Matcha Pasta: Fresh Homemade Tagliatelle

Want the matcha to color the pasta itself, rather than only its sauce? These fresh egg tagliatelle have about 2 tsp (4 g) tea sifted into the flour. Allow 1 hour 14 minutes for two plates, including 30 minutes of rest before rolling the ribbons.

• Preparation 40 minutes
• Cooking 4 minutes
• Rest 30 minutes
• Total time 1 hour 14 minutes
• Servings 2 plates
• Tools a fine sieve, a large bowl, a fork, a rolling pin, a knife, a saucepan, a colander, and two deep plates

We mix Matcha Essence directly into the flour. The tea runs through every ribbon from the first roll to the last; other savory matcha recipes sometimes put the powder in a sauce or seasoning instead.

Ingredients for matcha pasta

• 7 oz (200 g) type 00 wheat flour for the dough
• 0.7 oz (20 g) type 00 wheat flour for rolling
• about 2 tsp (4 g) matcha
• 2 medium eggs
• about 2 tsp (10 ml) water for the dough
• about 1 tsp (5 ml) olive oil for the dough
• about 8 1/2 cups (2,000 ml) water for cooking
• About 1 3/4 tsp (10 g) salt for the cooking water
• 0.7 oz (20 g) butter for serving
• 0.7 oz (20 g) grated Parmesan for serving

Make fresh matcha tagliatelle

1. Sift 7 oz (200 g) flour with about 2 tsp (4 g) matcha into the large bowl.
2. Make a well in the center of the flour.
3. Crack the two eggs into the well.
4. Add about 2 tsp (10 ml) water and about 1 tsp (5 ml) olive oil.
5. Mix with a fork, gradually drawing in the flour.
6. Knead the dough for 10 minutes, until smooth.
7. Cover the bowl and let the dough rest for 30 minutes at room temperature.
8. Dust the work surface with the 0.7 oz (20 g) flour reserved for rolling.
9. Roll the dough to about 1/32 inch (1 mm) thick.
10. Roll up the sheet loosely.
11. Cut ribbons about 1/4 inch (6 mm) wide.
12. Unfold the ribbons and shake off the extra flour.
13. Bring about 8 1/2 cups (2,000 ml) water to a boil with about 1 3/4 tsp (10 g) salt while rolling the dough.
14. Cook the ribbons in the boiling water for about 4 minutes, until the centers are tender.
15. Drain the pasta in the colander.
16. Toss the hot pasta with 0.7 oz (20 g) butter.
17. Divide the pasta between two deep plates.
18. Scatter over 0.7 oz (20 g) grated Parmesan and serve.

Sift the matcha with the flour before cracking in the eggs: the color spreads through the dough without dry specks. If the dough sticks to the rolling pin, use some of the flour already reserved for rolling. That keeps the planned amounts the same.

Which matcha works in a dough cooked in water?

To color this savory dough, we use Essence, our Maison de Matcha matcha; the butter and Parmesan stay restrained so the tea is still recognizable on the plate. A very strong sauce would cover it. For drinking matcha on its own, choose one intended for tasting.

Italian pasta or matcha noodles?

These tagliatelle contain eggs and are cut into thin ribbons. Matcha noodles start with an eggless dough and thicker ribbons. Take the tagliatelle out of the water as soon as they're tender; longer cooking makes them lose their shape.

Using ordinary spaghetti? Make pasta with matcha pesto: the tea goes into the herb sauce instead.

Our tip. Unfold each ribbon as soon as you cut it. A sheet rolled too tightly sticks together and forms clumps before cooking.

Allergens. This recipe contains wheat (gluten), milk, and eggs.