This single-serving pasta recipe combines fresh homemade noodles with a savory cheddar cheese sauce in one quick meal. It's designed specifically for one person, eliminating waste while delivering restaurant-quality comfort food.
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In a wide, shallow bowl, add 1/2 cup of all-purpose flour and create a well in the center.
Add the olive oil and egg to the well.
With a small whisk or fork, beat the egg and oil, then gradually start incorporating the flour from the sides until a shaggy dough forms.
Use your hands to bring the dough together. If it's too sticky, add a little more flour (about 1 tsp). Knead for a minute or two until it forms a smooth ball.
Place the dough ball back in the bowl, cover with a plate, and let it rest for at least 30 minutes.
While the dough rests, prepare the cheese sauce. Melt the butter in a small skillet or saucepan over medium heat.
Whisk in 1 teaspoon of flour to create a roux and cook for about 30 seconds.
Slowly whisk in the milk until smooth. Add the garlic powder, mustard powder, salt, and pepper.
Add the shredded cheddar cheese and stir continuously until the cheese is fully melted and the sauce is smooth. Keep warm on low heat.
Bring a small pot of generously salted water to a boil.
Lightly flour your work surface. Take the rested dough and roll it out into a thin sheet.
Cut the dough into fettuccine-style strips using a knife or pizza cutter.
Gently drop the fresh pasta into the boiling water. Cook for 1-3 minutes, or until the pasta floats to the surface.
Using tongs, transfer the cooked pasta directly from the pot into the skillet with the cheese sauce, allowing some pasta water to come with it.
Toss the pasta in the sauce until well-coated. Serve immediately, garnished with fresh chives if desired.
Store leftover pasta and sauce separately in airtight containers in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of milk.
Yes. Wrap the dough tightly in plastic wrap and refrigerate for up to 2 hours, or freeze for up to 1 month. Let it come to room temperature for 15 minutes before rolling and cutting.
Use mild cheddar, gruyere, or fontina for a milder flavor. American cheese will work but won't have as much depth.
Keep heat low-to-medium and whisk constantly. Add milk gradually and ensure the butter-flour roux is fully cooked before adding cheese.
Yes. Double the flour and egg for the dough, and double the sauce ingredients (butter, flour, milk, cheese). Cooking time for pasta remains roughly the same.
Yes, a video walkthrough is available showing fresh pasta rolling and cheese sauce technique.
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