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Are you ready to elevate your pasta game with the Hamilton Beach pasta maker?
Whether you’re a seasoned home chef or a novice in the kitchen, this versatile appliance can help you create restaurant-quality pasta dishes right in your own kitchen.
From creamy classics to vibrant vegan options, here are 50 Hamilton Beach pasta maker recipes to inspire your next culinary adventure.
50+ Delicious Hamilton Beach Pasta Maker Recipes to Try at Home!
Whether you prefer creamy sauces, bold spices, or fresh vegetables, there’s a recipe here to suit every palate and occasion.
Embrace the simplicity and versatility of the Hamilton Beach pasta maker to elevate your pasta dishes and impress your family and friends with homemade goodness.
Creamy Garlic Parmesan Pasta
This dish combines tender pasta with a rich and creamy garlic Parmesan sauce, perfect for a comforting meal.
Ingredients:
- 1 lb pasta (such as fettuccine or spaghetti)
- 4 tablespoons butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook the pasta in the Hamilton Beach pasta maker according to the manufacturer’s instructions until al dente.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and bring to a simmer. Cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
- Stir in the grated Parmesan cheese until melted and well combined. Season with salt and pepper to taste.
- Drain the cooked pasta and add it to the skillet with the sauce. Toss well to coat the pasta evenly with the sauce.
- Serve immediately, garnished with chopped fresh parsley.
This creamy garlic Parmesan pasta is a delightful combination of flavors that will satisfy your craving for a hearty and indulgent meal.
Lemon Garlic Shrimp Pasta
This recipe pairs succulent shrimp with a tangy lemon garlic sauce over freshly made pasta for a refreshing and savory dish.
Ingredients:
- 1 lb shrimp, peeled and deveined
- 1 lb pasta (such as linguine or angel hair)
- 4 tablespoons butter
- 4 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1 lemon
- 1 cup chicken broth
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook the pasta in the Hamilton Beach pasta maker until just al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
- Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
- Pour the chicken broth into the skillet along with the lemon zest and lemon juice. Bring to a simmer and cook for 3-4 minutes to reduce slightly.
- Return the shrimp to the skillet and add the cooked pasta. Toss everything together until well coated with the sauce. Season with salt and pepper to taste.
- Serve immediately, garnished with chopped fresh parsley.
This lemon garlic shrimp pasta is a light and flavorful dish that’s perfect for a quick and delicious dinner.
Tomato Basil Pasta
Fresh tomatoes and aromatic basil come together in this simple yet flavorful pasta dish made effortlessly with the Hamilton Beach pasta maker.
Ingredients:
- 1 lb pasta (such as penne or bowtie)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 4 cups fresh tomatoes, diced
- 1/2 cup fresh basil leaves, chopped
- Salt and pepper to taste
- Grated Parmesan cheese (optional, for serving)
Instructions:
- Cook the pasta in the Hamilton Beach pasta maker according to the manufacturer’s instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the diced tomatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until the tomatoes have softened and released their juices.
- Stir in the chopped basil leaves and season with salt and pepper to taste.
- Add the cooked pasta to the skillet and toss everything together until the pasta is coated with the tomato basil sauce.
- Serve immediately, optionally topped with grated Parmesan cheese.
This tomato basil pasta celebrates the freshness of summer flavors and makes for a satisfying and vibrant meal.
Creamy Spinach and Mushroom Pasta
This recipe combines earthy mushrooms and nutritious spinach in a creamy sauce, served over freshly made pasta for a wholesome and delicious meal.
Ingredients:
- 1 lb pasta (such as rigatoni or penne)
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 8 oz mushrooms, sliced (any variety you prefer)
- 4 cloves garlic, minced
- 2 cups fresh spinach leaves
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook the pasta in the Hamilton Beach pasta maker until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
- Add the sliced mushrooms to the skillet and cook for 5-7 minutes until they are golden brown and tender.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the fresh spinach leaves to the skillet and cook for 1-2 minutes until wilted.
- Pour in the heavy cream and bring to a simmer. Cook for 3-4 minutes until the sauce has thickened slightly.
- Stir in the grated Parmesan cheese until melted and well combined. Season with salt and pepper to taste.
- Add the cooked pasta to the skillet and toss everything together until the pasta is coated with the creamy spinach and mushroom sauce.
- Serve immediately, garnished with chopped fresh parsley.
This creamy spinach and mushroom pasta is a comforting and nutritious dish that’s sure to please both vegetarians and meat-eaters alike.
Spicy Arrabbiata Pasta
This recipe features a spicy tomato sauce with a kick of red pepper flakes, paired with freshly made pasta for a zesty and satisfying meal.
Ingredients:
- 1 lb pasta (such as spaghetti or penne)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
Instructions:
- Cook the pasta in the Hamilton Beach pasta maker until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, and sauté for about 1 minute until fragrant.
- Pour in the crushed tomatoes and add the dried oregano. Season with salt and pepper to taste.
- Bring the sauce to a simmer and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened.
- Add the cooked pasta to the skillet and toss to coat evenly with the spicy arrabbiata sauce.
- Serve immediately, garnished with chopped fresh basil leaves and grated Parmesan cheese if desired.
This spicy arrabbiata pasta is perfect for those who enjoy a bit of heat in their meals. It’s simple yet full of robust flavors that will leave you satisfied.
Pesto Chicken Pasta
This recipe combines tender chicken with vibrant pesto sauce and freshly made pasta for a flavorful and comforting dish.
Ingredients:
- 1 lb chicken breasts, cut into bite-sized pieces
- 1 lb pasta (such as fusilli or spaghetti)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup basil pesto sauce (store-bought or homemade)
- Grated Parmesan cheese (optional, for serving)
- Fresh basil leaves, chopped (for garnish)
Instructions:
- Cook the pasta in the Hamilton Beach pasta maker until al dente. Drain and set aside.
- Season the chicken pieces with salt and pepper.
- In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken pieces and cook for 5-7 minutes until golden brown and cooked through.
- Reduce the heat to medium-low. Add the cooked pasta to the skillet along with the basil pesto sauce. Toss everything together until the pasta and chicken are evenly coated with the pesto sauce.
- Cook for another 1-2 minutes until heated through.
- Serve immediately, garnished with grated Parmesan cheese and chopped fresh basil leaves.
This pesto chicken pasta is a delightful combination of savory chicken and aromatic basil pesto, making it a perfect dish for any occasion.
Mediterranean Pasta Salad
This refreshing pasta salad combines Mediterranean flavors with fresh vegetables and tangy dressing, making it perfect for picnics or light meals.
Ingredients:
- 1 lb pasta (such as rotini or farfalle)
- 1 pint cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
- Cook the pasta in the Hamilton Beach pasta maker until al dente. Drain and rinse with cold water to cool.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, parsley, and basil.
- In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper to make the dressing.
- Pour the dressing over the pasta salad and toss gently to combine.
- Chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
- Before serving, garnish with additional fresh herbs if desired.
This Mediterranean pasta salad is packed with fresh ingredients and vibrant flavors, making it a perfect dish for summer gatherings or as a light and satisfying meal.
Carbonara Pasta
This classic Italian dish features a creamy egg sauce with crispy bacon and Parmesan cheese, served over freshly made pasta for a decadent and comforting meal.
Ingredients:
- 1 lb pasta (such as spaghetti or fettuccine)
- 8 oz bacon, diced
- 4 cloves garlic, minced
- 4 large eggs
- 1 cup grated Parmesan cheese, plus extra for serving
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook the pasta in the Hamilton Beach pasta maker until al dente. Drain, reserving 1 cup of pasta water, and set aside.
- In a large skillet, cook the diced bacon over medium-high heat until crispy. Remove bacon from skillet and drain on paper towels, leaving about 2 tablespoons of bacon fat in the skillet.
- Reduce heat to medium. Add minced garlic to the skillet and sauté for about 1 minute until fragrant.
- In a bowl, whisk together the eggs and grated Parmesan cheese until well combined.
- Add the cooked pasta to the skillet with the garlic and toss to coat in the bacon fat.
- Remove the skillet from heat. Pour the egg and Parmesan mixture over the hot pasta, tossing quickly to combine. The heat from the pasta will cook the eggs and create a creamy sauce. If needed, add reserved pasta water a little at a time to achieve desired consistency.
- Stir in the crispy bacon. Season with salt and black pepper to taste.
- Serve immediately, garnished with chopped fresh parsley and extra grated Parmesan cheese.
This carbonara pasta is a timeless favorite, boasting a rich and creamy sauce balanced with the salty crunch of bacon, making it a comforting indulgence.
Vegan Roasted Vegetable Pasta
This vegan-friendly dish features roasted vegetables tossed with flavorful pasta, perfect for a hearty and nutritious meal.
Ingredients:
- 1 lb pasta (such as penne or fusilli)
- 2 tablespoons olive oil
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 red onion, diced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh basil leaves, chopped (for garnish)
Instructions:
- Cook the pasta in the Hamilton Beach pasta maker until al dente. Drain and set aside.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss together the diced bell peppers, zucchini, yellow squash, red onion, minced garlic, dried thyme, olive oil, salt, and black pepper until evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and lightly browned.
- In a large serving bowl, combine the roasted vegetables with the cooked pasta. Toss gently to combine.
- Serve warm, garnished with chopped fresh basil leaves.
This vegan roasted vegetable pasta is bursting with flavors and textures, providing a satisfying and wholesome meal option.
Cajun Shrimp Pasta
This spicy and flavorful dish features Cajun-seasoned shrimp and vegetables over freshly made pasta, creating a satisfying and bold meal.
Ingredients:
- 1 lb pasta (such as linguine or penne)
- 1 lb shrimp, peeled and deveined
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 onion, thinly sliced
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook the pasta in the Hamilton Beach pasta maker until al dente. Drain and set aside.
- In a bowl, toss the peeled and deveined shrimp with Cajun seasoning until evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Add the Cajun seasoned shrimp and cook for 2-3 minutes per side until shrimp is pink and cooked through. Remove shrimp from skillet and set aside.
- In the same skillet, add sliced red and green bell peppers, and onion. Sauté for 4-5 minutes until vegetables are tender.
- Add minced garlic to the skillet and cook for 1 minute until fragrant.
- Pour in chicken broth and heavy cream. Bring to a simmer and cook for 5-7 minutes until sauce thickens slightly.
- Return cooked shrimp to the skillet and toss with the sauce and vegetables until heated through.
- Add the cooked pasta to the skillet and toss everything together until pasta is coated with the Cajun cream sauce.
- Season with salt and pepper to taste. Garnish with chopped fresh parsley before serving.
This Cajun shrimp pasta is a spicy and indulgent dish that brings together bold flavors with creamy sauce, making it a delightful choice for dinner.
Mushroom Marsala Pasta
This dish features tender mushrooms cooked in a savory Marsala wine sauce, served over freshly made pasta for a sophisticated and flavorful meal.
Ingredients:
- 1 lb pasta (such as fettuccine or tagliatelle)
- 2 tablespoons olive oil
- 1 lb mushrooms (button or cremini), sliced
- 4 cloves garlic, minced
- 1 cup Marsala wine
- 1 cup vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook the pasta in the Hamilton Beach pasta maker until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and cook for 5-7 minutes until mushrooms are golden brown and tender.
- Add minced garlic to the skillet and sauté for 1 minute until fragrant.
- Pour Marsala wine into the skillet, stirring to deglaze the pan. Cook for 2-3 minutes until the wine has reduced by half.
- Stir in vegetable broth and heavy cream. Bring to a simmer and cook for 5-7 minutes until sauce thickens slightly.
- Add cooked pasta to the skillet and toss everything together until pasta is coated with the mushroom Marsala sauce.
- Season with salt and pepper to taste. Garnish with chopped fresh parsley before serving.
This mushroom Marsala pasta is elegant and rich, perfect for a special dinner at home with its deep flavors and creamy texture.
Thai Peanut Noodles
This recipe features Thai-inspired flavors with a creamy peanut sauce and fresh vegetables over pasta, creating a fusion of tastes that’s both satisfying and exotic.
Ingredients:
- 1 lb pasta (such as spaghetti or linguine)
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or brown sugar
- 1 clove garlic, minced
- 1/2 teaspoon grated ginger
- 1/4 teaspoon red pepper flakes (optional, for spice)
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup snow peas, trimmed
- 4 green onions, chopped
- Fresh cilantro, chopped (for garnish)
- Crushed peanuts (optional, for garnish)
Instructions:
- Cook the pasta in the Hamilton Beach pasta maker until al dente. Drain and set aside.
- In a bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey (or brown sugar), minced garlic, grated ginger, and red pepper flakes (if using) until smooth.
- In a large skillet or wok, heat the peanut sauce over medium heat until warmed through.
- Add shredded carrots, sliced red bell pepper, and snow peas to the skillet. Cook for 3-4 minutes until vegetables are tender-crisp.
- Add cooked pasta and chopped green onions to the skillet. Toss everything together until pasta is well coated with the peanut sauce and vegetables.
- Serve immediately, garnished with chopped fresh cilantro and crushed peanuts if desired.
These Thai peanut noodles are a delightful fusion of flavors, combining creamy peanut sauce with crisp vegetables and pasta for a dish that’s both satisfying and full of vibrant tastes.
Note: More recipes are coming soon!
