Southern Italian peasants created this dish during 1800s famines when broccoli was cheaper than meat but packed more protein.
Broccoli Pasta
Indulge in the vibrant flavors of our homemade broccoli pasta, where fresh, green goodness meets the delightful chew of pasta. Crafted from just broccoli and flour, this unique dish shines when tossed with sautéed garlic, juicy tomatoes, and a sprinkle of parmesan. It's an easy, comforting meal that’s sure to impress!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- broccoli (240 ml)
- garlic
🥛Dairy & Eggs(1)
- parmesan (240 ml)
🫙Pantry Staples(2)
- flour (125 g)
- olive oil (30 ml)
📦Other(1)
- cherry tomatoes (240 ml)
👨🍳 Instructions
- 1
Cook broccoli until it is soft and tender.
- 2
Blend the cooked broccoli with flour until a dough forms.
- 3
Cut small pieces of the dough with scissors.
- 4
Boil the pieces for a few minutes just like fresh pasta.
- 5
Prepare a quick sauce with sautéed cherry tomatoes, minced garlic, olive oil, and grated parmesan.
💡 Pro Tips
- ✓Steam broccoli for exactly 8-10 minutes until stems pierce easily with a fork but still hold their shape - overcooking breaks down pectin structures and creates mushy pasta dough.timing8-10 minutes
- ✓Use a 3:1 ratio of cooked broccoli to flour by weight, as broccoli contains 90% water and needs sufficient flour to bind the starches into workable pasta dough.ingredient3:1 ratio
- ✓Cut pasta pieces to 1/2-inch thickness with kitchen shears rather than a knife to avoid compressing the delicate broccoli-flour matrix and maintain texture.technique1/2-inch thickness
- ✓Boil broccoli pasta for only 2-3 minutes since it's already partially cooked - the flour needs just enough time to set while preventing the vegetable base from disintegrating.timing2-3 minutes
- ✓Sauté cherry tomatoes over medium-high heat until they burst and release 60-70% of their moisture, concentrating flavors and creating natural emulsification with the olive oil.technique60-70% moisture release
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Southern Italian peasants created this dish during 1800s famines when broccoli was cheaper than meat but packed more protein.
Broccoli Pasta
Indulge in the vibrant flavors of our homemade broccoli pasta, where fresh, green goodness meets the delightful chew of pasta. Crafted from just broccoli and flour, this unique dish shines when tossed with sautéed garlic, juicy tomatoes, and a sprinkle of parmesan. It's an easy, comforting meal that’s sure to impress!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- broccoli (240 ml)
- garlic
🥛Dairy & Eggs(1)
- parmesan (240 ml)
🫙Pantry Staples(2)
- flour (125 g)
- olive oil (30 ml)
📦Other(1)
- cherry tomatoes (240 ml)
👨🍳 Instructions
- 1
Cook broccoli until it is soft and tender.
- 2
Blend the cooked broccoli with flour until a dough forms.
- 3
Cut small pieces of the dough with scissors.
- 4
Boil the pieces for a few minutes just like fresh pasta.
- 5
Prepare a quick sauce with sautéed cherry tomatoes, minced garlic, olive oil, and grated parmesan.
💡 Pro Tips
- ✓Steam broccoli for exactly 8-10 minutes until stems pierce easily with a fork but still hold their shape - overcooking breaks down pectin structures and creates mushy pasta dough.timing8-10 minutes
- ✓Use a 3:1 ratio of cooked broccoli to flour by weight, as broccoli contains 90% water and needs sufficient flour to bind the starches into workable pasta dough.ingredient3:1 ratio
- ✓Cut pasta pieces to 1/2-inch thickness with kitchen shears rather than a knife to avoid compressing the delicate broccoli-flour matrix and maintain texture.technique1/2-inch thickness
- ✓Boil broccoli pasta for only 2-3 minutes since it's already partially cooked - the flour needs just enough time to set while preventing the vegetable base from disintegrating.timing2-3 minutes
- ✓Sauté cherry tomatoes over medium-high heat until they burst and release 60-70% of their moisture, concentrating flavors and creating natural emulsification with the olive oil.technique60-70% moisture release