Can I make the pasta dough ahead of time?

Yes. After kneading, wrap the dough tightly in plastic and refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes before rolling.

What if my avocados aren't ripe?

Wait 2–3 days at room temperature, or place them in a paper bag with a banana to speed ripening. Using unripe avocados will result in a grainy, bitter sauce.

How do I prevent the avocado sauce from browning?

Add lemon juice immediately after cutting the avocados and toss the finished pasta right before serving. Reserve a pinch of lemon zest to scatter on top if preparing ahead.

Can I use whole wheat flour instead of all-purpose?

Whole wheat flour absorbs more water and produces denser pasta. If substituting, use 1.5 cups whole wheat and 0.5 cups all-purpose, and add water 1 tbsp at a time during kneading.

How much pasta water should I reserve?

Reserve 1 cup before draining. The starch in pasta water emulsifies with the avocado and olive oil, creating a creamy sauce without cream.

Homemade Pasta with Creamy Avocado Sauce

Name: Homemade Pasta with Creamy Avocado Sauce
Prep time: 55 min
Cook time: 10 min
Total time: 1 h 5 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 2 large eggs; 1 tbsp olive oil; salt, to taste; 2 ripe avocados; 1 cup fresh basil leaves; 1 clove garlic; 1 lemon, juiced; 2 tbsp olive oil, for sauce; 1 cup reserved pasta water; Parmesan cheese, for garnish; Red pepper flakes, for garnish

CookOSBeta

Homemade Pasta with Creamy Avocado Sauce | CookOS

Ingredients

2 cups all-purpose flour
2 large eggs
1 tbsp olive oil
salt, to taste
2 ripe avocados
1 cup fresh basil leaves
1 clove garlic
1 lemon, juiced
2 tbsp olive oil, for sauce
1 cup reserved pasta water
Parmesan cheese, for garnishoptional
Red pepper flakes, for garnishoptional

12 Ingredients

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Instructions

1
In a food processor, combine the flour and a pinch of salt. Pulse briefly to mix.
2
In a small bowl, whisk together the eggs and 1 tablespoon of olive oil.
3
With the food processor running, slowly pour in the egg mixture. Process until the dough comes together into a ball.
4
Remove the dough from the food processor and knead on a lightly floured surface for 1-2 minutes until smooth.
5
Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.
6
While the dough rests, prepare the sauce. In a blender, combine the basil, avocados, garlic clove, lemon juice, 2 tablespoons of olive oil, and a pinch of salt.
7
Blend until the sauce is completely smooth and creamy. Set aside.
8
Unwrap the rested dough and cut it into four equal pieces. Lightly dust each piece with flour.
9
Using a pasta roller, pass each piece of dough through, starting at the widest setting and gradually moving to a thinner setting until you have a long, thin sheet.
10
Switch to a cutting attachment (like fettuccine or spaghetti) and run the pasta sheets through to cut them into noodles.
11
Bring a large pot of generously salted water to a rolling boil. Add the fresh pasta and cook for 2-3 minutes, until al dente.
12
Before draining, reserve about 1 cup of the starchy pasta water. Then, drain the pasta.
13
In a saucepan over low heat, gently warm the avocado sauce. Stir in the reserved pasta water to thin the sauce to your desired consistency.
14
Add the cooked pasta to the saucepan with the sauce and toss well to coat everything evenly.
15
Serve immediately, garnished with freshly grated Parmesan cheese and a sprinkle of red pepper flakes, if desired.