Homemade Pasta Dough (with variations)
User Reviews
5
Homemade Pasta Dough (with variations)
Description
Homemade Pasta Dough (with variations) starts with a blend of all-purpose and semolina flours mixed with eggs and extra virgin olive oil to form a pliable dough. The dough is kneaded until tight and elastic, then rested before rolling out. The recipe allows adding ingredients like minced thawed spinach, saffron threads soaked in water, squid ink, or roasted beet puree to alter the dough's color and subtly impart flavor.
The dough should be worked until smooth, no longer sticky, and able to bounce back when pressed. It can be rolled thin with a pasta machine or rolling pin and cut into the desired shape. The variations provide colorful, visually distinct pasta options that can enhance different dishes.
This dough recipe yields about one pound of pasta and serves as a versatile foundation for many pasta types. It requires basic mixing and kneading skills and is suitable for cooks interested in making pasta at home with simple but adaptable ingredients.
Ingredients
basic pasta dough
- 2 egg
- 1 cup all-purpose flour
- ¾ cup semolina flour
- 1 ½ tablespoons extra virgin olive oil
- 1-2 tablespoons water if needed
for spinach
- ½ cup frozen spinach thawed, minced and squeezed dry
for saffron
- 5 threads saffron soaked in 2 tablespoons warm water for about 30 minutes
for squid ink
- 1 packet squid ink
for beet
- 1 red beet small, roasted, pureed until smooth
Instructions
- For dough: In a mixing bowl combine flours and whisk together. On a clean work surface or in a bowl place 1 ½ cups of flour mixture in a mound. Make a well in the center of flour and crack eggs into well, followed by oil.
- Using a fork gently whisk eggs and oil together while slowly incorporating flour. Once flour and eggs are combined, add more flour little by little to form a ball that is no longer sticky to touch.
- If dough is dry add water, 1 teaspoon at a time. Knead dough for 8-10 minutes (dough should feel very tight and should bounce back when gently pressed), wrap in plastic and let sit for about 20 minutes before using. Follow pasta machine instructions for rolling out the dough and cutting into desired pasta type (or roll pasta dough by hand with a rolling pin until very thin and cut into desired pasta type, using a clean ruler for even noodles).
- To color dough: Add “flavors” to eggs beat together before adding mixture to well of flour mixture. Continue following basic pasta dough instructions.
- To dry: Line freshly cut pasta dough onto a pasta dry rack (or onto clean wire hangers), in a single layer and allow pasta to dry in a cool, dry place for 24 hours. Carefully remove pasta from drying rack and store in an airtight container or jar until ready to use. Dry pasta will hold for up to 1 month if stored in a cool, dry place.
User Reviews
Overall Rating
5
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