Probably the most common side dish besides rice in Hawaii is the simple macaroni salad. Imagine a dish that embodies the perfect balance of creamy, tangy, and savory flavors, all wrapped up in a bowl of comforting nostalgia. This isn’t just any pasta dish. This recipe is poised to become your new favorite macaroni salad recipe. Whether you’re planning a summer barbecue, a potluck, or simply craving a taste of comfort, this simple macaroni salad will win your heart with every bite.

So, what sets this macaroni salad recipe apart from the rest? It’s all in the details. With a perfectly cooked pasta base, crisp vegetables, and an irresistibly creamy dressing, this homemade macaroni salad strikes a perfect harmony. Easy to prepare and even easier to love, this best macaroni salad recipe is a must-try for any food enthusiast.

Macaroni salad has earned its place as a global favorite, celebrated in various cuisines and occasions. In American cookouts, it’s a staple side dish. There it’s often accompanying grilled meats or fried chicken. In Hawaiian cuisine it often stars in plate lunches alongside kalua pork or tangy barbecued meats and sticky rice. In Filipino feasts, a sweeter version graces the table, offering a delightful twist to traditional gatherings. Macaroni salad’s appeal lies in its adaptability and universal charm, making it a beloved dish for every celebration, from casual picnics to big spreads.

Understanding the Basics of Macaroni Salad

This classic picnic and barbecue staple was likely inspired in the US by the European tradition of pasta salads, which were popularized by Italian and Jewish immigrants. As pasta became more accessible and affordable, creative cooks began experimenting with new ways to serve it cold, particularly during the warmer months. By the mid-20th century, macaroni salad had solidified its place as a quintessential American side dish, often found accompanying grilled meats and enjoyed at family gatherings. Its creamy, tangy dressing and simple ingredients have made it a favorite across generations.

What Defines a Simple Macaroni Salad

I like a good pasta salad – see my pesto pizza pasta salad and asparagus prosciutto pasta salad. But macaroni salad is its own thing. Though pasta salads are quite common, macaroni salad is a specific subset within the more general pasta salad term.

A simple macaroni salad is defined by its straightforward, yet delightful combination of ingredients. Typically, it involves cooked elbow macaroni, a creamy mayonnaise-based dressing, and a medley of vegetables such as carrots, onions, and bell peppers.

Variations abound, but the key to a simple macaroni salad is balance. The pasta should be the star, supported by just enough dressing and complementary mix-ins to create a harmonious dish without overpowering flavors.

Why Choose Simple?

The allure of a simple macaroni salad lies in its ease and versatility. Its minimal preparation time and readily available ingredients make it an ideal choice for last-minute gatherings or weekly meal prep. Its simplicity doesn’t compromise its deliciousness.

The simplicity of this dish also makes it highly adaptable. It can serve as a blank canvas for culinary creativity to fit your own tastes, preferences, or dietary needs. Whether you prefer to keep it classic or add a personal twist, a simple macaroni salad can easily be tailored to suit any palate or occasion. Its adaptability also means it pairs well with a wide range of main dishes.

In essence, choosing a simple macaroni salad recipe ensures a reliable crowd-pleaser that’s both easy to prepare and endlessly customizable, making it a go-to dish for any cook seeking to fill out a menu with minimal fuss.

Ingredients for the Best Macaroni Salad Recipe

As with most meals, cooking the best macaroni salad starts with selecting the right ingredients. This is crucial to achieving the perfect blend of flavors and textures. Whether you’re aiming for a simple macaroni salad or a creamy macaroni salad recipe, here’s a guide to ensure your dish becomes a favorite at every gathering.

Essential Ingredients for a Homemade Macaroni Salad

There aren’t that many ingredients in the basic macaroni salad. Though there are a few more in the dressing, the bulk of macaroni salad is pasta and veggies. Look for fresh produce to get the really crisp veggies this recipe deserves.

• Elbow Macaroni – The foundation of any classic macaroni salad. Opt for high-quality, durum wheat pasta for the best texture.
• Bell Pepper – Crunchy, slightly sweet, and colorful. Just look for plump, fresh peppers. Choose whichever color or mix of colors you prefer.
• Carrot – Sweet, crisp, and orange. I like to shred them for a softer texture, but you can dice for a bit more bite. Don’t use baby carrots, they’re just too watery.
• Onion – Sharp, aromatic bite to balance the dressing. I like red onions for this, but really any will do.

Creamy Dressing Ingredients

The goal here is a creamy, tangy dressing that carries most of the flavor of this dish.

• Mayonnaise – The key to a creamy macaroni salad recipe. Choose a smooth, rich mayo that complements the pasta without overpowering it.
• Vinegar – A splash of apple cider or white vinegar brightens the flavors and balances the creaminess of the dressing.
• Sugar – A touch of sweetness to balance acidity and round out the dressing’s flavor. But we will use it sparingly because it shouldn’t be sweet.
• Mustard – A touch of mustard adds a tangy zing. I like Dijon, but yellow mustard works well depending on your flavor preference.
• Fresh Herbs – Aromatic, bright, and herbaceous. My recipe here calls for some fresh dill, but other fresh herbs could be great to include.
• Seasoning & Spices – Salt, garlic powder, pepper, and celery seed to deepen and sharpen the dressing.

Optional Add-ins for a Personalized Touch

Make this recipe your own by adding in some personalized touches. Adjust it to your family’s dietary needs. Add in some protein to bulk the recipe up a bit. Here are some add-ins to consider:

• Other Veggies – Cucumbers, cherry tomatoes, radish, broccoli florets, peas, really the list is endless for what you could add in. Any fresh and crunchy veggie would do.
• Protein – Try adding cooked bacon, diced ham, cubed chicken, or chopped hard-boiled eggs for a heartier salad.
• Cheese – Cubes of sharp cheddar or other cheese can give a savory element.
• Pickles – Tangy, briny crunch that adds zip and contrast to the creamy dressing.
• Olives – Salty, savory bites that lend depth. Slice or chop for even distribution.
• Fruits – Surprising, sweet, and bright pockets of flavor (apple, pineapple, or grapes); use sparingly to avoid overpowering the salad.

Step-by-Step Guide: Easy Macaroni Salad Recipe

Macaroni salad is simple. Cooking pasta, chopping ingredients, mixing the dressing, and combining it all together. Even though creating the best macaroni salad recipe involves just a few simple steps, following this guide will surely help it become one of your favorite dishes.

Preparing the Macaroni

To make a great homemade macaroni salad, start by selecting quality elbow macaroni. Cooking the pasta correctly is crucial for texture and taste. Here are some tips to ensure your macaroni is perfectly cooked:

1. Use Plenty of Water – Fill a large pot with water and bring it to a rolling boil. This prevents the pasta from sticking together and ensures even cooking.
2. Season the Water – Add a generous amount of salt to the boiling water. This is your chance to season the pasta from the beginning, enhancing the overall flavor of your final dish.
3. Cook to Al Dente – Follow the package instructions for cooking time, but aim for al dente, where the pasta is tender but still firm to the bite. Overcooked macaroni can become mushy, especially once mixed with our dressing.
4. Rinse with Cold Water – Once cooked, immediately rinse the macaroni under cool water to stop the cooking process and cool the pasta. This also helps prevent it from sticking together as it cools. I normally wouldn’t recommend this step, but it works a treat for pasta salads.

Creamy Dressing and Crunchy Veggies

While the pasta is cooking, start making the dressing and chopping the rest of the ingredients.

A creamy macaroni salad recipe hinges on the perfect dressing. Rich and tangy, yet not overpowering. Mix it together by just combining all of the dressing ingredients in a medium bowl and whisking it smooth. Check the consistency of the dressing here. It should be smooth and pourable. If it is too thick, thin it with a touch more vinegar or some of the pasta water. If it seems too thin to stick to the pasta, then stir in some more mayo.

This dressing works because it builds off of our creamy base of mayonnaise. Then, adds in some acid, hints of sweetness, and a balance of spices and seasonings.

While the dressing rests, prep the vegetables. Wash and dry everything. Trim, seed, and dice so pieces are small and uniform for consistent texture and easy mixing. Or you can try grating the carrot or even the onion. I like what grating the carrot does for its texture, so that’s my preference for this recipe.

Combining Ingredients

It’s time to bring everything together.

Transfer pasta to a large bowl and add in all of the prepped veggies. At this point, you can also add in any of the optional mix-ins you want. Use a wide, flexible spatula to gently stir it together. Try to get the ingredients evenly mixed.

Now add in the dressing. Gently stir it all together again until the dressing evenly coats everything.

Taste and adjust your homemade macaroni salad. A little extra salt, acid (vinegar or lemon juice), or a dash of extra seasonings can bring balance to the dish. Cover and chill the macaroni salad for at least an hour so the dressing hydrates the pasta and flavors meld. Before serving, give one last gentle stir. Garnish with a sprinkle of paprika or freshly chopped parsley for a pop of color.

Customizing Your Creamy Macaroni Salad Recipe

When it comes to crafting the best macaroni salad recipe, customization is key. This dish’s versatility allows you to tweak it according to dietary preferences, nutritional goals, or flavor inspirations from around the world. Below, we explore ways to adapt this easy macaroni salad recipe to suit various needs and tastes.

Variations for a Healthier or Vegan Version

If you’re looking to indulge in a creamy macaroni salad recipe without veering off your health goals, consider these simple macaroni salad adjustments:

Healthier Ingredients: Substituting traditional mayonnaise with Greek yogurt (or a 50/50 mix) can reduce calories while adding creaminess and a subtle tang. Incorporating whole wheat or gluten-free pasta can align with dietary preferences without compromising on texture.

Vegan Macaroni Salad: To create a vegan-friendly dish, swap regular mayo with a plant-based alternative. That’s really the only swap needed. You can also opt for plenty of additional fresh vegetables. Make sure the pasta is egg-free, too.

Making it a Meal: Adding Proteins and Extra Vegetables

Transforming a simple macaroni salad into a hearty meal is straightforward. Just pack it with extra protein and veggies. Be aware that if you do add a whole lot of other ingredients, you may need to make a bit more of the dressing to help keep things evenly coated. Nobody wants a dry macaroni salad.

Proteins: Incorporate bacon, chicken, ham, hard-boiled eggs, or even canned tuna for a protein boost that makes this salad more of a main dish. Try adding in some cubed or shredded cheese (especially cheddar). For plant-based options, consider chickpeas, edamame, or baked tofu.

Extra Vegetables: Beyond the listed add-ins, consider roasted red peppers, peas, broccoli florets, artichoke hearts, cherry tomatoes, cabbage, olives, cucumber, baby spinach, or sun-dried tomatoes. Not only do these add nutrition, but they bring vibrant colors and crunch to your homemade macaroni salad.

Other Flavors: Incorporate olive oil, lemon juice, green onion, or other fresh herbs besides dill.

By customizing your creamy macaroni salad recipe, you can create a dish that’s not only delicious and easy to make but also tailored to your specific preferences and needs. Whether you’re after the best macaroni salad recipe or a simple, homemade version, these tips will ensure it’s your new favorite dish.

Serving Suggestions and Pairings

Macaroni salad is a versatile dish that shines at a variety of events, from casual family gatherings to larger celebrations. Its creamy texture and adaptable flavors make it a favorite for:

• Backyard Barbecues – A simple macaroni salad is a staple at any barbecue, offering a cooling contrast to grilled meats. Try it with my reverse sear tri-tip, some grilled Old Bay chicken, buffalo smoked drumsticks, or a pile of smoked pulled pork.
• Picnics and Potlucks – Easily transportable, this homemade macaroni salad is perfect for outdoor gatherings along with other dishes like my potato salad recipe and rotisserie chicken salad.
• Holiday Buffets – Add a festive spin to your holiday table by including the best macaroni salad recipe alongside other traditional dishes like sage-roasted turkey.
• Lunchboxes/Plate Lunches – A creamy macaroni salad recipe can be a delightful addition to lunchboxes and plate lunches, providing a satisfying side or main.

Troubleshooting and FAQs

Make-Ahead and Storage

Macaroni salad is one of those delightful dishes that tastes even better when made ahead, allowing the flavors to meld. Here’s how you can prepare and store it like a pro:

– Make-Ahead Tips: Prepare your simple macaroni salad up to 24 hours in advance. Cook and cool the pasta to al dente, toss it with a bit of olive oil to prevent sticking, and store it separately from the dressing. Just before serving, mix the pasta with the dressing and any fresh ingredients like vegetables and herbs to maintain a crisp texture.

– Storage: Store your homemade macaroni salad in an airtight container in the fridge for up to 3-5 days. If your salad contains mayonnaise, take extra care to keep it chilled to prevent spoilage. When ready to serve, give it a good stir and check the seasoning, as the flavors tend to mellow in the fridge.

Common Macaroni Salad Mistakes and How to Avoid Them

1. Overcooked Pasta: Always cook your pasta al dente. Overcooked pasta can turn mushy when combined with dressing.

2. Under-seasoning: Season your pasta water generously and taste the salad before serving. Adjust the salt, pepper, and other seasonings to enhance flavors.

3. Dry Salad: Avoid a dry salad by ensuring your creamy macaroni salad recipe has enough dressing. If it dries out in the fridge, simply add a little extra dressing before serving.

4. Lumpy Dressing: For a smooth dressing, whisk together the ingredients thoroughly in a separate bowl, ensuring no lumps from mayonnaise or mustard. Only when it is smoothly mixed should it be stirred in with the other ingredients.

FAQs: All Your Questions About Macaroni Salad Answered

• Can I freeze macaroni salad?
  • No. Well, I guess you could. But it is highly un-recommended. The mayonnaise, pasta, and veggies of it all make it so that texture changes and separation are inevitable. Just don’t.
• What can I use instead of mayonnaise?
  • Try Greek yogurt or a combination of yogurt and a bit of olive oil for a lighter alternative.
• How can I make it healthier? 
  • You can use a lighter mayo or Greek yogurt instead of the mayonnaise. And try adding more vegetables like cucumber, broccoli, tomatoes, or peas to increase fiber and nutrients. There are also a lot of healthy pasta options out there that would boost nutritional value.
• Can I make it vegan?
  • Yes! Use vegan mayonnaise and load up on fresh veggies for a satisfying plant-based version.

Creating the best macaroni salad recipe doesn’t have to be daunting. With these tips on preparation, storage, and troubleshooting, you’ll be able to enjoy this simple dish with ease and confidence. Whether you’re serving it at a barbecue or enjoying it as a casual dinner side, this easy macaroni salad recipe is sure to become your new favorite dish. Happy cooking!

How did yours turn out?

I’d love to hear when you try out this simple macaroni salad recipe! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

The Best Macaroni Salad

Recipe by Marc PetersonCourse: Sides, Lunch, DinnerDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

10

minutes

Resting Time

1

hour 

Total time

1

hour 

25

minutes

This easy, homemade macaroni salad recipe is destined to become your new favorite dish. With perfectly cooked pasta, crisp vegetables, and an irresistibly creamy, tangy dressing, it’s a simple yet extraordinary crowd-pleaser for any occasion.

Ingredients

• 3 cups uncooked elbow macaroni

• 1/2 cup finely diced celery

• 1/2 cup diced red bell pepper

• 1/2 cup shredded carrot

• 1/3 cup diced red onion

• Dressing

• 1 and 1/2 cups mayonnaise

• 1/4 cup white wine vinegar (or regular white or apple cider)

• 2 tablespoons sugar

• 2 teaspoons Dijon mustard

• 1 teaspoon chopped fresh dill

• 1 teaspoon kosher salt

• 1 teaspoon garlic powder

• 1/2 teaspoon freshly ground black pepper

• 1/2 teaspoon celery seed (optional)

Directions

• Bring a large pot of salted water to a boil and cook the pasta until just tender (al dente) according to the pasta’s instructions
• While the pasta is cooking, add the mayonnaise, vinegar, sugar, mustard, dill, salt, garlic powder, black pepper, and celery seed to a medium bowl and whisk together until smooth
• Wash the celery, bell pepper, and carrot, then pat dry and finely dice (or shred – my preference for the carrot) the celery, bell pepper, carrot, and onion to roughly the same size
• When the pasta is done cooking, drain it in a colander and rinse briefly under cold water to stop the cooking and cool the pasta
• Transfer the drained, cooled pasta to a large bowl and add in the diced celery, bell pepper, carrot, and onion, then stir until well distributed
• Pour the dressing over the other ingredients and gently fold together until everything is evenly coated
• Cover the bowl and chill for a minimum of one hour to allow the flavors to meld
• Just before serving, give everything a final gentle stir, taste for seasoning, and garnish

Notes

• If you are making the macaroni salad ahead of time, do not stir the dressing in with the other ingredients until the same day you plan to serve it. You should still get everything mixed together and chilled at least an hour before serving.
• Remember that this is a basic recipe – you can add in different things and make adjustments as desired.

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I love shrimp. They’re fairly easy and quick to both defrost and cook. So I love keeping a bag of frozen shrimp on hand for a quick meal. Add in an extra bit of flair and you’ve got a simple garlic butter shrimp scampi.

Tender shrimp swimming in a garlic butter sauce with just a hint of white wine and lemon. It’s an Italian-American classic that seems fancy but is shockingly easy to make at home. So, whether you’re a newbie in the kitchen or a seasoned cook, this recipe is sure to become a favorite in your meal rotation.

The best part about this easy shrimp scampi recipe? It takes just 20 minutes to prepare from start to finish, making it the perfect dish for busy weeknights. No need for takeout when you can whip up restaurant-quality classic shrimp scampi quicker than it takes to watch an episode of your favorite show. This fresh and flavorful dish comes together in one skillet with a few simple ingredients. Serve it over pasta or rice to soak up all that buttery garlic sauce.

Gather Ingredients for the Simple Shrimp Scampi Recipe

First things first, what is a classic shrimp scampi? It is, of course, a fun historical culinary adventure that gets us here. Scampi is the Italian name for a type of smaller lobster-like crustacean. Scampi aren’t typically found in the ocean near the US and Italian chefs in America likely substituted the next closest thing – shrimp. So it is shrimp that are cooked scampi-style. Which has also evolved a bit over the years. But today we’ll delve into an easy shrimp scampi recipe. Shrimp in a garlic butter and olive oil sauce with some lemon juice, white wine, and parsley.

Ingredients for Classic Shrimp Scampi

First off, we’re going to use two pounds of raw shrimp. Large-sized shrimp work best for this simple shrimp scampi recipe, but you can adjust based on your preference. Next, get your hands on some quality olive oil and butter. You’ll need 1/2 cup of each to help create that luscious, velvety sauce.

Now, for the real star of the show: garlic. Grab ten to twelve cloves of fresh garlic. The more garlic, the better in my opinion. Add some more flavor with red pepper flakes, white wine, and lemon juice. Salt and pepper to taste, as always.

To finish off our list, stock up on some fresh parsley. The green punch of color totally transforms the presentation of this dish.

Prepare the Shrimp

The shrimp are the main focus of the simple shrimp scampi recipe, even though I like to think that it is really the garlic.

Choosing the right kind of shrimp for your dish is helpful. It will mostly affect the amount of preparation you have to take before starting on the recipe proper.

And it depends on your own preferences. You may want to peel and devein the shrimp yourself. It’s a bit more work, but it does give a certain satisfaction knowing you prepared every bit of your meal. Plus, you can keep the shells for making a good shrimp stock.

On the other hand, if you’re not keen on the extra hassle, pre-peeled shrimp is the way to go. It’s convenient and gets you straight to the cooking part, which is great if you’re short on time.

You can remove the tail or leave it on. Tail-on makes for better presentation and a bit more shrimp flavor in the sauce. Tail-off makes for easier eating.

Just make sure that you get RAW shrimp. We don’t want any pre-cooked shrimp. They just won’t take on enough of the flavor from our sauce and it would be such a waste in this recipe. Plus, shrimp cook fast, so it doesn’t save much time and just gives a worse final dish.

Defrosting, If Necessary

If you’ve bought frozen shrimp, then you’ll have to defrost them first. Frozen shrimp is typically my go-to. Defrosting them isn’t a big deal and I’ll guide you through it.

Here’s my go-to method: Place your shrimp in a bowl, cover them with cold water, and let them defrost for about 20 minutes. You can change the water part way through to speed up the process a bit. Alternatively, you can put your shrimp in a colander and run cold water over them for about 5 to 10 minutes. But this uses up a lot more water, so I tend to do it the first way.

Just make sure it’s cold water. We don’t want to start cooking the shrimp early.

Once they’ve thawed out, pat them dry with some paper towels.

Seasoning the Shrimp

When it comes to seasoning, I like to keep things simple. I suggest a balanced blend of salt and pepper. Just spread the shrimp out into a single layer on a plate or baking sheet. Then generously season them, flip them, and season again.

Don’t be shy and make sure every piece gets some love.

Once you’ve seasoned your shrimp, set them aside until you’re ready to throw them into the pan. If you aren’t moving on to cooking immediately, then put the shrimp in the fridge until you begin.

Beginning with the Scampi Sauce

It’s finally time to kick off the garlic butter shrimp scampi sauce. First, we’ll melt the butter with some olive oil – to get the best of both worlds. Next, we’re gonna toss in some garlic and red pepper flakes to start building that flavor. Lastly, we’ll add a splash of lemon juice and white wine for that tangy kick. This method will give your sauce a full-bodied flavor that’s to die for. And it smells amazing. Now, let’s get cooking!

Melting Butter with Olive Oil

The first step in creating a classic shrimp scampi sauce is to melt butter with olive oil. I know what you’re thinking. Butter and oil together? Trust me, it’s a culinary match made in heaven. It’s all about balance; the olive oil prevents the butter from burning while the butter lends richness to the olive oil’s flavor.

To melt them together, you’ll want to put a generous amount of both in a large skillet over medium heat. As the butter begins to melt, you’ll notice it starting to bubble and foam, mixing beautifully with the olive oil. Stir them together to create a warm, inviting pool of liquid gold.

The aroma of the melting butter and olive oil blend is something truly remarkable. It’s warm, comforting, and makes you feel like you’re in an Italian grandmother’s kitchen. And let’s be honest, who doesn’t want that?

Adding Garlic and Red Pepper Flakes

Garlic sauteeing in a pan is one of the best smells in the world. It’s like a big, aromatic hug that screams out – ‘Get ready for some tasty food!’

Garlic will be the main flavor in our sauce. So there’s a lot of it. I can never get enough – just reference my roasted garlic recipe. But it is also not the only flavor we’ll want to add to our sauce.

So let’s introduce some spice with a pinch of red pepper flakes. This adds a subtle kick that makes the dish come to life. Remember, we’re not looking to set anyone’s mouth on fire here. We’re aiming for a gentle warmth that complements the garlic and makes your taste buds tingle. Though if you’re a bit fan of that spicy heat you can add a little extra – or even try adding some hot sauce to the mix.

It’s all about finding that perfect balance. You don’t want the garlic to overpower the other flavors, and you certainly don’t want the red pepper flakes to take over. Follow the recipe and then adjust to fit your own tastes.

Incorporating Lemon Juice and White Wine

Now it’s time to round out the flavor of our sauce. Here’s where we’ll blend in the tangy lemon juice and crisp white wine.

You’ll want to squeeze fresh lemons to get the juice for this recipe. Trust me, it’s worth the effort. The store-bought shelf-stable stuff just can’t match that zesty freshness. Pour it in, and let that zing mingle with the warm butter and oil.

Grab some white wine. I don’t drink so I know nothing about the wine world. I use a cooking wine in my recipes. You can probably do better than that. And based on my research a dry white wine is best… whatever that means. It’s a liquid so I don’t think dry really works as a descriptor.

This combination of the tart lemon and the wine’s acidity creates a beautifully balanced sauce. It’s the perfect complement to our shrimp, enhancing their flavor without overpowering it. And with the sauce ready, we’re good to start adding in the shrimp.

Cooking the Shrimp

Alright, let’s get to the heart of cooking our shrimp. First up, we’ll be sautéing the little guys right in the sauce. It’s a joy to watch them turn pink. (Which happens quickly – you can see in my photo below that the hot sauce has already started turning some of the tails even though it was off the direct heat.) Then, we’ll cook them until they’re perfectly done. Remember to stir regularly.

Sautéing the Shrimp in the Sauce

Here’s the part where the magic truly happens – sautéing the shrimp in that garlicky sauce. It’s what transforms those little shellfish into succulent bites of joy.

Toss the shrimp into the pan with the sauce. Try to get them into a single layer, so they all have space to cook evenly. Then let them cook. After a few minutes begin flipping the shrimp so both sides can cook through.

And while they’re cooking, douse the shrimp in the sauce. Make sure every single one is coated in it. Hear that sizzle?

Remember, we’re sautéing, not scorching. Keep the heat at a medium, and keep those shrimp moving in the pan.

Ensuring Perfect Doneness

Ensuring the perfect doneness of the shrimp is crucial in achieving a great dish. Trust me when I say, you don’t want to end up with rubbery or undercooked shrimp; it can ruin the whole experience.

Shrimp cooks incredibly quickly, usually in about four to five minutes for large ones. You’ll want to keep a close eye on it. And it’ll also depend on how crowded your pan is. As it cooks, the shrimp will start to curl and turn pinkish-orange. If all of your shrimp have reached that color, that’s your sign that it’s done.

Be sure to stir and flip the shrimp so all sides of all shrimp are evenly cooked in the sauce.

Remember, the key to perfectly done shrimp is vigilance.

Once the shrimp have cooked through, remove them from the heat and add in the minced parsley. This adds a pop of green color that completely transforms the presentation.

Adjusting Seasoning to Taste

Now that we’ve got our garlic butter shrimp scampi, let’s adjust the seasoning to taste. This step is all about your palate; it’s your chance to show off your culinary artistry in full swing.

Taste the sauce. Yes, go ahead and give it a good taste. What do you think? Does it need a little more salt? Maybe a dash of red pepper flakes? Too acidic? Add some more butter. Doesn’t pop enough on the palate? Add some more lemon juice. The beauty of seasoning is that it’s all up to you.

Remember, you want to enhance the natural flavors of the seafood, not overpower it. So, tread lightly with the additions. A little can go a long way. Take your time, taste often, and adjust as you go.

Serving Suggestions for this Easy Shrimp Scampi Recipe

Rice, Pasta, and Other Bases

The dish itself is complete. But it is typically not served alone. We need something to pair with our easy shrimp scampi recipe to help soak up all of that buttery sauce.

Pasta is most commonly paired with the classic shrimp scampi. Linguine, fettuccine, or even some penne can be a fantastic base. The key is to cook it until it’s al dente, so it has a slight bite to it. You could even go all-out and try your hand at making homemade pasta.

Rice is also one of my favorites. Whether you go for fluffy white or brown rice, it’s the perfect compliment to our seafood star. It absorbs all those wonderful flavors and adds a satisfying, comforting texture to your dish.

And let’s not rule out other options. Cauliflower rice, veggie noodles made with a spiralizer, or quinoa could all be great options.

Side Dishes For Garlic Butter Shrimp Scampi

Now that we’ve put the finishing touches on our main dish, we can start thinking about what to serve alongside it.

For our seafood dish, I’d recommend sides that can absorb the sauce or pair well with the flavors. Try a classic Caesar salad or a simple spring mix salad with a tangy vinaigrette. it’s a perfect contrast.

Or, if you’re after something a little heartier, roasted potatoes with rosemary would be a fantastic choice. The potatoes take on a lovely crispy exterior while remaining fluffy inside, and the rosemary adds an aromatic touch that will make your kitchen smell divine.

And of course, you can’t forget about bread. Try making my dutch oven crusty bread to go along with this meal. Or a crusty baguette or some warm garlic bread would be excellent for mopping up any leftover sauce – just be sure not to fill up on it before the main event!

Remember, the side dishes are there to enhance the meal, not overpower it. So choose wisely!

How did yours turn out?

I’d love to hear when you try out this garlic butter shrimp scampi! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Quick and Easy Shrimp Scampi

Recipe by Marc PetersonCourse: MainDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

Learn how to make this easy shrimp scampi recipe! This quick 20-minute skillet meal features tender shrimp swimming in an irresistible garlic butter sauce. The perfect classic shrimp scampi recipe for busy weeknights – restaurant quality results with minimal effort.

Ingredients

• 10-12 large cloves of garlic

• 4 tablespoons minced parsley

• 2 pounds large shrimp, peeled and deveined (tail optional)

• 2 teaspoons salt

• 1/2 teaspoon ground black pepper

• 1/2 cup salted butter

• 1/2 cup extra virgin olive oil

• 1 teaspoon red pepper flakes

• 6 tablespoons white wine

• 3 tablespoons lemon juice

• Prepared pasta or rice for serving

Directions

• Mince the garlic and the parsley and set them aside
• Make sure the shrimp are defrosted if using frozen shrimp, then season them with salt and pepper on both sides and set aside
• In a large skillet, melt the butter and olive oil over medium heat, stirring occasionally
• Once the butter is fully melted, add the minced garlic and red pepper flakes and then sauté for 1-2 minutes until fragrant, stirring frequently to prevent burning
• Pour in the white wine and lemon juice and let it simmer while stirring for 2-3 minutes
• Add the shrimp in as close to a single layer as possible and cook for 2-3 minutes until just starting to turn pink
• Flip the shrimp and continue cooking for another 2-3 minutes until the shrimp are opaque, pink-orange, and fully cooked through
• Remove the skillet from heat and stir in the chopped fresh parsley
• Taste and adjust seasoning as needed, adding more lemon, salt, pepper, or red pepper if desired
• Serve the shrimp immediately over cooked pasta, rice, quinoa, or veggie noodles

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Spring has finally arrived, and with it comes an abundance of fresh, vibrant produce. Especially some early spring asparagus. There’s no better way to celebrate the season than with a plate of sauteed asparagus pasta adorned with salty, crispy prosciutto and a bit of parmesan cheese.

This deceptively simple dish is a flavor revelation. Every forkful combines the bright notes of asparagus with a rich and tangy lemon sauce and the savory, crunchy prosciutto that adds an irresistible textural contrast. It’s a harmonious blend of flavors and textures.

Pasta that packs a serious flavor punch. Each bite is an indulgent escape into springtime bliss. So go ahead and treat yourself to a truly heavenly pasta experience that lets the bounty of the season shine. This pasta is a game-changer. Trust me, once you try it, you’ll be hooked.

Ingredients for Sauteed Asparagus Pasta

Let’s chat about our delightful dish’s key actors. We’ve got fresh asparagus spears – they’re the stars, of course. Then, pasta, it’s their perfect supporting act. We’re adding slices of prosciutto for that needed savory touch. To brighten it all up, we’ll bring in some zesty lemons. And, let’s not forget the parmesan, it’s the final flourish that ties everything together. Can’t wait to see how these all come together, can you?

Fresh Asparagus Spears

You’ll need about a pound of fresh asparagus spears. When choosing them at the market, look for asparagus that’s bright green with firm, straight stalks. Avoid any that’s limp or discolored. To prepare, simply cut off the tough, woody ends. I tend to prefer thinner asparagus. but this recipe will work with asparagus of all sizes.

Asparagus adds that delightful earthy flavor and crisp texture, which works wonders with the pasta and prosciutto.

Pasta

Pasta is our blank canvas today. It is a humble ingredient that can be quite magical when cooked right. You’re free to choose your favorite kind – spaghetti, fettuccine, farfalle. I went with a simple penne pasta.

Remember to cook your pasta al dente. The term al dente means ‘to the tooth’ in Italian, and it’s how pasta should be cooked – firm to the bite. This way, it’ll hold up to the sauce we’ll be adding later.

Also, don’t forget to salt your pasta water generously – it’s your only chance to season the pasta itself. Trust me, you’ll notice the difference.

Slices of Prosciutto

This ingredient adds a delightful twist to our dish. Thin, delicate slices of this cured ham will add a rich, salty contrast to the fresh asparagus, pepping up our pasta dish. You’ll need about 5 to 6 slices, but hey, don’t hesitate to add a couple more if you’re a big fan.

For this recipe. the best prosciutto is thinly sliced and nearly transparent. The thin slices will crisp up perfectly. It’s so flavorful that you don’t need much to make a big impact. When you toss it into the pasta, it’ll mingle with the other ingredients, creating a beautiful symphony of flavors. The addition of prosciutto will take your pasta from good to absolutely mouthwatering.

Lemons

Though it might seem like a small part of the recipe, this citrusy delight is key. Small but mighty and packing a big punch, the lemon juice and zest will cut through the richness of the prosciutto and parmesan, providing a refreshing contrast.

Look for lemons that feel heavy for their size – these are the ones that’ll give you the most juice.

Parmesan

Don’t settle for the pre-grated stuff. It’s not even real. Trust me, it’s worth the extra effort to get a block and grate it yourself. The flavor will be incomparably rich, nutty, and salty.

Remember, while you may be tempted to go overboard with the Parmesan, moderation is key here. A little goes a long way and you don’t want to overpower the delicate flavors of the asparagus and prosciutto. But hey, who am I kidding? There’s no such thing as too much cheese, right…

All About the Lemons

Now, let’s delve into the heart of lemons, shall we? We’ll start off with zesting. Trust me, it’s not as complicated as it sounds! After that, we’ll squeeze our way into the juicy world of extracting that citrus goodness.

Zesting

If you’ve never zested a lemon before, don’t fret, it’s super easy. All you need is a fine grater or zester.

When it comes to zesting, the trick is to grate only the bright yellow outer layer of the peel – that’s where all the flavor is. Avoid the white pith underneath as it can be quite bitter. Now, if you’re wondering what to do with lemon zest, it’s a fantastic addition to almost any dish, sweet or savory. It adds a bright, fresh flavor that’s hard to replicate. It really infuses this sauce with lemon flavor.

Keep in mind, before zesting, always give your lemons a good wash.

Juicing

There’s something wonderfully therapeutic about juicing a lemon. The aroma, the burst of fresh juice, it’s a sensory experience. Cut it in half and use any kind of juicer you have on hand, from a simple hand-held reamer to a more elaborate electric juicer. Or just squeezing it together with your hands.

I then like to use my smallest strainer to get out any seeds or lemon chunks. This leaves me with smooth, pure lemon juice for the sauce.

Preparing the Asparagus

Washing and Trimming

Before we dive into the methods of preparing these green beauties, it’s important that they’re washed and trimmed properly.

First, let’s talk about washing. It’s just like giving your asparagus a little shower. Run them under a stream of cool water, making sure each spear is well rinsed. A gentle scrub with your fingers can help to dislodge any stubborn dirt.

Now, the bottom of the asparagus is tough and woody. It is unpleasant to chew because it just refuses to break down, believe me. So to get the tender part of the plant, we’ll cut one to two inches off of the bottom.

Cutting Asparagus into Desired Lengths

With the asparagus stalks washed and trimmed, it’s time to cut them into the desired lengths.

Unlike my roasted asparagus recipe, we won’t be leaving the asparagus whole. Cut the asparagus, aiming for pieces about 2 inches long – a good bite size. The goal is to be able to easily eat the asparagus with the pasta. A whole asparagus spear would be a bit unwieldy mixed in with the penne pasta here.

Sauteing Asparagus for Pasta

This is a little bit out of order, as we’ll actually cook the asparagus after having crisped the prosciutto. But we’re already focused on asparagus so I decided it was okay. And, ultimately, I’m in charge here. So don’t question me.

Add a tablespoon of the butter to the pan and let it melt on medium heat. Remember, because we’ll actually cook this after the prosciutto we should have some of the rendered fat from that in the pan still.

Add all of the sliced asparagus to the pan and let it cook, stirring occasionally, until the spears are tender but still firm. We don’t want to cook it to mush. It should have a little bit of bite, but be a nice and light crunch. It should only take about four minutes in the pan as long as you haven’t overcrowded.

Crisping the Prosciutto

This prosciutto is really the secret ingredient of this whole dish. The crispy, crunchy, salty goodness of this cured meat is what will set this dish apart from so many other pasta dishes. So it is important to get this right. Don’t mess up.

Getting Thin Prosciutto

Luckily, prosciutto is typically served rather thinly sliced. Just make sure when selecting it from the store or deli counter that you get it as thin as possible.

When you’re at the deli counter, ask for prosciutto that’s sliced paper-thin. This isn’t just about ease of cooking; it’s about the texture and how it crisps up. The thinner the slice, the crispier it will get, and let me tell you, there’s nothing quite like the crunch of perfectly crisped prosciutto.

Into the Frying Pan

You’re going to want to pop a large frying pan onto the stove at a medium heat. Since prosciutto is relatively fatty in and of itself I decided to forgo any added oil. If you’re worried about it sticking to the pan, you can add a small amount of oil to the pan before adding the prosciutto. But I don’t think it is necessary.

Once the pan is heated, gently lay the slices of prosciutto onto the pan. Be careful not to overcrowd the pan, each slice should have its own little space. This will ensure even cooking and that perfect crispness we’re aiming for.

Soon you’ll see the prosciutto start to sizzle and change color – a sure sign that deliciousness is just around the corner!

Achieving Perfect Crispness

Knowing when prosciutto has achieved that perfect crispness can be a bit tricky. You’re aiming for a delicate balance – with a texture that’s reminiscent of a thin, crisp autumn leaf, and not a charred piece of toast. It’s important to remember that prosciutto will continue to crisp up even after it’s removed from the heat, so don’t be alarmed if it seems a tad soft when you first take it out of the pan.

Keep a close eye, and when you see it turning a lovely shade of golden brown-red, that’s your cue to remove it. Let it rest for a bit on a paper towel to drain any excess oil and allow it to continue crisping up.

Cooking the Sauce

This bright, luscious sauce is the perfect counterpart to the crispy prosciutto and tender asparagus. While it has several components, the steps flow seamlessly together.

Begin by melting a few tablespoons of butter in a skillet over medium heat. With the butter melted, add the minced shallot and garlic. Cook for about 2 minutes, stirring frequently, until the aromatics are fragrant and softened. The shallot should start to become translucent.

Next, deglaze the pan with a bit of white wine, lemon juice, and zest. Scrape up any browned bits from the bottom – this is where great flavor lies. Especially anything left from when we crisped up the prosciutto. Let the liquids simmer and reduce.

Once the wine has nearly evaporated, sprinkle in the flour and whisk continuously to form a smooth roux (I always love an excuse to use the site’s namesake in a recipe). This thickening agent will help create a velvety smooth sauce.

Slowly stream in the warm chicken stock while whisking vigorously to prevent lumps. The liquid will quickly thicken into a creamy sauce. Let the sauce gently simmer for 5-7 minutes, whisking regularly, until thickened to your desired consistency. During this time, the sauce will take on a beautiful glossy shine.

Combining the Ingredients

Now, it’s time to bring everything together. Our five main parts will come together to make a delicious tangy asparagus pasta. At this point, we should have the cooked pasta, sauteed asparagus, crispy prosciutto, grated parm, and the lemony sauce ready to go.

Tossing the Pasta with Asparagus and Sauce

Add the cooked, drained pasta and sauteed asparagus to a large serving bowl. Make sure there’s enough room in the bowl for everything. Top the sauteed asparagus pasta by pouring over the finished lemon sauce.

Gently mix together the pasta, asparagus, and sauce. You’ll want to try to evenly coat all of the pasta and asparagus. And make sure that the asparagus is distributed well throughout the pasta. It’s a simple step, but a crucial one. It’s during this tossing process that the flavors start to meld and the foundation of our dish is built.

There you have it, a sauteed asparagus pasta ready to go. But before we finish we have a bit more flavor to add to the mix.

Adding Crispy Prosciutto and Parmesan

Now, remember that crispy prosciutto we set aside earlier? Well, it’s time to bring it back into play.

Crumble the crispy prosciutto gently over our spring lemon pasta mix. It’s now time to add an extra sprinkle of comfort: parmesan cheese.

Let’s make sure each bite has a hint of that salty goodness. You’re spreading little pockets of flavor with every piece you add. Stir the prosciutto and parmesan into the pasta so it’s well-mixed. It’s a harmony of textures – the softness of the pasta, the crunch of the asparagus, and now, the crispness of the prosciutto.

Save a little bit of both the prosciutto and parmesan to use while topping the plated dishes. It makes for a nice final touch to add a bit on top.

Plating and Pairing our Tangy Asparagus Pasta

Time to dive into plating and garnishing!

Garnishing isn’t just about making dishes look pretty. It’s also about enhancing flavors and creating a complete sensory experience. You may want to reserve some of the prosciutto and parmesan to use as a final topping for each portion. Since they’re already part of the dish, they make great options for finishing off the pasta.

Another one of my favorite garnishes is fresh herbs. The likes of basil, parsley, or mint can add a level of sophistication and aroma to your dish. Citrus is another excellent option. A well-placed lemon wedge or a twirl of lemon peel can brighten up a dish and provide a subtle flavor kick.

Remember, garnishing is your chance to show off your creativity and personal style. So, don’t be afraid to experiment and have a little fun with it.

What to Serve with Asparagus Pasta?

After we’ve spiced our meals to perfection, we get to the exciting part – serving. Now, I’ve got some serving suggestions that’ll make your meals a hit at any gathering. I’m a big believer in variety.

Try pairing it with a crusty loaf of bread or some homemade dinner rolls. Or add on a soup or salad to keep the meal light – like this simple and refreshing salad or a lemon orzo soup. And you can also add on more fresh veggies with sides like this garlic and basil snow peas recipe.

Consider the time of year. If you are truly taking advantage of this seasonal asparagus pasta then try to pair it with some spring-inspired flavors.

There you have it! It’s a pure joy preparing this sauteed asparagus pasta dish, packed with the freshness of asparagus and the crunch of prosciutto. It’s surprising how simple ingredients can come together to make something so heavenly.

How did yours turn out?

I’d love to hear when you try out this tangy asparagus pasta! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Asparagus Pasta Tossed with Crispy Prosciutto

Recipe by Marc PetersonCourse: Entree, Main, PastaDifficulty: Intermediate

Servings

8

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

This spring sauteed asparagus pasta recipe combines noodles with a tangy lemon sauce, finished with crispy prosciutto for the ultimate indulgence.

Ingredients

• 1 large lemon

• 1 pound asparagus

• 1 shallot

• 3 large cloves garlic

• 16 ounces dry pasta

• 3 ounces thinly sliced prosciutto

• 4 tablespoons salted butter, divided

• 1/2 cup white wine

• 2 cups chicken stock

• 4 tablespoons all-purpose flour

• 1/2 teaspoon kosher salt

• 1/4 teaspoon ground black pepper

• 1/2 cup shredded parmesan

Directions

• Thoroughly wash the lemon then zest it, avoiding the bitter white pith, and juice it
• Wash the asparagus, trim off the woody ends, and then slice into bite-sized pieces 1 to 2 inches long
• Finely chop the shallot and mince the garlic
• Cook the pasta according to the package directions until it reaches the desired level of tenderness then drain and set aside
• While preparing to cook the pasta, add the prosciutto slices in a single layer to a large frying pan over medium heat, and cook them until they become crispy and golden brown flipping partway through, about 4 minutes total (work in batches if necessary to keep a single layer in the pan)
• Once crispy, remove the prosciutto from the pan and set it aside on a paper towel-lined plate to cool then crumble or chop the prosciutto into bite-sized pieces for later use
• In the same pan, melt 1 tablespoon of butter then add the sliced asparagus and cook for 3-4 minutes until they become tender yet still slightly crisp – remove the asparagus from the pan and set it aside for later
• In the skillet, melt the remaining 3 tablespoons of butter over medium heat then add the shallots and garlic, sautéing them about 2 minutes until soft and fragrant
• Deglaze the skillet by adding white wine, lemon juice, and lemon zest, scraping up any browned bits from the bottom of the pan and simmering until reduced to about 1/3 volume – about 8 to 10 minutes
• Sprinkle the flour into the pan stirring constantly to create a roux then cook the roux for 2-3 minutes until it becomes golden brown and develops a nutty aroma
• Slowly whisk in the chicken stock, bring it to a low boil, then reduce to a simmer while stirring until it reaches the desired thickness – about 10 minutes
• Add the cooked pasta and asparagus to a large serving bowl then top it with the lemon sauce and mix evenly
• Top the pasta with the crumbled prosciutto and shredded parmesan then gently toss together until evenly combined
• Serve immediately, garnished with additional lemon zest, parmesan, or crispy prosciutto

Notes

• Adding some peas into this pasta sounds like a great idea. Let me know if you try this.

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I’m not gonna lie, it is kind of an involved recipe to make your own ravioli at home. But when you can get this delicious cheese and pear ravioli filling as a result… mmmmmmm is it worth it.

It’s been blazing hot outside, but mother nature finally decided to blow in some cool weather and rain. So it is beginning to feel like fall outside. And what better way to celebrate than trying to come up with a delicious meal to eat?

This creamy two-cheese ravioli is loaded with tangy gorgonzola and slightly sweet ricotta. Combined with the pears and herbs, it’s sure to be a hit however you serve it. The secret to the filling is just a quick cook all together until the pears are just soft.

So, if you’re up for a little bit of a kitchen adventure, then walk through this pear ravioli recipe with me.

Making the Cheese and Pear Filling

To try and get that fall flavor, I wanted to use ingredients that would be freshest at this time. So I got some sage and thyme from the garden and then bought some pears, shallots, gorgonzola, and ricotta from the store.

Melt the small amount of butter in a pan. I know, it should totally be more butter than this for sauteeing something. But, we don’t want too much liquid in the filling. It is just much easier to work with the drier the final result is. So please use a little constraint. I know it is difficult.

With the butter melted and the pan hot, add in the shallots

Once the cheese sauce has finished cooking, you’ll want to add in the shredded mozzarella. Once the cheese has melted, you can remove the pan from the stove. Now, you’ll be ready to fill the raviolis.

For this part of the process, you will need to take a piece of fresh pastry. This is because you will be using it to cover each of your filled ravioli. You will then lay down a strip of the cheese and pear filling. Next, you will fold the top half of the pastry over the bottom half.

Homemade Dough and Other Options

I love homemade pasta. There is nothing like the taste of fresh noodles made from scratch. And you can totally use your own homemade dough to make this ravioli. Just check out my recipe for homemade pasta if you want to give it a try – you’ll need two batches of that recipe to make this ravioli.

I typically make my own pasta dough in a KitchenAid stand mixer, let it rest in the fridge for the required time, and then roll it out using the KitchenAid pasta roller attachment. It makes things a whole lot faster when making pasta. But there are tools and methods to make it all by hand if that’s your jam.

Plus, there are other options if you don’t want to or have the time to make pasta dough.

Most stores do not carry fresh pasta dough. However, they frequently carry refrigerated or frozen wonton wrappers. And those are almost the perfect size for making this ( or any other) pear ravioli at home. Instead of using a ravioli maker or a pastry wheel, just lay the single sheets out and place the filling in the center. Lightly wet the edges, place a second wrapper on top, and then crimp the edges with a fork.

You can also use a single wonton wrapper with filling in the center, folded in half on itself and pressed together for smaller pasta.

How to Fill the Pear Ravioli

I tried making the ravioli two different ways, both using homemade pasta. The first was by using this ravioli maker and press.

First off, if you are using this, make sure to use olive oil to grease the form before you put any pasta into it. Otherwise, it will be a nightmare to get the pasta out, and you may ruin some or all of the ravioli in the process. Definitely not speaking from experience here…

Roll the pasta out flat and cut out two sheets that will fit the ravioli maker. A little overhang on all sides is a good thing. Add one of the sheets to the ravioli maker. Then press down with the bumpy plastic thing into the holes to indent the pasta sheet.

Now, spoon the filling into each indent – making sure not to overfill. It was like 1/2 to 3/4 of a tablespoon. Too much filling means it’ll be more likely to burst open when trying to cook it. With all of the pasta filled, place the second sheet of pasta on top and make sure it all lines up.

Then use a rolling pin to smoothly roll the top pasta sheet down into the form. This will both seal and cut the pasta. And then you should be able to turn it over and give it a whack or two to make the pasta fall out.

Rolling and Cutting Homemade Ravioli

The second method for ravioli making takes a little more judgment on your part. Without a set form, you are the one guessing the right spacing and making sure everything lines up well. But, there are no chances of the pasta sticking to a form and tearing apart when trying to push it out. So there’s that.

To make this dish, you need to roll out the dough into thin sheets. Make sure it is pretty thin, otherwise, the final ravioli will be quite thick since we stack two sheets together to make the pasta.

Get two mostly similar-sized sheets and lay them out on your work surface. On one of the pasta sheets, place 1/2 to 3/4 a tablespoon of pear and cheese filling about 1/2 an inch apart from each other.

Once all of the filling you can fit on a sheet is placed, wet the areas between all of the filling. Now place the second pasta sheet on top of the one with the filling. Press down all of the areas where the pasta touches together. Then use a pastry wheel, bench scraper, pizza wheel, or whatever you’d like to cut the ravioli apart from each other.

Cooking and Serving the Pear Ravioli

So, now that you have a bunch of ravioli cut out, it is time to cook it up. Luckily, the cooking happens rather quickly. Just get a large pot of salted water boiling over high heat.

For cooking fresh ravioli, it is best to do it in batches. This helps prevent overcrowding and makes it less likely that any of your precious ravioli will burst while cooking. I like to use a spider strainer to pull them out when they have finished and still keep the boiling water ready for the next batch. A mesh strainer or possibly a slotted spoon could also work.

The pasta will cook for about 5 to 7 minutes. So be ready to pull them out when they’re cooked through.

For serving your ravioli, try the following:

• Brown Butter Sage Sauce (the most popular recipe on the site to date)
• Creamy White Wine Sauce
• Butter and Walnut Sauce
• Crispy Fried Ravioli with Marinara Sauce

How did yours turn out?

I’d love to hear when you try making homemade pear ravioli! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Creamy Two Cheese Pear Ravioli

Recipe by Marc PetersonCourse: Appetizers, EntreesDifficulty: Hard

Servings

5

servings

Prep time

1

hour 

Cooking time

15

minutes

Total time

1

hour 

15

minutes

Flavorful fall ravioli filled with pears, two kinds of cheese, and some fragrant sage and thyme. Should make about 50 filled ravioli.

Ingredients

• 3 bosc pears

• 1 small shallot

• 1 tablespoon butter

• 1 teaspoon chopped fresh thyme

• 1/2 tbsp chopped fresh sage

• 1/4 teaspoon salt

• 1/4 teaspoon ground black pepper

• 1/2 cup ricotta cheese

• 1/2 cup gorgonzola cheese

• 100 wonton wrappers or 8 fresh pasta sheets (double the linked recipe)

• Small bowl of water

Directions

• Peel and cut the pear into 1/4-inch pieces, and mince the shallot
• Melt the butter in a large skillet over medium heat, add the pears, shallot, sage, thyme, salt, and pepper, and cook for about 10 minutes while stirring until the pears just get soft
• Add the gorgonzola and ricotta cheese to the pan and stir until melted, about 3 minutes
• Remove the pear mixture from the heat, transfer it to a bowl, and place it in the fridge to chill at least 20 minutes
• While the pear filling is chilling, get out your pasta sheets or wonton wrappers and place them out on a lightly floured work surface with the small bowl of water nearby – if you are using a ravioli maker then have that ready to go at this step, spread a bit of olive oil so the pasta won’t stick, place a pasta sheet on top, and press down to make indents for filling
• When the filling has chilled, remove it from the fridge and get out a small spoon to use when filling the ravioli
• Start spooning about 1/2 a tablespoon of filling either in the divots that the ravioli maker has made, onto the individual wonton sheets, or spaced about 1/2 inch apart from each other on the sheets of pasta
• Wet your fingers in the small bowl of water and then run them along the edges of the pasta or wonton wrappers, rewetting as necessary, until all outlines of ravioli are damp
• Cover the pasta sheets with a second sheet of pasta and cover the wonton wrappers with another wrapper, then press everything together to seal the wet edges
• For the wonton wrappers, use a fork to press down the edges for a better seal, use a rolling pin on top of the ravioli maker and then push the ravioli out when finished, and for the pasta sheets use a pastry wheel or knife to cut out the individual ravioli
• Repeat the process until all of the ravioli have been filled but, while working on the last batch of ravioli, bring a pot of salted water to a boil and then finish filling the rest of the ravioli
• In batches, add around 9 ravioli to the boiling water and cook until ravioli begin to float, about 3 minutes then use a spider strainer or slotted spoon to remove the pasta to a plate
• Repeat until all ravioli have been cooked, and then serve with any desired finishes

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Growing up we always called this recipe frog eye fruit salad. Maybe that’s just because it is a fun name for a kid, and it really just sticks with you. I can’t seem to find any other name for it, so I guess that one is gonna stay.

Fruit salad is my preferred kind of salad. I’ve noted before that I haven’t always been the biggest salad fan. But give me a sweet and juicy salad full of fruit, with no greens in sight, and I am in.

But this is not your typical fruit salad. Included in the mixed bowl of fruits is a wide range of fresh-cut fruits along with a mixed sweet whipped topping and the big secret ingredient.

The secret to this fruit salad recipe – pasta. So, I guess that makes this a pasta salad?

Pasta, marshmallows, pineapple whipped cream dressing, and a whole heap of fresh fruit make this a fruit salad you won’t want to miss.

Why is it Called Frog Eye Fruit Salad?

The secret ingredient itself is what causes the unique recipe name.

Acini di pepe means seeds of pepper in Italian – and they are about the size of peppercorns so the name holds true. When the cooked acini di pepe pasta is added to the dish, it ends up looking kind of like frog eyes. I guess. I mean, I haven’t looked at a whole lot of frog’s eyes in my day. So I’ll take this recipe’s word for it.

You should be able to find acini di pepe pasta in a smaller, dense box in the pasta aisle. Or you can buy some online.

Because I make a few adjustments to the recipe (i.e. adding in a lot more fresh fruit), it loses a little bit of the look. In a more traditional frog eye fruit salad the dressing-covered pasta is a lot more evident.

If you were to mix together just the whipped cream dressing with the cooked pasta it would look similar to a tapioca pudding.

Ingredients of Frog Eye Fruit Salad

Fruit.

You can really choose what fruits you prefer, but I have suggestions for what seems to work best in this salad.

The more traditional recipes typically call for canned pineapple and canned mandarin oranges. Which is okay if you are in a rush, but I thought I’d try using fresh fruit to make it.

And I added a whole lot more than just pineapple and mandarin oranges. My recipe includes grapes, apples, strawberries, kiwis, and bananas along with the pineapple and orange slices. I think this all adds a lot more variety in both taste and texture to the fruit salad.

I also elected to include mini marshmallows. Because marshmallows are delicious.

Also, if you have the time to make homemade whipped cream, I highly encourage it. Since that is part of the main dressing for all of the other ingredients, a homemade one kicks everything up a notch.

You can also feel free to try any of the following when mixing up your own batch:

• Blueberries
• Blackberries
• Cherries (fresh or maraschino)
• Shredded coconut
• Watermelon
• Honeydew melon

How did yours turn out?

I’d love to hear when you try out this frog eye fruit salad! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Delicious Frog Eye Fruit Salad

Recipe by Marc PetersonCourse: Dessert, Sides, AppetizersDifficulty: Intermediate

Servings

20

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Pasta, marshmallows, pineapple whipped cream dressing, and a whole heap of fresh fruit make this a fruit salad you won’t want to miss.

Ingredients

• 1 cup dry acini di pepe pasta

• 2 cups pineapple, chopped

• 1 and 1/2 cups grapes, halved

• 1 and 1/2 cups strawberries, sliced

• 4 mandarin oranges, peeled and sectioned

• 3 large kiwi

• 1 large apple, chopped

• 1 banana, sliced

• 2 cups mini marshmallows

• Pineapple Whipped Cream Dressing

• 1 cup pineapple juice, divided

• 4 teaspoons cornstarch

• 1/3 cup lemon juice

• 2 tablespoons granulated sugar

• 1 teaspoon vanilla extract

• 5 cups prepared whipped cream

Directions

• Boil the pasta according to package directions and drain it in a fine-mesh strainer
• Rinse, peel, cut, chop, and slice the fruit into bite-sized pieces
• Pineapple Whipped Cream Dressing
• make pineapple sauce, reserve 1 tbsp juice
• combine with whipped cream
• add in the pasta and fruit

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Fry it in oil and it will taste good. Add in a flavorful breadcrumb coating and it will taste even better. Accompany it with a sauce and you’ve got a perfect appetizer. Savor this crispy, crunchy fried cheese ravioli by ticking all three boxes.

Let me recover from the food coma I am in from eating these before I continue. Just look at the picture below for a moment and I’ll get back to you.

Okay, I think I can soldier on now.

Make this recipe for pillowy, golden-brown, cheesy perfection in a bite. It is a delicious appetizer, can be a great crowd-pleaser, and can be made in large batches for all your guests.

Dredging and Frying

Dredging can mean pulling up fish, dirt, or silt from waterways. But we will not be doing that today. Maybe some other time.

For our cooking purposes, it refers to coating with flour. And from there we will coat in egg and dunk it in a breadcrumb mixture. This helps create a solid breading that really sticks to whatever you are cooking – the ravioli in our case.

My fried shrimp burrito and gorgonzola pear salad with breaded chicken recipes also use a similar dredging process for frying the main protein.

To do this, you’ll have to set up a dredging station. And by that, I just mean setting out some shallow bowls to help take the ravioli from one step to the next until they are coated.

I typically have one plate that they start on, a shallow bowl for flour, a bowl for whisked eggs, a bowl for the breadcrumb mixture, and a plate for the coated ravioli.

Then you can easily dunk the pasta from one bowl into another without a whole lot of mess.

I recommend working in sort of mini-batches by coating 4 to 5 pieces at a time in each bowl. I like to let them sit in the egg bowl for a few seconds so that it soaks a little bit more than just a short dip. If not left in longer, the flour will sometimes create a barrier and the egg will just slide off instead of coating the pasta.

Once it is fully coated, get to frying them up. But be careful of oil splatters!

Fried Cheese Ravioli Appetizer

This recipe is sped up using refrigerated ravioli and jarred marinara sauce. You could always make your own from scratch and bump this recipe to the next level. If you want to make homemade marinara, I recommend this pizza sauce recipe from Serious Eats.

But I will typically use Rao’s jarred marinara that I keep in stock in my pantry, typically from Costco. And then find whatever ravioli seems good from the refrigerated pasta section.

Note that if you want to venture out from the norm, you can experiment with different types of ravioli.

I’ll admit that when I made this batch of fried cheese ravioli, I also snuck in some spinach and cheese ravioli to see how they fared.

And they were quite delicious as well. So feel free to see what flavors of ravioli you prefer.

Fried Cheese Ravioli with Marinara

Recipe by Marc PetersonCourse: AppetizersDifficulty: Intermediate

Servings

10

servings

Prep time

45

minutes

Cooking time

20

minutes

Total time

1

hour 

5

minutes

Try these fried cheese ravioli for pillowy, golden-brown, cheesy perfection in a bite, and savor this crispy, crunchy pasta dipped in marinara

Ingredients

• 1 cup flour

• 2 large eggs

• 1 cup breadcrumbs

• 1 tablespoon dried basil

• 1/2 tablespoon dried oregano

• 1/2 tablespoon dried thyme

• 1/4 cup plus 1 tablespoon grated parmesan cheese, divided

• 2 tablespoons fresh minced parsley, divided

• 24 ounces refrigerated cheese ravioli

• Vegetable oil for frying

• 1 cup marinara sauce

Directions

• Create a dredging station: put the flour in the first shallow bowl, whisk the eggs together in a second shallow bowl, then in a third bowl stir together the breadcrumbs, basil, oregano, thyme, 1/4 cup parmesan, and 1 tablespoon parsley
• In batches of 3 to 5 pieces, complete steps 3 through 5 until all ravioli has been breaded
• Dip the ravioli into the flour and then dust it off so that it is just barely coated with no large pockets of flour stuck to the pasta
• Next, dip the flour-coated ravioli into the egg mixture and make sure that all of the pasta has been coated, let the excess egg drip off when removing the pasta for the next step
• Now place the egg-coated ravioli into the bowl with the breadcrumb mixture and fully coat each piece with breadcrumbs
• Once all ravioli is coated, pour vegetable oil in a large deep skillet or shallow pot so that it reaches 1 and 1/2″ up the side and heat it on medium-high
• When the oil is hot, add the coated ravioli in batches to the oil and fry for about 5 minutes until golden brown, flipping the ravioli halfway through
• Remove golden-brown ravioli from the oil and place it on a paper-towel covered plate
• When all ravioli are cooked, spread them out on a platter, sprinkle with remaining parmesan and parsley, and add the marinara sauce to a bowl in the center for dipping

Notes

• If using fresh herbs instead of dried, use half the amount listed

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Growing up, I did not really like pasta salad. I think it is mostly because I didn’t realize there was variety to it. In my mind, I pictured some bland pasta with black olives (bleh) and hardly any other fixings. Not so with this loaded pesto pasta salad recipe. Plus, I am a fan of alliteration so a pesto pizza pasta salad with pine nuts, pepperoni, and parmesan is just too good to pass up.

This pasta salad packs a punch of flavor. It is super easy to make and comes together in 20 minutes or less. Basically, cook the pasta, get all the ingredients out, and toss it all together until mixed. It is that simple. And you have a full side salad – or double the recipe and serve it as the main dish.

Inspired by pesto pizzas I have had in the past, this takes all of those great ingredients and tosses them with pasta. I haven’t yet made a pesto pizza recipe, but I do have a delicious white pizza recipe you can give a try if you crave pizza and not pasta.

The best part is there is no need for exactness. It is easily adaptable to your own needs or preferences. Cook as much pasta as you want. Add more or less of different ingredients. Include new ingredients in your own pasta salad, or even swap things out for other options entirely. I have a few options in the following section.

Options for Pesto Pasta Salad

Pesto – Though there are 10 ingredients in this recipe, I think the one that everything most hinges on is the pesto. A pesto pizza pasta salad can’t be good if the pesto is bad. You can make your own pesto. Which I love doing. But typically I make a basil-based pesto and it takes a lot of fresh basil. So I usually don’t do that until we’re in the full summer harvest with loads of basil available from the garden. But you can make pesto with different greens or with different nuts. Experiment and tell me how it goes!

There are also a lot of great store-bought options for pesto. Those won’t be quite as fresh, but can still be delicious. Especially paired with every other mix-in.

Pasta – A lot of other pasta shapes can be used. But it is important to think of how they will grab onto the pesto. Shapes with little nooks and crannies are helpful so that you don’t just have a bunch of pesto sitting in the bottom of the bowl. Bowties are another common pasta shape for pasta salads.

Cheeses – Fresh mozzarella and parmesan cheese are classic on pizza. However, you can add your favorite cheese to the mix.

Pine Nuts – I paired pine nuts with this recipe because they are the most common nut used in making pesto. But other options could work in this recipe like chopped walnuts or sunflower seeds.

You can also add in other ingredients like a squirt of fresh lemon juice, a cup of arugula, or sliced cherry tomatoes. Sub the pepperoni with salami or a different protein. As always, feel free to make it your own.

Pesto Pizza Pasta Salad Recipe

Recipe by Marc PetersonCourse: Salads, SidesDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

A pesto pizza inspired pasta salad that is loaded with mozzarella, pepperoni, and pine nuts

Ingredients

• 3 cups dried rotini pasta

• 1 cup prepared pesto

• 3/4 cup small pepperoni

• 1/2 cup pine nuts

• 3/4 cup fresh mozzarella pearls or cubed mozzarella

• 1/4 cup grated parmesan cheese

• 8 large basil leaves

• 1/4 cup olive oil

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

Directions

• Cook the pasta according to package instructions
• Chiffonade the basil leaves, cutting them into thin strips
• Combine all ingredients into a large mixing bowl
• Stir everything together until thoroughly mixed

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I made a lot of pasta for this post. Like, so much that there are no more eggs available in my house. And I started off with one of the huge Costco egg cartons. But I did it because making that many batches really forces you to learn how to make pasta.

For the longest time I never really thought about the pasta itself being good or bad. It was just kind of the blank vessel that was there for other food to taste good. The first dish I remember having that made me double-take the cooked noodles was the chicken noodle soup at Sweet Tomatoes.

The noodles were thick and had some bite to them. And it had soaked up a ton of flavor from the soup itself. Those noodles were the reason to eat that soup, rather than just being a bland background ingredient. I remember going to ladle out some of that soup and digging down to the bottom to pull up all noodles and chicken, with a little bit of broth.

Sorry to all the others who got soup after me.

Why Fresh Pasta

The ingredient list for fresh pasta is actually quite small: flour, eggs, and salt. Sometimes a little bit of water (we’ll get into that later…). For being so simple, there are still so many variations and varieties of recipes out there. It all has to do with the ratios. The recipe I provide below is the one that worked best for me.

Fresh-made pasta is much softer and springier than the dried variety. To me, it seems kind of lighter and less dense. It has a silkier texture and more flavor of its own. It is used mostly for dairy-based sauces and for making filled pasta like ravioli or tortellini. Think butter, milk, cheese, and cream.

Dried, packaged noodles are still very much useful and what I use like 90% of the time. Both because it is easier to just store in the pantry, and because it does actually work better for certain recipes. Contrasting the delicate nature of fresh pasta, dried pasta is heartier. It works better with meats, oil-based sauces, and casseroles. It is also easier to get certain shapes from dried pasta that would take very specialized equipment to make.

So always think about the end-goal recipe and how it will work with the pasta.

Resources

There are two main resources that I used on my pasta making journey.

The first is a cookbook called, simply, Pasta by Antonio Carluccio. It is a mostly old-school look at traditional methods, dishes, and recipes. Written by a master Italian chef, it captures the essence of the process in an approachable manner. I highly recommend it if you are in to cookbooks and have a large collection of them like myself.

The second resource is the Serious Eats page called The Science of the Best Fresh Pasta. I love Serious Eats because they go in-depth on topics and give so much detail. On this page, the author, Niki Achitoff-Gray, gives step by steps and photos of the process used to get to an ideal pasta recipe. She discusses trying multiple methods for the various steps and what not to do.

Flour

Looking into pasta making gave me many thoughts on flour options. A lot of different recipes advise using a specific one, but it doesn’t seem to make enough of a difference to make it necessary to search out a specific one. Almost any flour will really work in the recipe. You may have to adjust by adding a little water or extra flour to make sure the hydration level is right.

“00” flour (or double zero flour) – Refers to very finely milled Italian flour and is usually deemed to be the gold standard for pasta (and pizza) dough. I have never personally used it. It just doesn’t seem like it is worth the effort of seeking out. But I’ll let you know whenever I try it.

Bread flour – I only fairly recently got some bread flour. I’ve used it to make both pizza dough and pasta now. I like it. It has higher protein content than all-purpose flour. It is a little more widely available and could be worth adding to the cart if you plan on using it more than just this recipe.

All-purpose flour – The average flour someone would happen to have on hand. What I make most things with. Available everywhere (assuming pandemic buying hasn’t cleared the shelves). It is called all-purpose for a reason. It is generally great for most recipes, and it works wonderfully for this one.

So, use whatever flour you are comfortable with.

Pasta Making Methods

The goal for fresh pasta is to get it tender. And one of the main keys to that is getting proper hydration of your dough. Hydration is just the percentage of water in the dough. However, do not worry. I am not getting super exact. But luckily this is something we can easily adjust. If it is too dry after mixing, then add a little water – I recommend having a small spray bottle filled with water to easily add a few squirts. If it is too wet, then add a little flour.

This process involves two main steps: mixing the dough and then rolling and cutting it.

Mixing the Dough

For mixing the dough, we have three main methods: by hand, with a stand mixer, and using a food processor. Whichever method you select, you will have some work to do by hand when you knead the dough. And honestly, it doesn’t save a ton of time or effort to mix it by hand. Plus there are fewer dishes to do later. So my recommendation is to do this part by hand.

Measure out your flour and salt and put it on a clean work surface. Then make an indentation in the center of the flour (#1). Crack the eggs into the flour well (#2). Using a fork or your fingers, mix the eggs into the flour (#3 & #4). When it looks like photo 4 above, it will probably seem a little dry. But don’t worry, it likely isn’t.

Begin kneading the dough for about 5 to 10 minutes. You will be done when it is nice and elastic and it comes together in a clean ball (#5). Now take your disc of pasta dough and wrap it in plastic wrap (#6). After that is done, you have to wait for it to rest for at least 30 minutes. I tend to prefer an hour rest. It can sit out for up to 2 hours. Or let it rest in the fridge for up to 2 days.

Rolling and Cutting the Noodles

In my mind the real life-saver is using specific tools to roll the dough and cut your noodles. Yes, you certainly can use a rolling pin to roll it out and use a knife to cut it. But if you choose that method, then be aware that it will take longer.

All of the tools in the image above are for rolling, cutting, or shaping pasta. Those shiny silver ones are the real MVPs. They are pasta roller and cutter attachments for a KitchenAid stand mixer. It is so much faster and easier to use these. However, they are expensive. So, my suggestion is to attempt pasta-making a few times without any fancy tools. And then if you think you will continue on in the journey, invest in the tools!

They also make a pasta extruding attachment that can give you different shape options for spaghetti, bucatini, fusilli, rigatoni, and macaroni. I really want to try it, but haven’t splurged on it yet. So I can’t give my stamp of approval on that one yet. I will update if (when…) I get it and test it out myself.

Note that there are also options to buy hand-cranked pasta rollers and cutters that are very similar to the KitchenAid attachments. But of course, you have to hand-crank them. I have also not tried these myself, so can’t speak directly from experience.

I also have a pasta drying rack. It is not really necessary, since you can just lay your pasta out to dry as I instruct below. The main advantage the drying rack is displaying your pasta beautifully. Also you don’t have to flip the pasta while it dries.

And finally, to make ravioli there are some useful tools. This ravioli maker lets you drape a sheet of rolled pasta over it. Then you can use the tool to make impressions for the filling. Fill it and then top it with another sheet of thin pasta to make ravioli.

Cooking Your Pasta

Your homemade noodles will cook lightning-quick. So be prepared to be on top of the pot. Have everything else for the meal mostly ready to go. The noodles will cook quickly – drain, sauce, and serve.

You’ll bring a large pot of salted water to a boil. Once it is boiling, throw in your noodles. And then cook them for 60 to 180 seconds. Yes. You read that right. Unless you have made monstrously thick noodles, they will cook in that time. And you can just take one out and test it to see if it is done to your liking since exact timing will depend on a lot of local factors in your batch.

Color Your Pasta

Now that you know how to make pasta, or are going to learn, one of the fun things you can do is adding colors to the dough. I saw these options through both of the resources I mentioned above. To get some color, add one less egg to the mix and substitute the following:

• Green – 2/3 cup pureed cooked spinach. I popped some spinach into boiling water and let it cook for a few minutes, drained most of the water, and blended it until smooth. The color on this batch was a bright and vibrant green.
• Purple/Red – 1/2 cup beet juice. Found this in the juice aisle at my store. It may also be in the natural or healthy section. The color on this one is awesome as well. It is a deep magenta color.
• Orange – 1/2 cup carrot juice. I made my own juice by putting some chopped carrot and some water in my Vitamix. The color was a little disappointing. It honestly looked similar to the color I achieved with the tomatoes below. Maybe store-bought carrot juice would have better results.
• Red – 2/3 cup pureed tomatoes. I put some canned tomatoes into the blender and then into the pasta. Color not fantastic. Slightly changes the shade from the original dough to end up at what I actually thought was a good orange color.
• Black – 1 tablespoon squid ink and keep all 5 eggs. From what I’ve seen, it looks good. The ink really colors the pasta.
• Golden Yellow – About 1 teaspoon ground turmeric and keep all 5 eggs. Again, I did not try this one. So this amount is based on some internet research. Let me know if you try it.

If the dough is too wet after adding the color ingredient, then even it out by adding a little more flour.

Storing

You can make the dough ahead of time and let it rest in the fridge for up to 2 days. Do this at the stage where the dough has come together and would normally be set aside for 30 minutes. You will have to take the dough out an hour or so before you plan on proceeding with rolling it out. Because it would be a little difficult to roll out cold dough.

I have read that you can freeze the dough by wrapping it in plastic wrap and putting that inside a freezer bag, or by using a vacuum sealer to seal it in an airtight bag. I have attempted this part. Because I made so many batches, I tried freezing a few for later use. Once I have tested thawing, rolling, and cooking I will come back with an update.

To thaw the frozen dough, simply move it from the freezer to the fridge for 2 days before you plan to use it. Then remove it from the fridge for an hour to come to room temperature before rolling it out.

To dry your own pasta for longer storage, roll it and cut it like you normally would. Then, air dry it by coating it in some flour so that it won’t stick to itself and laying it down flat on a large baking sheet. Turn it over a few times to give both sides the opportunity to dry. It’ll take 12 to 24 hours to fully dry. It is finished drying when it snaps in half – no bending or twisting, a straight snap. You can speed it up by pointing a fan at it on low speed.

Properly dried and stored pasta will be good for about 3 months when stored in an airtight container. When you are ready to cook the pasta, toss it into salted, boiling water for 5 to 7 minutes.

Recipes to Try

Now that you have a recipe to make your own homemade pasta, how can you try and use it? You can honestly try it in any of your favorite pasta dishes. But here are a few suggestions to get the juices flowing:

• Chicken Noodle Soup
• Pasta Topped with Meatballs
• Fettuccine Alfredo
• Butternut Squash Ravioli
• Shrimp Scampi over Noodles

Mangia! Mangia!

On an unrelated note, do you know anyone who could use a lot of fresh pasta?…

How to Make Pasta

Recipe by Marc PetersonCourse: EntréeDifficulty: Moderate

Servings

5

servings

Prep time

30

minutes

Cooking time

2

minutes

Resting Time

30

minutes

Total time

1

hour 

2

minutes

Fresh, delicate, and silky homemade pasta to pair with your favorite sauce

Ingredients

• 3 cups flour

• 5 large eggs

• 1/8 teaspoon salt

Directions

• Method 1 – Hand Mix
• Measure out your flour and salt and combine them on a clean work surface
• Push your fist down into the center of the flour to make a depression, like a very large volcano
• Crack your eggs into the center of the flour well
• Using a fork or your fingers, whisk the eggs together in the center of the flour and slowly begin incorporating the flour into the egg mixture
• Continue mixing the egg and flour until it comes together in a kind of flaky ball
• Knead the dough for 5 to 10 minutes, until it is fully incorporated and comes together in a smooth ball – you can add a little flour if the dough is too wet (sticky), or a little water if it is too dry (crumbly)
• Cover the dough in plastic wrap and let rest for at least 30 minutes
• Proceed to rolling and cutting steps
• Method 2 – Stand Mixer or Food Processor
• Put all of the ingredients into the mixing bowl
• Using the dough hook for the stand mixer and the blade attachment for the food processor, mix it until the dough comes together in a shaggy ball
• Dump everything from the mixing bowl onto a clean work surface
• Knead the dough for 5 to 10 minutes, until it is fully incorporated and comes together in a smooth ball – you can add a little flour if the dough is too wet (sticky), or a little water if it is too dry (crumbly)
• Cover the dough in plastic wrap and let rest for at least 30 minutes
• Proceed to rolling and cutting steps
• Rolling and Cutting
• Using a rolling pin, hand-crank, or KitchenAid attachment, roll your dough out to the desired thickness – on the KitchenAid attachments usually a #5 or #6
• Using a knife, pastry lattice roller, or the cutting attachment for the hand-crank or KitchenAid, cut the pasta into long strips of the desired thickness
• Or, use the rolled pasta sheets to form ravioli by placing one sheet down, spooning out your filling at the appropriate spacing, topping it with another sheet of rolled pasta, and then cutting and crimping the edges around your filling
• Or, use a pasta extruder and the appropriate attachment to form and cut the shape you desire
• Cooking the Pasta
• Bring a large pot of salted water to a boil
• Add the pasta to the boiling water and cook for 60 seconds to 5 minutes depending on the pasta you have made – test for doneness every 30 seconds

Notes

• Remember to keep a spray bottle on hand to help hydrate your dough as you work with it – it can dry out depending on conditions in your house

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