• Email
  • Pin It

Homemade Horseradish Pasta


Contributed by:

Homemade Horseradish Pasta


5 comments | Leave Comment

2 Ratings2 Ratings2 Ratings2 Ratings5 Star (2 Ratings)
Loading ... Loading ...


Homemade Horseradish Pasta

Homemade pasta is easier than you think...and you don't need a pasta roller to make it! All you need is a clean surface, a sharp knife and a rolling pin. To make my pasta special, I added Gold's horseradish into the dough for a kick of heat and flavor.


  • Prep Time : 45 min
  • Cook Time : 4 min
  • Ready Time : 49 min




    Horseradish Pasta

    • 1 cup spelt flour
    • 1 cup all-purpose flour
    • 1/4 teaspoon salt
    • 3 eggs
    • 1 teaspoon olive oil
    • 2 tablespoons soy milk
    • 2 tablespoons Gold's Horseradish

    Wasabi Cream Sauce

    • 1/4 cup vegetable broth
    • 1/2 cup soy milk
    • 2 tablespoons Gold's Wasabi Sauce


    • 1/2 cup frozen peas, defrosted
    • 1 teaspoon lemon zest


    Horseradish Pasta

    On a clean surface, combine the flours and salt. Form a well in the center.

    Separately, whisk together the eggs, oil, soy milk and horseradish. Pour half of the mixture into the flour well.

    Using a fork, gradually combine the flour with the egg mixture. As the mixture thickens, add the remaining egg mixture and continue combining with a fork until thick. Using your hands, begin kneading the dough and if it’s too sticky, add a bit more flour. Knead for 5 minutes, until smooth.

    Wrap the dough in plastic wrap and set aside for 20 minutes. In the meantime, set a pot of water on the stove to boil.

    On a heavily floured surface, roll out the dough to 1/8 inch thick or even thinner, if possible. Let the dough sit for 5 minutes to harden slightly then lightly flour the top.

    Loosely roll the dough onto the rolling pin then remove the pin and gently press down on the dough. Cut with a sharp knife to the thickness that you desire. Gently unfold the strips.

    Once the water on the stove is boiling, gently add the pasta and stir to make sure there is no sticking. Cook for 4-5 minutes, until al dente.

    Wasabi Cream Sauce

    Heat up a skillet and add the vegetable stock. Cook the stock for 1 minute, whisking constantly. Add the soy milk and wasabi cream and cook for another 2 minutes, stirring constantly.

    Add the cooked pasta to the cream sauce and stir to coat all of the pasta. Add in the peas and stir again. Top with fresh lemon zest and serve immediately.


    About Melinda Strauss


    Melinda Strauss is the Director of Special Events for the Kosher Media Network. Melinda is a self-taught cook, food blogger, and mother of two young children from Woodmere, New York. She loves to be adventurous and daring in the kitchen and hopes to inspire her readers by adding fresh twists to simple recipes and bravely using unusual ingredients in an accessible way. You can visit Melinda on her blog Kitchen-Tested to see illustrated, step-by-step recipes and stories.




    5 Responses to Homemade Horseradish Pasta

    1. This sounds absolutely delicious. I love the addition of horseradish to the pasta dough.

    2. I like the wasabi cream sauce; so could use that even if I am too busy or lazy to make my own pasta!

    3. I love making homemade pasta, never added a flavor though, this sounds great. Why did you use spelt flour?

      • I used spelt for fun really. You can use all-purpose flour only if you want.

        • avatar says: debie

          i wonder if i could use almond flour or generic gluten free flour?

    Leave a Reply

    Log in or Join For Free or leave a reply as a guest

    Your email address will not be published. Required fields are marked *


    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

      Notify me of follow-up comments by email

    Posted in