Homemade Matcha Pasta (with walnut parmesan cream sauce)

Homemade Matcha Pasta (with walnut parmesan cream sauce)

Are you a fan of delicious homemade pasta? You’re in luck! This simple 5 ingredient matcha pasta recipe is a fun project that can be made by hand, in a...

MATCHA PASTA INGREDIENTS

 

 

To make 1 pound of matcha pasta, you will need the following ingredients:

  • Semolina flour: all-purpose flour may also be substituted if you aren’t able to find semolina.
  • Matcha: we recommend using Jade Leaf Culinary Grade Matcha.
  • Eggs: you will need four large eggs.
  • Olive Oil: This will help moisten the dough. If your dough seems too dry still, add a few teaspoons of water.
  • Sea salt: for the pasta dough and also for the pasta water.

 

HOW TO MAKE MATCHA PASTA BY HAND:

Place the flour in a mound on a large cutting board. Make a well in the middle of the flour, and add the eggs into the center. Add the salt and olive oil on top of the eggs and then whisk with a fork. Gradually start adding in the flour that is around the sides, until the mixture becomes thick. Use your hands to combine the rest of the dough together, until it becomes cohesive. Knead the dough for about 10 minutes, or until the dough becomes smooth and elastic. Dust your workspace with extra flour to prevent sticking. If your dough seems too sticky, knead in more flour a teaspoon at a time. Form the dough into a ball, and tightly wrap in plastic wrap and let the dough rest at room temperature for 30 minutes, or refrigerate for up to 1 day.

 

HOW TO MAKE MATCHA PASTA IN A FOOD PROCESSOR:

 

 

Simply add all 5 ingredients to a food processor and pulse for about 10 seconds or until the mixture becomes crumbly. Turn the dough out onto a lightly floured cutting board and knead for 1-2 minutes, until smooth and elastic. If your dough seems too sticky, knead in more flour a teaspoon at a time. Form the dough into a ball, and tightly wrap in plastic wrap and let the dough rest at room temperature for 30 minutes, or refrigerate for up to 1 day.



HOW TO MAKE MATCHA PASTA IN A STAND MIXER:

Combine all the ingredients in a bowl of a stand mixer. Using the dough hook, mix the dough for about 10 minutes on low speed until smooth and elastic. If your dough seems too sticky, knead in more flour a teaspoon at a time. Form the dough into a ball, and tightly wrap in plastic wrap and let the dough rest at room temperature for 30 minutes, or refrigerate for up to 1 day.



HOW TO ROLL MATCHA PASTA WITH A PASTA MAKER:



 

After the dough has rested for 30 minutes, remove it from the plastic wrap and slice the ball of dough into four equal wedges. Take one wedge and flatten it into an oval sized disc. Immediately cover the remainder of dough in the plastic wrap to prevent it from drying out. Take your flattened dough and feed it through the pasta maker on the widest setting (usually number 1.) When the sheet comes out, fold it into thirds (like you’d fold a paper to fit in an envelope) and feed it through the machine 2-3 more times on the widest setting. Continue to feed the dough through the machine while gradually reducing the settings, until the pasta reaches your desired thickness. If the dough becomes sticky at any point, sprinkle flour on it. If the dough sheet gets too long to handle, simply cut it in half with a knife.


Using the cutter attachment of the pasta maker, feed the dough sheet through to make your desired shape of pasta. Tie the pasta into loose nests or transfer to a pasta drying rack and allow to dry for 30 minutes. Repeat with the remainder of the pasta dough.

 

HOW TO ROLL MATCHA PASTA BY HAND:

 

 

To roll out the dough by hand, remove it from the plastic wrap and slice the ball of dough into four equal wedges. Take one wedge and flatten it into an oval sized disc. Immediately cover the remainder of dough in the plastic wrap to prevent it from drying out. Take the flattened disc and roll out with a rolling pin until it reaches your desired thickness (usually 1-2 mm thick.) Add extra flour as needed. 


Using a knife, slice the dough into 5-inch sections. Starting on the short side of the sections, roll into very loose flat cylinders. Cut the cylinders cross-wise, however wide you want your pasta to be. Tie the pasta into loose nests or transfer to a pasta drying rack and allow to dry for 30 minutes. Repeat with the remainder of the pasta dough.


HOW TO COOK MATCHA PASTA:

Bring a large pot of salted water to a boil. Add in the fresh pasta and stir so the noodles don’t stick together. Cook until the pasta is al dente, usually about 2-5 minutes (depending on pasta thickness.) Strain the pasta and use it immediately.



WALNUT PARMESAN CREAM SAUCE:

Now you might be thinking, “matcha pasta sounds delicious, but what sauce do I pair it with?” Well, may we suggest this walnut parmesan cream sauce? It’s the perfect complement!


This sauce is creamy and salty from the fresh parmesan used. The walnuts add an interesting texture and buttery, earthy flavor that pairs so well with the matcha-infused pasta.


WALNUT PARMESAN CREAM SAUCE INGREDIENTS:

  • Freshly grated parmesan
  • Shelled walnuts
  • Olive oil
  • Butter
  • Heavy cream

HOW TO MAKE WALNUT PARMESAN CREAM SAUCE:

This sauce is so quick it can be made while the pasta is boiling!


First, grate the parmesan and set it aside. Chop the walnuts either in a food processor or by hand and set aside also. Heat the olive oil and butter in a large skillet. Add in the grated cheese, cream, walnuts, and salt to taste. Combine using a whisk.


Take the cooked pasta and toss it in the sauce, until coated.


Tip: if the sauce gets too hot, the oil and cream might separate. To bring it back together, turn down the heat and add a splash of water while whisking. 


Matcha Pasta with Walnut Parmesan Cream Sauce


INGREDIENTS:

FOR MATCHA PASTA


FOR WALNUT PARMESAN CREAM SAUCE

  • ½ cup freshly grated parmesan
  • 1 ½ cups shelled walnuts, chopped
  • 1 cup olive oil
  • 4 tbsp butter
  • ½ cup heavy cream
  • Salt, to taste

INSTRUCTIONS:

FOR MATCHA PASTA

HOW TO MAKE PASTA BY HAND:

  1. Place the flour in a mound on a large cutting board. Make a well in the middle of the flour, and add the eggs into the center. Add the salt and olive oil on top of the eggs and then whisk with a fork. Gradually start adding in the flour that is around the sides, until the mixture becomes thick. Use your hands to combine the rest of the dough together, until it becomes cohesive. 
  2. Knead the dough for about 10 minutes, or until the dough becomes smooth and elastic. Dust your workspace with extra flour to prevent sticking. If your dough seems too sticky, knead in more flour a teaspoon at a time.
  3. Form the dough into a ball, and tightly wrap in plastic wrap and let the dough rest at room temperature for 30 minutes. Use immediately or refrigerate for up to 1 day.
  4. Roll out the pasta dough into your desired shape and thickness (see instructions above.) Cook the pasta in a large pot of salted boiling water for 2-5 minutes (depending on pasta thickness.) Drain and use immediately.

HOW TO MAKE PASTA IN A FOOD PROCESSOR:

  1. Add all ingredients to the bowl of a food processor, fitted with the normal blade attachment.  Pulse for about 10 seconds, or until the mixture reaches a crumbly texture
  2. Remove the dough and form it into a ball with your hands, then place the dough on a lightly-floured cutting board. Knead the dough for 1-2 minutes until it is smooth and elastic.
  3. Form the dough into a ball, and tightly wrap in plastic wrap and let the dough rest at room temperature for 30 minutes. Use immediately or refrigerate for up to 1 day.
  4. Roll out the pasta dough into your desired shape and thickness (see instructions above.) Cook the pasta in a large pot of salted boiling water for 2-5 minutes (depending on pasta thickness.) Drain and use immediately.

HOW TO MAKE PASTA IN A STAND MIXER:

  1. Add all ingredients to the bowl of a stand mixer, fitted with the dough hook. Mix and knead the dough on low speed for 8-10 minutes until it is smooth and elastic.
  2. Form the dough into a ball, and tightly wrap in plastic wrap and let the dough rest at room temperature for 30 minutes. Use immediately or refrigerate for up to 1 day.
  3. Roll out the pasta dough into your desired shape and thickness (see instructions above.) Cook the pasta in a large pot of salted boiling water for 2-5 minutes (depending on pasta thickness.) Drain and use immediately.

FOR WALNUT PARMESAN CREAM SAUCE

  1. Grate the parmesan and set it aside. Chop walnuts in food processor or using a knife, and set aside.
  2. Heat olive oil and butter in a large skillet. Add in the grated cheese, heavy cream, walnuts, and salt. Whisk to combine.
  3. Toss cooked and drained pasta in the sauce until coated. Plate and serve immediately.
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