Making Fresh Green Pasta
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Knowing how to make your own fresh pasta is a great experience, and is a skill for food security and emergency preparedness! When you can add color, flavor, …
Thank you so much for sharing your recipe for making pasta ⚘
That looks amazing! Let us know how it tastes after you’ve cooked it!
That would be nice that you show us how to pressure can your spaghetti sauce. I am ready to use my new Presto pressure cooker and spaghetti sauce is certainly something that I would love to can. Thanks!
I'm so excited over pasta. Thanks for the powdered veggie info too. I have an IPot question. I'm at only 558' so my 2 choices of 6.5lb psi is too low and 15lb psi is too high. Am I safe at using the low psi???
Your dough is great looking!! I cant wait to try it!! Thank you for sharing!!!
Thank you so much for this video,special the recipe with the dry vegetable powder.Will be a great help for me.
Hope the next one is with red beet powder.You will love and enjoy a pasta machine.It is so nice to see how you work for perfection.Always looking forwards to your next video.
I also make my own (sourdough)bread,and dehydrate a lot of fruit and vegetables.
I make a green powder from all kinds of dehydrated greens that my family won't eat, but never even notice when I put it in just about everything. I'll have to try your pasta one of these days.
This is a very smart lady who is mature and practical !
I would agree Pam, that powder is the way to go, and absolutely weigh the ingredients. i found out the hard way, that if you add really just a few more grams of fluid than needed, the dough will remain sticky.. and you have to keep sprinkling dry flour.. which will alter the "texture" of your noodle. Dry Powder and weighing is the way too go!
Pam, How long would recommend to allow fresh made pasta to remain in the freezer? I'm assuming its wrapped in plastic wrap and placed in a freezer bag. TIA
I like these two videos. I love making pasta. I can't eat asparagus, but I've added spinach to my pasta before. Another wonderful video!
I may have missed it but have you tried a basil powder?
It's BEAUTIFUL!!!!!! Asparagus pasta tossed in roasted garlic butter and sprinkled with parmesan cheese…to die for!!!! Thanks for the video and all you do!!!!
do you find you get a finer powder from freeze drying or dehydrating?
Beautiful.. thats looks wonderful.. when it comes to salt i add to the pasta and the water..
Going to try making pasta, really I am. I've been intimidated by the whole process but your good instructions give me some confidence.
Loved your green pasta!!!! Does the green pasta taste like asparagus???? You look like you are getting much more comfortable rolling and making your pasta!!! Congratulations!!! Please sho us how you "tie your pasta into a knot"!!!!!! The video cuts off as you are making the knots.
Great video. I can almost taste the Alfredo sauce and fresh aspargus over top of that lovely pasta.
I've been waiting for this!!!
Please video the making of that " cute little knot thing".. Thanks for posting .
Hi Pam, love the video! The pasta looks delicious! I have been considering buying the pasta attachment for my kitchen aid. Do you think a separate pasta machine would work better? I used one many years ago that mixed the dough, then extruded it through different shaped dyes. You could make many different pasta shapes with it. I believe the kitchen aid attachment only makes sheets and straight pasta. I hate to make an expensive mistake! Any advice would be most appreciated!
Can you knead this pasta dough with a stand mixer like bread?
Hi Pam, just an idea. If you use powdered dry eggs, you could use non-dry (i.e. fresh) vegetables and get the moisture from them (peppers and spinach, maybe tomatoes and zuccini). Vegetables has a somewhat standard water content, and I guess they could be processed with powdered dry egg. Obviously, water content should be adjusted.
The thing is that I can get easily dry eggs here, but not dry vegetables at all, just fresh ones.
If an individual prefers their own type of salt, such as Himalayan, and is using their food processor, put the salt in and run the machine to make a fine powdered salt, then add the other ingredients.
Will have to try this!
Beautiful pasta yummy can't wait 😋
Asparagus pasta sounds great! I’m looking forward to the rest of this series! I’ve only perfected spinach fettuccine.
Great idea Pam! I'd be tempted to cook a batch and put a spoonful of Ghee and Olive Oil. Sprinkle a little Parm'. Yum!
Oh one more thing– Your dough may be affected by the relative humidity in your home, and the fact that it does take a bit of time to hydrate AP Flours vs 00 Flour.
I do suggest two pasta roller/cutters. The manual machine is the Atlas. It's been around forever and they work wonderfully. You can also get an optional Ravioli attachment. The power option is buying the pasta roller and cutter attachment set for your Kitchenaid. I have both. Depending on what I'm doing, both work well.
Tomato powder or pumpkin powder or chocolate to make dessert pasta.😋