Southwestern Pasta with Ground Beef and Corn

Southwestern Pasta with Ground Beef and Corn and breadcrumbs on top on a plate with fork holding a bite. The sauce is thick and hearty with ground beef, sweet corn kernels, chunky tomatoes, chipotle peppers in adobo, green chiles, parmesan cheese, and lots of smokey and spicy seasonings.
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Southwestern Pasta with Ground Beef and Corn and breadcrumbs on top on a plate with fork holding a bite. The sauce is thick and hearty with ground beef, sweet corn kernels, chunky tomatoes, chipotle peppers in adobo, green chiles, parmesan cheese, and lots of smokey and spicy seasonings.

What could be better than a big ole pot of pasta with meat and tomato sauce?  How about a big ole pot of Southwestern Pasta with Ground Beef, Corn, and Green Chile-Chipotle-Tomato Sauce!  The sauce is thick and hearty with ground beef and chunky tomatoes.  Then flavor bombs chipotle peppers in adobo, green chiles, and lots of smokey and spicy seasonings are added to bring in the warmth and a slight kick of heat.  Corn kernels are added for a pop of sweet and texture, and grated Parmesan thickens up the sauce and adds creaminess.  Finally, Pappardelle is mixed in and buttery toasted breadcrumbs are sprinkled on top for crunch.

You can make the sauce ahead and mix in the pasta right before serving for dinner on a busy weekend!  Your family will love it. 

CHECK OUT THE EASY RECIPE FOR SOUTHWESTERN GROUND BEEF AND CORN

WHAT MAKES THIS SOUTHWESTERN?

Southwestern cuisine is an adaptation of Mexican cuisine that you will typically find in New Mexico, Arizona, Colorado, Utah, and Nevada.  It is similar to Tex-Mex which is also an adaptation of Mexican food.  

Some of the common ingredients in Southwestern cuisine are chile peppers, corn, and beans.  So, what makes this Pasta with Ground Beef Southwestern is honestly a loose interpretation of the cuisine.  It’s the addition of the corn, the green chiles and the chipotle peppers in adobo.  It’s not true Mexican, though Mexican was an inspiration.  And it’s not Italian, though it was also a big inspiration.  It’s a mash-up recipe which is how Southwestern cuisine evolved to begin with.

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 this recipe, you will need a large pot for cooking the pasta and a large pot or deep pan for the sauce. I used my dutch oven which is perfect for browning the beef, building the sauce, and then mixing in the pasta.

Oh, and mincing garlic is made super easy with a Garlic Press.

PREP-AHEAD STEPS FOR SOUTHWESTERN PASTA WITH GROUND BEEF

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) 

For this recipe, you can make the sauce entirely ahead!  However, assuming that you just want to get ahead before cooking, then you can prep all of the ingredients for the sauce.  Open the cans of tomatoes, chiles, and paste. Mince the garlic cloves and the chipotle peppers. Measure out all ingredients and add to a bowl for adding to the cooked beef. Store ingredients in the fridge if doing this ahead of time.

Next, you can husk the corn and remove any corn silk. Using a large knife, cut the kernels from the cob.

Knife cutting corn kernels off cob for Southwestern Pasta with Ground Beef and Corn and breadcrumbs.  The sauce is thick and hearty with ground beef, sweet corn kernels, chunky tomatoes, chipotle peppers in adobo, green chiles, parmesan cheese, and lots of smokey and spicy seasonings. 

Last, using the back of the knife, scrape down the cob to remove any remaining kernels and the corn ‘milk’. Save all corn removed in the fridge until ready to add to the sauce.

Knife cutting corn kernels off cob for Southwestern Pasta with Ground Beef and Corn and breadcrumbs.  The sauce is thick and hearty with ground beef, sweet corn kernels, chunky tomatoes, chipotle peppers in adobo, green chiles, parmesan cheese, and lots of smokey and spicy seasonings.

COOK YOUR SOUTHWESTERN SAUCE

If you are cooking the sauce right before serving it, then you can start first by getting the pasta water going.  If you’re making the sauce ahead to reheat later, no need to worry about the pasta right now.

The sauce all cooks in one big pot, starting with the ground beef and then adding the rest of the ingredients.

Raw ground beef cooking in a pot for Southwestern Pasta with Ground Beef and Corn and breadcrumbs.  The sauce is thick and hearty with ground beef, sweet corn kernels, chunky tomatoes, chipotle peppers in adobo, green chiles, parmesan cheese, and lots of smokey and spicy seasonings.

Diced tomatoes added to ground beef cooking in a pot for Southwestern Pasta with Ground Beef and Corn and breadcrumbs.  The sauce is thick and hearty with ground beef, sweet corn kernels, chunky tomatoes, chipotle peppers in adobo, green chiles, parmesan cheese, and lots of smokey and spicy seasonings.

Once the tomatoes, tomato paste, green chiles, minced garlic, chipotle peppers in adobo, Beef broth, chili powder, cumin, oregano, salt, and pepper are in the pot, stir and bring to a light boil. Then reduce the heat down to lowest setting, cover, and let simmer for 20 minutes.

Tomatoes, chiles, and ground beef cooking in a pot for Southwestern Pasta with Ground Beef and Corn and breadcrumbs.  The sauce is thick and hearty with ground beef, sweet corn kernels, chunky tomatoes, chipotle peppers in adobo, green chiles, parmesan cheese, and lots of smokey and spicy seasonings.

While the sauce is simmering, you can toast the breadcrumbs.

When there is just 2-3 minutes left in the sauce cooking time, remove the cover and add the corn. Stir to combine. Then cover again. At the end of the 20 minutes, stir in the parmesan cheese.  

Corn kernels added to pot of ground beef and tomato-chile sauce for Southwestern Pasta with Ground Beef and Corn and breadcrumbs.  The sauce is thick and hearty with ground beef, sweet corn kernels, chunky tomatoes, chipotle peppers in adobo, green chiles, parmesan cheese, and lots of smokey and spicy seasonings.

Spoon mixing parmesan cheese into pot of ground beef and tomato-chile sauce for Southwestern Pasta with Ground Beef and Corn and breadcrumbs.  The sauce is thick and hearty with ground beef, sweet corn kernels, chunky tomatoes, chipotle peppers in adobo, green chiles, parmesan cheese, and lots of smokey and spicy seasonings.

Boil the pasta until al dente. Using a Pasta spoon or tongs, transfer the cooked pasta directly from the cooking water to the meat sauce. Gently toss to combine.

Pappardelle pasta being mixed into pot of ground beef and tomato-chile sauce for Southwestern Pasta with Ground Beef and Corn and breadcrumbs.  The sauce is thick and hearty with ground beef, sweet corn kernels, chunky tomatoes, chipotle peppers in adobo, green chiles, parmesan cheese, and lots of smokey and spicy seasonings.

RECIPE FAQS

How far in advance can I make this?

The sauce can be made up to 5 days ahead and stored sealed in the refrigerator.

Can I freeze this sauce?

Yes, though I recommend freezing it without the pasta and adding fresh-cooked pasta when you thaw and reheat it.  To freeze the sauce, first cool it down in the fridge.  Then transfer the sauce to a freezer bag or storage container and seal it airtight.  It will keep in the freezer for up to 6 months.  To reheat, you can thaw in the fridge 24 hours ahead.  Then reheat it in a bot on the stove, covered, on medium heat for about 10-15 minutes, stirring often.

Can I use frozen corn kernels?

Yes, of course!  Just add them frozen to the sauce just as instructed for the fresh.  The frozen will thaw and warm in the same time the fresh will take to cook.

Can I substitute Ground Chicken or Turkey?

Yes, ground chicken or turkey can very easily be substituted into this recipe.  Cook according to the same instructions as the ground beef.

ENJOY!  😍 Carrie

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!

Southwestern Pasta with Ground Beef and Corn

Get ready for BIG flavor with this Southwestern Pasta with Ground Beef, Corn, and Green Chile-Chipotle-Tomato Sauce!  The sauce is thick and hearty with ground beef and chunky tomatoes.  Then flavor bombs chipotle peppers in adobo, green chiles, and lots of smokey and spicy seasonings are added to bring in the warmth and a slight kick of heat.  Corn kernels are added for a pop of sweet and texture, and grated Parmesan thickens up the sauce and adds creaminess.  Finally, Pappardelle is mixed in and is the perfect vehicle for carrying all of this goodness. You can make the sauce ahead and mix in the pasta right before serving for dinner on a busy weekend!  Your family will love it. 

Course Main Course
Cuisine American, Mexican, Southwestern
Keyword corn, ground beef, meat sauce, pasta, southwestern pasta
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Author Carrie Tyler

Ingredients

Meat Sauce

  • 1 pound Lean Ground Beef I used 90% lean
  • 1 teaspoon Extra-virgin olive oil
  • 15 ounces Diced Tomatoes
  • 2 tablespoons Tomato Paste
  • 4 ounces Green Chiles
  • 2 cloves Garlic, minced (about 2 teaspoons minced)
  • 1 tablespoon Chipotle Peppers in Adobo, minced
  • 2 cups Beef Broth
  • 1 tablespoon Chili Powder
  • 1 tablespoon Ground Cumin
  • 1 tablespoon Dried Oregano
  • 2 teaspoons Salt
  • 1 teaspoon Black Pepper

Final Sauce Ingredients

  • 1/2 cup Grated Parmesan Cheese
  • 1 Corn Cob or 1 cup frozen corn kernels
  • 12 ounces Fettuccine Pasta, uncooked
  • 1/2 cup Panko Breadcrumbs
  • 1 tablespoon Butter, salted

Instructions

Prep-Ahead Steps

  1. MEASURE. Open the cans of tomatoes, chiles, and paste. Mince the garlic cloves and the chipotle peppers. Measure out all ingredients and add to a bowl for adding to the cooked beef. Store ingredients in the fridge if doing this ahead of time.

  2. PREP CORN. Husk the corn and remove any corn silk. Using a large knife, cut the kernels from the cob. Last, using the back of the knife, scrape down the cob to remove any remaining kernels and the corn 'milk'. Save all corn removed in the fridge until ready to add to the sauce.

    Knife cutting corn kernels off cob for Southwestern Pasta with Ground Beef and Corn and breadcrumbs. The sauce is thick and hearty with ground beef, sweet corn kernels, chunky tomatoes, chipotle peppers in adobo, green chiles, parmesan cheese, and lots of smokey and spicy seasonings.

Cooking Steps

  1. PASTA WATER. Fill a wide/large pot with 6-8 cups of water for the pasta. Heat on high to bring to a boil for dropping the pasta after the meat sauce is ready.

  2. COOK BEEF. Preheat a dutch oven or large and deep pot/pan on high heat. Add the olive oil and the ground beef. Break the beef up with a spatula and then let it cook, stirring every few minutes to break it up and brown on all sides. Should take about 8 minutes for all pink to be gone.

    Raw ground beef cooking in a pot for Southwestern Pasta with Ground Beef and Corn and breadcrumbs. The sauce is thick and hearty with ground beef, sweet corn kernels, chunky tomatoes, chipotle peppers in adobo, green chiles, parmesan cheese, and lots of smokey and spicy seasonings.
  3. COOK SAUCE. Once the beef is cooked, add all of the other Meat Sauce Ingredients – tomatoes, tomato paste, green chiles, minced garlic, chipotle peppers in adobo, Beef broth, chili powder, cumin, oregano, salt, and pepper. Stir and bring to a light boil. Then reduce the heat down to lowest setting, cover, and let simmer for 20 minutes.

    Tomatoes, chiles, and ground beef cooking in a pot for Southwestern Pasta with Ground Beef and Corn and breadcrumbs. The sauce is thick and hearty with ground beef, sweet corn kernels, chunky tomatoes, chipotle peppers in adobo, green chiles, parmesan cheese, and lots of smokey and spicy seasonings.
  4. CORN & PARMESAN. When there is just 2-3 minutes left in the sauce cooking time, remove the cover and add the corn. Stir to combine. Then cover again. At the end of the 20 minutes, stir in the parmesan cheese.

    Spoon mixing parmesan cheese into pot of ground beef and tomato-chile sauce for Southwestern Pasta with Ground Beef and Corn and breadcrumbs. The sauce is thick and hearty with ground beef, sweet corn kernels, chunky tomatoes, chipotle peppers in adobo, green chiles, parmesan cheese, and lots of smokey and spicy seasonings.
  5. PASTA. Once the pasta water is boiling (but no sooner than 5 minutes remaining on the meat sauce cooking time!), add a splash of Olive Oil and a pinch of salt. Add the pasta and stir so that it all is immersed in the water and doesn't stick it itself. Boil the pasta until al dente. Using a Pasta spoon or tongs, transfer the cooked pasta directly from the cooking water to the meat sauce. Gently toss to combine.

    Pappardelle pasta being mixed into pot of ground beef and tomato-chile sauce for Southwestern Pasta with Ground Beef and Corn and breadcrumbs. The sauce is thick and hearty with ground beef, sweet corn kernels, chunky tomatoes, chipotle peppers in adobo, green chiles, parmesan cheese, and lots of smokey and spicy seasonings.
  6. BREADCRUMBS. Preheat a small pan on medium-low heat. Add the butter. Once the butter is melted, add the breadcrumbs and stir to combine. Toast the breadcrumbs, stirring constantly, just until they start to brown.

    Breadcrumbs toasting in a pan for Southwestern Pasta with Ground Beef and Corn and breadcrumbs. The sauce is thick and hearty with ground beef, sweet corn kernels, chunky tomatoes, chipotle peppers in adobo, green chiles, parmesan cheese, and lots of smokey and spicy seasonings.
  7. SERVE. Serve the Southwestern Beef and Corn Pasta on a platter or individual plates. Garnish with the breadcrumbs and parmesan. Enjoy!

    Southwestern Pasta with Ground Beef and Corn and breadcrumbs on top on a plate with fork holding a bite. The sauce is thick and hearty with ground beef, sweet corn kernels, chunky tomatoes, chipotle peppers in adobo, green chiles, parmesan cheese, and lots of smokey and spicy seasonings.

Recipe Video

Easy Homemade Pasta

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

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 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!