Fresh Pasta

[1000kw]

I have gotten into the whole fresh pasta thing after watching a lot of cooking shows online. I don't want to make it myself but I've found a great place that does handmade noodles with fresh ingredients.

Now what I'm looking for is an actual recipe to use it with. I don't just want to open up a jar of spaghetti sauce from the store and dump it on. I don't want it to take forever to make and it needs to be pretty easy and convenient but can anyone suggest anything that would help me to add a touch of gourmet (that isn't too insane in calories, so no carbonara sauce, please haha)?

[CuJo1992]

sauce for the best handmade pasta

Just try something light to go with the sort of delicate, soft nature of those noodles. I don't really know what you have, but if it's long noodles like fettuccine or even spaghetti, then you could do an olive oil based sauce with some garlic and black pepper. Then just add some fresh basil leaves and cut some cherry/grape tomatoes in half and toss them all in together. It's simple and SO good.

[Gina]

I LOVE fresh pasta. Try a primavera sauce on it the next time you have it because it's nice and light and fresh but it lets you taste the amazing noodles, too. I am getting hungry just thinking about this!

[ChristySmiles]

If it's long, flat noodles, a home made cream sauce (made with 1 percent milk to keep the fat down and flour to thicken it). Toss in lots of mushrooms and serve with asparagus.

If it's anything curly or tubes, then go for the tomato sauces with lots of veggies piled on like zucchini, eggplant, tomatoes, and that kind of thing.

[lia]

I bet veggie fresh pastas would be awesome

[bigbobby]

is it possible to eat stuffed pastas, like ravioli, and still be diet friendly? Those are my favourite types, by a long shot.

[speeddemon]

handfilled fresh pasta can still be diet friendly

is it possible to eat stuffed pastas, like ravioli, and still be diet friendly? Those are my favourite types, by a long shot.

Sure! It just depends what they're filled with. For example, if they're stuffed with half a dozen kinds of cheese, then you've likely blown your calorie budget. But if it's veggies and mushrooms, you're likely fine.

[tobetinytina]

The best thing about fresh pasta is how fast it cooks. just grab a bottl eof your favorite organic healthy sauce and you've got dinner in 5 minutes.

[bruceH]

The best thing about fresh pasta is how fast it cooks. just grab a bottl eof your favorite organic healthy sauce and you've got dinner in 5 minutes.

that's very true. It's faster than dry

[Tiff]

What's the best kind of sauce to have on fresh pasta? Is it different from what you would put on dry pasta or do you just treat them both the exact same way? To me it would seem odd to have something like fresh pasta in something rustic and heavy because I wouldn't think that it would stand up to it. Am I wrong?

[brightstar]

Is there a way to do meatballs in a vegetarian recipe (with alternatives, I mean)?

[Carol1]

What is a great recipe for fresh pasta? Anyone have a low carb homemade one?

[bruceH]

I was under the impression that fresh pasta is hard to make at home. I guess a good recipe should include whole wheat flour.

[Paplo]

Here’s a simple one that even I can do (and I can mess up a frozen pizza haha). You need:

1 cup of flour (I just use the all purpose type)
1 egg (beaten in a bowl)
2 tablespoons of water
½ teaspoon of salt

As you can see it’s really a basic thing to make. Mix the flour and salt in a good sized bowl. It doesn’t have to be too huge, but not a soup bowl or anything. Once it’s mixed, create a bit of a “bowl” or a “well” in the middle of the flour mixture and add the gently beaten egg. Mix it together with your fingers. You really can do it best with your fingers and not with utensils. When you’ve really mixed it well, it should create a stiff kind of dough. If it’s too dry and crumbly, dribble in as much of the water as you need. You might not need all of it. A little goes a long way.

Flour your countertop or cutting board and then knead the dough for 3 to 4 minutes. With a pasta machine or rolling pin (or a wine bottle, in my case), roll it out until it’s as thin as you want it. Then, use your machine or just a knife to cut it into the strips. That’s it! I don’t know why people are so afraid of this.

[jan]

Why do you have to create a "well" to incorporate the ingredients. Can't you just toss them all in a bowl?