Homemade strawberry pasta

Homemade strawberry pasta

Characteristic of Polish cuisine, pasta with strawberries, cottage cheese, and cream is a culinary memory from childhood for many people.


  • Wheat flour – 250 g
  • Egg yolks – 6
  • Vanilla bean – 1 pod
  • Salt – a pinch
  • Powdered sugar – 1 teaspoon
  • Water – 3 tablespoons


  • Strawberries – 350 g
  • Semi-fat cottage cheese – 240 g
  • 18% cream – 300 g
  • Fresh mint – 2 sprigs


In a bowl, mix flour, salt, and powdered sugar. Then, split the vanilla pod lengthwise and scrape out the seeds, adding them to the other ingredients. Mix everything, adding cold water if necessary.

When the ingredients start to come together, transfer the dough onto a work surface and knead for about 10-15 minutes, dusting with flour if needed, until it becomes smooth and elastic. Then, wrap it in plastic wrap and refrigerate for about 10 minutes.

Lightly dust the work surface with flour. Also, dust the dough with flour and roll it out into a very thin sheet. Then, roll it into a log and cut it into strips about 3-4 mm wide. Unroll each strip and cook in boiling, lightly salted water for about 2-3 minutes. Drain the cooked pasta and rinse it under cold water.

Thoroughly wash the strawberries and remove the stems. Place about 200 g of berries in a tall container and blend into a puree. Spoon a few tablespoons of puree onto the bottom of a deep plate. Top it with a serving of cooked pasta, some crumbled cottage cheese, a few strawberries quartered, and a tablespoon of cream.

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