Pasta in a Mug, Chicken Fajita Pasta, Broccoli Mac and Cheese, Chicken Fajita Pasta, Broccoli Mac and Cheese, Broccoli Mac and Cheese.

Frequently asked questions

Is it possible to cook pasta in the microwave? While it is technically possible to cook in the microwave, it takes around two to three minutes longer than on the stovetop and requires the use of a big microwave-safe container. If you find yourself without access to a burner, you can use this approach as a last resort. What is the best way to keep cooked pasta? Cooked pasta should be stored in a firmly closed container in the refrigerator, where it should survive for up to five days after preparation.

  • When frozen plain pasta is thawed and reheated, it might become mushy.
  • Is it safe to consume dry pasta after the expiration date has passed?
  • Egg noodle pastas such as papparadelle and tagliatelle, on the other hand, may grow rancid.
  • What portion of spaghetti is one serving?
  • package of spaghetti, it is probable that it states that it provides eight servings, each weighing two ounces.

Pasta is a culinary MVP, appearing in everything from quick pantry dinners such as spaghetti with marinara to time-consuming special occasion cuisine such as lasagna. It is a warm and calming comfort food that can be found in any pantry!

For more cooking resources:

  • How to Cook White Rice
  • s How to Cook Brown Rice
  • How to Cook Quinoa in a Pot
  • How to Peel Garlic
  • How to Cook Chickpeas
  • Instructions for Making Oatmeal
  • How To Prepare Cabbage
  • How To Make Oat Flour
  • The Proper Way to Cut a Mango Pesto: A Step-by-Step Guide

In the event that you found this culinary resource forHow to Cook Pasta to be helpful, or if you’ve tried any of the recipes on FeelGoodFoodie, please remember to rate the dish and leave a comment below! If you have any experience with this procedure, I would be interested in hearing about it. And if you took any photos of it, please share them with me on Instagram so that I may repost them on my stories! Preparation time: 3 minutes Cooking Time: 15 minutes Time allotted: 18 minutes

  • Fill a large saucepan halfway with water and bring it to a boil
  • After you’ve added the salt, add the dry spaghetti. Continue to stir until the water comes back to a boil.

With a Sauce or Cooling For Later

  • The cooking time should be reduced by one minute compared to the package guidelines. Remove from heat and allow to cool quickly, but do not rinse. Toss with a little olive oil
  • When you’re ready to use it, add it to a hot sauce and continue cooking it, or refrigerate it.

With a Cold Salad

  • Cook according to the directions on the package
  • Remove from heat and allow to cool quickly, but do not rinse. Toss with a little olive oil
  • Place in a covered container in the refrigerator.

Storage: Store any leftovers in an airtight container to prevent them from spoiling. They will keep for up to 5 days in the refrigerator. Food and Nutritional Information:Please keep in mind that the nutrition label supplied is an estimate generated by an online nutrition calculator. Depending on the precise substances you choose, the results will vary. Photo courtesy of Erin Jensen 210 calories, 42 grams of carbohydrates, 7 grams of protein, 1 gram of fat, 1 gram of saturated fat, 2655 milligrams of sodium, 126 milligrams of potassium, 2 grams of fiber, 2 grams of sugar, 35 milligrams of calcium, and 1 milligram of iron The nutritional information presented is a best-effort estimation.

Buttered Noodles

This was just fantastic. I rearranged the components in the recipe. In order to keep the noodles from sticking together after they were drained, I put some olive oil in the can and sauteed some Jake before mixing it in with the noodles. More information can be found at

Most helpful critical review

This was an excellent recipe. This is something I’ve been wanting to do for quite some time. While the fettuccine was cooking, I roasted some cherry tomatoes and cooked them in a little butter and garlic until they were soft. When the fettuccine was finished cooking, I threw it into the butter garlic sauce and stirred in the parmesan and one bag of spinach until everything was well combined. Thank you for the recipe; I’ll be using it on a regular basis. More information can be found at

  • 5star values are 83, 4star values are 23, 3star values are 9, 2star values are 5, and 1star values are 1.

This was just fantastic. I rearranged the components in the recipe. In order to keep the noodles from sticking together after they were drained, I put some olive oil in the can and sauteed some Jake before mixing it in with the noodles. It was a fantastic experience. Tonight, I was cooking dinner for my family, something I was doing as a youngster. It was a huge hit with them! Read MoreThis is a wonderful piece of writing! Simple to prepare and quite good. We ate this a lot while I was growing up, and it’s something I still cook now.

  1. I didn’t feel the need to say anything else.
  2. This is something my mother used to make when I was growing up, something I used to make a lot in college, and something I still make every now and then when I’m looking for something quick and easy to prepare.
  3. You might simply change up the components to suit your tastes.
  4. In reality, the sky is the limit!
  5. This recipe yields 8 very little side dishes, so make sure you have enough space on your plate.
  6. I used medium egg noddles, which turned out to be excellent.
  7. It’s possible that I’d enjoy some garlic in it as well.
  8. When I evaluate a recipe, I make sure to use the same ingredients as the original.
  9. AND I feel that many culinary enthusiasts have forgotten how delicious a simple butternoodle meal can be when done right.
  10. Try different types of noodles to see how they affect the flavor and texture; but, do not experiment with this sauce.
  11. Always a hit with the crowd.

I frequently consider rice or potatoes as a side dish, but I forget how delicious noodles can be.

  1. It was claimed by the grandchildren that these were the greatest noodles they had ever eaten.
  2. They were a hit with everyone!
  3. This is something I’ve been wanting to do for quite some time.
  4. When the fettuccine was finished cooking, I threw it into the butter garlic sauce and stirred in the parmesan and one bag of spinach until everything was well combined.

5 simple secrets to making the best pasta

You should unlearn the habit of adding oil to your pasta while it is cooking if you have done so in the past. The method stops the pasta fromsticking to itself, but it also keeps them clinging to the sauce. The tastiest pasta recipes are those in which the noodles absorb part of the sauce and become really delectable. As we mentioned in our March piece, our recipes adhere to an Italian methodology that has been tried and tested over the years and produces the most delectable pasta dishes: 1. Bring a large pot of salted water to a boil.

  1. You’ll need a large pot, such as this one, which was highlighted by GH Kitchen Appliances Director Sharon Franke.
  2. Add the pasta and toss.
  3. Tongs are an excellent tool for this operation.
  4. Undercook the pasta.
  5. Cook it until the noodlesare still a small bit firm in the center, just before al dente.
  6. 4.
  7. When the noodles are no longer sticky with cooking water, drain them and return them to the saucepan in which they were cooked.
  8. Continue to cook while using the sauce.
  9. Cook them together over medium heat, stirring constantly, until the noodles are well coated and have absorbed part of the sauce (about 5 minutes).
  10. You may witness how we perfect our pasta by visiting us in the test kitchen during one of our monthly tours, which are available at www.goodhousekeeping.com/ghritour.
  11. You may be able to discover further information on this and other related items at the website piano.io.
See also:  How To Make Pasta Primavera

40 Best Pasta Recipes

Have a hankering for pasta for supper tonight but aren’t sure what to make? You’ve come to the correct location, to be honest. When it comes to a hearty meal of pasta, we’ve compiled a collection of our 40 greatest and most popular recipes so that you don’t have to seek any farther for a satisfying dish. It is possible to discover anything from meaty pastas to lasagnas, chicken pastas to seafood pastas, vegetarian pastas to pasta bakes, pasta salads to soups, and much more! Apart from that, these delectable dishes are EASY to make and most of them are fast to prepare (I’m talking 15-20 minutes), making them ideal for a quick weekday supper that the whole family will enjoy.

Easy Pasta Recipes

Pasta with Sausage in a Bake (Baked Ziti) Pasta bake with sausage (also known as baked ziti) is a lazy-day lasagna made with layers of pasta mixed in a thick meat sauce, topped with mozzarella, then baked until the cheese is melted. Pesto Penne Pasta (Pesto Penne Pasta) Pesto penne pasta is a simple and light Italian pasta meal that can be prepared in less than 15 minutes with only five ingredients and no cooking time. Dinner couldn’t be simpler. Lasagna made with creamed white chicken and spinach The most comfortable creamy white chicken and spinach lasagna with soft shredded chicken is the creamiest, cheesiest white lasagna you’ll ever eat.

  1. White Cheddar Mac and Cheese made in the microwave Quick and simple, creamy stovetop mac and cheese with white cheddar is a delightful and comforting one-pot dinner that takes 20 minutes to prepare and contains three varieties of cheese.
  2. Pasta with Shrimp and Sun-Dried Tomatoes in a Creamy Sauce Creamy shrimp pasta with sun-dried tomatoes is a delicious, fast, and easy supper that takes just 20 minutes to prepare and cook from start to finish.
  3. |
  4. This nightly comfort dish is a family favorite since it is quick and easy to prepare.
  5. It’s the perfect dinner on a weeknight.
  6. Fettuccine Alfredo (Alfredo sauce) Fettuccine alfredo is a traditional Italian pasta dish that is rich, creamy, and delectably wonderful.
  7. Spaghetti Bolognese is a traditional Italian dish.

The best supper for a weeknight.

It is also good for you.

Spinach and Turkey Tetrazzini (Turkey Tetrazzini with Spinach) Comforting, creamy, and cheesy, creamed turkey tetrazzini with spinach is a delightful pasta meal that is simple, fast, and quick to prepare.

Shrimp Pasta Bake with Fettuccine Alfredo Garlicky, buttery, cheesy, stuffed with shrimp and parsley, and topped with mozzarella, this creamy shrimp fettuccine alfredo pasta bake is a family favorite.

Macaroni and Cheese in the Oven Classic baked mac and cheese is the ideal comfort food — creamy, cheesy, and warm, and topped with a crispy breadcrumb topping — and this recipe is no exception.

Spaghetti with meatballs are a classic Italian dish.

It takes only 30 minutes to prepare.

Fill the lasagna noodles with cheese and meat sauce, then roll them up and bake them.

Macaroni and Cheese with Brie The addition of brie to conventional macaroni and cheese elevates the dish to a new level.

Pasta with Creamy Mushroom Sauce Creamy mushroom pasta is stuffed with buttery garlicky mushrooms and tossed in a delightful creamy Parmesan sauce for a creamy, decadent meal.

Pasta with Asparagus and Pesto in the Spring Spring pesto pasta with asparagus and chives is light and easy to prepare in about 20 minutes with only a few simple ingredients.

Cacio e Pepe is a traditional Italian dish.

It’s tasty, full of flavor, and simple to prepare.

Lasagna with Butternut Squash Making butternut squash lasagna this fall will provide your family with a wonderful, warm, and cozy vegetarian lasagna to enjoy when they are in the need for serious comfort food.

The quickest and most straightforward evening supper.

You won’t even notice that you’re missing the meat!

Pasta a la mediterranea (Mediterranean baked pasta) Baked Mediterranean pasta is a simple, tasty, and vivid dish that is stuffed with fresh tomatoes, artichoke hearts, and olives, and topped with mozzarella cheese to make it extra special.

It is the greatest and creamiest Italian comfort meal when farfalle pasta, mushrooms, and a creamy rosé sauce are combined in this exquisite way.

In a silky buttery and garlicky alfredo sauce with fresh parsley, 10-minute creamy spaghetti alfredo with spinach, mushrooms, and tomatoes is stirred.

It can be prepared in less than 30 minutes and serves four people.

The finest comfort meal for the fall season. Macaroni and cheese balls that have been fried Fried macaroni and cheese balls are crispy on the exterior, creamy and cheesy on the inside, and have the ideal crunch to round off this dish. The most effective technique to repurpose leftover mac & cheese.

Pasta Soup

Soup with Lemon Chicken and Orzo This one-pot lemon chicken orzo soup is smooth, substantial, and light, and it is perfect comfort in a bowl. This family favorite is similar to chicken noodle soup, but with a few key improvements. Serve it with crispy sourdough reject crackers sprinkled with sesame seeds on the side. Tortellini Soup with Sausage in a Creamy Sauce Tortellini soup with sausage, spinach, and kale is a hearty and creamy bowl of comfort food in a bowl. This flavorful one-pot supper may be prepared in about 30 minutes.

Soup with Creamy Turkey and Orzo Warm and comforting, creamy turkey orzo soup is a rich, full, and flavorful dish that is sure to please.

Soup with White Chicken Lasagna White chicken lasagna soup is a rich and creamy soup variation of this famous Italian meal made with white chicken and milk.

Pasta Salads

Pasta Salad with Italian Dressing Italian pasta salad is a tasty, nutritious, and simple dish to prepare. Prepare your summer picnics and cookouts up to three days ahead of time by following these steps. On Memorial Day, you can’t get much more traditional than an Italian Salad. Salad de Orzo Mediterranéen (Mediterranean orzo pasta salad) Quick and simple Mediterranean orzo pasta salad with fresh veggies and herbs that’s dressed with Greek lemon vinaigrette is put together in minutes. Healthy, light, and delectable all in one package.

The perfect side dish to serve at a summer picnic or barbecue.

How to Store and Reheat Pasta

Any of these simple pasta dishes may be stored in an airtight container in the refrigerator for up to 3 days after they have been allowed to cool to room temperature. Most of these are also freezer-friendly, so you can keep them in the freezer for up to three months! If you have leftover stovetop spaghetti, you may reheat it on the stovetop on medium-low heat until it is thoroughly heated. The sauce may require a dash of water because it has most likely thickened while being kept in the refrigerator.

For complete storage and reheating directions, please refer to the relevant recipe article.

Did You Make Any of These Pasta Recipes?

Please let me know what you thought of this collection of the finest pasta recipes by leaving a comment and rating in the section below this article. To ensure that I can watch your progress, take a photo and tag me on [email protected] or post it on the Pinterest pin.

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Description

Find the greatest and most popular pasta dishes, such as meaty pastas, lasagnas, chicken pastas, seafood pastas, vegetarian pastas, salads, and more.

  1. If you plan on storing these quick pasta dishes, be sure to use an airtight container (after they have cooled to room temperature) and store them in the refrigerator for up to 3 days. The majority of them are also freezer-friendly, so you can store them in the freezer for up to three months
  2. And Reheating Instructions:
  • If you have leftover stovetop spaghetti, you may reheat it on the stovetop on medium-low heat until it is thoroughly heated. It is possible that you may need to add a splash of water because the sauce will have thickened while being kept in the refrigerator. Reheating casserole-type pastas such as lasagna and pasta bakes over the stove is also an option, as is reheating them in the oven at 300F for 10-15 minutes or in the air fryer for 5-10 minutes, until they are thoroughly warmed through. For complete storage and reheating directions, please refer to the relevant recipe article.
  • Preparation time: ten minutes
  • Cooking time: ten minutes Pasta is categorized under the method “various” and the cuisine “Italian.”

The 40 greatest pasta recipes, pasta recipes, how to make pasta, best pasta recipes, quick and easy pasta, simple pasta recipes are some of the keywords to remember.

65 Easy Pasta Recipes That Will Transport You To Italy Any Night Of The Week

Every product that we showcase has been handpicked by Delish editors. We may receive a commission if you click on one of the links on this page. The noodles and sauce are in need of an improvement. Lucy Schaeffer is a writer and poet. Don’t allow intricate recipes get in the way of your carbohydrate intake. These simple pasta recipes will take the worry out of supper preparation, yet they are delicious enough that you’ll be pleased to have leftovers. The menu includes everything from classics like chicken Alfredo and spaghetti and meatballs to more unusual dishes like ravioli lasagna.

  • Looking for more quick and simple meal ideas?
  • 1 of 65Baked Feta Pasta with Spinach It went viral for a reason – this recipe is very delicious.
  • 2of 65Garlicky Roasted Cauliflower Pasta with Parmesan Cheese Roasted garlic is crushed into a paste, which is then used to make a light sauce for pasta that is packed with flavor and nutrients.
  • Spaghetti with Meatballs (#3 of 65) Making your own meatballs and sauce enhances the flavor even more.
  • 4of 65Scampi Fettuccine Alfredo with Shrimp Instead of going to an Italian restaurant, cook this at home.
  • 5 of 65Bucatini all’Amatriciana (Amatrician Catfish) Bucatini’s increased thickness provides a greater bite and allows it to withstand a rich tomato sauce.
  • 6of 65The Best-Ever Chicken CarbonaraWhen you’re looking for something soothing and carb-heavy, nothing beats a fantastic carbonara dish.

Get the recipe from the websiteDelish.

Get the recipe from the websiteDelish.

Get the recipe from the websiteDelish.

The end result is a creamy pasta dish that fulfills every carb appetite imaginable while also providing a small boost of protein to boot.

Homemade Pasta (no.

It’s quite straightforward, and the ultimate effect is A+.

11 of 65Easy Marinara Sauce Recipe Don’t forget to use whole tomatoes for this recipe!

Baked Spaghetti (no.

Get the recipe from the websiteDelish.

Get the recipe from the websiteDelish.

14 of 65) In essence, this is a simpler lasagna prepared using penne.

15of 65Cacio e Pepe (Cacio and Pepe) Gnocchi made with potatoes Gnocchi cacio e pepe style is a culinary fantasy come true.

16 of 65Easy Pasta Carbonara (with no sauce).

Get the recipe from the websiteDelish.

Get the recipe from the websiteDelish.

Of course, parmesan is to taste.

Pasta with Smoked Salmon (#19 of 65) This is by far the quickest and most straightforward spaghetti we’ve ever prepared.

Cacio e Pepe is number 20 on the 65-item list.

Get the recipe from the websiteDelish.

Get the recipe from the websiteDelish.

Get the recipe from the websiteDelish.

Get the recipe from the websiteDelish.

Get the recipe from the websiteDelish.

25 of 655).

Get the recipe from the websiteDelish.

26 of 65) This hearty Italian favorite may be prepared in a matter of minutes.

Perfect Chicken Alfredo Recipe (#27 of 65) Cooking chicken alfredo has never been easier or more creamy than this recipe.

Baked Shrimp Scampi (#28 of 65) For optimal results, serve with a crusty loaf of bread.

Ravioli Lasagna (no.

Get the recipe from the websiteDelish.

30 of 65 Take a peek at that whirlpool.

Delish recipe editor Michael La Corte analyzes culinary trends as a recipe editor for the site Delish.

This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration. You may be able to discover further information on this and other related items at the website piano.io.

Homemade Pasta

Every product that we feature has been hand-picked by our editors. From the links on this page, we may receive a commission. I think the noodles and sauce might be better. Lucy Schaeffer is a writer and editor. She lives in New York City. Keep difficult recipes out of your way and enjoy your carbohydrates instead. It will be stress-free to prepare these simple pasta recipes for supper, and they will be so delicious that you will be grateful for the leftovers. There’s something for everyone here, from classics like chicken Alfredo and spaghetti and meatballs to more adventurous dishes like ravioli lasagna.

  • For hectic weeknights, try one of our favorite slow cooker recipes or one of our quick dinners.
  • Recipe courtesy of Delicious.
  • Recipe courtesy of Delicious.
  • Recipe courtesy of Delicious.
  • Recipe courtesy of Delicious.
  • A thicker bucatini has a superior bite and can withstand a heavy tomato sauce without falling apart.
  • 6of 65The Best-Ever Chicken CarbonaraWhen you’re searching for something soothing and carb-heavy, nothing beats a decent carbonara recipe.

Recipe courtesy of Delicious.

The Delish staff has unanimously agreed that this is the greatest vodka sauce they’ve ever had.

Porcini Orecchiette with Broccoli Rabe (#8 of 65) It tastes like cacio e pepe, so you know it’s going to be fantastic.

9 of 65Baked Penne Alla Vodka with Turkey & Basil Ground turkey was added to the classicPenne alla Vodka dish for a unique twist.

Recipe courtesy of Delicious.

10 out of 65).

There are no complications and the ultimate product is A+.

Homemade Marinara is a simple dish to make.

Recipe courtesy of Delicious.

Recipe courtesy of Delicious.

Recipe courtesy of Delicious.

Recipe courtesy of Delicious.

Gnocchi with potatoes Gnocchi cacio e pepe-style are a culinary dream come true for many people.

Recipe for Pasta Carbonara that is simple to make.

Recipe courtesy of Delicious.

Recipe courtesy of Delicious.

Components that are freshly prepared It goes without saying that parmesan is to taste.

pasta with smoked salmon, number 19 out of 65, recipe This is by far the quickest and most straightforward spaghetti recipe we’ve ever encountered.

Cacio e Pepe is number 20 on the list of 65.

Recipe courtesy of Delicious.

Recipe courtesy of Delicious.

Recipe courtesy of Delicious.

Recipe courtesy of Delicious.

24 of 65 Recipe courtesy of Delicious.

25 of 655 total recipes).

Recipe courtesy of Delicious.

26 out of 65) Quick and easy to prepare, this substantial Italian classic is a family favorite.

Chicken Alfredo Recipe No.

Recipe courtesy of Delicious.

Recipe courtesy of Delicious.

29 out of 65) When your two favorite pastas are combined, Italian night is even better.

spaghetti with garlic (no.

Recipe courtesy of Delicious.

He lives in Brooklyn with his wife and son. In order to assist visitors in providing their email addresses, this material was produced and maintained by a third party and imported onto this website. If you go to piano.io, you may be able to get further information on this and other related topics.

Homemade Pasta Recipe | 1-Minute Video

Okay, before we get into the details of the recipe, here are a few crucial points to remember about the pasta components you will need to produce 1 pound of classic handmade egg pasta:

  • Flour: I truly enjoy making my own handmade pasta with “00” flour, which produces the silkiest spaghetti possible. In contrast, if I’m cooking a sauce that needs to be a little heartier, I’ll use half “00” flour and half semolina flour, which makes the pasta a little more robust and helps the sauce adhere to the pasta a little more effectively. After everything is said and done, any of the following three flours (or a mix of them) will work in this recipe:
  • “00” flour: This is my personal favorite since it gives the dough an additional smooth feel
  • Semolina flour: This is a heartier flour that can help the pasta cling to the sauce more effectively. (Semolina is also my favorite flour to use as a dusting on the cutting board and pasta while you are in the process of rolling out the dough. All-purpose flour: If this is the only flour you have on hand, it will also work rather well.
See also:  How To Tell If Pasta Sauce Is Bad

Large eggs are required for this recipe, which asks for four of them. Also useful for moistening the dough is olive oil (extra virgin). (If the dough is still too dry, you may add a few tablespoons of water to moisten it more.) Fine sea salt: We’ll use a teaspoon of fine sea salt in this recipe, and I recommend adding a little more to the pasta water as you’re cooking it.

Homemade Pasta Equipment:

I’ve provided step-by-step directions for making handmade pasta entirely by hand in the section below. Alternatively, if you happen to own a food processor (which is my preferred technique) or a stand mixer, you can save yourself some time as well. In terms of rolling out the spaghetti, you can do so by hand if you want to save time (with a rolling pin and a knife). Alternatively, you may also consider investing in a:

  • Pasta maker: I acquired the Atlas 150pasta maker, which I really adore and would highly suggest. Alternatively, if you happen to possess a KitchenAid stand mixer, its pasta roller attachment will work just as well
  • Pasta drying rack: This is optional, but it is quite useful (and attractive!). I chose this wooden pasta drying rack, which I just adore

How To Make Pasta In A Food Processor:

This is my fave method of preparing handmade pasta since it is the quickest and most straightforward! Simply place all four ingredients in the bowl of a food processor and pulse until smooth (fitted with the normal blade attachment). In a food processor, pulse for approximately 10 seconds, or until the mixture achieves a crumbly texture (see above). Remove the dough from the bowl and pat it into a ball with your hands before transferring it to a lightly floured cutting board to rest. Make sure the dough is smooth and elastic by kneading it for 1-2 minutes.

Use right away or store in the refrigerator for up to 1 day.

How To Make Pasta In A Stand Mixer:

Another super-simple technique is (especially convenient if you are also going to be using a stand mixerroller attachmentto roll out the pasta dough). Simply place all of your ingredients in the bowl of a stand mixer and blend until smooth. On low speed, mix and knead the dough for 8-10 minutes, or until it is smooth and elastic, with the dough hook until it is smooth and elastic. (If the dough appears to be too dry, a tablespoon or two of water can be added to it.) If the mixture appears to be too moist or sticky, simply add a little more flour; nonetheless, you want the dough to be rather dry.) Form the dough into a ball with your hands, cover it securely in plastic wrap, and allow it to rest at room temperature for 30 minutes before using it as directed.

How To Make Pasta By Hand:

It’s not a problem if you don’t have a food processor or stand mixer. Make a pile of flour on a big chopping board and set it aside. Then, using your fingers or a spoon, make a well in the center of the flour mound that is about an inch deep (kind of like a volcano). Place the eggs in the center of the well and cover with plastic wrap. On top of the eggs, sprinkle with salt and drizzle with olive oil to finish. To begin whisking the eggs, start with a fork. As soon as they are incorporated, begin gradually whisking in part of the surrounding flour, gradually adding more and more until the egg mixture is nicely thickened (about 5 minutes).

Then, using your hands, fold the remainder of the dough into the first until everything is well incorporated.

You can add an extra tablespoon or two of water if the dough appears to be too dry; nevertheless, you want the dough to be rather dry.

Form the dough into a ball with your hands, cover it securely in plastic wrap, and allow it to rest at room temperature for 30 minutes before using it as directed. Use right away or store in the refrigerator for up to 1 day.

How To Roll Fresh Pasta With A Pasta Maker:

As soon as you have finished resting the dough for 30 minutes and it is ready to use, take it from the plastic wrap and place it on a cutting board again. Take your knife and cut the dough into four equal wedges, similar to pie-slicing. Set one wedge away and immediately wrap the remaining three in plastic wrap again to keep them from drying out while they bake. To prepare the cutting board (or big baking sheet), generously sprinkle it with flour and lay it aside. Shape the dough wedge into an oval-shaped flat disc with your hands, using your fingers.

  • In my pasta maker, this is the first setting on the dial.) Once the sheet has been removed, fold it in thirds, much like you would fold a piece of paper to fit it into an envelope, to make it more compact.
  • Once the dough has been sent through the rollers a few times, progressively lower the settings one at a time, until the pasta has reached the thickness you wish.
  • If your dough sheet becomes too lengthy to handle, just cut it in half using a knife to make it manageable again.
  • Then, put the cutter attachment to your pasta machine and begin cooking!
  • Fill your pasta maker with your preferred form of pasta by feeding the sheet through the attachment.
  • Repeat the process with the remainder of the pasta dough.

How To Roll Fresh Pasta With A Stand Mixer:

The procedure for making pasta using a stand mixer is nearly identical to that for making pasta with a traditional pasta maker. (Besides the fact that it’s less difficult because you don’t have to use one hand to spin the machine!) Connect the pasta roller attachment to your stand mixer in a few simple steps. To widen the adjustment knob, turn it all the way to the left. Then, following the directions above, form and feed the pasta dough through the roller until it reaches the appropriate thinness, lightly flouring the pasta as you go to keep it from sticking to the roller.

Once you’ve finished with the roller attachment, you may connect the cutter attachment of your choosing.

Feed the dough through the cutter until it is completely cut through. To finish drying, either transfer the cut pasta to a drying rack or swirl it into little pasta “nests” and place them on a floured surface to dry for 30 minutes. Repeat the process with the remainder of the pasta dough.

How To Roll Fresh Pasta By Hand:

To roll out your pasta by hand, form one wedge into an oval-shaped flat disc, as described above. Repeat the process with the remaining wedges. Transfer the disc to a cutting board and roll out the dough with a rolling pin until it reaches the required thickness (usually between 1-2 mm thick), adding additional flour to the cutting board as needed to keep the dough from sticking. In general, if you gently raise the dough up, you should be able to see your hand through it, which indicates that the dough is sufficiently thick.

Using a little additional flour, sprinkle each part of the pie.

Repeat with the remaining portions (see above).

To finish drying, either transfer the cut pasta to a drying rack or swirl it into little pasta “nests” and place them on a floured surface to dry for 30 minutes.

How To Cook Fresh Pasta:

Using a big stockpot of liberally salted water, bring to a rolling boil over high heat while you prepare the fresh pasta. Add in the new pasta and immediately begin to gently mix it in order to prevent the noodles from sticking together. Cook the pasta until it is al dente, maybe another minute or so. (Be sure to keep an eye on it because fresh pasta cooks more faster than dry spaghetti!) After that, drain the fresh pasta and use it right away. It is important to note that the cooking time for fresh pasta will be totally dependent on the thickness of the pasta; thus, it is important to check the pasta often to ensure that it has reached the right al dente texture.

How To Store Fresh Pasta:

Ensure that the pasta is allowed to air out on a drying rack or on a baking sheet for at least 30 minutes before using it (or up to 2 hours). Fill a large airtight jar with the mixture and store in the refrigerator for up to 2 days or the freezer for up to 2 weeks. In order to use frozen fresh pasta, place it in the refrigerator to defrost for at least 4-6 hours before continuing with the recipe as usual.

Recipes To Make With Fresh Pasta:

Now comes the fun part: figuring out what to do with your beautiful batch of fresh pasta! Please feel free to peruse our whole pasta library right here on the site, but I’ve included a few of my personal favorites below.

  • Cacio e Pepe (shown above)
  • Pasta Carbonara
  • Pasta Marinara
  • Pasta Arrabbiata
  • Pasta Aglio e Olio
  • Fettuccine Alfredo
  • Cacio e Pepe (shown above)
  • Cacio e Pepe (

Description

Easy to prepare by hand, in a stand mixer, or in a food processor, this 4-ingredient handmade pasta dish is a family favorite. See the suggestions above for instructions on how to roll out the pasta by hand, using an apasta maker, or with a stand mixer.

How To Make Pasta In A Food Processor:

  1. Place all of the ingredients in the bowl of a food processor fitted with the standard blade attachment. Process until smooth. Pulse the mixture for about 10 seconds, or until it achieves a crumbly texture (as shown in the photographs above)
  2. Remove the dough from the bowl and shape it into a ball with your hands, then transfer the dough to a lightly floured cutting board. Make sure the dough is smooth and elastic by kneading it for 1-2 minutes. (If the dough appears to be too dry, a tablespoon or two of water can be added to it.) If the mixture appears to be too moist or sticky, simply add a little more flour
  3. Nonetheless, you want the dough to be rather dry.)
  4. Hand-form the dough into a ball and cover it securely in plastic wrap to prevent it from spreading. Allow the dough to rest at room temperature for 30 minutes before using it. Use right away or store in the refrigerator for up to 1 day. You may either roll out the pasta dough by hand or use a pasta maker to cut it into the shape you choose (see notes above). Using a big pot of well salted boiling water, cook the pasta until it is al dente, which will take anywhere between 1 and 5 minutes depending on the thickness of your spaghetti. Drain the water and use it right away

How To Make Pasta In A Stand Mixer:

  1. All of the ingredients should be combined in the bowl of a stand mixer fitted with the dough hook. Knead the dough on a low speed for 8-10 minutes, or until it is smooth and elastic, depending on your preference. (If the dough appears to be too dry, a tablespoon or two of water can be added to it.) If the dough appears to be too moist or sticky, simply add more flour
  2. Nonetheless, you want the dough to be rather dry.)
  3. Hand-form the dough into a ball and cover it securely in plastic wrap to prevent it from spreading. Allow the dough to rest at room temperature for 30 minutes before using it. Use right away or store in the refrigerator for up to 1 day. You may either roll out the pasta dough by hand or use a pasta maker to cut it into the shape you choose (see notes above). Using a big pot of well salted boiling water, cook the pasta until it is al dente, which will take anywhere between 1 and 5 minutes depending on the thickness of your spaghetti. Drain the water and use it right away

How To Make Pasta By Hand:

  1. Make a pile of flour on a big chopping board and set it aside. Make a well in the midst of the flour mound with your fingers or a spoon, making sure it is a fair size (kind of like a volcano). Place the eggs in the center of the well and cover with plastic wrap. Sprinkle the salt and sprinkle the olive oil on top of the eggs and whisk them together with a fork until they are well blended. Afterwards, continue to gradually whisk in part of the surrounding flour into the egg mixture, gradually increasing the amount of flour used until the egg mixture is lovely and thick. It’s okay if a few eggs accidently slip out
  2. Simply use your hands or a bench scraper to gently remove them back into the bowl. Fold in the remainder of the dough with your hands until the dough forms a loose ball of dough. Knead the dough for approximately 10 minutes, or until it is smooth and elastic, putting some more flour on the cutting board if necessary to prevent sticking or if the dough appears to be too moist or sticky at any point throughout the process. In addition, if the dough appears to be too dry, you can add an additional tablespoon or two of water
  3. Nonetheless, the dough should be reasonably dry.)
  4. Hand-form the dough into a ball and cover it securely in plastic wrap to prevent it from spreading. Allow the dough to rest at room temperature for 30 minutes before using it. Use right away or store in the refrigerator for up to 1 day. You may either roll out the pasta dough by hand or use a pasta maker to cut it into the shape you choose (see notes above). Using a big pot of well salted boiling water, cook the pasta until it is al dente, which will take anywhere between 1 and 5 minutes depending on the thickness of your spaghetti. Drain the water and use it right away

Notes

Flour: As previously stated in the blog article, I make handmade pasta with “00” flour the majority of the time since it produces the silkiest pasta. In contrast, if I’m cooking a sauce that needs to be a little heartier, I’ll use half “00” flour and half semolina flour, which results in pasta that is a little more firm and also helps the sauce adhere more effectively to the pasta.

Having said that, any of the three flour alternatives stated above will be satisfactory. A post published on May 15, 2019 by Ali

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