Peppers—the true star of this simple but luxurious Peperonata recipe—may be a New World vegetable, but to me they are quintessentially Italian. They feature prominently in the cuisine of southern Italy, including Calabria, Puglia, and Abruzzo where my family is from. I love walking by a trattoria at lunchtime, hearing the clatter of plates and silverware, and catching the pungent perfume of peppers in the breeze.

This is a fairly traditional recipe, with the (optional) addition of fennel for added sweetness and texture. What I love best is how versatile Peperonata is. Scoop onto bruschetta or toss it with pasta. It’s a perfect partner for roasts of any kind, or for grilled fish or steak. Enjoy it as a pizza topping, or stir into scrambled eggs. Just to name a few ideas!

Plus, peperonata keeps well in the fridge and its flavor improves as it sits. Make it ahead of time—you’ll thank yourself later!

What is in Peperonata? 

While sweet peppers are the star of this show, there are a few crucial supporting roles as well. Here’s what you need to make this peperonata recipe:

• Extra virgin olive oil: Stewing the peppers in olive oil mellows their assertiveness and coaxes out their sweetness. Be sure to use a good quality medium-bodied oil, such as our Nocellara.
• Yellow onion and garlic: Enhances the sweet and savory flavor of peperonata.
• Fennel: This crunchy anise-flavored vegetable isn’t traditional in peperonata, but it provides texture and an appealing sweetness so I almost always include it. I like to cut the fennel bulb into medium dice, but you can slice it thinly if you prefer.
• Sweet peppers: You can stick with classic red bell peppers or add some color by including yellow and orange in the mix. The most important detail is to make sure the peppers are ripe rather than watery. They should feel heavy for their size with no soft spots. 
• Capers: This powerhouse ingredient helps to punch up the flavor, adding a briny kick. You can use either capers in brine or salt-packed capers, but if you’re using salt-packed, be sure to rinse them well.
• Tomato sauce: A cup of tomato sauce brings the peperonata together. I use the simple sauce recipe from my Pasta al Pomodoro.
• Balsamic vinegar: A splash at the end of cooking really brings out the sweetness of the vegetables. You can use regular balsamic or white balsamic. Just be sure it’s good quality—find our tips for picking the best balsamic vinegar in our Balsamic Reduction guide.
• Fresh basil and mint: Like balsamic vinegar, these fresh herbs add a bright finish, as well as a splash of color. 

How to Make Peperonata 

A proper peperonata recipe should be mellow, savory, and sweet. It only takes a few steps to achieve. Give the vegetables the time they need to stew gently in olive oil—about 30 minutes—to bring out their natural sweetness.

Prep and Soften the Vegetables

• Prep your vegetables. Remove the stem from 2 pounds of sweet bell peppers. Cut them in half lengthwise and remove the seeds and any pithy white parts. Cut the peppers lengthwise into thinnish slices—slightly thinner than 1/2 inch. Slice the ends off 1 yellow onion and cut it in half lengthwise. Cut each half crosswise into thin half-moon slices. Slice off the stalks from the fennel bulb and cut the bulb into quarters. Cut the quarters into dice or thin slices. Lightly crush and peel 2 garlic cloves. 
• Soften the vegetables. Pour in about 1/4 cup olive oil into a cold skillet. Add the peppers, onions, fennel, and garlic and turn on the heat to medium. Stir to coat the vegetables with the oil. Let the vegetables heat up slowly, until they are simmering gently—about 10 minutes. Season with a pinch of salt and simmer for another 10 minutes, until the vegetables have softened. Reduce the heat to medium-low if necessary to prevent the onions or peppers from scorching.

Stew the Peppers

• Add 1 cup tomato sauce and 1 tablespoon of capers. Stir to incorporate them into the peperonata, and cook for about 10 minutes, until the sauce is reduced, and all the vegetables are silky and tender.
• Season. Crank up the heat to medium-high and add 2 tablespoons balsamic vinegar. Let it simmer for a minute; then lower the heat and cook gently for another 2 to 3 minutes. Remove the pan from the heat. 
• Finish and serve. Tear or coarsely chop 1/4 cup of fresh basil and mint leaves and stir them into the peperonata. Let the stew sit for about 10 minutes before serving to give the flavors a chance to come together. You can even leave the peperonata on the stovetop a couple of hours before serving; or make it ahead and refrigerate it. Bring it to room temperature before serving, or gently heat it on the stovetop if you prefer.

What to Serve with Peperonata 

This peperonata recipe is so versatile, that you’re really only limited by your imagination. Here are some of my favorite ways to enjoy it:

• With fish: Try it with Pesto Salmon with a Breadcrumb Crust, Shrimp Scampi, or Baked Fish with Garlic and Basil.
• With meat: Beef Tagliata, Pan-Seared Lamb Chops, and more. 
• With eggs: Fried eggs, frittatas, or this potato omelet.
• Topping for bruschetta or crostini. Chop the peperonata into confetti-sized dice and spoon it on top of grilled bread or crostini. Drizzle with good olive oil.
• Pizza. This is one of my favorite toppings for homemade pizza; it goes perfectly with oozy mozzarella cheese.
• Pasta. Skip the ragù and toss hot cooked pasta with peperonata! Spoon chopped peperonata over the pasta, add some freshly grated Parmigiano cheese and a splash of cooking water to loosen things up a bit, and toss well. This preparation goes especially well with short, sturdy pasta shapes, such as paccheri or rigatoni.

More Sweet Pepper Recipes

Salads

Bell Pepper Salad with Mini Sweet Peppers

Entree

Italian Stuffed Peppers

Italian

Giardiniera (Italian Pickled Vegetables)

Vegetarian

Vegetarian Stuffed Peppers with Basil Vinaigrette

Browse all Mediterranean recipes.

Visit Our Shop.

Print

Peperonata

It takes just three steps and about 30 minutes to make this luxurious peperonata. It makes an easy weeknight side dish but be prepared for it to steal the show!

Course Side

Cuisine Italian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Calories 150.1kcal

Author Domenica Marchetti

Ingredients

• 1/4 cup extra virgin olive oil, plus more for drizzling
• 1 medium yellow onion, thinly sliced
• 1 fennel bulb, quartered and thinly sliced
• 2 pounds sweet ripe bell peppers (about 6), thinly sliced (red or a mix of red, yellow, and orange)
• 2 garlic cloves, lightly crushed and peeled
• Kosher salt
• 1 cup tomato sauce (preferably homemade)
• 1 tablespoon capers, rinsed and patted dry
• 2 tablespoons balsamic vinegar or white balsamic vinegar
• 1/4 cup torn fresh basil and mint leaves

Instructions

• Gently cook the vegetables. Pour the oil into a large skillet or heavy-bottomed sauté pan. Add the onion, fennel, peppers, and garlic and turn the heat on to medium. Stir to coat the vegetables with the oil and sauté for 10 minutes, tossing often to prevent burning. Season with 1 teaspoon salt and cover partially. Cook for another 10 to 15 minutes, stirring frequently, until the vegetables have softened but still have a bit of firmness to them.
• Add the tomatoes and capers. Stir in the tomato sauce and sprinkle in the capers. Cook, uncovered, for about 10 minutes, until the sauce is reduced, and the vegetables are nicely coated, tender, and shiny.
• Finish. Raise the heat to medium-high and stir in the balsamic vinegar. Cook at a lively simmer for 1 minute; then lower the heat to medium-low and cook another couple of minutes. Taste and add more salt if needed. Remove from the heat and stir in the basil and mint. Let the peperonata sit for about 10 minutes. Discard out the garlic, then finish with a drizzle of olive oil.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.

Nutrition

Calories: 150.1kcal | Carbohydrates: 16.3g | Protein: 2.8g | Fat: 9.7g | Saturated Fat: 1.4g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 6.6g | Sodium: 257.9mg | Potassium: 636.1mg | Fiber: 5.4g | Sugar: 10.1g | Vitamin A: 5018.1IU | Vitamin C: 203mg | Calcium: 43.8mg | Iron: 1.5mg

The post Peperonata (Stewed Peppers with Balsamic, Basil, and Mint) appeared first on The Mediterranean Dish.

Dried tomatoes, nourished and then parched by the Mediterranean sunshine, are a staple of farmer’s markets in Southern Italy. A decade ago, my roommate and I took a winter trip to Sicily from chilly Parma where we were studying. We soaked in the Mediterranean sunshine and filled our carry-ons with chocolate from Modica, salt-packed capers, and crinkly bags of red and golden pomodori secchi (sun dried tomatoes). 

For the remainder of winter we added them to every salad we made. We stirred them into Sun Dried Tomato Chicken, and pulsed into Sundried Tomato Pesto. We savored the concentrated tomatoes’ intense sweet and saline flavor, like tasting the warmth of sunshine. 

They remain a favorite ingredient of mine for adding intense flavor to a myriad of dishes. Blending them into brick-red pesto flecked with basil, oregano, and cheese transforms this pantry ingredient into a hero, capable of making quick lunches and weeknight dinners feel extra special.

What is in Sun Dried Tomato Pesto (Red Pesto)? 

Like Sicilian Almond Pesto and the countless other variations of pesto, this Sun Dried Tomato Pesto recipe follows a similar formula: herbs, nuts, garlic, salt, olive oil, and usually cheese. The difference here is I replace the more perishable herbs with a pantry-friendly, seasonably flexible sauce that’ll come through for you no matter the time of year. To make it, you’ll need: 

• Sun-dried tomatoes: Make up the bulk of the flavor, adding tart, sweet, savory richness.
• Roasted salted cashews: Using already roasted nuts saves a step of having to roast and wait for them to cool, and I find that the salt is enough for the entire recipe. 
• Garlic: Adds peppery flavor to this pesto. If you’re sensitive to raw garlic you can omit this or use a single clove. 
• Dried herbs: Dried basil and oregano layer in more sunny garden flavor to this pesto without taking over. Feel free to substitute store-bought or our Homemade Italian seasoning. 
• Crushed red pepper flakes: This isn’t a spicy pesto, but a pinch of red pepper punctuates the flavor. You can omit this entirely or add more to suit your taste. 
• Grated parmesan or pecorino cheese: A little cheese adds a lot of umami flavor. Parmesan will give a milder flavor and pecorino a sharper one. Both are delicious. 
• Extra virgin olive oil: Mellow olive oil acts as a backbone for the big flavors of the other ingredients in this pesto. Using some of the tomato soaking liquid to help emulsify it with less oil means this pesto is more jammy than oily. I prefer a robust yet smooth olive oil with this recipe, like our Italian Nocellara. 

How to Make Sun Dried Tomato Pesto (Red Pesto)

It only takes 3 steps and about 20 minutes to make this easy Sun Dried Tomato Pesto recipe, and half of that time the tomatoes are just soaking in hot water! 

• Soften the dried tomatoes. In a small pot with a lid, bring 1 1/2 cups water to a boil over high heat. When boiling, add the sun-dried tomatoes, remove from the heat, and cover. Set aside for 10 minutes to steep. 
• Make a paste. Drain the tomatoes over a bowl, reserving the soaking liquid. Add the plumped tomatoes to a food processor along with 1/4 cup of roasted salted cashews. Smash 2 garlic cloves with the side of your knife, peel, and add them to the processor. Season with 1/2 teaspoon dried oregano, 1/2 teaspoon basil, and 1/4 teaspoon red pepper flakes (if using). Pulse until the ingredients are finely chopped, pausing once to scrape down the sides. Add 1/4 cup grated parmesan or pecorino and pulse to combine. 
• Make a sauce. With the processor running, stream in 1/4 cup olive oil. Stream in the 1/4 cup reserved soaking liquid, a spoonful at a time, until you have a spreadable, nearly uniform texture (I use about 1/4 cup in total). 
• Use or store. Serve immediately, or store in a jar in the refrigerator for up to a week. 

Ingredient Spotlight

I prefer unsulfured sun-dried tomatoes (which have a darker color) because the minimal processing means they tend to keep their vibrant natural flavor. 

That’s a personal preference, you can use what you have on hand, including drained oil-packed sun-dried tomatoes or ones processed with sulfur. No matter which type you use, the color of your Sun Dried Tomato Pesto will be a pleasant red-orange color and have a tangy, savory flavor.

• TRY IT: Find all-natural vine-ripened sun-dried tomatoes at our shop.

How to Make Sun Dried Tomato Pesto Pasta

Sun dried tomato pesto pasta is one of my favorite ways to use this sunny sauce. Here’s how to make it:

• Cook 1 pound of pasta in boiling salted water. Reserve 1 cup of the pasta’s starchy water before draining. 
• Add the red pesto to a large mixing bowl and loosen with a splash of the reserved pasta water. Then toss with cooked pasta until coated and creamy, adding more pasta water as necessary. 

Swaps and Substitutions 

As with all pesto recipes, red pesto is adaptable! You can make adjustments based on what you happen to have in your pantry. 

• Roasted salted cashews: You can substitute roasted salted cashews with any other roasted and salted nut you like. Almonds will have a firmer texture and a more assertive flavor, while macadamia nuts, walnuts, pecans, and Brazil nuts are all unobtrusive swaps. The one tree nut I would recommend avoiding for this recipe is pistachios as the green will muddy the color of the finished pesto. 
• Dried oregano and basil: Feel free to use minced fresh basil and oregano in place of the dried herbs. Your finished pesto will have a lovely fresh herb aroma to it, but know that it will be more perishable than the dried herb version. Plan to use within a few days, or store it with a spoonful of olive oil floated on top to prevent oxidization.

What to Serve with Red Pesto

As in Basil Pesto, nuts add body and help emulsify the sauce. Cheese, whether parmesan or pecorino, adds even more savory flavor. The result is a spread you could eat on its own, or keep on hand for sun dried tomato pesto pasta, a twist on Pesto Chicken, or a spread for sandwiches, and beyond. 

• Use as a sandwich spread: Of course, it’s delicious with Italian cold cuts in a panini, but because of its big flavor it’s a great way to add interest to mild ingredients like turkey or roast chicken. It would be a delicious swap for the aioli in an Antipasto Chicken Sandwich.
• Make it into a dip or a dressing: Blend it or stir it into plain Greek yogurt to use as a vegetable dip, a dressing, or a creamy base for pasta or Chicken Salad. 
• Top Tomato Bruschetta with it: you can spread it onto already baked crostini, or broil it briefly on rounds of bread for a sizzly version. 
• Spread it on pizza or flatbread: Use in place of tomato sauce, spread very thinly. 
• Jazz up weeknight proteins: Use it to top chicken breasts or turkey cutlets, basically anything you like. 

How to Store Sundried Tomato Pesto

Store sun dried tomato pesto in a jar in the refrigerator for up to one week. For longer storage, you can freeze this red pesto sauce in a tightly sealed container for up to 3 months. Defrost it in the refrigerator before using it. 

More Ways to Use Sun Dried Tomatoes

Italian

Sun Dried Tomato Chicken (No Heavy Cream)

Sides and Small Plates

Toasted Orzo Pasta Recipe with Parmesan and Sun-dried Tomatoes

Entree

Easy Sun-Dried Tomato Pasta (10 Mins)

Vegetarian

Greek Tomato Fritters with Sun-Dried Tomato Yogurt Dip

Browse all Mediterranean recipes.

Visit Our Shop.

Print

Sun Dried Tomato Pesto

Use sun dried tomato pesto on its own as a dip or a sandwich spread, or substitute it for basil pesto in any of your favorite pesto recipes.

Course Sauce/Dip

Cuisine Italian

Diet Gluten Free, Low Lactose, Vegetarian

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 20 tablespoons (1¼ cup)

Calories 54.3kcal

Author Emily Teel

Ingredients

• 1 1/2 cups water
• 1 cup (4 ounces) dry-packed sun-dried tomatoes
• 1/4 cup roasted salted cashews
• 2 garlic cloves, smashed and peeled
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup grated parmesan or pecorino cheese
• 1/4 cup extra virgin olive oil

Instructions

• Soften the dried tomatoes. In a small pot with a lid, bring the water to a boil over high heat. When boiling, add the sun-dried tomatoes, remove from the heat, cover. Set aside for 10 minutes to steep.
• Make the pesto. Drain the tomatoes over a bowl, reserving the soaking liquid. Add the plumped tomatoes to a food processor along with the cashews, garlic, oregano, basil, and red pepper flakes (if using). Pulse until the ingredients are finely chopped, pausing once to scrape down sides. Add the cheese and pulse to combine. With the processor running, stream in the olive oil. Stream in the reserved soaking liquid, a spoonful at a time, until you have a spreadable, nearly uniform texture (I use about 1/4 cup in total). Serve immediately, or store in a jar in the refrigerator for up to a week.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, sun dried tomatoes, and oregano used in this recipe.
• This recipe makes enough pesto to combine with 1 pound of pasta (or more, depending on how saucy you like things). To make red pesto pasta: 

• • Cook 1 pound of pasta in boiling salted water. Reserve 1 cup of the pasta’s starchy water before draining. 
  • Add the red pesto to a large mixing bowl and loosen with a splash of the reserved pasta water. Then toss with cooked pasta until coated and creamy, adding more pasta water as necessary. 

• To use oil-packed sun dried tomatoes: Drain them well and skip the step of soaking them in hot water. Add them directly to the food processor. Stream in water in place of the reserved soaking liquid. 
• To freeze: Transfer to a sealable freezer safe jar and store in your freezer for up to 3 months. Defrost it in the refrigerator before using it. 
• Feel free to double this pesto. I based the quantity on one cup of dry tomatoes because 4 ounce bags are a common portion size sold at grocery stores. In a standard food processor you could easily double this amount, and use the whole bag from our shop!
• To toast your own cashews: Preheat the oven to 350°F. Spread nuts on a baking sheet in a single layer. Toast for 6 to 8 minutes or until fragrant and lightly browned. Remove from the oven and allow to cool. Feel free to swap cashews for pine nuts, walnuts, sunflower seeds, or almonds.

Nutrition

Calories: 54.3kcal | Carbohydrates: 4g | Protein: 1.5g | Fat: 4g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Cholesterol: 1.1mg | Sodium: 40.3mg | Potassium: 209.5mg | Fiber: 0.8g | Sugar: 2.2g | Vitamin A: 68.8IU | Vitamin C: 2.3mg | Calcium: 20.6mg | Iron: 0.7mg

Try Our Organic Sun-Dried Tomatoes!

Vine-ripened, all-natural sun-dried tomatoes with a perfectly sweet and tangy balance.

buy now

The post Sun Dried Tomato Pesto (Red Pesto) appeared first on The Mediterranean Dish.

My Italian mother made homemade pasta often. She cut her smooth egg-rich dough into a variety of shapes, but among my favorites were her fettuccine—silky flat noodles. She served her homemade noodles with a traditional Bolognese Ragù or, sometimes, simple Pomodoro Sauce. I still remember her hanging the freshly cut noodles to dry on a broomstick that she positioned between two chairs. 

There was nothing better than sitting down to a dish of homemade pasta on a Sunday evening, twirling the long noodles on my fork, and taking that first, much-anticipated bite. I still love making homemade pasta on Sundays, and my mom’s recipe remains the template I use to make my own homemade egg pasta.

If you’ve never made pasta from scratch, you’ll be surprised at how easy it is once you get the hang of it. What’s more, it is truly an enjoyable pursuit, for date nights, sunday nights in, kid’s activities, and more. After years of doing it, I still get a feeling of great satisfaction when I look at a batch of freshly cut pasta that I made myself. 

Why don’t you join me? Let’s get started.

The Basics: Is Fresh Pasta Better than Dried? 

People often ask me if homemade pasta is better than the dried pasta you buy at the supermarket. Here’s my answer: Dried pasta and fresh pasta are two different things. Comparing them really is like comparing apples to oranges; one is not better than the other. Both have their place in the Italian kitchen.

Most commercial dried pasta is made from a mix of durum wheat (semolina) flour and water; there is no egg. The best brands slowly dry the pasta over a period of about two days before packaging it. When you cook it properly to “al dente” doneness, dried pasta has an appealing toothsome texture and a light, toasty wheat flavor.

You can make fresh pasta with the same ingredients as boxed pasta, which yields a sturdy pasta that works well for shapes like cavatelli and orecchiette. 

For more delicate noodles like fettuccine, egg pasta is best. Egg pasta is typically made with “softer,” more finely milled flour. Other pasta shapes made with egg dough are for stuffed pastas, like ravioli and lasagne sheets.

You can find high-quality egg pasta at gourmet food shops and some supermarkets. But why not make your own? It’s easy, economical, and you probably have the ingredients on hand. 

• READ MORE: The Complete Guide to Italian Pasta Shapes and the Sauces that Love Them

Homemade Pasta Ingredients

You really only need two ingredients to make homemade egg pasta: Flour and eggs. However, I add just a drizzle of olive oil to my homemade noodles to give it extra silkiness. 

This is something my mom did. In my opinion, it improves the flavor and texture of the dough. I used to salt my pasta dough but I’ve learned this is unnecessary, as the pasta absorbs salt and flavor when it cooks in salted boiling water. 

The Best Flour For Homemade Pasta

You might have read that “00” or “double zero flour” is the best flour for homemade pasta. This is a soft wheat flour that can be milled to a very fine, powdery consistency. It is what most cooks use when making egg pasta in Italy. It yields soft, silky, stretchy dough ideal for noodles, ravioli, and other delicate pasta.

You don’t need to make a special trip to the store to buy “00” flour. The unbleached all-purpose flour in your pantry makes excellent pasta. It’s slightly sturdier than pasta made with “00” flour, and it produces a satisfying result that is both tender and chewy. It’s what I use most of the time when I make pasta at home.

You can also use a mix of all-purpose flour and 00 flour. I often add just a tablespoon or two of semolina flour to my egg pasta dough. This adds an extra bit of texture, which I like. But it’s really up to you. Once you’ve made pasta a few times, you’ll start to get a feel and a taste for your preferences.

The Function of Eggs and Olive Oil in Pasta Dough

Eggs add the liquid to turn the flour into pasta dough. The whites contribute elasticity, and the yolks provide richness. The general flour-to-egg ratio is one egg per every 100 grams of flour, but it’s not a precise measurement. Eggs come in different sizes. Some have large yolks, some have more whites. 

Flour is also a variable ingredient. Different flours absorb slightly different amounts of liquid, depending on the type of wheat, the age of the flour, and even the humidity or moisture in the air. 

Just a splash of extra virgin olive oil—about 1 tablespoon—gives pasta dough added richness and smoothness and enhances its flavor. Buttery-smooth Italian Nocellara Extra Virgin Olive Oil is a great choice for this recipe.

Quick Tip: You may need more or less egg than a recipe calls for depending on these variables (the type of eggs and flour you’re using). In general, I find that 280 to 300 grams of flour (2 1/4 to 2 1/2 cups) and 3 extra-large eggs yields about 1 pound of pasta.

Equipment for Making Fresh Pasta 

You can make this fresh pasta recipe without specialty equipment, but there are a few tools that will make the process faster and easier. Here’s what I recommend: 

For Rolling and Cutting the Dough

• Pasta machine: I highly recommend using a pasta machine to stretch the dough. I use a classic hand crank machine with rollers to stretch the dough into sheets, as well as cutters to cut the sheets into ribbons.
• Stand mixer pasta attachment: Uses the mixer’s motor to propel the dough through the attachment rollers. You’ll need both the roller attachment and a cutter attachment to cut the sheets of dough into fettuccine, spaghetti, or whatever noodle you prefer. You can often find them sold together.
• Rolling pin: Use a long, straight wooden pin. I think it’s worth investing in a pasta-specific one if you’re hand-rolling pasta since you’ll need such long, wide sheets.
  • Note: This technique takes a fair amount of practice and elbow grease to get the dough perfectly thin and even. I don’t recommend it for novices. If you’d like to give it a shot, divide the dough into 3 before rolling. Or, if you don’t have the machinery but still want to make homemade pasta, consider starting with Ricotta Gnocchi.

Other Optional–But Handy–Equipment

• Dough scraper: I use a dough scraper to scoop up flour and bits of dough. I also use it to help incorporate the eggs into the flour without getting my hands sticky.
• Rimmed baking sheet: After I’ve cut my homemade noodles, I form them into nests and place them on a floured baking sheet to rest. This prevents the noodles from sticking or clumping together.
• Wooden board: Pasta dough responds to warmth. Unlike pie or biscuit dough, which are best mixed on a “cool” surface like marble and should only be briefly kneaded, pasta dough is best mixed on a “warm” surface like wood, and it’s almost impossible to over-knead it. You can use an extra large cutting board, or invest in a pasta board with a lip that fits against the countertop to prevent it from sliding.
• Digital scale: Measuring flour with a digital scale is more precise than using volume measurements (cups). If you have a scale, use it to weigh your flour. Otherwise, lightly spoon the flour into the measuring cup until slightly mounded, then sweep off the excess with the flat side of a knife or a dough scraper.
• Spray bottle: If you end up with dry ball of dough, you may need to add a little water to make it more supple. I find that spritzing water with a spray bottle onto the dough and then kneading it in is the easiest way to incorporate it.

How to Make Homemade Pasta 

Ready to roll up your sleeves and make fresh pasta? Follow this easy, step-by-step homemade pasta recipe and enjoy the process as you go. Even if it doesn’t turn out perfectly the first time, it will still be delicious, and your technique will improve each time you do it.

Make and Rest Fresh Pasta Dough

• Start with the flour: Measure by weighing the flour to 300 grams, or by spooning it lightly into a measuring cup, then sweeping off the excess. You’ll need about 2 1/4 cups. Mound the flour onto a clean work surface. Use the back of your hand or the bottom of a bowl to create a wide, shallow well in the mound. The “walls” of the mound should be just high enough to keep the eggs in the well.
• Add 3 extra large eggs to the well. Make sure the eggs are at room temperature. If they are cold, place them in a bowl of hot water for about 5 minutes to warm up. Then, crack them into the well and use a fork to beat them lightly but thoroughly with a fork. Whisk in 1 tablespoon of extra virgin olive oil.
• Begin incorporating the flour: Begin adding flour into the eggs by pulling it, little by little, from the inside walls of the mound.
• Form a shaggy dough. Continue to incorporate until the mixture is like a thick batter, then a rough, sticky dough. Use a dough scraper to help scrape up any shaggy bits from the work surface and to incorporate the flour into the eggs. Switch to your hands and begin kneading the dough together.
• Knead the dough: Keep kneading until you have incorporated most, or all of the flour and the dough has a nice, firm, bouncy consistency (like a baby’s bottom!). If the dough feels sticky, knead in more flour until it is firm and only slightly tacky. If it feels dry, moisten your hands with a little bit of water or spritz the dough with a spray bottle and knead it into the dough. Continue to knead for 5 to 10 minutes, until the dough is smooth, firm, and supple. If you press your finger into the dough, it should spring back, though you should still see an imprint. Cover the dough with plastic wrap or a bowl and let it rest for 1 hour.

Stretch the Pasta Dough

• Prep the area to stretch the dough: Set up your pasta machine or mixer with the pasta attachment, making sure the pasta roller is at its widest setting (#1 on my hand-crank machine). Sprinkle a little flour on a cleared area around the machine or mixer. Also, sprinkle a clean rimmed baking sheet with flour. This is where you will put your noodles once you’ve cut them.
• Divide the dough. Cut the ball of dough into 4 quarters and rewrap three. Knead the remaining piece briefly on the work surface. With a rolling pin or the heel of your hand, flatten the piece of dough into a thick oval 3 to 4-inches long. 
• Begin to stretch the dough. Feed the dough through the pasta machine and then lay it on the work surface. Fold the dough into thirds, as though you were folding a business letter. Sprinkle lightly with flour and pass it through the rollers again. Repeat the folding and rolling process one or two more times to help set the rectangular shape of the dough. 
• Keep stretching. Move the roller setting to the next narrower notch and feed the strip of dough through the setting twice, sprinkling it with a little flour if needed to keep it from sticking. Continue to pass the dough through the rollers twice on each setting until you have stretched it to the desired thickness. For spaghetti or fettuccine, the dough should be between 1/8 and 1/16-inch thick. I usually stop after two passes on #5 on my hand-crank machine. The sheet should just be thin enough to see the shadow of your hand through it. Set the sheet aside on a floured surface—either your countertop or a clean tablecloth sprinkled with flour.
• Repeat and let dry. Stretch the remaining three pieces of dough in the same way and set them aside on a floured surface. Freshly rolled-out pasta dough is often too moist to cut immediately. For best results and to prevent noodles from sticking, let the sheets of dough dry slightly—anywhere from 10 to 20 minutes—before cutting. They are ready to cut when they are still pliable and slightly moist, but not tacky. Don’t let them over-dry or they might crack when you cut them.

Cut and Cook (or Freeze) the Homemade Pasta

• Cut the pasta into noodles. Once the pasta sheets are ready, run them, one at a time, through the cutter attachment of your pasta machine or mixer. Gently wrap the noodles around your hand to form a nest and place it on the floured baking sheet. If you find the sheets are too long and unwieldy to run comfortably through the cutters, cut them in half crosswise and run each half through separately. Spaghetti and fettuccine should be about 10 to 11 inches in length.
• Cook and serve (or store, see “Getting Ahead” below). Bring a pot of water to a boil over high heat and salt it generously. Add the pasta and cook anywhere from 3 to 5 minutes, depending on thickness. Fresh pasta cooks quickly so take care not to overcook. Toss with your favorite sauce and enjoy.

Best Sauce for Homemade Pasta 

Homemade noodles have a delicate, slightly nutty flavor and a light, bouncy texture. They pair well with a great variety of sauces, from a simple Pomodoro Sauce to zesty Puttanesca to a rich meaty ragù. 

I also love homemade pasta with Aglio e Olio or a seafood-based sauce like the sauce in our garlicky Shrimp Linguine—just substitute homemade noodles for the boxed linguine.

Getting Ahead: How to Store Fresh Pasta Dough 

I like to make a batch of homemade pasta dough ahead of time. This way when I want to serve homemade pasta, all I have to do is cook it. 

I’ve found that the best way to store homemade noodles is to freeze them. To store homemade pasta: 

• Pop the baking sheet with pasta nests into the freezer and freeze until they are stiff. 
• Once frozen, transfer the pasta to a container with a tight-fitting lid and place it in the freezer. 
• Stored this way, pasta will last for up to 1 month. 
• To cook, transfer the pasta directly from the freezer to a pot of boiling water—no need to defrost it first; in fact, defrosting it will cause the noodles to stick together. Cook until al dente—it may take an extra minute or two to fully cook frozen pasta. Toss with sauce and serve.

Use Your Fresh Pasta in These Recipes!

Italian

Pasta Pomodoro (Spaghetti with Tomato Sauce)

Italian

Easy Pasta Puttanesca Recipe

Italian

Spaghetti Aglio e Olio

Italian

Shrimp Linguine

Browse all Mediterranean recipes.

Visit Our Shop.

Print

Homemade Pasta

Fresh, homemade egg noodles in about two hours. It’s easier than you think. Plus, it’s satisfying to make and even more satisfying to eat. Dress your homemade pasta with simple tomato sauce, a hearty ragù, or your favorite pasta sauce.

Course Entree

Cuisine Italian

Diet Low Lactose

Prep Time 1 hour hour

Cook Time 5 minutes minutes

Resting Time 1 hour hour

Total Time 2 hours hours 5 minutes minutes

Servings 4 to 6

Calories 303.9kcal

Author Domenica Marchetti

Ingredients

• 2 1/4 cups (300 g) unbleached all-purpose flour, 00 pasta flour, or a combination
• 3 extra large eggs room temperature, or 3 large eggs plus 1 to 3 tablespoons water
• 1 tablespoon extra virgin olive oil

Instructions

• Start with the flour. Mound the flour onto a clean work surface and make a wide, shallow well in the middle.
• Add the eggs and olive oil. Break the eggs into the well and whisk with a fork to break them up and incorporate the yolks with the whites. Whisk in the olive oil.
• Make the dough. With your fork, begin incorporating flour from the inside walls of the well, a little at a time. Continue to incorporate until the mixture is batter-thick, then a rough, sticky dough. Use a dough scraper to scrape up any shaggy bits from the work surface and to incorporate the flour into the eggs. Switch to your hands and begin kneading the dough into a rough ball.
• Keep kneading. Knead until you have incorporated most, or all of the flour and the dough feels firm and bouncy, like a baby’s bottom! If it feels sticky, knead in a little more flour. If it feels dry, spritz a little water onto the dough and knead it in. Continue kneading for 5 to 10 minutes, until the dough is smooth and firm. Form the dough into a tight ball and cover with plastic wrap or a bowl. Let it rest for 1 hour at room temperature.
• Get ready to roll. Set up your pasta machine or mixer with the pasta attachment, making sure the pasta roller is at its widest setting (#1 on my hand-crank machine). Sprinkle a little flour on a cleared area around the machine or mixer. Sprinkle a clean rimmed baking sheet with flour.
• Start stretching. Cut the ball of dough into 4 quarters and rewrap three. Knead the remaining piece briefly on the work surface. With a rolling pin or the heel of your hand, flatten the piece of dough into a thick oval 3 to 4 inches long. Feed the dough through the pasta machine and then lay it on the work surface. Fold the dough into thirds, as though you were folding a business letter; sprinkle lightly with flour and pass it through the rollers again. Repeat the folding and rolling process one or two more times to help set the rectangular shape of the dough.
• Finish stretching. Move the roller setting to the next narrower notch and feed the strip of dough through the setting twice, sprinkling it with a little flour if needed to keep it from sticking. Continue to pass the dough through the rollers twice on each setting until you have stretched it to the desired thickness. For spaghetti or fettuccine, the sheet of dough should be between 1/8 and 1/16-inch thick—just thin enough to see the shadow of your hand through it. Set the sheet aside on a floured surface. Stretch the remaining three pieces of dough in the same way and set them aside on the floured surface.
• Let the sheets dry briefly. They are ready to cut when they are still pliable and slightly moist but, but not too tacky. Don’t let them over-dry or they might crack when you cut them.
• Cut your noodles. Once the pasta sheets are ready, run them, one at a time, through the cutter attachment of your pasta machine or mixer. Gently wrap the noodles around your hand to form a nest and place it on the floured baking sheet. If the sheets are too long to run comfortably through the cutters, cut them in half crosswise and run each half through separately. The noodles should be between 10 and 11 inches in length.
• Cook and serve. Bring a pot of water to a boil over high heat and salt it generously. Add the pasta and cook anywhere from 3 to 5 minutes, depending on thickness. Fresh pasta cooks quickly so take care not to overcook. Toss with your favorite sauce and serve.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
• If you have a scale, use it to weigh your flour. Otherwise, lightly spoon the flour into the measuring cup until slightly mounded, then sweep off the excess with the flat side of a knife or a dough scraper.
• If you don’t have a pasta cutter: ​​Sprinkle the sheet liberally with semolina and roll loosely, cigar-style. Cut crosswise with a sharp knife into noodles.
• To store homemade pasta for up to 1 month: 
  • Pop the baking sheet with pasta nests into the freezer and freeze until they are stiff. 
  • Once frozen, transfer the pasta to a container with a tight-fitting lid and place it in the freezer. 
  •  To cook, transfer the pasta directly from the freezer to a pot of boiling water—no need to defrost it first; in fact, defrosting it will cause the noodles to stick together. Cook until al dente—it may take an extra minute or two to fully cook frozen pasta. Toss with sauce and serve.

Nutrition

Calories: 303.9kcal | Carbohydrates: 57.2g | Protein: 7.7g | Fat: 4.2g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 2.6g | Sodium: 1.6mg | Potassium: 80.3mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 1.5IU | Calcium: 11.3mg | Iron: 3.5mg

Try Our Authentic Italian Olive Oil

Hand-picked and cold extracted Extra Virgin Olive Oil from 100% Nocellara del Belice Sicilian olives.

Buy now

The post Homemade Pasta appeared first on The Mediterranean Dish.

The world of pasta shapes is wide and wonderful, filled with whimsical shapes, from acini di pepe (tiny pastina “peppercorns” ) to ziti (longish tubes), and countless sauces with which to dress them—ike Pomodoro and Pesto, just to name a few.

Even as someone who grew up in an Italian household and wrote an entire book on the subject–The Glorious Pasta of Italy—the types of pasta can also be a confusing world. 

What’s the difference between anellini and anolini, or anolini and agnolotti? Are fettuccine and tagliatelle just different names for the same flat noodle? Which is better: fresh pasta or dried? What’s the best pasta for ragù, and which shapes belong in soup?

This comprehensive guide, drawn from my lifetime of experience and personal fascination with all things pasta, breaks it down for you!

Dried Pasta vs Fresh Pasta

Is fresh pasta better than dried pasta? I get this question often. The short answer is: No, one pasta type isn’t better than the other; they are just different. Here’s what to know about each.

What Is Dried Pasta?

Most commercial dried pasta is made from a mix of durum wheat flour (semolina) and water. It’s sold in boxes or packets. When you make a basic pot of spaghetti using boxed pasta, this is generally what you’re using. 

Dried pasta is made by extruding the semolina and water dough through dies or cutters to form any number of shapes, from spaghetti to rigatoni to tiny pastina. The extruded pasta is dried over hours to days before being packaged for sale. Dried pasta made with flour and eggs is also available commercially, but it is more fragile and perishable.

What is Fresh Pasta?

If you’re making pasta at home, you are making fresh pasta. At its most basic, fresh pasta is pasta that has not been dried. 

You can make fresh pasta from semolina and water, then cook it before it dries or use flour and eggs. The most well-known type of fresh pasta is pasta all’uovo, which is made with finely ground soft wheat flour (“00” flour) and eggs.

Making fresh egg pasta at home is easy: just mix “00” pasta flour or all-purpose flour with eggs and knead it until it comes together. You can do this by hand on a countertop, in a stand mixer, or in a food processor. Then roll and cut the dough, either by hand or by using a pasta machine.

Pasta Shapes: The Breakdown

Organizing pasta shapes into categories helps clear up confusion about how best to sauce and serve. Follow our handy guide and you’ll quickly become fluent in the language of pasta.

Small Pasta Shapes (Pastina)

Small pasta shapes called Pastina are almost always meant for soup. Their diminutive size doesn’t stand up to heavy sauces, and they are best eaten with a spoon. All of these small shapes are delicious in brothy soups. My favorite way to enjoy pastina is cooked in homemade chicken broth, with lots of freshly grated Parmigiano cheese stirred in.

Pastina is the tiniest shape. Italians cook them in broth for babies just starting to eat solid food. However, adults love it, too. You will, too, once you make our Pastina Soup.

• Acini di pepe: Peppercorns.
• Stelline: Little stars.
• Quadrucci: Tiny squares.
• Tubettini: Tiny tubes.

Slightly larger—but still small—shapes, such as conchigliette (small to medium shells), ditalini (short tubes), go well in hearty vegetable soups, Minestrone, and pasta with beans or legumes. Try them in our recipe for Pasta e Ceci—pasta and chickpeas.

Short to Medium Pasta Shapes and Tube-Shaped Pasta

This is a large category of sturdy, tubular, and spiraled shapes that are generally short to medium in length. These shapes play well with hearty tomato sauces, pestos, and some ragús. They make delicious baked pasta dishes, and they’re great for pasta salads because they can be easily speared with a fork. Here are some of our favorites, and suggestions for how to use them:

• Cavatelli: The word comes from cavare, which means “to dig out.” This sturdy oval shape with rolled edges and a depression in the center, originated in Puglia. They are typically paired with tomato and meat sauces, seafood sauces, cooked greens, and Pesto.
• Farfalle: Rectangular pieces of pasta are pinched in the middle to resemble butterflies or bow ties. This shape pairs well with tomato, cream, and vegetable sauces, and makes a pretty pasta salad, like our Greek Pasta Salad.
• Fusilli: These tightly twisted spirals pair well with vegetable, meat, or cheese sauces, and are great in pasta salads like this Italian Pasta Salad. You can also use cavatappi (corkscrews) and gemelli (twins) in place of fusilli for a similar effect.
• Orecchiette: This popular bowl-shaped pasta is basically if you turn cavatelli inside-out. Like cavatelli, orecchiette hail from Puglia. These little pasta cups are great at holding meat and tomato sauces, but they are most famously paired with cooked broccoli rabe and crumbled sausage. For a modern twist, try our Orecchiette with White Beans, Tomatoes, and Olives.
• Penne: Short, sturdy tubes cut on the diagonal to resemble quills, penne can be either smooth (penne lisce) or ridged (penne rigate). Find them in one of Naples’s most famous spicy pasta dishes: Penne all’Arrabbiata—“angry” penne.
• Rigatoni: This tubular pasta is similar to penne, but wider and with straight-cut, rather than diagonal, ends. They are delicious in Pasta alla Norma, a Sicilian pasta dish with eggplant.
• Ziti: The quintessential shape for baked dishes, ziti are medium-sized tubes with straight-cut ends. Try them in our vegetarian baked ziti or this classic baked ziti with sausage and fresh mozzarella.

Long Pasta

There are many different types of long pasta, probably more than you think. From thin angel hair pasta to fat bucatini to flat, wide pappardelle, long pasta is always satisfying to twirl and eat. And depending on their thinness or thickness, they go well with a wide range of sauces.

• Bucatini: These long, thick, noodles with a hole pierced through the center are fun to slurp up. They are typically paired with a sauce of tomatoes and guanciale—cured pork jowl—in one of Rome’s most iconic pastas: Bucatini all’Amatriciana.
• Cappellini: Also known as angel hair pasta, this fine, quick-cooking noodle is best with fresh, light tomato sauce. Italians also break capellini into small pieces and cook them in broth for a comforting soup.
• Fettuccine: Flat, long ribbons, fettuccine pairs beautifully with butter and cream-based sauces.
• Linguine: These slim, flat-ish noodles have an appealing slipperiness to them. They star in one of my all-time favorite pairings: Linguine with Clams.
• Tagliatelle and Pappardelle: These two wide noodles are classic shapes from Bologna. Tagliatelle is slightly wider than fettuccine, and pappardelle is the widest of all—about 3/4-inch wide. Both are traditionally paired with rich Bolognese meat sauce.
• Spaghetti: This long, round noodle is undoubtedly the most well-known pasta shape. It is also the most versatile, pairing well with most sauces, from simple Spaghetti Aglio e Olio and Pasta al Pomodoro to Cacio e Pepe with Shrimp and Spaghetti Pie. Other shapes in this sub-category include spaghettini, a slightly thinner version of spaghetti; and Spaghetti alla Chitarra, a square-cut noodle from the Abruzzo region that is served with both meat ragùs and seafood-based sauces.

Types of Pasta: Stuffed Pasta Varieties 

We are all familiar with ravioli, but the world of stuffed pasta is actually quite diverse, not to mention delicious. Here are some of my favorites, along with sauce-pairing suggestions.

• Agnolotti: These bite-sized stuffed pillows hail from Piedmont. They are typically filled with finely chopped roast meat and sauced either with the juices from the roast meat or with a simple melted butter and sage sauce.
• Cannelloni: Also known as manicotti, these large pasta tubes are perfect for stuffing with meat and/or cheese and saucing with a simple, smooth tomato sauce. You can make cannelloni with fresh pasta sheets, rolled cigar-style around the stuffing; or you can buy dried cannelloni or manicotti. Try our three-cheese Manicotti Recipe.
• Conchiglioni: Also known as jumbo shells, this shell-shaped pasta is Italian comfort food at its best. Stuff and bake them as you would cannelloni or manicotti.
• Lasagna: Technically, lasagna sheets are layered rather than stuffed—though you can roll them up like cannelloni to make these Vegetarian Lasagna Roll Ups. One of the most beloved traditional lasagna preparations is Lasagna all Bolognese, in which thin spinach lasagna sheets are layered with Bolognese ragù and bechamel sauce.
• Ravioli: Typically square, but also round or half-moon shaped, ravioli can be filled with ground meat or cheese, or a combination of cheese and vegetables—spinach and winter squash are two of my favorite vegetable fillings. If you’re not up for making your own, you can use store-bought ravioli to make this 10-Minute Creamy Pesto Ravioli recipe.

Pasta Color Variations

Variation doesn’t end at pasta shapes. There are also many variations of fresh egg pasta colors. If you use eggs with deep orange yolks, your pasta will be more golden; if the yolks are pale, the pasta will be paler in color. If you make pasta at home, adding a pinch of turmeric or saffron (like the Moroccan saffron from our shop) will enhance the golden color.

Other colorful pasta has become more popular in recent years, though it is a long-standing tradition in parts of Italy. The most well-known version is spinach pasta, made by kneading puréed cooked spinach into the egg dough. Puréed pumpkin or beets are also popular natural coloring ingredients for pasta.

The Wild World of Pasta Shapes and Sauces

For me, much of the appeal of the types of pasta is in the shapes of the noodles themselves. There are hundreds of shapes, some dating back centuries, others much newer. I take this wide world of pasta shapes as an invitation to play around in the kitchen, and to try different shapes with different sauces.

Italians are serious about these rules. And, in fact, they make sense for the most part. Some pasta shapes are best suited for soup, while others are meant for light tomato or cream sauces. Short, sturdy pastas stand up to robust sauces, but so do wide noodles. 

Within the “rules” or guidelines, there is plenty of room for flexibility and experimentation—see my Cacio e Pepe with Garlic Shrimp for a great example of when breaking the rules pays off. And the more you familiarize yourself with pasta shapes and sauces, the more you will be able to tell intuitively which go together.

Italian Pasta Recipes

Italian

How to Make Potato Gnocchi

Entree

Penne Arrabbiata

Italian

Linguine alle Vongole (Linguine with Clams)

Vegetarian

Spaghetti all’Assassina (Spicy Charred Pasta)

Browse all Mediterranean recipes.

Visit Our Shop.

Bundle and Save!

Four of our best-selling signature olive oils, perfect for everyday use.

Buy Now

The post The Complete Guide to Italian Pasta Shapes and the Sauces that Love Them appeared first on The Mediterranean Dish.