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Description

This homemade pasta recipe eliminates any anxiety about crafting pasta from scratch, treating your palate to a delightful experience.

Ingredients

Units Scale

For the homemade pasta: 

  1. 1 cup semolina flour
  2. 1 cup all-purpose flour
  3. 3 eggs
  4. 1/2 teaspoon salt
  5. 1.5 teaspoons olive oil

For the assembly: 

  • 12 oz. fresh pasta (as prepared above)
  • several large handfuls of baby kale or spinach
  • 1/4 cup pine nuts
  • 2 tablespoons chopped fresh rosemary
  • juice and zest from 1 lemon
  • salt and pepper to taste
  • ample drizzle of high-quality olive oil
  • a splash of reserved pasta water, if needed
  • freshly grated pecorino cheese

Instructions

For the homemade pasta:

This recipe utilizes the Kitchen Aid pasta attachment.

  1. Create a flour mound, add eggs, and use your hands to break the yolks without disrupting the flour walls. Gradually fold the flour inward to combine. Knead the dough until smooth and cohesive (approximately 8-10 minutes). If it becomes sticky, sprinkle a little flour on your surface. Form into a ball, wrap in plastic, and refrigerate for 30 minutes.
  2. Divide the dough into 4 sections, gently flattening each to begin rolling through your pasta maker.
  3. Start with the widest setting on the pasta maker, rolling the dough through three times. Gradually move to thinner settings, running the dough through each until your desired thickness is reached. Switch to the fettuccine or linguine attachment to cut the pasta. Arrange the noodles on a rack to dry, ensuring they don’t stick.
For the dish:
  1. Prepare pasta noodles as outlined above.
  2. In a small skillet, toast pine nuts with rosemary, salt, and pepper. Set aside once done.
  3. Boil fresh pasta in salted water for 1-2 minutes until al dente but not overcooked (follow package instructions for dried pasta).
  4. In a large skillet, heat a few tablespoons of olive oil. Add the cooked pasta, baby kale, and a few squeezes of lemon juice. Toss until the greens wilt slightly. Add more olive oil, lemon, or pasta water to adjust consistency if needed. Serve in bowls, garnished with toasted pine nuts, rosemary, lemon zest, and a pinch of red chili flakes. Season with salt and pepper, and top with grated cheese.

Comments (6)

  1. Clever Girl Reviews says: February 5, 2015 at 6:35 pm

    This sounds delicious right now! I’m extremely hungry… or perhaps even HANGRY!

    Reply
  2. Rachel from Rose Tinted Home says: February 6, 2015 at 9:50 am

    This sounds so fresh and satisfying! I’m excited to try it for our next special dinner night.

    Rachel

    Reply
  3. Sarah from Soymilk + Honey says: February 8, 2015 at 12:33 pm

    Lovely! This looks so fresh and delicious!

    Reply
  4. Krystal says: February 9, 2015 at 10:32 am

    I made this recipe (with some tweaks to the sauce based on what I had) yesterday with my husband. We’ve started a fun “Pasta Sunday” tradition. I really love pasta (being Italian), and “serves 2” could easily serve 3-4, but we powered through. ?

    Reply
  5. Gabriella says: February 12, 2015 at 6:56 am

    Made this today (using dry pasta and subbing zucchini for the kale/spinach since that’s what I had) – absolutely delicious! Makes me long for summer!! ? Thanks for sharing!

    Reply
  6. Sydnie Kong says: June 7, 2015 at 3:45 pm

    I prepared this for lunch for my sister and me today with just 8oz of dry fettuccine and some broccoli instead of kale/spinach. I also added crumbled feta cheese instead of pecorino (my fridge is nearly empty!). We both thought it was scrumptious. A great light summer pasta!

    Reply
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