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Fresh Arugula Pasta

February 4, 2015

I have fuzzy memories of making pasta with my parents  when I was little using a hand-cranked pasta machine. I remember it being a messy and laughter-filled affair. D and I really enjoy fresh pasta, but we usually pick some up from one of the farmers’ markets. Sometimes though, we will make some at home on the weekend.

20150118 Arugula Pasta 01

You will need:

  • 5 oz fresh arugula
  • 4 eggs
  • 1 t salt
  • 1/2 t ground pepper
  • 1 t ground basil
  • 1 t garlic powder
  • 3 1/2 c flour

20150118 Arugula Pasta 02

Then you will…

  1. Bring a large pot of water to a boil
  2. Blanch the arugula for 30 seconds. Drain and rinse with cold water. Squeeze out the excess water.
  3. In a small food processor, combine the arugula with the eggs, salt, pepper, basil and garlic. Pulse just until mixed.
  4. Put the flour on a large, clean mixing surface like a cutting board or counter.
  5. Make a well in the middle and pour the egg mixture into the well.
  6. Use a fork to begin mixing the flour into the egg mixture.
  7. When it starts to form a dough, switch to your hands. Knead until the flour is incorporated.
  8. Wrap the dough in plastic wrap, and allow it to rest in the refrigerator for at least 30 minutes.
  9. Form into pasta shape of your choice. You can roll it thin and cut into long noodles like linguine or pappardelle; alternatively you can use a pasta maker to make bucatini, macaroni and more! I use a little cornmeal to keep the fresh pasta from sticking.
  10. Allow to dry for at least an hour before cooking.
  11. Bring a large pot of salted water to a boil.
  12. Add the pasta and cook to al dente, about the point where the pasta rises to the top of the pot.
  13. Serve with your favorite sauce.

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2 comments

  1. Love this! Can’t wait to make it.


  2. […] whipped lemon ricotta. Just add your favorite dried or fresh pasta for a lovely dinner. We used our fresh arugula pasta, and it was an great […]



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