HOMEMADE ORGANIC MATCHA PASTA
Easily achieve a natural vibrant green color and boost your homemade pasta with antioxidants.
For the dough:
- Attach the dough hook to the Smeg stand mixer and add the flour, eggs, salt and matcha.
- Mix on speed 1 for 3-5 minutes until the mixture comes together as a ball, adding a spoonful of water at a time if the texture is crumbly or extra flour if the dough is sticky.
- Wrap the dough with plastic wrap and place it in the refrigerator for 30 minutes.
- Attach the pasta roller accessory to the stand mixer. Divide the dough into 6 pieces, press them into flat rectangles and flour each side.
Now proceed with one of the following:
Pass one of the pieces through the machine on speed 1 on no.0. Fold the ends towards each other and pass it through again. Now turn it to no.1 and pass it through three times. Let the sheets dry for 20-30 minutes. Attached the spaghetti attachment and pass each sheet through on speed 1. Repeat. Hang the spaghetti on a pasta rack and let dry completely before cooking. Cook time: 3-4 minutes in boiling salted water.
For Tagliatelle & Tagliolini:
Pass one of the pasta pieces through the machine on speed 1 on no.0. Fold the ends towards each other and pass it through again. Continue to pass the dough through, reducing the thickness from no. 0 to 5. Let the sheets dry for 20-30 minutes. Attach the fettuccine or tagliolini accessory and run one sheet through on speed 1. Repeat. Pasta can be used immediately. Cook time: 2-4 minutes (tagliatelle) or 1-2 minutes (tagliolini) in boiling salted water.
For the sauce and toppings:
Perfectly pair your organic matcha pasta with a delicious spinach, zucchini and lemon zest sauce.
Recipe by ItalicanaKitchen.