Embrace the art of homemade pasta with the Emeril Lagasse pasta maker and elevate your culinary repertoire to new heights.
Pasta-making is not only a time-honored tradition but also a delightful culinary adventure that allows you to create fresh, flavorful dishes right in your own kitchen.
Whether you’re a seasoned chef or a home cook looking to expand your skills, the Emeril Lagasse pasta maker empowers you to craft pasta with ease and precision.
In this article, we’ll explore 50 delectable recipes that showcase the versatility and creativity of homemade pasta.
From classic Italian favorites like spaghetti and ravioli to innovative dishes like pumpkin sage ravioli and lemon garlic shrimp pasta, each recipe promises to deliver exquisite flavors and textures.
Whether you’re craving comforting dishes for cozy dinners or elegant meals for special occasions, these recipes cater to every palate and occasion.
50+ Delicious Emeril Lagasse Pasta Maker Recipes to Try Today
With these 50 Emeril Lagasse pasta maker recipes, you can explore a world of flavors and textures right in your own kitchen.
Whether you prefer classic dishes like spaghetti and ravioli or want to venture into more adventurous flavors like pumpkin sage ravioli or spicy arrabbiata pasta, there’s something here to satisfy every pasta lover’s cravings.
lassic Homemade Spaghetti
This Classic Homemade Spaghetti recipe brings the traditional flavors of Italy right to your kitchen.
Using your Emeril Lagasse pasta maker, you can create perfectly textured spaghetti noodles that pair beautifully with your favorite sauce.
Ingredients:
- 2 cups all-purpose flour
- 2 cups semolina flour
- 4 large eggs
- 2 tablespoons olive oil
- 1/4 cup water
- 1 teaspoon salt
Instructions:
- In a large mixing bowl, combine the all-purpose flour, semolina flour, and salt.
- Create a well in the center of the flour mixture and add the eggs and olive oil.
- Using a fork, slowly incorporate the flour into the eggs and olive oil until a dough begins to form.
- Gradually add water as needed to bring the dough together.
- Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
- Divide the dough into smaller portions to fit into the pasta maker.
- Set up your Emeril Lagasse pasta maker according to the manufacturer’s instructions.
- Feed the dough through the pasta maker to create spaghetti noodles.
- Cook the spaghetti in a large pot of salted boiling water for 2-3 minutes, or until al dente.
- Drain and serve with your favorite pasta sauce.
This Classic Homemade Spaghetti is a delightful way to enjoy fresh, homemade pasta. The combination of all-purpose and semolina flours gives the noodles a perfect texture, making them an excellent base for any sauce. Enjoy the rich, authentic flavors of Italy right in your home.
Spinach and Ricotta Ravioli
Elevate your pasta-making skills with this Spinach and Ricotta Ravioli recipe. These delicate ravioli are filled with a creamy spinach and ricotta mixture, making them a delicious and satisfying meal.
Ingredients:
- For the pasta dough:
- 2 cups all-purpose flour
- 2 cups semolina flour
- 4 large eggs
- 2 tablespoons olive oil
- 1/4 cup water
- 1 teaspoon salt
- For the filling:
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg yolk
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
Instructions:
- Prepare the pasta dough as described in the Classic Homemade Spaghetti recipe.
- While the dough rests, prepare the filling. In a bowl, combine the spinach, ricotta cheese, Parmesan cheese, egg yolk, nutmeg, salt, and pepper. Mix well until smooth.
- Divide the pasta dough into smaller portions and roll it out using your Emeril Lagasse pasta maker to create thin sheets.
- Place small spoonfuls of the filling onto one sheet of pasta, spacing them evenly apart.
- Cover with another sheet of pasta and press around the filling to seal.
- Cut the ravioli using a pasta cutter or knife.
- Cook the ravioli in a large pot of salted boiling water for 3-4 minutes, or until they float to the surface.
- Drain and serve with your favorite sauce.
Spinach and Ricotta Ravioli are a delightful and elegant dish that showcases the versatility of homemade pasta. The creamy filling and delicate pasta dough create a perfect harmony of flavors, making this a standout meal for any occasion.
Lemon Herb Fettuccine
Bright and flavorful, this Lemon Herb Fettuccine is a refreshing twist on a classic pasta dish. The zesty lemon and fresh herbs complement the homemade fettuccine noodles perfectly, creating a light and delicious meal.
Ingredients:
For the pasta dough:
- 2 cups all-purpose flour
- 2 cups semolina flour
- 4 large eggs
- 2 tablespoons olive oil
- 1/4 cup water
- 1 teaspoon salt
- For the sauce:
- 1/4 cup olive oil
- 2 cloves garlic, minced
- Zest and juice of 2 lemons
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions:
- Prepare the pasta dough as described in the Classic Homemade Spaghetti recipe.
- Roll out the dough using your Emeril Lagasse pasta maker to create fettuccine noodles.
- Cook the fettuccine in a large pot of salted boiling water for 2-3 minutes, or until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
- Add the lemon zest, lemon juice, and cooked fettuccine to the skillet. Toss to combine.
- Remove from heat and stir in the Parmesan cheese, basil, and parsley.
- Season with salt and pepper to taste.
- Serve immediately, garnished with extra herbs and cheese if desired.
Lemon Herb Fettuccine is a light and refreshing pasta dish that is perfect for warm weather or when you crave something bright and flavorful.
The homemade fettuccine noodles absorb the zesty lemon sauce beautifully, making each bite a burst of deliciousness. Enjoy this vibrant and tasty meal anytime you need a quick and satisfying dish.
Shrimp and Spinach Linguine
Indulge in the delightful combination of fresh shrimp and vibrant spinach with this Shrimp and Spinach Linguine.
The homemade linguine, crafted with your Emeril Lagasse pasta maker, complements the rich and savory sauce perfectly.
Ingredients:
- For the pasta dough:
- 2 cups all-purpose flour
- 2 cups semolina flour
- 4 large eggs
- 2 tablespoons olive oil
- 1/4 cup water
- 1 teaspoon salt
- For the sauce:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 pound shrimp, peeled and deveined
- 3 cups fresh spinach, chopped
- 1/2 cup white wine
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the pasta dough as described in the Classic Homemade Spaghetti recipe.
- Roll out the dough using your Emeril Lagasse pasta maker to create linguine noodles.
- Cook the linguine in a large pot of salted boiling water for 2-3 minutes, or until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
- Add the shrimp to the skillet and cook until pink, about 2-3 minutes per side.
- Stir in the chopped spinach and cook until wilted, about 2 minutes.
- Pour in the white wine and cook until reduced by half, about 3 minutes.
- Stir in the heavy cream and bring to a simmer. Cook until the sauce thickens, about 5 minutes.
- Add the cooked linguine to the skillet and toss to combine.
- Stir in the Parmesan cheese and season with salt and pepper to taste.
- Serve immediately, garnished with fresh parsley.
Shrimp and Spinach Linguine is a delicious and elegant pasta dish that brings together the flavors of the sea and garden.
The homemade linguine absorbs the creamy sauce beautifully, making each bite rich and satisfying. This dish is perfect for a special dinner or a treat for yourself.
Butternut Squash Ravioli with Sage Butter
Experience the comforting flavors of fall with this Butternut Squash Ravioli with Sage Butter. The creamy and sweet butternut squash filling is perfectly complemented by the nutty and aromatic sage butter sauce.
Ingredients:
- For the pasta dough:
- 2 cups all-purpose flour
- 2 cups semolina flour
- 4 large eggs
- 2 tablespoons olive oil
- 1/4 cup water
- 1 teaspoon salt
- For the filling:
- 2 cups roasted butternut squash, mashed
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- For the sauce:
- 1/2 cup unsalted butter
- 12 fresh sage leaves
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- Prepare the pasta dough as described in the Classic Homemade Spaghetti recipe.
- While the dough rests, prepare the filling. In a bowl, combine the mashed butternut squash, ricotta cheese, Parmesan cheese, nutmeg, salt, and pepper. Mix well until smooth.
- Divide the pasta dough into smaller portions and roll it out using your Emeril Lagasse pasta maker to create thin sheets.
- Place small spoonfuls of the filling onto one sheet of pasta, spacing them evenly apart.
- Cover with another sheet of pasta and press around the filling to seal.
- Cut the ravioli using a pasta cutter or knife.
- Cook the ravioli in a large pot of salted boiling water for 3-4 minutes, or until they float to the surface. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and the sage is crispy, about 5 minutes.
- Add the cooked ravioli to the skillet and toss to coat in the sage butter.
- Serve immediately, garnished with grated Parmesan cheese and seasoned with salt and pepper.
Butternut Squash Ravioli with Sage Butter is a comforting and flavorful dish that highlights the best of autumnal ingredients.
The sweet and creamy filling paired with the rich and nutty sage butter sauce creates a perfect harmony of flavors, making this dish a standout on any table.
Pesto Tagliatelle
Enjoy the fresh and vibrant flavors of this Pesto Tagliatelle. Homemade tagliatelle noodles are tossed with a bright and flavorful basil pesto, creating a simple yet delicious dish that’s perfect for any occasion.
Ingredients:
- For the pasta dough:
- 2 cups all-purpose flour
- 2 cups semolina flour
- 4 large eggs
- 2 tablespoons olive oil
- 1/4 cup water
- 1 teaspoon salt
- For the pesto:
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions:
- Prepare the pasta dough as described in the Classic Homemade Spaghetti recipe.
- Roll out the dough using your Emeril Lagasse pasta maker to create tagliatelle noodles.
- Cook the tagliatelle in a large pot of salted boiling water for 2-3 minutes, or until al dente. Drain and set aside.
- While the pasta cooks, prepare the pesto. In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse until finely chopped.
- With the processor running, slowly add the olive oil until the pesto is smooth and well combined.
- Season with salt and pepper to taste.
- Toss the cooked tagliatelle with the pesto until evenly coated.
- Serve immediately, garnished with extra Parmesan cheese and fresh basil leaves if desired.
Pesto Tagliatelle is a delightful and easy-to-make dish that showcases the fresh flavors of basil and Parmesan.
The homemade tagliatelle absorbs the pesto beautifully, making each bite a burst of vibrant and delicious taste. This dish is perfect for a quick weeknight dinner or a special weekend meal.
Beef and Mushroom Pappardelle
Savor the rich and hearty flavors of Beef and Mushroom Pappardelle. The wide, homemade pappardelle noodles are perfectly suited to soak up the savory sauce, making this dish a comforting and satisfying meal.
Ingredients:
- For the pasta dough:
- 2 cups all-purpose flour
- 2 cups semolina flour
- 4 large eggs
- 2 tablespoons olive oil
- 1/4 cup water
- 1 teaspoon salt
- For the sauce:
- 2 tablespoons olive oil
- 1 pound beef sirloin, thinly sliced
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 pound mushrooms, sliced
- 1 cup beef broth
- 1/2 cup red wine
- 1/4 cup heavy cream
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the pasta dough as described in the Classic Homemade Spaghetti recipe.
- Roll out the dough using your Emeril Lagasse pasta maker to create pappardelle noodles.
- Cook the pappardelle in a large pot of salted boiling water for 2-3 minutes, or until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the beef and cook until browned, about 5 minutes. Remove and set aside.
- In the same skillet, add the onion and garlic. Cook until softened, about 3 minutes.
- Add the mushrooms and cook until they release their juices and start to brown, about 5 minutes.
- Pour in the beef broth and red wine. Bring to a simmer and cook until the liquid is reduced by half, about 10 minutes.
- Stir in the heavy cream and fresh thyme. Add the cooked beef back to the skillet and simmer for an additional 5 minutes.
- Add the cooked pappardelle to the skillet and toss to coat in the sauce.
- Serve immediately, garnished with fresh parsley.
Beef and Mushroom Pappardelle is a hearty and flavorful dish that combines tender beef, earthy mushrooms, and wide pappardelle noodles. The rich sauce clings to the noodles, making each bite a delightful experience. This comforting meal is perfect for a cozy dinner at home.
Lemon Ricotta Gnocchi
Delight in the light and airy texture of Lemon Ricotta Gnocchi. These homemade gnocchi, infused with zesty lemon, are complemented by a simple butter and sage sauce, making for a fresh and elegant dish.
Ingredients:
- For the gnocchi:
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 1 tablespoon lemon zest
- 1 cup all-purpose flour
- 1 teaspoon salt
- For the sauce:
- 1/4 cup unsalted butter
- 10 fresh sage leaves
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Grated Parmesan cheese (for garnish)
Instructions:
- In a large bowl, combine the ricotta cheese, Parmesan cheese, egg, lemon zest, flour, and salt. Mix until a soft dough forms.
- On a floured surface, roll the dough into long ropes, about 1/2 inch thick. Cut into 1-inch pieces.
- Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
- In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and the sage is crispy, about 5 minutes.
- Add the cooked gnocchi to the skillet and toss to coat in the sage butter.
- Stir in the lemon juice and season with salt and pepper to taste.
- Serve immediately, garnished with grated Parmesan cheese.
Lemon Ricotta Gnocchi is a light and refreshing dish that highlights the delicate flavors of lemon and sage.
The airy gnocchi paired with the rich sage butter sauce makes for a perfectly balanced and elegant meal. Enjoy this delightful dish as a sophisticated appetizer or a main course.
Seafood Fettuccine Alfredo
Indulge in the creamy decadence of Seafood Fettuccine Alfredo. This luxurious dish combines homemade fettuccine noodles with a rich Alfredo sauce and a medley of fresh seafood, creating a truly unforgettable dining experience.
Ingredients:
- For the pasta dough:
- 2 cups all-purpose flour
- 2 cups semolina flour
- 4 large eggs
- 2 tablespoons olive oil
- 1/4 cup water
- 1 teaspoon salt
- For the Alfredo sauce:
- 1/2 cup unsalted butter
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- For the seafood:
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound scallops
- 1/2 pound crab meat
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the pasta dough as described in the Classic Homemade Spaghetti recipe.
- Roll out the dough using your Emeril Lagasse pasta maker to create fettuccine noodles.
- Cook the fettuccine in a large pot of salted boiling water for 2-3 minutes, or until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and scallops, cooking until just opaque, about 2-3 minutes per side. Remove and set aside.
- In the same skillet, add the butter and garlic. Cook until the garlic is fragrant, about 1 minute.
- Stir in the heavy cream and bring to a simmer. Cook until the sauce thickens, about 5 minutes.
- Stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Add the cooked seafood and crab meat to the sauce, stirring gently to combine.
- Add the cooked fettuccine to the skillet and toss to coat in the Alfredo sauce.
- Serve immediately, garnished with fresh parsley.
Seafood Fettuccine Alfredo is a luxurious and indulgent dish that brings the rich flavors of the sea to your table.
The creamy Alfredo sauce and tender seafood combine beautifully with the homemade fettuccine, making this a truly special meal. Enjoy this elegant dish for a romantic dinner or a festive occasion.
Ricotta and Spinach Cannelloni
Delight in the rich and creamy flavors of Ricotta and Spinach Cannelloni. This classic Italian dish features tender pasta tubes filled with a savory ricotta and spinach mixture, baked to perfection in a luscious tomato sauce.
Ingredients:
- For the pasta dough:
- 2 cups all-purpose flour
- 2 cups semolina flour
- 4 large eggs
- 2 tablespoons olive oil
- 1/4 cup water
- 1 teaspoon salt
- For the filling:
- 2 cups ricotta cheese
- 1 cup grated mozzarella cheese
- 1 cup cooked spinach, chopped and drained
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- Salt and pepper to taste
- For the sauce:
- 2 cups tomato sauce
- 1/2 cup grated Parmesan cheese
- Fresh basil, chopped (for garnish)
Instructions:
- Prepare the pasta dough as described in the Classic Homemade Spaghetti recipe.
- Roll out the dough using your Emeril Lagasse pasta maker to create long, thin sheets.
- Cut the pasta sheets into rectangles, about 4×6 inches.
- In a bowl, combine the ricotta cheese, mozzarella cheese, chopped spinach, grated Parmesan cheese, and beaten egg. Season with salt and pepper.
- Place a spoonful of the filling onto each pasta rectangle and roll up to enclose the filling.
- Spread a thin layer of tomato sauce in the bottom of a baking dish.
- Arrange the filled cannelloni in the dish and cover with the remaining tomato sauce.
- Sprinkle grated Parmesan cheese on top.
- Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, until bubbly and golden.
- Serve hot, garnished with fresh basil.
Ricotta and Spinach Cannelloni is a comforting and flavorful dish that combines creamy ricotta, tender spinach, and rich tomato sauce. The homemade pasta adds a special touch, making this meal a delightful choice for any occasion.
Lemon Garlic Shrimp Pasta
Enjoy the bright and zesty flavors of Lemon Garlic Shrimp Pasta. This dish features homemade pasta tossed with succulent shrimp, fresh lemon juice, and aromatic garlic, creating a light and refreshing meal.
Ingredients:
- For the pasta dough:
- 2 cups all-purpose flour
- 2 cups semolina flour
- 4 large eggs
- 2 tablespoons olive oil
- 1/4 cup water
- 1 teaspoon salt
- For the sauce:
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 pound shrimp, peeled and deveined
- Zest and juice of 2 lemons
- 1/2 cup white wine
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions:
- Prepare the pasta dough as described in the Classic Homemade Spaghetti recipe.
- Roll out the dough using your Emeril Lagasse pasta maker to create your desired pasta shape.
- Cook the pasta in a large pot of salted boiling water for 2-3 minutes, or until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
- Add the shrimp and cook until pink and opaque, about 2-3 minutes per side.
- Stir in the lemon zest, lemon juice, and white wine. Bring to a simmer and cook for 2-3 minutes, until slightly reduced.
- Add the cooked pasta to the skillet and toss to coat in the sauce.
- Stir in the fresh parsley and season with salt and pepper to taste.
- Serve immediately, garnished with extra lemon zest and parsley if desired.
Lemon Garlic Shrimp Pasta is a light and flavorful dish that brings the vibrant tastes of lemon and garlic together with tender shrimp.
The homemade pasta soaks up the delicious sauce, making each bite a refreshing delight. Perfect for a quick weeknight dinner or a special weekend meal.
Pumpkin Sage Ravioli
Celebrate the flavors of autumn with Pumpkin Sage Ravioli. These delicate ravioli are filled with a creamy pumpkin mixture and served with a fragrant sage butter sauce, making for a warm and comforting dish.
Ingredients:
- For the pasta dough:
- 2 cups all-purpose flour
- 2 cups semolina flour
- 4 large eggs
- 2 tablespoons olive oil
- 1/4 cup water
- 1 teaspoon salt
- For the filling:
- 1 cup pumpkin puree
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- For the sauce:
- 1/4 cup unsalted butter
- 12 fresh sage leaves
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- Prepare the pasta dough as described in the Classic Homemade Spaghetti recipe.
- While the dough rests, prepare the filling. In a bowl, combine the pumpkin puree, ricotta cheese, grated Parmesan cheese, nutmeg, salt, and pepper. Mix well until smooth.
- Divide the pasta dough into smaller portions and roll it out using your Emeril Lagasse pasta maker to create thin sheets.
- Place small spoonfuls of the filling onto one sheet of pasta, spacing them evenly apart.
- Cover with another sheet of pasta and press around the filling to seal.
- Cut the ravioli using a pasta cutter or knife.
- Cook the ravioli in a large pot of salted boiling water for 3-4 minutes, or until they float to the surface. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and the sage is crispy, about 5 minutes.
- Add the cooked ravioli to the skillet and toss to coat in the sage butter.
- Serve immediately, garnished with grated Parmesan cheese and seasoned with salt and pepper.
Pumpkin Sage Ravioli is a warm and inviting dish that captures the essence of autumn. The creamy pumpkin filling and the fragrant sage butter sauce create a perfect balance of flavors, making this dish a delightful choice for any fall meal.
Enjoy the comforting taste of homemade ravioli with this seasonal favorite.
Note: More recipes are coming soon!
