Matcha Fresh Pasta

Indulge in a culinary adventure with our Matcha Fresh Pasta, a delightful twist on the traditional Italian staple. Perfect for a cozy evening in or a special gathering with loved ones, this vibrant pasta recipe infuses the earthy richness of matcha into every tender strand of dough. As you knead and roll out the dough, you'll be greeted by the enchanting aroma of matcha, adding a unique depth of flavor to your pasta dishes.

So, dust off your pasta maker and get ready to embark on a culinary journey that's as satisfying to create as it is to savor. Stay tuned for the full recipe and step-by-step instructions to bring this fusion of Italian tradition and Japanese elegance to your dinner table.

Matcha Fresh Pasta

Experience the artistry of homemade pasta with our Matcha Fresh Pasta, where vibrant matcha powder lends its subtle earthy flavor to tender noodles, creating a culinary masterpiece that's as delightful to make as it is to savor.

Ingredients:

  • 2 cups all-purpose flour, plus extra for dusting
  • 2 large eggs
  • 1 tablespoon matcha powder
  • 1 teaspoon salt

Instructions:

  1. Prepare the Dough: On a clean work surface, mound the flour and make a well in the center. Crack the eggs into the well and sprinkle the matcha powder and salt over the eggs.
  2. Mix the Ingredients: Using a fork, gradually incorporate the flour into the eggs, starting from the inside of the well and working your way out. Continue mixing until a shaggy dough forms.
  3. Knead the Dough: Use your hands to gather the dough into a ball. Knead the dough for about 5-10 minutes, until it becomes smooth and elastic. If the dough feels too dry, you can sprinkle it with a little water. If it's too sticky, add a bit more flour.
  4. Rest the Dough: Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes to allow the gluten to relax.
  5. Roll out the Dough: After resting, divide the dough into 4 equal portions. Working with one portion at a time, flatten the dough into a rough rectangle shape. Set your pasta machine to the widest setting and pass the dough through the machine. Fold the dough into thirds like a letter and pass it through the machine again. Repeat this process 3-4 times until the dough is smooth.
  6. Thin out the Dough: Gradually decrease the thickness setting on your pasta machine and pass the dough through several times, dusting with flour as needed to prevent sticking, until you reach your desired thickness. For fettuccine or linguine, you'll typically want to stop at the second-to-last setting.
  7. Cut the Pasta: Once the dough is rolled out to the desired thickness, cut it into your desired shape using the pasta machine's cutting attachment or a sharp knife.
  8. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the fresh pasta for 2-3 minutes, or until al dente. Fresh pasta cooks much quicker than dried pasta, so be sure to keep an eye on it.
  9. Serve: Serve the cooked matcha fresh pasta with your favorite sauce, such as a simple garlic butter sauce, a creamy Alfredo sauce, or a light olive oil and lemon sauce. Garnish with freshly grated Parmesan cheese and chopped herbs, if desired.

Tips:

  • If you don't have a pasta machine, you can roll out the dough by hand using a rolling pin. Just be sure to roll it as thin as possible.
  • Fresh pasta cooks much faster than dried pasta, so be sure to test it frequently while cooking to avoid overcooking.
  • You can store any leftover fresh pasta in an airtight container in the refrigerator for up to 2 days, or freeze it for longer storage.
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