Ok, so I’m such a nerd when it comes to watching food documentaries on Netflix.

It inspires me to want to make more food myself. Recently I was watching a lady in Italy make fresh pasta with this amazing older Italian woman and it just looked so amazing. They made fresh pesto too but that’s beyond my skills at the moment… but it was the pasta that really caught my attention. I also have this thing where I don’t think about things before I buy them, so I impulsively went onto my Amazon app and bought the best rated + budget friendly pasta roller/cutter I could find.

Well it came in the mail and I couldn’t wait to get my hands covered in flour and make an absolute disaster in the kitchen. Last night was my first attempt (and success) at making fresh spaghetti! And oddly enough it wasn’t AS messy as I first thought it was going to be. I looked up what I felt was the best recipe for fresh pasta (because it included photos during each step of what the dough should look like – very important) and found this one from Kitchn. It was perfect and turned out so well.

I loved the fact that they had the first step in a bowl and not on the counter like some seriously old school Italian recipes. You take 2 cups of flour and 1/2 teaspoon of salt and whisk them together, eventually making a crater inside of the bowl, and you crack 3 large eggs and put them into the crater so that the flour/salt is surrounding the eggs.

From there, using a fork you whisk the eggs and slowly incorporate the flour until you start to get a dough. You keep going until it gets hard (for a more descriptive recipe please see the Kitchn recipe I used lol, I’m giving you the “Cole’s Notes” version) and eventually you’ll have to remove it from the bowl and knead the dough on the counter with the flour (the messy part!)

Then once you have the dough the right consistency, you leave it to sit for 30 minutes. After that, you cut the dough into 4 chunks and that’s when you start to feed it through the flattener/cutter. (Again, see the Kitchn recipe for more precise directions!).

And once you’ve worked it down to the desired thinness…

…that’s when you can start to cut it into the type of pasta that you’d like. I wanted to make spaghetti!

So YAY I made pasta!!!!


So, of course I couldn’t just stop there – I had to make something with these beautiful noodles! I had made pasta a couple nights before with the dried boxed stuff (pff – never again) and I wanted to recreate that recipe but make it a bit better than the first time.

When I cook it’s really hard for me to use precise measurements, so bare with me while I try and explain what I did :).

Mushroom Truffle Spaghetti w/ Fresh Basil and Parmesan

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people


  • 1 whole Portobello mushroom diced
  • 2 cloves Garlic minced
  • Fresh basil leaves set to the side (as many as you'd prefer)
  • 1 tsp Dried basil leaves
  • 1/8 cup Fresh grated Parmesan cheese set to the side for garnish
  • 2 tsp White truffle oil
  • 2 tbsp Extra virgin olive oil
  • Spaghetti for 2 people


  1. Get a big pot of water boiling to start and a pan hot to cook the mushrooms and garlic. I sautéed the portobello mushroom + garlic first, because they take a little longer than it takes to cook the fresh pasta. Once the mushrooms and garlic were almost cooked, I put the pasta into the boiling water.
  2. Removed the mushrooms from the heat and I watched the pasta really closely to make sure I didn't over cook it. 2 minutes in the boiling water MAX if you like the pasta el Dante like me.
  3. Drain the pasta and shake out as much water as you can. I don't like to rinse the pasta because the starch keeps the sauce/oil attached to the pasta. I put the pasta back into the warm pot and added both types of oil, the dried basil and the mushrooms - making sure to add just a small amount at the time to get it mixed in all evenly.
  4. I tested the pasta at this point and so I wanted to add some salt - not necessary, but do as you'd like. I plated the pasta and added the fresh basil on top and the grated Parmesan cheese.
  5. Enjoy!!

Do you make your own pasta or buy it from a box? Next time I’m definitely going to attempt whole wheat instead of white!

Talk soon!