This Homemade Pasta with Vitamix and Mushroom Stroganoff is probably my favorite recipe that I’ve made all year and it just might become yours too.
Thank you to Vitamix for sponsoring this post! This post contains affiliate links. Read the affiliate disclosure.
Homemade Pasta with Vitamix
Homemade pasta is oh-so-delicious, but making it from scratch can seem a little intimidating at first. I finally made homemade pasta with my new Vitamix and can confidently say it was really easy and a lot less messy.
Ingredients for Homemade Pasta
There are several homemade pasta recipe variations on the internet, but I stuck to the basics for this one. The ingredients were:
- FLOUR
- EGGS
- OLIVE OIL
- SALT
Vitamix A3500
Introducing the Vitamix A3500! Wow, what a cool machine. I used it to mix the pasta ingredients together and it helped me form the dough into a ball. Can you believe it? I never would have thought about making pasta dough in my Vitamix. I have used the A3500 to make velvety smooth soups, chopped veggies for summer salads and unique drinks. Is there anything this machine can’t do? 😉
Homemade Pasta Tips Using A Vitamix
- When the recipe calls to pulse the dough, hold the pulse for a few seconds at a time. Pulsing is typically a quick press on and off, but I found the dough started sticking to itself easier when I would hold the pulses longer.
- You’ll need to scrape the sides down a bit as you go. It only takes a few seconds and it really helps the dough start sticking together and forming a ball.
- Once the dough is formed, you’ll want to knead it with your hands for 1-2 minutes. Then, cover the dough with saran wrap and let it rest for about 30 minutes.
- After the dough has rested, you’ll cut the ball into four sections.
- Start with one section, leaving the other three covered until you’re ready for them. Use a Pasta Rolling Machine
to rollout the dough. If you don’t have one, you can also use a rolling pin.
- If you’re using a rolling machine, start on the widest setting and work your way down to the thinnest.
- If you’re using a rolling pin, take your time and make sure to get the dough very flat and thin.
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READ MORE ABOUT: GETTING STARTED IN FOOD PHOTOGRAPHY
How To Cut Homemade Pasta
To cut the pasta into the noodles, it was easier to fold the dough onto itself and then slice the pasta to the desired noodle thickness.
For pappardelle, 1-inch should be wide enough.
How To Dry Homemade Pasta
You’ll want to dry your noodles for about 15 minutes by hanging them on something.
You could use a Pasta Drying Rack for this. But, since I didn’t have a pasta drying rack, I draped the cut pasta over the back of an old chair. Once I had prepped all of the the noodles and they were all dry, I folded them into separate nests so they could rest while I prepared the mushroom stroganoff.
Mushroom Stroganoff
The mushroom stroganoff is a tasty, vegetarian twist on classic beef stroganoff. The mushrooms and sauce bring out such a fresh, savory flavor with the homemade pasta – you don’t even miss the meat. Not to mention, it was a beautiful dish to shoot.
Making homemade pasta takes a little time to prepare, but once you’re ready to boil the noodles, they cook VERY fast. Store-bought pastas can take around 10 minutes to cook through, but this homemade pasta took about a minute.
Some recipes will call for cooking noodles in the sauce, but I recommend cooking homemade pasta separately to avoid it from getting too soggy in the sauce. Al dente is the texture you want, so be sure to keep an eye on it. You’re going to love this recipe.
Happy cooking!
READ MORE ABOUT: SUMMER TORTELLINI SALAD WITH VITAMIX
Homemade Pasta with Vitamix and Mushroom Stroganoff
Did you know you can make homemade pasta with Vitamix? Neither did I! Check out my post that walks through the process!
Ingredients
For the pasta:
- 2 large eggs
- 1.5 cups flour
- 2 tablespoons olive oil
- 1 teaspoon salt
For the mushroom stroganoff:
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 pound Cremini mushrooms, ends cut and sliced, or use mushrooms of choice
- 3 cloves garlic, minced
- 2 teaspoons fresh thyme
- 3 tablespoons flour
- 3.5 cups vegetable broth
- 1/2 cup almond milk
- Salt & pepper, to taste
- Optional: Parsley & freshly grated Parmesan
Instructions
For the pasta:
- Place eggs and olive oil in your Vitamix container and secure the lid.
- Select Variable 1.
- Turn machine on and slowly increase to the highest speed.
- Blend for 20 seconds.
- Remove the lid and add the flour and salt.
- Secure lid and select Variable 3.
- Turn the machine on and off to pulse 5-6 times. You should notice the dough starting to form a ball and lift off the blades. When you pulse, hold the pulse for a few seconds each time, keeping an eye on the dough as it forms into a ball.
- Remove lid and scrape down the sides, adding a little flour if the dough looks too moist.
- Pulse again 5-6 times.
- Remove dough from container and knead for 1-2 minutes.
- Wrap in plastic and let rest for a half hour.
- Cut dough into four pieces. Using one piece at a time, while the others are still wrapped, run through a pasta rolling machine, starting on the widest and working your way down to the last setting.
- Cut to desired thickness, 1-1.5 inches thick for pappardelle.
- Place on a drying rack of choice and allow to dry for 10-15 minutes.
- Repeat for remaining pasta balls.
For the mushroom stroganoff:
- Heat 1 tablespoon oil in a large skillet or pot over medium heat.
- Add the onion and cook for 5-6 minutes or until translucent and slightly golden on edges.
- Add the mushrooms and cook for 5-7 minutes or until they have released their liquids and are golden brown.
- Reduce heat and add remaining tablespoon of oil, minced garlic and thyme leaves to the pot and cook for 2 minutes.
- Add flour and mix well until evenly coated.
- Add the vegetable broth and scrape any brown bits off the pan.
- Bring back to a boil. 8. Once boiling, add homemade noodles and almond milk.
- Stir until sauce reaches desired thickness.
- Add salt and pepper to taste.
- In a separate pot, bring water to a boil.
- Add the fresh pappardelle and cook uncovered for 1-2 minutes until noodles are el dente.
- Strain pasta and add back to the pot with a light drizzle of olive oil to prevent the noodles from sticking.
- Plate noodles and top with mushroom stroganoff.
- Garnish with chopped parsley and your choice of cheese.
Notes
This pasta recipe serves 2 people and makes about 7 ounces of pasta. Double the recipe for 4-6 people.
Disclosure: Thank you to Vitamix for sponsoring this post. As always, all opinions are my own. Thank you to Elena for being my hand model for the photo shoot and thank you to my readers for supporting the brands that keep me cooking, styling and shooting. This post may contain affiliate links which means if you click or make a purchase through my site, I might make a small commission (at no extra cost to you). I only promote products and equipment that I actually use for my photography business. Your support helps me continue to produce educational content about photography. Thank you!
All images ©Regan Baroni 2017.
I love this image series and how it breaks down the process in such gorgeous detail. It makes it so much less intimidating to see each step. Inspiring!
I’m so glad the visuals are helpful! I hope you try making your own pasta at home – it isn’t nearly as intimidating as I once thought. Cheers!
The last time I tried to make pasta at home, my Ninja blender crapped out. So, this is a tough topic for me. The vitamix looks a bit more heavy duty for multiple uses. I’ll have to look into one of those but make-do in the meantime because my mouth is watering… Pappardelle + Stroganoff? GOOD LORD, LADY!
Bummer about the Ninja, Billy. I have the A3500 Vitamix and it has held strong all year with all the cooking I do… the pasta dough was a new twist for sure, but worked really well. And, yeah… pappardelle and stroganoff… the BEST. Enjoy!
This is beautiful imagery… and it looks super easy to make pasta with the Vitamix! EXCELLENT!!!
The Vitamix makes everything easier in the kichen. Thanks for the compliments on the photography.
Homemade pasta seems so intimidating but that velvety mushroom stroganoff makes it look worth it! Might have to check out the Vitamix sale and give this recipe a try.
I was intimidated to try making pasta again too, but this really came together smoothly and tasted so unbelievably fresh! I hope you try it out! Oh, and the Vitamix sales go until early January, so definitely browse around and see what you find. It has been such a game-changer in my kitchen.
Thank you for taking the scariness out of homemade pasta! You make it look so easy. THANK YOU!
You’re very welcome! I was intimidated in the beginning too, but it’s pretty cool how easy it came together. Cheers!
So pretty! Guess I have to add a Vitamix to my list now.
It has definitely made kitchen-life easier, that’s for sure! Thanks for the compliments, Sam!
Holy pasta this looks magnifico!!
Thanks so much, Jill! It definitely didn’t last long! (nom nom)
No way homemade pasta can be this easy – challenge accepted!!
I couldn’t believe it either until I dove in! It tastes so much better fresh, so I’m excited it’s such an approachable process. You’ll have to let me know how it goes for you!
…superb photography/visuals in an easy to digest manner. I feel like I’m right there along side the cook! And who knew homemade pasta was this easy. Going to try this weekend with my family. Well done.
Oh, how fun! I’m so glad my photography and write up are inspiring people to try making fresh pasta at home. You’ll have to let me know how it turns out – I can already guess, “delicious.” Cheers!
Yet another reason why I need to get a Vitamix! This looks delicious!
Erika, it makes so many things easier in the kitchen… love it. Definitely let me know what you think of the recipe, if you try it.
The visuals definitely make the step by step process look super easy. I guess the only thing I’m missing is the rustic tuscan “pasta drying rack”. Thanks for sharing!
Ha! I think I’ll rename my old chair to my “rustic pasta drying rack.” Love it! Cheers!
Beautiful images and love love love mushrooms and pappadelle excited to attempt this dish!
Awesome! I hope you let me know what you think! It’s definitely a favorite around here… pasta anything and I’m happy. 🙂
Homemade pasta is such a feat, but it looks so delicious, it just might be worth it. Absolutely beautiful photography.
Thank you so much, Beth! I was intimidated to try homemade pasta for far too long… it’s really pretty fun and not hard. Just extra steps. Totally worth it after you taste it. Cheers!
I love the idea of creating a new “cooking twist” with elements I already have at home! Very efficient during the holiday season! Thanks for the tip, I love being able to print out this recipe!
Awesome, Leah! I’m so glad you’re excited about the recipe. If you try it, be sure to let me know what you think.
I’ve never seen more beautiful process photos. Love the perspective. Instructional, but still all about the food. And pasta in a Vitamix?! Who knew! Brilliant!
Oh Kik! Thank you! Pasta dough in the Vitamix was a new thing for me, but wow, it really worked well… so glad you enjoyed the photography. Cheers!
This looks amazing – beautiful photos! I don’t think I would’ve considered trying to make homemade pasta, but you’ve made it sound achievable.
It’s definitely achievable, Kristin! I hope you try it – it tastes so good when it’s freshly made. Thanks for the sweet comment!
[…] or you can get the direct link to their recipe posts below my recipe. You should also check out my Homemade Pappardelle with Mushroom Stroganoff. […]
I tried the pasta dough with the vitamix and it did not form a ball at all. It just kept making fine particles and clumb of dough below the blades. I am very disappointed. I added oil to moisten it without any luck. I knead the dough and managed but nothing as good looking as yours. Your photos look so impressive that I was totally inspired. Epic fail on my part. I’m just glad I had good ol’ bag of penne in the cupboard.
If you have any tips, I’m willing to try again.
Hi Marika!
Thanks for your comment! What model of Vitamix do you have? My post was using the 3500.
Did you try holding the pulses for a few second each time? I know typically, pulsing is quick up and down, but holding the pulses longer helped form the ball. If you need to push some of the dough together with a spoon in between pulses, that might help too. Also, not sure how much you were making and in what model… maybe you needed to make a bigger batch of dough since the Vitamix container on the 3500 is pretty big? Do you have the 3500?
The one thing I struggle with with such a big container on this model is when I have smaller batches of ingredients to mix, they just sit beneath the spinning blades and don’t get mixed. I know Vitamix offers smaller containers to fit on top for when you’re making smaller batches of stuff like dressings, pesto, etc.
Let me know what you think! I hope it works out better next time!
Cheers!