Homemade Pasta with Matcha? Yes Please!
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 intimidating, but fear not! My recipe is super easy, and you’ll feel like a champ making it.
Category
Pasta / Fettuccine
Servings
2
Prep Time
25
Cook Time
20
Author:
Lisa Hammonds
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 able to detect matcha's flavor when I took my first few bites, but then I got this floral undertone that complimented the salty, nutty, sesame sauce I tossed them in.
Ingredients
-
1 Tbsp. culinary matcha powder
2 Cups all-purpose flour
2 Large eggs
1/2 Tsp. kosher salt
1/4 Cup water
1 Tbsp. sesame oil
1/4 cup soy sauce
2 tablespoons rice wine vinegar
1 Tbsp. sesame oil
2 Garlic cloves minced into a paste
2 Tbsp. freshly grated ginger
1/4-1/2 Tsp. red pepper flakes
1/4 Cup green onions (about 2) thinly sliced
2 Tbsp. toasted black sesame seeds
Matcha Pasta
Spicy Sesame Sauce
Directions
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.
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.
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).
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.
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.
