Homemade Pasta ~ Fresh for Dinner or Dessert!

Pasta Face

Fresh ground walnut pasta for dinner, walnut jelly filled ravioli for dessert!

If you’ve never made homemade fresh pasta, a hot summer day is the perfect time to try it.

Why?

It cooks quickly and pairs perfectly with all the fresh veggies of summer…and you can eat it for dessert too!

What? Pasta for dessert?

Well it is just flour, water, salt and egg! Fill ravioli with fruity jam or nut butter, pan fry them on both sides in a bit of canola oil, let cool then sprinkle the powdered sugar on and you have a quick and easy dessert!

Pasta

Basic Pasta Dough

1 cup unbleached all-purpose flour + 1 large egg + 1/4 teaspoon salt

This will make 2-3 servings of fresh pasta, so just double, or triple (or more) the amounts above to adjust for number of people you wish to serve.

The method is simple. Mix lightly beaten egg together with flour and salt with a fork (or your hand) until everything is moist. If it feels to dry, add a teaspoon or two of cool water.

Knead your dough on a lightly floured surface just until dough is smooth, elastic and slightly sticky (3-5 minutes). Let rest, covered, for at least 15 minutes to let the gluten relax.

Pull off or cut pieces of dough (I prepare 1/4 of the dough at a time) to roll out or put through a pasta machine, flouring as needed to prevent sticking.

fresh pasta

Let dry on the counter until ready to use, or cook immediately in boiling salted water until just barely done. Noodles will only take about 90 seconds to cook, ravioli or tortellini will only take 3 minutes (maybe 5-6 minutes if you fill with uncooked meat).

Use fresh if you are making lasagna, no need to par-boil the noodles. For pan fried dessert goodness, fry in hot oil (350 degrees Fahrenheit) for just 1-2 minutes per side, until light golden brown. Drain and cool on paper towel lined rack, then sprinkle with powdered sugar.

Don’t eat naked pasta! It’s the perfect carb vessel for just about anything. Make a quick and easy pan saute by heating garlic, chopped veggies or nuts and fresh herbs in a little olive oil for about 3 minutes. Add a pinch of salt and pepper, toss in your just cooked fresh pasta to heat through and serve.

For an easy ravioli or tortellini filling, mash cooked and cooled peas with chopped fresh basil or mint and a little cheese. Season with salt and pepper to taste before filling.

If you’re seeking vegan recipes, just make the pasta dough without eggs and substitute a healthy vegan fat. Oil, avocado, ground flax seeds or ground nuts are all perfect fats for flavor. Use a couple of tablespoons per 1 cup of flour to substitute for egg. If using ground flax seeds or nuts, add about 1/4 cup cool water. Change the color and flavor up even more by adding a little pureed fruit or veggies to the dough.

Be aware that nuts ground with skin on might darken your pasta a little. If it bothers you or your family, blanch nuts first then skin them before grinding. The reason for the discoloration is the natural tannin in the nut skin. Nature’s reminder of the presence of antioxidants. Leave it on if the color doesn’t bother you.

Need some other recipes? Here you go:

Homemade Avocado Pasta Dough ~ Vegan

Gluten Free Pumpkin Pasta

Pumpkin Pasta

Nut Pasta

Walnut pasta noodles, smashed pea ravioli and gnocchi, fried dough in the middle!