In the world of cooking, few experiences are as rewarding as crafting your own pasta from scratch. With the convenience and efficiency of electric pasta makers, creating homemade noodles has never been easier.
Whether you’re a seasoned chef or a beginner in the kitchen, these handy appliances take the labor out of rolling and cutting pasta, allowing you to focus on experimenting with flavors and textures.
This blog article presents over 25 delightful electric pasta maker recipes, ranging from classic Italian favorites like spaghetti and fettuccine to innovative dishes that incorporate unique ingredients and techniques.
Each recipe is designed to inspire your culinary creativity, elevate your pasta dishes, and impress your family and friends.
Join us as we explore a world of flavors and textures that only freshly made pasta can offer!
27+ Irresistible Electric Pasta Maker Recipes That Will Impress Your Guests
Homemade pasta brings an undeniable warmth and comfort to any meal, and with the help of an electric pasta maker, this delightful experience is accessible to everyone.
From simple sauces to gourmet creations, these 25+ electric pasta maker recipes will awaken your inner chef and enhance your dining experiences. So, roll up your sleeves, gather your ingredients, and get ready to embark on a delicious culinary adventure.
With each dish you create, you’ll appreciate the love and care that goes into fresh, homemade pasta—truly a labor of love that transforms any meal into a special occasion.
Homemade Spinach Fettuccine
This vibrant and nutritious spinach fettuccine is a delightful twist on traditional pasta. By incorporating fresh spinach, not only does it offer a stunning green color, but it also provides additional vitamins and minerals. Perfect for a healthy and flavorful meal, this recipe is a must-try for pasta enthusiasts.
Ingredients:
- 2 cups all-purpose flour
- 2 large eggs
- 1 cup fresh spinach leaves
- 1 tbsp olive oil
- A pinch of salt
Instructions:
- Prepare the Spinach: Blanch the spinach in boiling water for about 1-2 minutes until wilted. Drain and squeeze out excess water. Puree the spinach in a blender until smooth.
- Make the Dough: In a mixing bowl, combine the flour and salt. Create a well in the center and add the eggs, spinach puree, and olive oil. Mix until a dough forms.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
- Roll and Cut the Pasta: Divide the dough into portions. Feed each portion through the electric pasta maker according to the manufacturer’s instructions, starting with the widest setting and gradually working to the desired thickness. Cut into fettuccine strips.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine for 2-3 minutes until al dente. Drain and serve with your favorite sauce.
Homemade Spinach Fettuccine is a beautiful and healthy alternative to regular pasta. The spinach not only enhances the flavor but also boosts the nutritional value. Pair it with a light garlic and olive oil sauce or a creamy Alfredo for a delicious meal that’s both satisfying and nourishing.
Classic Egg Noodles
Classic egg noodles are a staple in many households, loved for their rich flavor and versatility. Made with simple ingredients, these noodles can be used in a variety of dishes, from hearty soups to savory stir-fries. With an electric pasta maker, crafting these homemade noodles is both easy and enjoyable.
Ingredients:
- 2 cups all-purpose flour
- 3 large eggs
- 1 tbsp olive oil
- 1 tsp salt
Instructions:
- Combine Ingredients: In a mixing bowl, add the flour and salt. Make a well in the center and crack in the eggs. Add the olive oil.
- Mix the Dough: Use a fork to slowly incorporate the flour into the eggs and oil, mixing until a dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 5-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
- Roll and Cut the Pasta: Divide the dough into portions. Pass each portion through the electric pasta maker, starting with the widest setting and gradually working to the desired thickness. Cut into desired noodle shapes.
- Cook the Noodles: Bring a large pot of salted water to a boil. Cook the noodles for 2-4 minutes until tender. Drain and serve with your preferred sauce or in a soup.
These Classic Egg Noodles are a versatile addition to any meal. Their rich texture and flavor make them perfect for a wide range of dishes. Whether you’re making a comforting chicken noodle soup or a savory beef stroganoff, these homemade noodles will elevate your culinary creations.
Gluten-Free Rice Noodles
For those following a gluten-free diet, these homemade rice noodles are a fantastic alternative to traditional wheat pasta. Light and delicate, rice noodles are perfect for Asian-inspired dishes like stir-fries and soups. With an electric pasta maker, making gluten-free noodles at home is simple and rewarding.
Ingredients:
- 2 cups rice flour
- 1 cup tapioca flour
- 1 cup water
- 1 tbsp olive oil
- 1 tsp salt
Instructions:
- Mix Dry Ingredients: In a large bowl, combine the rice flour, tapioca flour, and salt.
- Add Wet Ingredients: Create a well in the center of the dry ingredients and pour in the water and olive oil. Mix until a dough forms.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 20 minutes.
- Roll and Cut the Pasta: Divide the dough into portions. Pass each portion through the electric pasta maker, starting with the widest setting and gradually working to the desired thickness. Cut into desired noodle shapes.
- Cook the Noodles: Bring a pot of water to a boil. Cook the noodles for 2-3 minutes until tender. Drain and rinse under cold water to prevent sticking. Use in your favorite stir-fry or soup recipe.
Gluten-Free Rice Noodles are a wonderful alternative for those avoiding gluten. Their light and slightly chewy texture makes them ideal for a variety of dishes. Whether you’re making a classic Pad Thai or a hearty noodle soup, these homemade rice noodles will add a delightful touch to your gluten-free cooking repertoire.
Homemade Beet Ravioli
Homemade Beet Ravioli is a vibrant and visually stunning dish that combines the earthy sweetness of beets with a rich, creamy filling. Perfect for special occasions or a gourmet meal at home, these ravioli are sure to impress both in taste and presentation. Using an electric pasta maker simplifies the process, allowing you to create these beautiful pasta pockets with ease.
Ingredients:
- 2 cups all-purpose flour
- 2 large eggs
- 1 medium beet, roasted and pureed
- 1 tbsp olive oil
- A pinch of salt
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions:
- Prepare the Beet: Roast the beet in the oven until tender. Peel and puree the beet until smooth.
- Make the Dough: In a bowl, combine the flour and salt. Create a well in the center and add the eggs, beet puree, and olive oil. Mix until a dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
- Prepare the Filling: In a bowl, mix the ricotta cheese, Parmesan cheese, chopped basil, salt, and pepper until well combined.
- Roll and Fill the Pasta: Divide the dough into portions. Feed each portion through the electric pasta maker to the desired thickness. Cut into squares, place a teaspoon of filling in the center of each square, fold over, and seal the edges with a fork.
- Cook the Ravioli: Bring a large pot of salted water to a boil. Cook the ravioli for 3-4 minutes until they float to the top. Drain and serve with your favorite sauce.
Homemade Beet Ravioli is a delightful and impressive dish that’s perfect for special occasions. The earthy sweetness of the beet pairs wonderfully with the creamy ricotta filling, creating a unique and flavorful meal. Serve with a simple butter and sage sauce or a light tomato sauce to let the flavors shine.
Whole Wheat Spaghetti
Whole Wheat Spaghetti is a healthier alternative to traditional pasta, offering more fiber and nutrients while still delivering great taste and texture. This recipe utilizes an electric pasta maker to create perfectly textured spaghetti that pairs well with a variety of sauces, from classic marinara to creamy Alfredo.
Ingredients:
- 2 cups whole wheat flour
- 2 large eggs
- 1 tbsp olive oil
- 1/2 cup water (as needed)
- A pinch of salt
Instructions:
- Mix the Dough: In a mixing bowl, combine the whole wheat flour and salt. Make a well in the center and add the eggs and olive oil. Gradually mix in the water until a dough forms.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
- Roll and Cut the Pasta: Divide the dough into portions. Feed each portion through the electric pasta maker, starting with the widest setting and gradually working to the desired thickness. Cut into spaghetti using the appropriate attachment.
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti for 4-5 minutes until al dente. Drain and serve with your preferred sauce.
Whole Wheat Spaghetti is a nutritious and delicious alternative to traditional pasta. The slightly nutty flavor of the whole wheat pairs beautifully with a variety of sauces, making it a versatile choice for healthy and satisfying meals. Enjoy it with your favorite toppings for a wholesome dining experience.
Sweet Potato Gnocchi
Sweet Potato Gnocchi offers a delightful twist on traditional gnocchi, bringing a natural sweetness and vibrant color to your plate. These pillowy, tender dumplings are easy to make with the help of an electric pasta maker and pair perfectly with a variety of sauces, from sage butter to creamy Alfredo.
Ingredients:
- 2 large sweet potatoes
- 1 cup ricotta cheese
- 2 cups all-purpose flour (plus extra for dusting)
- 1 egg
- 1/4 cup grated Parmesan cheese
- A pinch of nutmeg
- Salt and pepper to taste
Instructions:
- Prepare the Sweet Potatoes: Bake or microwave the sweet potatoes until tender. Allow to cool, then peel and mash until smooth.
- Make the Dough: In a large bowl, combine the mashed sweet potatoes, ricotta cheese, egg, Parmesan cheese, nutmeg, salt, and pepper. Gradually add the flour, mixing until a soft dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead lightly until smooth. Divide the dough into portions.
- Shape the Gnocchi: Feed each portion through the electric pasta maker to the desired thickness. Cut into small pieces and roll each piece along the back of a fork to create ridges.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Cook the gnocchi in batches, waiting until they float to the surface. Remove with a slotted spoon and transfer to a serving dish.
- Serve: Toss the cooked gnocchi with your favorite sauce and serve immediately.
Sweet Potato Gnocchi is a delicious and colorful variation of traditional gnocchi. The sweet potatoes add a unique flavor and a lovely orange hue, making this dish both visually appealing and incredibly tasty. Enjoy it with a simple sage butter sauce or a creamy Alfredo for a comforting and satisfying meal.
Pesto Pasta Bowls
Pesto Pasta Bowls are a fresh and vibrant dish that combines the classic flavors of basil pesto with homemade pasta. The electric pasta maker simplifies the process of creating fresh pasta, ensuring a delightful texture that pairs perfectly with the aromatic pesto sauce. This recipe is ideal for a quick weeknight dinner or a gathering with friends.
Ingredients:
- 2 cups all-purpose flour
- 2 large eggs
- A pinch of salt
- 1/4 cup pesto (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh mozzarella balls
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions:
- Make the Dough: In a mixing bowl, combine the flour and salt. Create a well in the center and add the eggs. Mix until a dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
- Roll and Cut the Pasta: Divide the dough into portions. Feed each portion through the electric pasta maker, starting with the widest setting and gradually working to the desired thickness. Cut into desired shapes, such as fettuccine or tagliatelle.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta for 2-4 minutes until al dente. Drain and return to the pot.
- Combine with Pesto: Add the pesto, cherry tomatoes, and mozzarella balls to the cooked pasta. Toss until well combined. Serve warm, garnished with grated Parmesan cheese and fresh basil.
Pesto Pasta Bowls are a delightful way to enjoy fresh pasta with the vibrant flavors of basil and garlic. This dish is not only quick to prepare but also packed with flavor and nutrients. The addition of cherry tomatoes and mozzarella creates a refreshing and satisfying meal that can easily impress guests or become a favorite family dinner.
Creamy Mushroom Lasagna
Creamy Mushroom Lasagna is a comforting and rich dish that brings together layers of homemade pasta, a savory mushroom filling, and a creamy béchamel sauce. Using an electric pasta maker allows for perfectly thin sheets of pasta that soak up the delicious flavors of the sauce. This lasagna is perfect for a cozy dinner or special occasions.
Ingredients:
- For the Pasta:
- 2 cups all-purpose flour
- 2 large eggs
- A pinch of salt
- For the Filling:
- 2 cups mushrooms, sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 tbsp olive oil
- Salt and pepper to taste
- For the Béchamel Sauce:
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 2 cups milk
- 1/2 cup grated mozzarella cheese
- Salt and nutmeg to taste
Instructions:
- Make the Dough: In a bowl, mix the flour and salt. Make a well in the center and add the eggs. Combine until a dough forms.
- Knead the Dough: Knead the dough on a floured surface for 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- Prepare the Filling: In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until soft. Add mushrooms and cook until browned. Season with salt and pepper. Remove from heat and let cool. In a bowl, mix with ricotta and Parmesan cheese.
- Make the Béchamel Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking until thickened. Stir in mozzarella cheese, salt, and nutmeg.
- Roll and Cut the Pasta: Roll out the dough through the electric pasta maker to desired thickness. Cut into sheets to fit your lasagna dish.
- Assemble the Lasagna: Layer the ingredients in a baking dish: pasta, mushroom filling, béchamel sauce. Repeat until all ingredients are used, finishing with a layer of béchamel.
- Bake: Preheat the oven to 375°F (190°C). Bake the lasagna for 30-35 minutes until golden and bubbly. Let it cool for a few minutes before slicing.
Creamy Mushroom Lasagna is the ultimate comfort food that combines rich flavors and textures in every bite. The homemade pasta absorbs the creamy béchamel and savory mushroom filling, creating a dish that’s hearty and satisfying. Perfect for serving to family and friends, this lasagna will become a staple in your recipe collection.
Lemon Garlic Linguine
Lemon Garlic Linguine is a bright and zesty pasta dish that is quick to prepare, making it perfect for busy weeknights. The fresh flavors of lemon and garlic create a deliciously refreshing sauce that complements the homemade linguine beautifully. With the help of an electric pasta maker, you can whip up this delightful meal in no time.
Ingredients:
- 2 cups all-purpose flour
- 2 large eggs
- A pinch of salt
- 1/4 cup olive oil
- 4 cloves garlic, minced
- Zest and juice of 1 lemon
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions:
- Make the Dough: In a bowl, combine the flour and salt. Create a well in the center and add the eggs. Mix until a dough forms.
- Knead the Dough: Knead on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- Roll and Cut the Pasta: Divide the dough into portions. Roll each portion through the electric pasta maker to the desired thickness, then cut into linguine strips.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the linguine for 3-4 minutes until al dente. Reserve 1/2 cup of pasta water before draining.
- Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Stir in lemon juice, zest, and reserved pasta water. Season with salt and pepper.
- Combine Pasta and Sauce: Add the cooked linguine to the skillet, tossing to coat in the sauce. Stir in chopped parsley and adjust seasoning if needed.
- Serve: Plate the linguine and sprinkle with grated Parmesan cheese before serving.
Lemon Garlic Linguine is a delightful and simple dish that bursts with fresh flavors. The combination of lemon and garlic creates a light and refreshing sauce that perfectly complements the homemade pasta. This recipe is ideal for those seeking a quick, yet satisfying meal that brings the taste of Italy to your table. Enjoy this dish with a crisp salad or crusty bread for a complete meal.
Spinach and Ricotta Stuffed Shells
Spinach and Ricotta Stuffed Shells are a classic Italian dish that combines the richness of ricotta cheese with the vibrant flavors of spinach, all encased in tender pasta shells. Using an electric pasta maker allows you to create fresh, homemade pasta shells that elevate this dish to a new level of deliciousness. This recipe is perfect for family gatherings or cozy dinners.
Ingredients:
- For the Pasta:
- 2 cups all-purpose flour
- 2 large eggs
- A pinch of salt
- For the Filling:
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/2 tsp garlic powder
- Salt and pepper to taste
- For the Sauce:
- 2 cups marinara sauce
- 1/2 cup shredded mozzarella cheese
- Fresh basil for garnish
Instructions:
- Make the Dough: In a bowl, mix the flour and salt. Make a well in the center and add the eggs. Combine until a dough forms.
- Knead the Dough: Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- Prepare the Filling: In a mixing bowl, combine the chopped spinach, ricotta cheese, Parmesan cheese, egg, garlic powder, salt, and pepper. Mix until well blended.
- Roll and Cut the Pasta: Roll out the dough through the electric pasta maker to a thickness of about 1/8 inch. Cut into squares, approximately 3×3 inches in size.
- Assemble the Shells: Place a spoonful of filling in the center of each square. Fold the corners to form a triangle and pinch to seal.
- Cook the Shells: Bring a large pot of salted water to a boil. Cook the stuffed shells for about 4-5 minutes until they float to the surface. Drain carefully.
- Prepare the Sauce: In a baking dish, spread a layer of marinara sauce. Arrange the stuffed shells on top, then pour additional sauce over the shells. Sprinkle with shredded mozzarella cheese.
- Bake: Preheat the oven to 375°F (190°C) and bake for 25-30 minutes until bubbly and golden. Garnish with fresh basil before serving.
Spinach and Ricotta Stuffed Shells are a heartwarming dish that offers a perfect blend of flavors and textures. The homemade pasta shells provide a delightful chewiness that complements the creamy filling beautifully. This dish not only looks impressive but is also packed with nutrition, making it a great option for family dinners or gatherings. Serve with a side salad for a complete meal that will impress your guests!
Tomato Basil Fettuccine
Tomato Basil Fettuccine is a simple yet flavorful dish that highlights the natural sweetness of fresh tomatoes and the aromatic qualities of basil. Using an electric pasta maker to create your fettuccine allows for a perfect texture that clings beautifully to the sauce. This recipe is ideal for showcasing the flavors of summer and is perfect for a light, satisfying meal.
Ingredients:
- 2 cups all-purpose flour
- 2 large eggs
- A pinch of salt
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup olive oil
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions:
- Make the Dough: In a bowl, combine the flour and salt. Create a well in the center and add the eggs. Mix until a dough forms.
- Knead the Dough: Knead on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- Roll and Cut the Pasta: Divide the dough into portions. Roll out each portion through the electric pasta maker to the desired thickness, then cut into fettuccine strips.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine for 3-4 minutes until al dente. Reserve 1/2 cup of pasta water before draining.
- Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Stir in the cherry tomatoes and cook until they start to burst, about 5 minutes. Season with salt and pepper.
- Combine Pasta and Sauce: Add the cooked fettuccine to the skillet, tossing to coat in the tomato sauce. Stir in chopped basil and a bit of reserved pasta water if needed.
- Serve: Plate the fettuccine and sprinkle with grated Parmesan cheese before serving.
Tomato Basil Fettuccine is a fresh and vibrant dish that showcases the essence of summer flavors. The combination of sweet cherry tomatoes and fragrant basil creates a delightful sauce that perfectly complements the homemade fettuccine. This dish is quick to prepare and is ideal for a light lunch or dinner. Enjoy it with a glass of white wine for an elegant touch!
Butternut Squash Ravioli with Sage Butter
Butternut Squash Ravioli with Sage Butter is a deliciously comforting dish that pairs the sweetness of roasted butternut squash with a fragrant sage-infused butter sauce. Using an electric pasta maker allows you to create perfectly thin ravioli that highlights the delightful filling. This recipe is perfect for special occasions or cozy nights in.
Ingredients:
- For the Pasta:
- 2 cups all-purpose flour
- 2 large eggs
- A pinch of salt
- For the Filling:
- 2 cups butternut squash, roasted and mashed
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 tsp nutmeg
- Salt and pepper to taste
- For the Sauce:
- 1/2 cup unsalted butter
- 8-10 fresh sage leaves
- Salt and pepper to taste
- Additional grated Parmesan cheese for serving
Instructions:
- Make the Dough: In a bowl, combine flour and salt. Make a well in the center and add eggs. Mix until a dough forms.
- Knead the Dough: Knead on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- Prepare the Filling: In a bowl, mix together the mashed butternut squash, ricotta, Parmesan cheese, nutmeg, salt, and pepper until well combined.
- Roll and Cut the Pasta: Roll out the dough through the electric pasta maker to a thickness of about 1/8 inch. Cut into squares, approximately 3×3 inches in size.
- Assemble the Ravioli: Place a spoonful of filling in the center of each square. Fold the corners to form a triangle and pinch to seal, ensuring no air is trapped inside.
- Cook the Ravioli: Bring a large pot of salted water to a boil. Cook the ravioli for about 4-5 minutes until they float to the surface. Drain carefully.
- Prepare the Sauce: In a skillet, melt butter over medium heat. Add sage leaves and cook until the butter is lightly browned and the sage is crispy. Season with salt and pepper.
- Serve: Plate the ravioli and drizzle with sage butter. Sprinkle with additional grated Parmesan cheese before serving.
Butternut Squash Ravioli with Sage Butter is a perfect blend of sweetness and savory flavors that is both comforting and elegant. The creamy filling combined with the nutty, aromatic sage butter creates a dish that is sure to impress anyone at your table. This recipe showcases the beauty of homemade pasta and seasonal ingredients, making it a wonderful choice for gatherings or special dinners. Enjoy this delightful meal with a side of roasted vegetables or a light salad!
Lemon Zest Spaghetti with Shrimp
Lemon Zest Spaghetti with Shrimp is a bright and zesty dish that perfectly balances the savory flavor of shrimp with the refreshing citrus notes of lemon. Using an electric pasta maker, you can create fresh spaghetti that has a delightful texture, enhancing the overall dining experience. This recipe is ideal for a quick weeknight dinner or a special occasion, showcasing a beautiful presentation with minimal effort.
Ingredients:
- For the Pasta:
- 2 cups all-purpose flour
- 2 large eggs
- 1 tsp lemon zest
- A pinch of salt
- For the Sauce:
- 1 lb shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup white wine (optional)
- Juice of 1 lemon
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions:
- Make the Dough: In a bowl, mix the flour, lemon zest, and salt. Create a well in the center and add the eggs. Mix until a dough forms.
- Knead the Dough: Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- Roll and Cut the Pasta: Divide the dough into portions. Roll out each portion through the electric pasta maker to the desired thickness, then cut into spaghetti strips.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti for about 3-4 minutes until al dente. Reserve 1/2 cup of pasta water before draining.
- Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add shrimp and cook until pink, about 2-3 minutes. If using, add white wine and let it simmer for 2 minutes.
- Combine Pasta and Sauce: Add the cooked spaghetti to the skillet, tossing to coat in the sauce. Stir in lemon juice, chopped parsley, and a bit of reserved pasta water if needed. Season with salt and pepper.
- Serve: Plate the spaghetti and top with grated Parmesan cheese before serving.
Lemon Zest Spaghetti with Shrimp is a refreshing and flavorful dish that brings a taste of the Mediterranean to your table. The homemade spaghetti absorbs the sauce beautifully, while the shrimp adds a delightful protein component. This dish is not only quick to prepare but also elegant enough for entertaining guests. Pair it with a crisp white wine and a light salad for a complete and satisfying meal that is sure to impress!
Mushroom and Truffle Oil Tagliatelle
Mushroom and Truffle Oil Tagliatelle is a luxurious dish that highlights the earthy flavors of mushrooms and the aromatic richness of truffle oil. Making your tagliatelle with an electric pasta maker ensures a perfect thickness that allows the pasta to soak up the sauce beautifully. This recipe is perfect for a special occasion or a cozy night in, providing a taste of gourmet dining in the comfort of your home.
Ingredients:
- For the Pasta:
- 2 cups all-purpose flour
- 2 large eggs
- A pinch of salt
- For the Sauce:
- 1 lb mixed mushrooms (e.g., cremini, shiitake), sliced
- 3 cloves garlic, minced
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1 tbsp truffle oil (adjust to taste)
- Salt and pepper to taste
- Fresh parsley for garnish
- Grated Parmesan cheese for serving
Instructions:
- Make the Dough: In a bowl, combine flour and salt. Create a well in the center and add eggs. Mix until a dough forms.
- Knead the Dough: Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- Roll and Cut the Pasta: Roll out the dough through the electric pasta maker to a thickness of about 1/8 inch. Cut into tagliatelle strips.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the tagliatelle for about 3-4 minutes until al dente. Reserve 1/2 cup of pasta water before draining.
- Prepare the Sauce: In a large skillet, melt butter over medium heat. Add sliced mushrooms and sauté until browned, about 5-7 minutes. Add minced garlic and cook for an additional minute. Stir in heavy cream and bring to a simmer. Season with salt and pepper, then add truffle oil to taste.
- Combine Pasta and Sauce: Add the cooked tagliatelle to the skillet, tossing to coat in the sauce. Add a bit of reserved pasta water if needed to reach desired consistency.
- Serve: Plate the tagliatelle and garnish with fresh parsley and grated Parmesan cheese before serving.
Mushroom and Truffle Oil Tagliatelle is a decadent dish that brings the flavors of the forest to your plate. The combination of earthy mushrooms and the luxurious aroma of truffle oil creates a memorable meal that will delight your senses. This recipe is perfect for special occasions or an indulgent weeknight dinner, allowing you to experience gourmet flavors with homemade pasta. Serve it alongside a nice glass of red wine for an elevated dining experience that feels truly special.
Pesto and Sun-Dried Tomato Farfalle
Pesto and Sun-Dried Tomato Farfalle is a vibrant and flavorful dish that brings together the fresh taste of basil pesto with the tangy sweetness of sun-dried tomatoes. Using an electric pasta maker to create farfalle allows for a beautiful presentation that elevates this simple dish. This recipe is perfect for a light lunch or dinner, and it’s an excellent option for meal prep as it stores well in the fridge.
Ingredients:
- For the Pasta:
- 2 cups all-purpose flour
- 2 large eggs
- A pinch of salt
- 1 tbsp olive oil
- For the Sauce:
- 1/2 cup basil pesto (store-bought or homemade)
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup heavy cream
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Grated Parmesan cheese for serving
Instructions:
- Make the Dough: In a bowl, combine flour and salt. Create a well in the center and add eggs and olive oil. Mix until a dough forms.
- Knead the Dough: Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- Roll and Cut the Pasta: Roll out the dough through the electric pasta maker to a thickness of about 1/8 inch. Cut into squares and pinch the edges to form farfalle shapes.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the farfalle for about 3-4 minutes until al dente. Reserve 1/2 cup of pasta water before draining.
- Prepare the Sauce: In a large skillet, combine the pesto and heavy cream over low heat. Stir until heated through. Add sun-dried tomatoes and season with salt and pepper.
- Combine Pasta and Sauce: Add the cooked farfalle to the skillet, tossing to coat in the sauce. Add a bit of reserved pasta water if needed to reach desired consistency.
- Serve: Plate the farfalle and garnish with fresh basil leaves and grated Parmesan cheese before serving.
Pesto and Sun-Dried Tomato Farfalle is a colorful and delicious dish that captures the essence of summer in every bite. The vibrant flavors of pesto combined with the sweet-tartness of sun-dried tomatoes create a perfect harmony that is both satisfying and light. This recipe is not only quick and easy to prepare but also versatile, making it a great choice for any occasion. Enjoy it warm or cold as a refreshing pasta salad for a delightful twist!
Note: More recipes are coming soon!
