Matcha green tea which is more than a superfood has powerful health benefits, and the best part, it can be added into many foods. Loaded with antioxidants, it not only helps to detoxify our body but also boosts immunity, and that is much needed in today’s fast-paced life. I was recently introduced to Karma Kettle’s Vanilla Matcha green tea and liked the tea blend a lot. Apart from drinking it, I’ve tried making a few dishes with the Matcha powder, and one of them is this Wheat flour Pasta. I didn’t find the grassy flavour of Matcha overpowering here in the pasta dish, just a subtle flavour and beautiful green hue of the soft & smooth pasta bowled us over. I tossed the pasta with olive oil, butter, cheese, and toasted walnuts, and the dish turned out to a perfect weeknight dinner. It’s always fun to make pasta from scratch at home, and investing a little time gives a lot more happiness. I hope you’ll enjoy trying this recipe, and if you do, let me know about your experience of making it.
Matcha Green Tea Wheat flour Pasta with Toasted Walnuts
Hand-rolled Matcha Green Tea Wheat flour Pasta with Toasted Walnuts is a perfect dish for weeknight dinner or great for lazy weekends. It’s always fun to make pasta from scratch at home.
Ingredients
For Pasta Dough
- 1½ cups- Wheat flour/Atta
- ¼ tsp- Salt
- 2- Eggs (at room temperature)
- Water (as required)
- 2 tsp- Vanilla Matcha Powder (Karma Kettle)
For cooking Pasta
- ¼ cup- Walnuts
- 2 tbsp- Butter
- 3 tbsp- Olive oil
- 1/3 cup- Cheddar cheese (grated)
- Salt to taste
- Italian seasoning to taste
- 1 tsp- White peppercorn (crushed)
- For garnishing- Parmesan cheese (optional)
- For garnishing- Parsley (chopped)
Instructions
For Pasta Dough
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In a bowl mix flour, salt, and vanilla matcha powder. Make a well in the center of the flour mixture. Add the eggs to the well, start mixing and kneading the dough by using your fingers.
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Knead the dough for 3 minutes, and add a little amount of water if the dough is not holding its shape. Knead well until smooth and lump-free, cover the dough and leave it for 30 minutes.
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After the resting time the dough will become soft, now divide the dough into two equal portions.
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On a lightly floured surface (kitchen counter works best) start rolling one portion of dough, I kept the thickness of the pasta sheet similar to a roti. With the help of a pizza cutter cut the pasta sheets into strips. Leave the pasta for the next 30 minutes to dry out a little bit at room temperature.
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Now in a deep bottomed pan add water and 1 tbsp of vegetable/olive oil. Add the pasta when the water becomes hot, boil for 5-6 minutes or until cooked through. Drain the pasta, and keep aside.
For cooking Pasta
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In a frying pan add the walnuts, keep stirring and toasting over medium heat until fragrant (care should be taken not to burn them). Remove and keep aside.
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Heat butter and 3 tbsp olive oil in a frying pan (nonstick preferably) over medium heat, temper with crushed white peppercorn.
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Add pasta, salt, Italian seasoning, and cheddar cheese. Stir to coat nicely and cook for a minute or two.
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Mix in the toasted walnuts, remove from the heat and transfer to the plates. Garnish with grated parmesan cheese and chopped parsley, serve immediately.
