Creamy Pasta with Homemade Noodles
Creamy Pasta with Homemade Noodles
Ingredients
For the Homemade Pasta Dough
- 2 cups all-purpose flour
- 2 large eggs
- 2 tablespoons water, or as needed
- 1/2 teaspoon salt
For the Creamy Sauce
- 1 tablespoon olive oil
- 1/2 white onion, diced
- 1/4 cup tomato paste
- 1 1/2 cups heavy cream
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 cup mozzarella cheese, shredded
For Garnish
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon black pepper, freshly ground, for garnish
Instructions
- 1
To make the pasta dough, combine flour and salt in a large bowl. Make a well in the center and add the eggs and 2 tablespoons of water. Mix with a fork, gradually incorporating flour from the sides, until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic. If the dough is too dry, add a few drops of water; if too sticky, add a pinch of flour. Cover with plastic wrap and let rest for 15 minutes.
⏱️ 20 min
- 2
Bring a large pot of salted water to a rolling boil for the pasta. While the water heats, prepare the pasta using a pasta extruder or 'pasta pistol'. Load the dough into the extruder and press long strands of pasta directly into the boiling water. Cook the pasta for 2-4 minutes, or until al dente. Drain well.
⏱️ 10 min•🌡️ 212
- 3
While the pasta cooks, begin the sauce. Heat olive oil in a large skillet or pan over medium heat. Add the diced white onion and sauté until softened and translucent, about 3-5 minutes.
⏱️ 5 min
- 4
Stir in the tomato paste and cook for 1 minute, stirring constantly, until it darkens slightly and becomes fragrant.
⏱️ 1 min
- 5
Pour in the heavy cream, paprika, garlic powder, salt, and black pepper. Stir well to combine and bring the sauce to a gentle simmer.
⏱️ 3 min
- 6
Reduce the heat to low and sprinkle in the shredded mozzarella cheese. Stir continuously until the cheese is completely melted and incorporated, creating a thick, creamy sauce. Let the sauce simmer on low heat for another 5 minutes to allow the flavors to meld and the sauce to thicken further.
⏱️ 5 min
- 7
Add the drained cooked pasta directly to the pan with the creamy sauce. Toss thoroughly until all the pasta strands are evenly coated in the rich, orange-hued sauce.
⏱️ 2 min
- 8
Serve the creamy pasta immediately in bowls. Garnish with fresh chopped parsley and a sprinkle of freshly ground black pepper before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Pasta with Homemade Noodles
For the Homemade Pasta Dough
- 2 cups all-purpose flour
- 2 large eggs
- 2 tablespoons water, or as needed
- 1/2 teaspoon salt
For the Creamy Sauce
- 1 tablespoon olive oil
- 1/2 white onion, diced
- 1/4 cup tomato paste
- 1 1/2 cups heavy cream
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 cup mozzarella cheese, shredded
For Garnish
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon black pepper, freshly ground, for garnish
Instructions
- 1
To make the pasta dough, combine flour and salt in a large bowl. Make a well in the center and add the eggs and 2 tablespoons of water. Mix with a fork, gradually incorporating flour from the sides, until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic. If the dough is too dry, add a few drops of water; if too sticky, add a pinch of flour. Cover with plastic wrap and let rest for 15 minutes.
⏱️ 20 min - 2
Bring a large pot of salted water to a rolling boil for the pasta. While the water heats, prepare the pasta using a pasta extruder or 'pasta pistol'. Load the dough into the extruder and press long strands of pasta directly into the boiling water. Cook the pasta for 2-4 minutes, or until al dente. Drain well.
⏱️ 10 min•🌡️ 212 - 3
While the pasta cooks, begin the sauce. Heat olive oil in a large skillet or pan over medium heat. Add the diced white onion and sauté until softened and translucent, about 3-5 minutes.
⏱️ 5 min - 4
Stir in the tomato paste and cook for 1 minute, stirring constantly, until it darkens slightly and becomes fragrant.
⏱️ 1 min - 5
Pour in the heavy cream, paprika, garlic powder, salt, and black pepper. Stir well to combine and bring the sauce to a gentle simmer.
⏱️ 3 min - 6
Reduce the heat to low and sprinkle in the shredded mozzarella cheese. Stir continuously until the cheese is completely melted and incorporated, creating a thick, creamy sauce. Let the sauce simmer on low heat for another 5 minutes to allow the flavors to meld and the sauce to thicken further.
⏱️ 5 min - 7
Add the drained cooked pasta directly to the pan with the creamy sauce. Toss thoroughly until all the pasta strands are evenly coated in the rich, orange-hued sauce.
⏱️ 2 min - 8
Serve the creamy pasta immediately in bowls. Garnish with fresh chopped parsley and a sprinkle of freshly ground black pepper before serving.
⏱️ 1 min