Close Up of Plated Roasted Garlic and Herb Pasta With Meatballs. Near Platter of Pasta and Salad. (1)

Simple Homemade Roasted Garlic and Herb Pasta With Meatballs

This roasted garlic and herb pasta with sausage meatballs is everything a great pasta dish should be – simple, fresh, fragrant and delicious. 

The homemade fettuccini noodles are tender, silky and rich in flavor. Savory yet subtly sweet, the meatballs add heartiness to the dish without making it heavy.

Be prepared to add this pasta dish to your regular dinner rotation.

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Overhead Close Up of Plated Roasted Garlic and Herb Pasta With Meatballs.

The Case For Making Homemade Pasta

With a myriad of different types of pasta readily available in grocery stores, you may be questioning why someone would go to the trouble of making pasta. Great question and I’m glad you asked!

1. Homemade pasta is magically delicious.

This is an indisputable truth much like it is impossible to lick your own elbow. Now, don’t get me wrong. I’m not a pasta snob. I keep a stockpile of boxed pasta on hand like every other red-blooded American. But homemade pasta just tastes better.

Most dry, store-bought pasta is made with water instead of egg so it’s flavorless on its own. The addition of eggs in homemade pasta creates a robust silkiness that simply isn’t present in store-bought pasta. And if you add herbs or other elements to your pasta dough (such as in this homemade pasta recipe) the flavor amps up even more.

Overhead View of Homemade Fettuccine Pasta Piled on Plate and Dusted With Flour. Next to Rolling Pin

2. Homemade pasta is easier to make than you think.

I admit it – I recall a time when homemade pasta seemed pretty unattainable to me. I just assumed it was hard to make. Turns out, it is easy as pie. I daresay it is easier than pie 😉 

While certain kitchen gadgets offer convenience when making homemade pasta, you don’t need any special equipment. You can mix the dough directly on a clean countertop, roll it out with a rolling pin and cut it with a knife or pizza cutter. And since homemade pasta consists of just a few standard ingredients, you can be well on your way to making pasta anytime it tickles your fancy to do so.

3. Supply chain issues may continue to disrupt dinner.

I’m sure I’m not alone when I report that supply chain issues seriously cramp my style. Some pretty basic items such as toilet paper, cream cheese, jumbo pasta shells, bread and bottled Coors Light (to name just a few) were all damn near impossible to find at various points during the COVID pandemic. I still can’t locate bottled Coors Light to save my life!

Let’s face it, the things that we largely took for granted are not guaranteed. This lack of availability for standard items instilled a greater need for self-reliance. 

Learning to make some common foodstuffs is an easy and delicious way to increase self-sufficiency. Even if you don’t make homemade pasta every time you eat spaghetti – I sure don’t – knowing how to make pasta is a great skill to acquire. And it sure impresses dinner guests!

Close Up of Homemade Fettuccine Pasta Dusted With Flour on Plate Next to Stand Mixer and Rolling Pin

Storing Homemade Pasta

Oftentimes, I make homemade pasta to use immediately, but sometimes a girl goes on a pasta-making spree. See the picture below as evidence of one such pasta-making marathon.  🙂 

If you do not intend to use your homemade pasta right away, you do have options. 

Homemade Fettuccine Pasta Hanging To Dry and Bow Tie Pasta Drying In Kitchen.

Refrigerate

Homemade pasta will keep in the refrigerator for a day or two. With this method, I recommend keeping the pasta dough tightly wrapped in discs until ready to use.  Beyond two days, it is best to freeze or dry pasta dough.

Freeze

To freeze, keep the discs tightly wrapped with plastic wrap and place in a freezer bag. Pasta dough will stay fresh for about four weeks in the freezer. To use frozen pasta dough, thaw overnight in the fridge. You may then proceed to rolling and cutting your dough as normal.

Dry

To dry, roll out the dough and cut into your desired shape. Toss or coat the pasta with flour to keep the dough from sticking. Then layout in a single layer on a dry surface or hang from a drying rack. 

It is important that you allow the pasta to dry out fully before storing. This can take 12-24 hours. The drying time will vary depending on temperature and humidity, but it is crucial that the pasta dry out completely or the pasta will spoil and mold. It is helpful to utilize a fan on a low setting to speed up the drying process. 

You will know the pasta is fully dry when it easily snaps in half. Once dried, store in an airtight container and keep in a cool, dry place.

Close Up of Roasted Garlic and Herb Pasta With Meatballs.

Method

Making the Homemade Pasta:

In the bowl of your stand mixer with the paddle attachment installed, add the flour, roasted garlic, salt, parsley and chives. Mix on low until well combined. 

Never made roasted garlic? Don’t despair! It is super simple, and I walk you through how to do it here

Next, add in the eggs and egg yolks, one at a time allowing each addition to incorporate before adding the next. 

Add just enough olive oil to bring the dough together while mixing. 1 tablespoon is typically sufficient for me. 

Knead on a lightly floured surface for 3-5 minutes. 

Shape the dough into four discs, wrap with plastic wrap and allow to rest in the refrigerator for a minimum of 1 hour.

Close Up of 4 Discs of Homemade Pasta Dough Wrapped in Plastic Wrap In Front of Stand Mixer. (1)

Once the pasta has rested, remove the dough from the fridge. Working with one disc at a time, lightly flour the pasta dough and run through the pasta roller on the widest setting.

 I use this roller attachment for my KitchenAid stand mixer. You can also roll your dough out using a rolling pin or a hand-crank roller like this one.

Sheet of Homemade Pasta Dough Being Fed Through Roller Attachment on Stand Mixer. (1)

Fold the dough into thirds and run through the roller again on the lowest setting. Repeat as needed until dough is smooth and rectangular. 

Adjust the roller attachment to the next setting (#2 on the KitchenAid attachment), and feed dough through, repeating once. 

Continue running the dough through the pasta roller twice for each thickness, finishing with setting #5.

Feed the pasta dough through the fettuccine cutter attachment for a stand mixer and place the cut pasta on a cookie sheet with lightly floured parchment paper. You can also hand-cut fettuccine noodles with a sharp knife.

Repeat process with remaining discs of dough, lightly flouring as you go to prevent the finished fettuccine from sticking together.

Feeding Homemade Roasted Garlic and Herb Pasta Through Fettuccine Cutting Attachment for Stand Mixer

Bringing It All Together:

Remove the sausage from the casing and gently roll into 1” balls. Heat olive oil in a skillet over medium-high heat, add meatballs and brown on all sides. 

Remove from pan and allow to drain on paper towel-lined cookie sheet. If needed, wipe out some of the excess grease from the skillet. 

In a pot of generously salted boiling water, add fresh pasta, stirring to prevent pasta from sticking. Cook for 2 – 4 minutes. 

Immediately drain pasta, reserving 2 cups of pasta water.

Add 1 cup of the reserved pasta water to the skillet used to cook the meatballs to deglaze the pan. Add lemon juice and ½ cup of freshly grated parmesan, reducing slightly. Season with salt to taste.

Add the pasta to the skillet and coat with the pan sauce, adding more reserved pasta water if needed. 

Transfer the homemade pasta to a serving platter. Top with the cooked meatballs. Finish with a drizzle of olive oil, grated lemon zest, shaved parmesan and chopped parsley. 

Serve with lemon wedges, a simple salad or some crusty focaccia bread

Enjoy!

Overhead View of Roasted Garlic and Herb Pasta with Meatballs With Shaved Parmesan, Parsley (1)
Close Up of Plated Roasted Garlic and Herb Pasta With Meatballs. Near Platter of Pasta and Salad. (1)

Roasted Garlic and Herb Pasta with Meatballs

Made with homemade pasta, this recipe is everything a great pasta dish should be - simple, fresh, savory and delicious.
Prep Time 30 mins
Cook Time 20 mins
Resting Time 1 hr
Total Time 1 hr 50 mins
Course Main Course
Cuisine American
Servings 8
Calories 565 kcal

Ingredients
  

Homemade Roasted Garlic and Herb Pasta

  • 3 cups all-purpose flour
  • 3 large eggs
  • 3 egg yolks
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh chives, chopped
  • 5-6 cloves roasted garlic, chopped
  • olive oil, about 1 tbsp

Meatballs and Pan Sauce

  • 19 oz sweet Italian sausage in casings
  • 2 tbsps olive oil
  • ½ cup fresh parmesan, grated
  • 1 large lemon, juiced
  • salt, to taste

For Serving, Optional but Recommended

  • 1 large lemon, zested and cut into wedges
  • parsley, chopped
  • parmesan, shaved
  • olive oil, drizzled

Instructions
 

Making the homemade pasta:

  • In the bowl of your stand mixer with the paddle attachment installed, add the flour, roasted garlic, salt, parsley and chives. Mix on low until well combined.
  • Next, add in the eggs and egg yolks, one at a time allowing each addition to incorporate before adding the next.
  • Add just enough olive oil to bring the dough together while mixing. 1 tablespoon is typically sufficient for me.
  • Knead on a lightly floured surface for 3-5 minutes.
  • Shape the dough into four discs, wrap with plastic wrap and allow to rest in the refrigerator for a minimum of 1 hour.
  • Once the pasta has rested, remove the dough from the fridge. Working with one disc at a time, lightly flour the pasta dough and run through the pasta roller on the widest setting.
  • Fold the dough into thirds and run through the roller again on the lowest setting. Repeat as needed until dough is smooth and rectangular.
  • Adjust the roller attachment to the next setting (#2 on the Kitchenaid attachment), and feed dough through, repeating once.
  • Continue running the dough through the pasta roller twice for each thickness, finishing with setting #5.
  • Feed the pasta dough through the fettuccine cutter attachment for a stand mixer and place the cut pasta on a cookie sheet with lightly floured parchment paper. You can also hand-cut fettuccine noodles with a sharp knife.
  • Repeat process with remaining discs of dough, lightly flouring as you go to prevent the finished fettuccine from sticking together.

Bringing it all together:

  • Remove the sausage from the casing and gently roll into 1” balls. Heat olive oil in a skillet over medium-high heat, add meatballs and brown on all sides.
  • Remove from pan and allow to drain on paper towel-lined cookie sheet. If needed, wipe out some of the excess grease from the skillet.
  • In a pot of generously salted boiling water, add fresh pasta, stirring to prevent pasta from sticking. Cook for 2 - 4 minutes.
  • Immediately drain pasta, reserving 2 cups of pasta water.
  • Add 1 cup of the reserved pasta water to the skillet used to cook the meatballs to deglaze the pan. Add lemon juice and ½ cup of freshly grated parmesan, reducing slightly. Season with salt to taste.
  • Add the pasta to the skillet and coat with the pan sauce, adding more reserved pasta water if needed.
  • Transfer the homemade pasta to a serving platter. Top with the cooked meatballs. Finish with a drizzle of olive oil, grated lemon zest, lemon wedges, shaved parmesan and chopped parsley.
  • Serve with a simple salad or some crusty focaccia bread.
Keyword Homemade Pasta, Meatballs, Roasted Garlic, Herbs

I can’t wait for you to try this pasta dish! It really is out of this world 🙂

Be sure to drop me a note in the comment section when you’ve made this pasta dish!

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