29 fresh pasta recipes to say goodbye to ready-made pasta

For some people it may even seem silly, but those who usually make their own pasta at home guarantee: there is nothing better!

Yes, preparing homemade pasta is a bit of work, but the advantage is a much superior flavor than purchased pasta (which is full of ingredients, often unrecognizable).

In addition, for those who “like to get their hands dirty”, making pasta, gnocchi, among other homemade pasta, is a real therapy! Can you imagine serving the whole family a delicious pasta with red sauce, for example, prepared entirely by you?!

And, anyone who thinks that there is only one way to prepare a good homemade pasta is wrong! Below you know different ways of preparation and, for sure, you will find the one that will catch your attention the most… For you to put into practice as soon as you feel like it!

basic pasta

1. Homemade pasta: it’s a little laborious to make, but it tastes better than purchased pasta. Great recipe to make over the weekend. You can customize and make it in whatever format you want, such as ravioli, spaghetti, etc.

2. Simple fresh pasta: you will only need wheat flour, egg and salt. It’s a basic pasta and you can use it to make everything from pasta to lasagna (after opening it, just cut it to the size of your shape), ravioli, rondelle and any other you want.

3. Wholemeal fresh pasta: a better version for those with diabetes or, simply, for those who want to keep in shape and don’t need pasta. You will only need whole wheat flour and eggs. Salt goes only in water!

4. Fresh pasta kneaded: the ideal pasta for a good bolognese sauce, tagliatelle. Perfect tip for Sunday lunch with the family! It is worth noting that the base of the dough is the same for several recipes, what changes is how you cut it.

5. Very thin fresh pasta: a basic fresh pasta used to make fettuccine, rondelli, cannelloni, ravioli, among other Italian delights! You will need wheat flour, eggs, salt and olive oil. It’s worth learning and doing whenever you want to offer a special lunch!

6. Fresh pasta with semolina: the tip here is to use a ratio of 20% semolina to 80% wheat flour; plus organic eggs. This recipe does not use a pasta machine, “it goes by hand and on the same roll”.

7. Homemade green pasta: spinach gives a special color, in addition to extra flavor, to this pasta, which looks great! All ingredients used in the recipe are organic. In addition to spinach, you will use eggs and flour.

8. Fresh pasta with carrots: no dyes! The carrot will give this dough more color and flavor! You will need 30g of carrots, 1 egg and 150g of wheat flour. The income from the recipe is for 2 people; so, just adapt the ingredients to the quantities you need and “get your hands dirty”!

Noodle

9. Homemade Vegan Noodles: An economical way to make delicious homemade noodles. You will use 400 g of wheat flour and more than enough to roll out the dough, 1 glass of water slightly warmed or at room temperature, 1 tablespoon (soup) of salt and 2 tablespoons. (soup) of vegetable oil.

10. Homemade semi-whole pasta: without any chemical additives and prepared with organic flour, it is also economical because it yields a lot. If you make more than you will consume, let it dry longer and you can store it in the fridge for later use. It can also be frozen.

11. Homemade beetroot noodles: version that is tasty, light and moist; and also beautiful, giving more color to your plate! In addition to the beets, you will only use egg, salt and wheat flour. Even if you’re not a big fan of beets, you can taste it, because the taste is very mild and when mixed with the sauce it becomes even more discreet.

12. Homemade beetroot noodles: a noodle recipe that has an incredible color and is ideal to be served with a light sauce. Makes two small plates, so, to avoid missing out, make one recipe per person.

13. Homemade pasta with spinach: even those who are not “number 1 fan” of spinach can bet on this recipe. Spinach is very nutritious, it gives color to this pasta, but without leaving a strong flavor. In addition to it you will use eggs, salt, wheat flour and oil.

14. Pasta with spinach 3 ingredients: you will only use 1/2 bunch of spinach, 1 egg and 150 grams of wheat flour and a little more flour for the time to roll out the dough. The tip is to make a sauce with garlic, parsley, basil, tomatoes, olive oil, salt and pepper.

other pasta

15. Homemade lasagna noodles: nothing like making your own lasagna noodles at home! It’s easy to make and the taste is unparalleled, the dough is light and delicious. It can be consumed in up to two days or frozen for three months.

16. Homemade eggless lasagna noodles: a vegan recipe that uses wheat flour, warm water, salt and vegetable oil. The tip, then, is to make a sauce, with black pepper, oil, garlic, salt, red onion, red pepper, yellow pepper, tomato sauce and textured vegetable protein (soy meat) already hydrated.

17. Homemade Capeletti: it’s not difficult to do, but you have to have a little good will… After all, it’s a process that has several stages and, therefore, in addition to patience, having someone helping is always good. Here’s the tip!

18. Potato gnocchi: ideal for a good weekend lunch. This gnocchi is very tasty, super soft, light and melting in the mouth. And best of all, you can combine it with your favorite sauce!

19. Sweet potato gnocchi: a delicious way to innovate in this delicious dish that is the gnocchi. To accompany, the tip is a roast beef sauce. But you can get creative and make your own sauce with your favorite ingredients!

20. Cassava gnocchi: it’s delicious and easy to make. To accompany, the tip is to bet on an authentic bolognese sauce, a salad and that’s it… The meal is complete! Good suggestion for Sunday lunch!

21. Mandioquinha gnocchi: a sophisticated and delicious recipe, really “to eat on your knees”. It’s one of those preparations that give work, but pay off! A cassava gnocchi with parmesan, mushrooms and roasted pumpkin, perfect for that lunch or dinner on the weekend!

22. Chickpea gnocchi: a light and delicious dough. It takes some work to prepare, but it pays off! In addition to the chickpeas, you will use butter, egg, salt and flour. To accompany, the tip is a ragu!

23. Pumpkin gnocchi: an excellent option to vary the traditional potato gnocchi. It is made with milk pumpkin, and it has a beautiful color, besides being, of course, very tasty. For the sauce, use butter, salt, grated onion, black pepper and basil leaves.

24. Yam gnocchi: the dough is very light with yam, which by the way is a healthy food, which helps to eliminate toxins from the body. The recipe is easy and the result is a delicious dish.

25. Ricotta Gnocchi: a light, different and tasty gnocchi. The preparation is super easy, the dough sets quickly, doesn’t make so much mess and uses little flour. Good tip for a quick midweek dinner.

26. Vegan Gnocchi: This recipe makes a lot and is economical! You will basically use potato, sweet potato, salt, olive oil, cumin and wheat flour. To accompany, the suggestion is an eggplant sauce.

gluten free pasta

27. Fresh Rice Flour Pasta: You will only use rice flour and eggs. This recipe takes a little more work, but it’s worth it for those who are gluten intolerant or simply prefer to avoid it.

28. Zucchini noodles: it takes some work to prepare, but it’s worth it, as it’s a light, tasty and healthier pasta. Remove the zucchini skins with a vegetable cutter, and remove “ribbons” from the zucchini. Then, with a knife, cut 2 or 3 times lengthwise to form a noodle. That’s basically it!

29. Pupunha pasta: how about a 100% vegetable pasta with béchamel sauce without animal milk? Béchamel sauce is the “fancy name” for the beloved white sauce, and pupunha heart of palm is a sustainable option to replace the traditional juçara and açaí palm hearts (which have their extraction regulated by their risk of extinction).

How to store homemade pasta

Making homemade pasta is really delicious, but it is not always used in its entirety; So, the tip is to freeze it to use another day! To do this, there’s not much of a secret:

• Place the dough on a baking sheet and take it to the freezer without covering, just to harden, for a few hours.
• Then remove, put in a bag or more (depending on the amount) and return to the freezer.
• When you prepare it, just take it out of the freezer and put it in the boiling water.
• When the dough floats, leave it for another 5 minutes.
• Remove and add the sauce.

It is worth noting that frozen dough does not lose its flavor or quality!

So if you really like to venture into the kitchen, get your hands dirty literally, and produce delicious dishes inspired by the recipes above!