Pasta

Easiest Dan Dan Noodle Recipe with Ground Chicken

Dan Dan Noodle Recipe with Ground Chicken in a bowl. Chopsticks are sitting on top and scallion slices are on top.
~ Carrie Tyler ~ 1 Comment
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Dan Dan Noodle Recipe with Ground Chicken in a bowl. Chopsticks have noodles wrapped around and scallion slices are on top. The pan of noodles is in background.

Get ready for slurping deliciousness taken to the next level!  This is my Easy Dan Dan Noodle Recipe with Ground Chicken and it is heavenly.  We are not talking about a one-note stir fry dish.  Nope, this is a symphony of flavors with sesame, soy sauce, chili paste, garlic, ginger, and more.  The sauce is savory, tangy, nutty, spicy, and slightly sweet.  It pairs perfectly with the hearty ground chicken and egg noodles. 

While traditional dan dan noodles have a rather complex sauce, I have taken some shortcuts on ingredients, but definitely not on flavor.  The result is a super easy 30 minute family dinner you will love!

 

WHAT ARE DAN DAN NOODLES?

To be very honest, I looked through all of the local Chinese take out menus (there are at least 20 Chinese restaurants in my city of Hoboken, NJ!) and only came across Dan Dan noodles in a couple.  However, you will more often see other similar noodle dishes with Sichuan in the name.  Sichuan is a southwestern province in China, which is known for its bold and spicy flavors.  Sichuan cuisine typically uses lots of garlic and chili peppers, namely Sichuan peppers. 

Dan Dan Noodles originate from Chinese Sichuan cuisine.  They typically include chili oil, Sichuan pepper, ground pork, preserved vegetables, and scallions served over noodles.  However, for this recipe, I made a few changes to make it less spicy, leaner and easier for busy families.

For the spice, as mentioned, Dan Dan recipes typically have chili oil and sichuan peppers.  You can buy chili oil in some grocery stores and specialty asian markets, but I opted for a more widely-found Sambal Oelek Chili paste.

Bottle of Sambal Oelek chili paste with a spoonful in front for Dan Dan Noodle Recipe with Ground Chicken.

Sambal Oelek is an Indonesian, ground raw chili paste with red chili peppers, vinegar and salt.  It’s easy to find and easy to use in a great many recipes where you want to add a kick, so it will not go to waste.  For the oil, I added Sesame Oil in this recipe.

To make this recipe leaner, I used ground chicken rather than pork.  However, you can use ground pork, chicken, turkey, or even beef.  

Finally, rather than preserved vegetables, I added fresh baby spinach leaves.  The spinach melts into the dish perfectly so that it brings vitamins and nutrients and helps to thicken and round out the dish.

Want more Asian Family Dinners?

If you and your family love making Chinese, Thai, Korean or other Asian recipes at home, then check out my Thai Peanut Sauce Noodles with Tofu and Veggies or Asian Teriyaki Meatballs with Veggie Stir Fry & Noodles Dinner or try my Korean Beef Tacos or Korean Ground Beef Rice Bowls!

Dan Dan Noodle Recipe with Ground Chicken in a bowl. Chopsticks are sitting on top and scallion slices are on top.

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

You will need a large skillet/frying pan for cooking the ground chicken and making the sauce, then mixing in the noodles. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning. 

You also need a medium-large pot for boiling the noodles.

You can buy already minced garlic and Garlic Press. Or you can peel the garlic and the ginger and mince together in a mini food processor.

PREP-AHEAD STEPS FOR THIS DAN DAN NOODLE RECIPE

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below)

Slice the scallions, separating the whites (for the chicken) from the greens (for garnish). If not already minced, peel and mince the garlic and the ginger (see notes on best ways to do this above in the Equipment section).

Scallion whites cut and separates from the greens with knife on cutting board for Dan Dan Noodle Recipe with Ground Chicken.

Make the Sauce. Mix together in a bowl: the Peanut Butter, Sesame Oil, Chili paste, Honey, Vinegar, and Cinnamon. 

Measuring spoon adding honey to bowl of Peanut butter, chili paste, and other ingredients for Dan Dan Noodle Recipe with Ground Chicken.

Peanut butter, chili paste, and other ingredients whisking in bowl for Dan Dan Noodle Recipe with Ground Chicken.

Once combined, whisk in the Soy sauce and water.

COOK YOUR DAN DAN NOODLE RECIPE 

Cook the egg/rice noodles according to package directions. Drain and set aside.

Preheat a large skillet/frying pan over medium-high heat. Add 2 tablespoon of olive oil and then the ground chicken. Break up the chicken as it cooks and let it really get browned, cooking about 5 minutes.

To the chicken, stir in the minced garlic and ginger, plus the whites of the scallions and cook another 2-3 minutes.

Cooked ground chicken in a pan for Dan Dan Noodle Recipe with Ground Chicken.

Then add the Chicken Broth scraping up all of browned bits from the bottom. Finally, stir in the Sauce, HALF of the scallion greens, and the spinach leaves. Let cook for a final 4-5 minutes until the sauce is thickened and completely coating the chicken.

Add half of the noodles to the pan (or all of them if you can fit them) and slowly toss to combine.

Spoon adding noodles to pan with chicken and sauce for Dan Dan Noodle Recipe with Ground Chicken.

To serve, add some of the plain noodles to the bottom of the bowls (this is if they didn’t all fit in the pan with the sauce), then top with the saucy noodles and more meaty sauce. Garnish with the remaining green scallion slices and Enjoy!

Dan Dan Noodle Recipe with Ground Chicken in a bowl. Chopsticks are sitting on top and scallion slices are on top.

RECIPE FAQS

Can I use frozen shrimp?

Yes, you can use fresh or frozen shrimp.  The key is to ensure that they are cleaned of the digestive tract along the back and that the tail is pinched off.  You could cook this recipe with the tails on, but it’s more difficult to eat as you have to bite off the tail and discard.  It’s really a personal preference.  If you use frozen shrimp, you want to thaw them in the fridge overnight or under running (not standing) cold water.

How can I make this more or less spicy?

The spice in this recipe is provided by the Sambal Oelek Chili Paste.  It’s a subtle heat that coats your mouth and lips.  Two teaspoons of the chili paste will give a very light heat; however, if you are concerned, then start with 1 teaspoon and once the sauce is mixed with the chicken (before adding the noodles) taste it to see if you want more heat.  If so, add another teaspoon at a time until you achieve the level you want.

What other veggies can I add to this?

So many vegetables would taste great in this recipe.  However, unlike spinach, which just wilts into the sauce in minutes, all other veggies will likely need to be cooked separately and then mixed in or kept separate.  You can pick the couple other veggies that you want to add and sautee them in a frying pan with a touch of olive oil, salt, and pepper until tender, but not mushy.  Once they are done, you can add a scoop of the Dan Dan sauce to their pan and cook for another minute to incorporate the flavors and then toss them into the complete dish.

Can I make this in advance?

Yes!  You can make the Dan Dan Sauce with Ground Chicken mixed and store in the fridge for up to 5 days in advance.  I would wait to cook the noodles until you are ready to eat and then toss them into the sauce after it’s warmed up.  

Can this be frozen?

You can make the Dan Dan Sauce with Ground Chicken mixed and freeze it WITHOUT THE NOODLES.  To freeze it, simply place it in a freezer bag or freezer container and freeze for up to 5 months.  I would wait to cook the noodles until you are ready to eat and then toss them into the sauce after it’s warmed up.  

ENJOY!  😍 Carrie

Dan Dan Noodle Recipe with Ground Chicken and scallions in a pan on counter with chopsticks next to it.

Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!

Dan Dan Noodle Recipe with Ground Chicken in a bowl. Chopsticks are sitting on top and scallion slices are on top.
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Easiest Dan Dan Noodle Recipe with Ground Chicken

This Easy Dan Dan Noodle Recipe with Ground Chicken is heavenly and takes slurping deliciousness to the next level.  It's a symphony of flavors with sesame, soy sauce, chili paste, garlic, ginger, and more.  The sauce is savory, tangy, nutty, spicy, and slightly sweet and pairs perfectly with the hearty ground chicken and egg noodles.  While traditional dan dan noodles have a rather complex sauce, I have taken some shortcuts on ingredients, but definitely not on flavor.  The result is a super easy 30 minute family dinner you will love!

Course Main Course
Cuisine Chinese
Keyword Dan dan, ground chicken, noodles, stir fry
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Author Carrie Tyler

Ingredients

Ground Chicken

  • 1 tablespoon Olive Oil
  • 1 lb Ground Chicken
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 2 cloves garlic minced
  • 2 teaspoon ginger minced
  • 5 Scallions WHITES only

Dan Dan Sauce

  • 3 tablespoons Peanut butter, creamy
  • 2-3 teaspoons Sambal Oelek Chili Paste (add more or less for heat)
  • 1 1/2 tablespoon Sesame Oil
  • 1 tablespoon Honey
  • 2 tablespoons Rice vinegar or white wine vinegar
  • 1/2 cup Soy Sauce
  • 1/4 teaspoon Cinnamon
  • 1/4 cup Water
  • 2 cups Chicken broth

Noodles & Veggies

  • 16 ounces Fresh Linguine Egg Noodles or Rice Noodles
  • 1 cup Spinach (heaping cup or even 2 cups is good)
  • 5 Scallions, greens only

Instructions

PREP-AHEAD STEPS

  1. Slice the scallions, separating the whites (for the chicken) from the greens (for garnish). If not already minced, peel and mince the garlic and the ginger.

    Scallion whites cut and separates from the greens with knife on cutting board for Dan Dan Noodle Recipe with Ground Chicken.

  2. Make the Sauce. Mix together in a bowl: the Peanut Butter, Sesame Oil, Chili paste, Honey, Vinegar, and Cinnamon in a bowl. Once combined, whisk in the Soy sauce and water.

    Peanut butter, chili paste, and other ingredients whisking in bowl for Dan Dan Noodle Recipe with Ground Chicken.

COOKING STEPS

  1. Cook the egg/rice noodles according to package directions. Drain and set aside.

  2. Preheat a large skillet/frying pan over medium-high heat. Add 2 tablespoon of olive oil and then the ground chicken. Break up the chicken as it cooks and let it really get browned, cooking about 5 minutes.

    Cooked ground chicken in a pan for Dan Dan Noodle Recipe with Ground Chicken.

  3. To the chicken, stir in the minced garlic and ginger, plus the whites of the scallions and cook another 2-3 minutes. Then add the Chicken Broth scraping up all of browned bits from the bottom. Finally, stir in the Sauce, HALF of the scallion greens, and the spinach leaves. Let cook for a final 4-5 minutes until the sauce is thickened and completely coating the chicken.

  4. Add half of the noodles to the pan (or all of them if you can fit them) and slowly toss to combine.

    Spoon adding noodles to pan with chicken and sauce for Dan Dan Noodle Recipe with Ground Chicken.

  5. To serve, add some of the plain noodles to the bottom of the bowls (this is if they didn't all fit in the pan with the sauce), then top with the saucy noodles and more meaty sauce. Garnish with the remaining green scallion slices and Enjoy!

    Dan Dan Noodle Recipe with Ground Chicken in a bowl. Chopsticks are sitting on top and scallion slices are on top.

Recipe Notes

  1. You can use fresh or frozen shrimp.  The key is to ensure that they are cleaned of the digestive tract along the back and that the tail is pinched off.  You could cook this recipe with the tails on, but it’s more difficult to eat as you have to bite off the tail and discard.  It’s really a personal preference.  If you use frozen shrimp, you want to thaw them in the fridge overnight or under running (not standing) cold water.
  2. You can also cook the shrimp in a frying pan.  Preheat the pan on Medium-High heat, add olive oil, then add the shrimp.  Cook for 2 minutes, then flip and cook 1 more minute.
  3. The spice in this recipe is provided by the Sambal Oelek Chili Paste.  It’s a subtle heat that coats your mouth and lips.  Two teaspoons of the chili paste will give a very light heat; however, if you are concerned, then start with 1 teaspoon and once the sauce is mixed with the chicken (before adding the noodles) taste it to see if you want more heat.  If so, add another teaspoon at a time until you achieve the level you want.
  4. So many vegetables would taste great in this recipe.  However, unlike spinach, which just wilts into the sauce in minutes, all other veggies will likely need to be cooked separately and then mixed in or kept separate.  You can pick the couple other veggies that you want to add and sautee them in a frying pan with a touch of olive oil, salt, and pepper until tender, but not mushy.  Once they are done, you can add a scoop of the Dan Dan sauce to their pan and cook for another minute to incorporate the flavors and then toss them into the complete dish.

Easy Homemade Pasta

Easy Homemade Pasta, plain Fettuccine, on a plate on counter.
~ Carrie Tyler ~ Leave a comment
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This Easy Homemade Pasta recipe gives you soft, fluffy, tender pasta every single time.  There is seriously nothing more satisfying than making your own pasta and devouring every last luxurious and silky piece. 

Why is this recipe easy?

First, you only need flour, eggs, and water!!  Some recipes add oil or salt, but mine keeps it super simple with only these 3 ingredients!  The truth is that my recipe is not new or unique.  It’s like many of the other pasta recipes out there.  However, since I do publish so many pasta recipes, I thought I should at least give you a recipe to make the pasta from scratch if you desire. In addition, I wanted to show you how incredibly easy making homemade pasta really can be! 

Second, it only takes about 10 minutes to make the dough and most of that time is kneading.  Now the rolling and cutting takes the rest of the time.  Which leads me to the last point.

Third, the easiest way to roll and cut pasta is to use a simple pasta maker (see below for more on this recommendation) with 7-8 setting roller and attachable long-cut cutter (usually spaghetti and fettuccine).  You will still be making the dough by hand, but then running through the various settings of the roller to get it perfectly thin.  You can also do this by hand using a rolling pin, but it will take a lot more work and time – and even then may not get as thin as you could with a pasta maker.  

  • Fresh, Creamy Pasta Primavera Recipe on a plate with fork and pot in background on counter. It has fettuccine, parmesan cheese, roasted asparagus, carrots, tomatoes and fresh corn kernels.
    Creamy Pasta Primavera
  • Easy Fettuccine Alfredo with Prosciutto on a plate with fork scooping pasta. It's a creamy but lighter recipe without the heavy cream or butter, but still delicious!
    Healthy Fettuccine Alfredo with Prosciutto
  • Healthy Meatballs with Zucchini & Lean Beef on a plate with tomato sauce and fettuccine in the center. They're loaded with flavor from the garlic, minced onion, salt, and pepper.  The zucchini brings moisture, texture, and bulks up the meatballs with healthiness.
    Zucchini & Beef Meatballs with Tomato Sauce

WHEN IS EASY HOMEMADE PASTA IS BETTER THAN STORE-BOUGHT?

First, let me say that buying pasta from the store is 95% of the time going to be better for your time and sanity!  And whether it’s fresh or dried, there are so many options available!  Dry pasta is going to be better for any long-cooking pasta recipe, such as casseroles or bakes.  Dry pasta will also allow you to get that al dente texture that is so great. 

However, with fresh pasta, you get a tender (not mushy) texture that you can’t get from dry pasta.  Now, that said, most pastas that you buy from the store will have preservatives or other additives.  If this is a concern, then making your own pasta is better as you can control what you put into it.  With fresh pasta, you can also save money on the cost when you make it yourself.  Fresh pasta in the dairy section is usually much more expensive than dry pasta.  You can make a ton of it for much less cost.  

Here are some of my favorite dinners to use fresh pasta in (pictured above).  My most recent pasta recipe is my Creamy Pasta Primavera with roasted asparagus, corn, carrots, and tomatoes.  It’s utterly delicious!  Next is my Healthy Fettuccine Alfredo with Prosciutto that is lighter because it replaces the heavy cream with 1% milk and thickens the sauce with cornstarch.  It tastes just as indulgent as the more traditional heavier version!  Then there is using it with a simple tomato sauce, either from a jar or homemade.  I love to pair it with my Healthy Meatballs with Zucchini.  Or I make a Tomato Cream Sauce that brings a hint of tang with the addition of sour cream.  My very simple Ground Chicken Tomato sauce with Ricotta is delicious too!  

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

For the dough, you will not need anything special. You can either make the dough right on a clean flat surface or in a large bowl.

For rolling and cutting the pasta, I recommend a Pasta Maker with roller and cutting attachment. It’s incredibly easy to use with a cutting attachment that easily slides right in and a handle that moves from the cutter pieces to the roller piece. It also has a clamp to safely and securely lock the pasta maker in place on your counter so it doesn’t move around.

MAKING YOUR EASY HOMEMADE PASTA DOUGH

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below) 

Either in a large clean bowl or on a clean, dry surface, add the flour in a pile. Create a well in the center using your fingers. Crack the eggs into the well and then gently beat them with a fork in the center.

Using the fork, gently start to mix in the flour until all of the flour and the eggs are combined.

Then start to knead the dough until it all comes together. At this point you can transfer the dough to a clean, floured surface or continue to knead the dough in the bowl. Knead the dough for 4-5 minutes.

dough formed into a ball in white bowl for Easy Homemade PAsta recipe.

Hand kneading dough on floured counter for Easy Homemade Pasta recipe.

dough ball on floured counter for Easy Homemade Pasta recipe.

How long can I store the dough in the fridge?

You can make the dough ahead and store it in the fridge for up to 4-5 days if sealed tightly so no air can reach the dough.   

Can I freeze the dough?

Yes, you can freeze the dough in a freezer bag or container for up to 1-2 months.  If you vacuum seal the dough, you can store it up to a 12 months.

ROLL & CUT THE PASTA 

Prepare a large platter or sheet pan with a small amount of cornmeal or semolina on the bottom. This will be to catch your pasta ribbons or place the pasta on once it is cut so that it doesn’t stick together.

Cut your doug ball into quarters. Take one quarter for rolling and cover the rest with a damp towel or plastic wrap. Using fingers, press the quarter of dough into an oval shape that about 1/4 to 1/2 inch thick so that it fits into the widest setting of the pasta roller, setting 0 or 1.

Guide the end of the oval into the pasta roller and then adjust the setting to the next highest setting. Continue to do this gently guiding the dough through the roller for each setting and catching the dough with your hand as it comes through.

Thick piece of pasta dough going through the pasta roller with hand catching the dough at the bottom for Easy Homemade Pasta recipe.

Thick piece of pasta dough going through the pasta roller with hand catching the dough at the bottom for Easy Homemade Pasta recipe.

Thin piece of pasta dough going through the pasta roller with hand catching the dough at the bottom for Easy Homemade Pasta recipe.

Once you have worked your way through to the highest roller setting, you should have a very thin, very long sheet of pasta. If you have a cutting attachment, run the dough through your desired cut with the pan with cornmeal/semolina on it ready to catch the pasta as it comes out. Once it is on the pan, you can gently lay the pasta flat or take small amounts and roll them into ‘nests’.

Easy Homemade Pasta plain Fettuccine on a sheet pan with cornmeal.

Cutting by Hand: Gently and loosely fold the pasta sheet in half and then in half again. Using a very sharp knife, cut the pasta into long ribbons and then separate onto the pan with cornmeal/semolina.

How do I store the freshly cut pasta?

At this point, if you are going to roll out more dough, be sure to keep the pasta that you just made sealed in an airtight container in the refrigerator so that it doesn’t dry out or get too warm and start to stick.  You can store fresh pasta in the fridge for up to 5 days – total, including the time you stored the dough.  

STORE & COOK THE PASTA 

Fresh pasta cooks much faster than dried pasta.  So, make sure that you are ready to serve the pasta before starting to cook it.  It will taste best right after it is cooked and tossed with whatever sauce you have.

Bring a large pot of water up to a boil. Add a tsp of salt to the water and then add a large handful of the pasta to the boiling water and stir so they do not stick together. Cook for 3-5 minutes – do not overcook as fresh pasta can get mushy fast! Drain the pasta and serve with the sauce of your choice!

ENJOY!  😍 Carrie

Easy Homemade Pasta, plain Fettuccine, on a plate on counter.

Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!

Easy Homemade Pasta, plain Fettuccine, on a plate on counter.
Print

Easy Homemade Pasta Recipe

This Easy Homemade Pasta recipe gives you soft, fluffy, tender pasta every single time.  There is seriously nothing more satisfying than making your own pasta and devouring every last luxurious and silky piece. This recipe is easy because there are only 3 ingredients (flour, eggs, and water), and has only a few easy steps. #homemadepasta #pastarecipe

Course Main Course, Side Dish
Cuisine American, Italian
Keyword homemade pasta, pasta, pasta dough
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 1 hour
Servings 24 ounces pasta
Author Carrie Tyler

Ingredients

  • 3 cups All Purpose Flour (for mixing)
  • 2-5 tablespoons All Purpose Flour (for kneading)
  • 5 Eggs, large
  • 1-2 tablespoons Water (if needed)
  • 3-4 tablespoons Semolina or Cornmeal (for preventing pasta ribbons from sticking)

Instructions

Make the Pasta Dough

  1. Either in a large clean bowl or on a clean, dry surface, add the flour in a pile. Create a well in the center using your fingers. Crack the eggs into the well and then gently beat them with a fork in the center.

  2. Using the fork, gently start to mix in the flour until all of the flour and the eggs are combined.

  3. Then start to knead the dough until it all comes together. At this point you can transfer the dough to a clean, floured surface or continue to knead the dough in the bowl. Knead the dough for 4-5 minutes.

    Hand kneading dough on floured counter for Easy Homemade Pasta recipe.

  4. Wrap the dough in plastic wrap or tightly seal it in the bowl and let it sit in the refrigerator for 30 minutes up to 24 hours.

Roll and Cut the Pasta

  1. Prepare a large platter or sheet pan with a small amount of cornmeal or semolina on the bottom. This will be to catch your pasta ribbons or place the pasta on once it is cut so that it doesn't stick together.

  2. Cut your doug ball into quarters. Take one quarter for rolling and cover the rest with a damp towel or plastic wrap. Using fingers, press the quarter of dough into an oval shape that about 1/4 to 1/2 inch thick so that it fits into the widest setting of the pasta roller, setting 0 or 1.

    Thick piece of pasta dough going through the pasta roller with hand catching the dough at the bottom for Easy Homemade Pasta recipe.

  3. Guide the end of the oval into the pasta roller and then adjust the setting to the next highest setting. Continue to do this gently guiding the dough through the roller for each setting and catching the dough with your hand as it comes through.

    Thick piece of pasta dough going through the pasta roller with hand catching the dough at the bottom for Easy Homemade Pasta recipe.

  4. Once you have worked your way through to the highest roller setting, you should have a very thin, very long sheet of pasta. If you have a cutting attachment, run the dough through your desired cut with the pan with cornmeal/semolina on it ready to catch the pasta as it comes out. Once it is on the pan, you can gently lay the pasta flat or take small amounts and roll them into 'nests'.

    Cutting by Hand: Gently and loosely fold the pasta sheet in half and then in half again. Using a very sharp knife, cut the pasta into long ribbons and then separate onto the pan with cornmeal/semolina.

    Easy Homemade Pasta plain Fettuccine on a sheet pan with cornmeal.

  5. At this point, if you are going to roll out more dough, be sure to keep the pasta that you just made covered with a damp towel (not wet, just ever so damp) in the refrigerator, so that it doesn't dry out or get too warm and start to stick.

Cook the pasta

  1. Bring a large pot of water up to a boil. Add a tsp of salt to the water and then add a large handful of the pasta to the boiling water and stir so they do not stick together. Cook for 3-5 minutes – do not overcook as fresh pasta can get mushy fast! Drain the pasta and serve with the sauce of your choice!