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Category: Pasta / Italian Mains

Fresh Homemade Pasta with Caramelized Onion Cream Sauce

Fresh Homemade Pasta, Creamy Sauces, Caramelized Onion, Italian Cuisine

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Fresh Homemade Pasta with Caramelized Onion Cream Sauce

Fresh Homemade Pasta, Creamy Sauces, Caramelized Onion, Italian Cuisine

PREP TIME 10 min
Rest Time 30 min
Cook Time 25–30 min
Total Time 65 min
Yield 3–4 Servings
Difficulty Medium

Ingredients

  • Fresh Pasta Dough:

  • 300g All-purpose flour (or Tipo 00 pasta flour)

  • 3 large eggs

  • 1 tbsp olive oil

  • Pinch of salt

  • Caramelized Onion Cream Sauce:

  • 3 large onions (thinly sliced)

  • 40g butter

  • 2 tbsp extra virgin olive oil

  • 250ml heavy cooking cream

  • ½ tsp freshly grated nutmeg

  • Salt & coarsely ground black pepper to taste

  • ½ cup reserved pasta cooking water

  • Garnish & Serving (Optional):

  • Finely grated Parmesan or Pecorino cheese

  • Fresh thyme leaves or chopped chives

  • Extra freshly grated nutmeg

Method

  1. 01

    Knead Pasta Dough: Place flour in stand mixer bowl. Add eggs, olive oil, and salt. Knead using the mixer until combined, then briefly hand-knead with a dusting of flour until a smooth, firm, and elastic dough forms.
  2. 02

    Rest Dough: Wrap pasta dough tightly in plastic wrap and allow to rest in the refrigerator for 30 minutes.
  3. 03

    Caramelize Onions: Heat olive oil and butter in a wide pan over medium heat. Add sliced onions and cook slowly for 25–30 minutes, stirring regularly, until deeply caramelized, sweet, and golden brown. Season with salt and pepper.
  4. 04

    Prepare Cream Base & Blend: Pour cooking cream into caramelized onions, lower heat, and add freshly grated nutmeg. Simmer for 3–4 minutes until slightly thickened. Blend HALF of the sauce with an immersion blender for creamy smoothness while leaving the remaining half textured with onion strands.
  5. 05

    Roll & Cut Pasta: Attach the pasta roller attachment to the stand mixer (Speed 3). Gradually roll rested dough into thin sheets, then cut into fettuccine or tagliatelle strands. Dust lightly with flour and cover with a towel.
  6. 06

    Boil Fresh Pasta: Cook fresh pasta strands in boiling salted water for just 2–3 minutes until al dente.
  7. 07

    Combine & Serve: Transfer cooked pasta directly into the warm sauce pan. Toss with a splash of reserved pasta water until glossy and perfectly coated. Serve immediately topped with grated Parmesan, black pepper, and fresh thyme or chives.

Step by step

Clear process images displayed in the same order as the method.

Place flour in stand mixer bowl. Add eggs, olive oil, and salt. Knead using the mixer until combined, then briefly hand-knead with a dusting of flour until a smooth, firm, and elastic dough forms. 1
Knead Pasta Dough:

Place flour in stand mixer bowl. Add eggs, olive oil, and salt. Knead using the mixer until combined, then briefly hand-knead with a dusting of flour until a smooth, firm, and elastic dough forms.

Wrap pasta dough tightly in plastic wrap and allow to rest in the refrigerator for 30 minutes. 2
Rest Dough:

Wrap pasta dough tightly in plastic wrap and allow to rest in the refrigerator for 30 minutes.

Heat olive oil and butter in a wide pan over medium heat. Add sliced onions and cook slowly for 25–30 minutes, stirring regularly, until deeply caramelized, sweet, and golden brown. Season with salt and pepper. 3
Caramelize Onions:

Heat olive oil and butter in a wide pan over medium heat. Add sliced onions and cook slowly for 25–30 minutes, stirring regularly, until deeply caramelized, sweet, and golden brown. Season with salt and pepper.

Pour cooking cream into caramelized onions, lower heat, and add freshly grated nutmeg. Simmer for 3–4 minutes until slightly thickened. Blend HALF of the sauce with an immersion blender for creamy smoothness while leaving the remaining half textured with onion strands. 4
Prepare Cream Base & Blend:

Pour cooking cream into caramelized onions, lower heat, and add freshly grated nutmeg. Simmer for 3–4 minutes until slightly thickened. Blend HALF of the sauce with an immersion blender for creamy smoothness while leaving the remaining half textured with onion strands.

Attach the pasta roller attachment to the stand mixer (Speed 3). Gradually roll rested dough into thin sheets, then cut into fettuccine or tagliatelle strands. Dust lightly with flour and cover with a towel. 5
Roll & Cut Pasta:

Attach the pasta roller attachment to the stand mixer (Speed 3). Gradually roll rested dough into thin sheets, then cut into fettuccine or tagliatelle strands. Dust lightly with flour and cover with a towel.

Cook fresh pasta strands in boiling salted water for just 2–3 minutes until al dente. 6
Boil Fresh Pasta:

Cook fresh pasta strands in boiling salted water for just 2–3 minutes until al dente.

Transfer cooked pasta directly into the warm sauce pan. Toss with a splash of reserved pasta water until glossy and perfectly coated. Serve immediately topped with grated Parmesan, black pepper, and fresh thyme or chives. 7
Combine & Serve:

Transfer cooked pasta directly into the warm sauce pan. Toss with a splash of reserved pasta water until glossy and perfectly coated. Serve immediately topped with grated Parmesan, black pepper, and fresh thyme or chives.

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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