5 Creative Pasta Maker Recipes to Try

Pasta makers allow you to make fresh pasta at home, giving you the chance to be creative with your ingredients and flavors. There are endless combinations of ingredients you can use to make your pasta, and the options for sauces are equally as vast. Here are five creative pasta maker recipes to try for your next homemade pasta adventure.

Spinach and Ricotta Ravioli

To make the dough, you will need 2 cups of all-purpose flour and 3 large eggs. Begin by whisking the flour and eggs together in a bowl until it forms a ball. Knead the dough for about 10 minutes, adding flour if it becomes too sticky. Roll the dough into a ball and cover it with a damp towel for 30 minutes.

For the filling, combine 1 cup of ricotta cheese, 1 cup of spinach, 1 egg, 1/2 cup of grated parmesan cheese, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper in a bowl. Roll out the dough and make small circles with a cookie cutter. Place a tablespoon of the filling in the center of each circle and fold the dough over, pinching the edges to seal. Cook the ravioli in boiling water for 3-5 minutes until they float to the top. Serve with your favorite tomato sauce.

Butternut Squash and Sage Fettuccine

For the dough, combine 2 cups of all-purpose flour, 3 large eggs, and 1/2 cup of butternut squash puree in a bowl. Knead the dough for 10 minutes until it is smooth and elastic. Cover with a damp towel and let rest for 30 minutes.

For the sauce, heat 3 tablespoons of butter in a pan over medium heat. Add 1 tablespoon of chopped sage and cook for 1 minute. Pour in 1/2 cup of chicken broth and 1/2 cup of heavy cream. Simmer for 5 minutes until the sauce thickens. Roll out the dough and cut it into fettuccine noodles. Cook the noodles in boiling water for 3-5 minutes until al dente. Toss the noodles in the sauce and serve with grated parmesan cheese.

Lobster and Mascarpone Ravioli

To make the dough, stir together 2 cups of all-purpose flour and 3 eggs until it forms a ball. Knead the dough for 10 minutes until it is smooth and elastic. Cover with a damp towel and let rest for 30 minutes.

For the filling, combine 1 cup of cooked lobster meat, 1/2 cup of mascarpone cheese, 1/4 cup of grated parmesan cheese, 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a bowl. Roll out the dough and cut it into circles. Place a tablespoon of filling in the center of each circle and fold the dough over, pinching the edges to seal. Cook the ravioli in boiling water for 3-5 minutes until they float to the top. Serve with a butter and lemon sauce.

Beet and Goat Cheese Linguine

For the dough, combine 2 cups of all-purpose flour, 3 large eggs, and 1/2 cup of beet puree in a bowl. Knead the dough for 10 minutes until it is smooth and elastic. Cover with a damp towel and let rest for 30 minutes.

For the sauce, heat 2 tablespoons of olive oil in a pan over medium heat. Add 1 garlic clove and cook for 1 minute. Pour in 1/2 cup of vegetable broth and 1/2 cup of crumbled goat cheese. Simmer for 5 minutes until the sauce thickens. Roll out the dough and cut it into linguine noodles. Cook the noodles in boiling water for 3-5 minutes until al dente. Toss the noodles in the sauce and serve with chopped parsley.

Porcini Mushroom and Truffle Oil Tagliatelle

For the dough, combine 2 cups of all-purpose flour, 3 large eggs, and 1 tablespoon of truffle oil in a bowl. Knead the dough for 10 minutes until it is smooth and elastic. Cover with a damp towel and let rest for 30 minutes.

For the sauce, soak 1/2 cup of dried porcini mushrooms in hot water for 20 minutes. Drain and chop the mushrooms. Heat 2 tablespoons of butter in a pan over medium heat. Add the mushrooms and cook for 5 minutes. Pour in 1/2 cup of heavy cream and 1 tablespoon of truffle oil. Simmer for 5 minutes until the sauce thickens.