homemade pasta recipe

Ingredients

• 400 g Meat (cut into strips then smaller pieces)
• 2 tablespoons Olive Oil (for frying)
• 0.5 teaspoon Salt (regular table salt)
• to taste teaspoon Black Pepper (freshly ground)
• 0.5 teaspoon Paprika (sweet paprika)
• 0.5 teaspoon Garlic Powder (ground garlic)
• 1 medium Red Onion (chopped)
• 0.5 medium Red Bell Pepper (chopped)
• 1 medium Tomato (chopped)
• 2 tablespoons Green Seasoning (e.g., chopped cilantro or parsley)
• 200 ml Water (for sauce)
• 3 tablespoons Soy Sauce (low‑sodium preferred)
• 1 tablespoon Cornstarch (for thickening)
• 2 tablespoons Tomato Paste (concentrated)
• 400 g Cooked Pasta (e.g., penne, fusilli, cooked al dente)

Instructions

1. Prepare the Meat

   Trim any excess fat and cut the meat into thin strips, then cut the strips into bite‑size pieces.

   Time: PT5M

2. Chop the Vegetables

   Finely chop the red onion, half of a red bell pepper, and the tomato. Roughly chop the green seasoning (cilantro or parsley).

   Time: PT5M

3. Make the Sauce

   In a mixing bowl combine 200 ml water, 3 Tbsp soy sauce, and 1 Tbsp cornstarch. Whisk until the cornstarch is completely dissolved, then set aside.

   Time: PT5M

4. Fry the Meat

   Heat 2 Tbsp olive oil in a large skillet over medium‑high heat. Add the meat, stir briefly, and fry until it starts to brown, about 7 minutes.

   Time: PT7M

   Temperature: medium-high

5. Set Meat Aside

   Transfer the browned meat to a clean container and set aside.

   Time: PT1M

6. Sauté Vegetables

   In the same skillet, add the chopped red onion, red bell pepper, tomato, and green seasoning. Cook, stirring, until the vegetables soften, about 5 minutes.

   Time: PT5M

   Temperature: medium

7. Add Tomato Paste

   Stir in 2 Tbsp tomato paste and cook for another 2 minutes to develop depth.

   Time: PT2M

   Temperature: medium

8. Return Meat to the Pan

   Add the set‑aside meat back to the skillet and mix well with the vegetables.

   Time: PT2M

   Temperature: medium

9. Add the Sauce and Simmer

   Pour the prepared soy‑sauce mixture into the skillet, stir, and bring to a gentle boil. Let it simmer until the sauce thickens, about 5 minutes.

   Time: PT5M

   Temperature: medium

10. Cook the Pasta

    While the sauce thickens, bring a pot of salted water to a boil, add the pasta, and cook according to package directions until al dente, about 10 minutes.

    Time: PT10M

    Temperature: boiling

11. Combine Pasta with Sauce

    Drain the pasta using a colander, return it to the pot, then transfer to the skillet. Toss everything together with two forks for 3 minutes until the pasta is fully coated.

    Time: PT3M

    Temperature: medium

12. Serve

    Plate the pasta, garnish with extra green seasoning if desired, and enjoy immediately.

    Time: PT1M

Nutrition Facts

Calories

390

Protein

30 g

Carbohydrates

45 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Meat: Chicken breast, Beef strips, Pork tenderloin
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Garlic Powder: Fresh minced garlic (1 clove)
• Instead of Red Onion: White onion
• Instead of Red Bell Pepper: Green bell pepper
• Instead of Tomato: Canned diced tomatoes (1/2 cup)
• Instead of Green Seasoning: Dried parsley (1 tsp)
• Instead of Soy Sauce: Tamari
• Instead of Cornstarch: All‑purpose flour (2 tbsp)
• Instead of Tomato Paste: Tomato sauce (2 tbsp)
• Instead of Cooked Pasta: Spaghetti, Gluten‑free pasta

Equipment Needed

• Large Skillet
• Saucepan
• Cutting Board
• Chef Knife
• Measuring Spoons
• Mixing Bowl
• Colander
• Wooden Spoon or Spatula
• Fork
• Serving Plate (optional)

Critical Steps — Do Not Skip

• Frying meat until browned
• Dissolving cornstarch in soy sauce and water
• Thickening the sauce after adding to the pan
• Tossing pasta to coat evenly

Chef Tips from the Video

• For extra umami, add a splash of fish sauce or a pinch of MSG.
• A squeeze of fresh lime juice just before serving brightens the flavors.
• Use a high‑smoke‑point oil (like grapeseed) if you prefer a hotter sear.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Not recommended; pasta may become mushy after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the meat a day ahead and refrigerate; reheat in the sauce.
• Prepare the soy‑sauce mixture and keep it sealed in the fridge.
• Pre‑cook the pasta, toss with a little oil, and store; reheat briefly before serving.

Frequently Asked Questions