Arugula Pasta

LAST UPDATED: Apr 16, 2020 | PUBLISHED: Jan 20, 2018 | By: Julie Blanner

This easy arugula pasta is a great way to sneak some extra veggies into everyones diet! Quick and easy to make, this fresh homemade pasta is a great addition to an easy weeknight meal and can be paired with all of your favorite pasta sauces.

Uncooked arugula pasta in small piles

I’ve been getting a little sneaky around here. I started mixing up our pasta replacing our usual homemade egg noodles with arugula pasta to sneak in a few extra greens.

It’s a nice way to sneak in a few extra greens with a little added flavor. They’re easy to make, especially with a pasta maker attachment which you can find in my shop!

If you love pasta as much as we do, be sure to check out my bucatini pasta and pasta bolognese recipes.

Arugula Pasta Ingredients

  • Arugula – Use fresh arugula and chop it finely in a food processor. Baby arugula is more mild in flavor.
  • Flour – All purpose flour “00” flour or semolina work well.
  • Eggs – To help bind the pasta dough together along with a little water. Use the freshest eggs you can.
  • Salt – A little salt to season the pasta.
homemade arugula pasta on parchment ready to cook

How To Make Arugula Pasta

  1. Prep – Bring a pot of water to a boil. Rinse the arugula and chop in a food processor.
  2. Combine – Mix the flour, arugula, water eggs and salt until combined. Knead with a dough hook.
  3. Make – Using your pasta maker attachment or a pasta roller, cut the noodles.
  4. Cook – Place the noodles into the boiling water for 3 to 4 minutes before tossing with sauce.
Making the recipe with a Kitchen Aid attachment

What Is Arugula?

Arugula is a leaf and a cruciferous vegetable. It has a peppery, spicy and slightly tart flavor to it. Baby arugula is picked while young and tends to be slightly more tender than arugula and more mild in flavor.

Arugula is a nutrient dense food that is low in sugar, calories and fat and is a wonderful healthy addition to this homemade pasta recipe.

What To Pair It With

This pasta works well with a variety of sauces including my spicy pomodoro, browned butter and mizithra, cacio e pepe, and white wine sauce. For sake of simplicity, you can also just toss it in a warm pan with a little olive oil and garlic and garnish with parmesan, like I often do.

If you have extra arugula, you can whip up this delicious arugula salad in just a few minutes as well!

Tips

How to Store

  • Room Temperature – You can keep the cut noodles at room temperature for an hour or two before cooking them.
  • Refrigerate – Spread the boodles on a drying rack for an hour or two to help them dry out, then place in an airtight container in the fridge for up to 3 days.
  • Freeze – Dry the noodles (as above) and place into a freezer bag. They will keep for up to 8 months. Don’t thaw frozen noodles, cook them directly from frozen.
Piles of arugula pasta on a work surface

If this is your first time making homemade pasta, you might enjoy the video I made in the recipe card below. Arugula pasta only has 1 added step, which is chopping the arugula in a food processor.

It’s not only simple, it’s simply the best. For just a few minutes of added effort, you get a lot of added flavor and the best texture.

Close up of a mound of the homemade pasta

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Pasta Recipes and Sauces

homemade arugula pasta recipe

Arugula Pasta

Julie Blanner
Easy homemade arugula pasta to toss with your favorite sauce. Quick and easy to make and a great way to get extra veggies in!
0 from 0 votes
Prep Time 15 mins
Cook Time 3 mins
Total Time 18 mins
Course Main Course
Cuisine Italian
Servings 6 servings
Calories 352 kcal

Ingredients
  

  • 5 ounces arugula fresh
  • 4 cups all purpose flour
  • 1/2 cup water
  • 4 eggs
  • pinch salt

Instructions
 

  • Bring a pot of water to a boil.
  • Rinse arugula and place in a food processor. Chop.
  • In your mixing bowl, add flour, chopped arugula, water, eggs and salt. Mix on low until combined.
  • Switch to your dough hook and knead on 2 for 4 minutes*.
  • Using your pasta maker attachment or a pasta roller, cut noodles.
  • Toss noodles into boiling water for 3-4 minutes and toss with your favorite pasta sauce.

Video

Notes

Substitutions

  • Flour – Can substitute “00” flour or all purpose flour.

Tips

*If a ball doesn’t form, stop your mixer and form one with your hands. If it feels dry, you can add a little additional water. If it’s too sticky add a touch of extra flour.

How to Store

  • Room Temperature – You can keep the cut noodles at room temperature for an hour or two before cooking them.
  • Refrigerate – Spread the boodles on a drying rack for an hour or two to help them dry out, then place in an airtight container in the fridge for up to 3 days.
  • Freeze – Dry the noodles (as above) and place into a freezer bag. They will keep for up to 8 months. Don’t thaw frozen noodles, cook them directly from frozen.

Nutrition

Calories:352kcalCarbohydrates:65gProtein:13gFat:4gSaturated Fat:1gCholesterol:109mgSodium:52mgPotassium:234mgFiber:3gSugar:1gVitamin A:831IUVitamin C:4mgCalcium:74mgIron:5mg
Keywords arugula pasta, vegetable pasta
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