Homemade Matcha Pasta with Spicy Sesame Sauce

Recipe and Photos: Kaylee Dey for FullLeafTeaCompany.com

We all know matcha is the "power powder" for your drinks and smoothies, but this recipe brings cooking with matcha to a NEW level! The vibrant color screams of nutrients and life. I know making pasta FROM SCRATCH can seem really intimidating, but fear not! My recipe is super easy, and you’ll feel like a champ making it.


Cooked Matcha Pasta with Fork

Homemade pasta is already so much better than the box. It’s tender, silky smooth, and has a slight chew to it; not to mention, the flavor possibilities are endless! The matcha powder turns these noodles bright green, and give them the slightest “matcha” taste. I wasn’t really able to detect the flavor of matcha when I took my first few bites, but then I got this florally undertone that complimented the salty, nutty, sesame sauce I tossed them in.


Matcha Pasta
2 cups all-purpose flour
2 large eggs
1/2 teaspoon kosher salt
1/4 cup water
1 tablespoon sesame oil
1 tablespoon culinary matcha powder

Spicy Sesame Sauce
1/4 cup soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
2 garlic cloves minced into a paste
2 tablespoons freshly grated ginger
1/4-1/2 teaspoon red pepper flakes
1/4 cup green onions (about 2) thinly sliced
2 tablespoons toasted black sesame seeds (can be found at asian markets or the international isle in the grocery store)


For the Pasta
1. Add all Ingredients into a large food processor (starting with flour on the bottom). Pulse until dough comes together. Blend until the dough starts to form a ball, stopping periodically to scrape down the sides. Continue to blend for 15 seconds to "knead" the dough.


2. Take out the dough and form into a ball. (If your dough is still grainy looking, knead it with your hands until tight and glossy.) Wrap with plastic wrap and let rest for 1 hour. Cut the dough into 4 sections, roll each piece into a ball, and flatten out with your hands.


3.Run each piece of dough through your pasta machine on the largest setting. Fold into thirds and run it through a second time. Run the dough through once on each decreasing size, until the dough is very thin (If your machine goes up to size 7, then it will probably be thin enough at size 5 or 6).

4. Cut your pasta sheets in half to create a more manageable size, and run them through the fettuccini pasta cutter. Spread out your pasta so that they aren't clumped together. Alternatively, you can let your pasta dry overnight by laying the noodles over a broom handle, laid across 2 chairs.

5. Bring a large pot of salted water to a boil and cook the pasta for 3-4 minutes, or until "al dente". Fresh pasta takes very little time to cook, so keep tasting it for "doneness" so it doesn't overcook and become mushy! Drain, but do not rinse.

For the Sauce
Whisk together all ingredients, besides green onions and sesame seeds. Pour over the cooked pasta and sprinkle over the green onions and sesame seeds. This pasta can be served warm, room temperature, or cold.




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