Homemade Turmeric Pasta
User Reviews
5
2 reviews
Excellent
-
Servings
4 servings
-
Course
Main Course, Dinner, Baked Goods, Others
Homemade Turmeric Pasta
Report
This uniquely delicious homemade turmeric pasta recipe incorporates turmeric not only for that vibrant color, but also to infuse your homemade pasta with a slight smokiness and bitterness! A mega flavorful homemade pasta recipe to make impressive pasta dishes.
Share:
Ingredients
Turmeric Pasta
- 4 oz all-purpose flour
- 4 oz semolina can be substituted with all-purpose flour
- 1 egg
- 2 egg yolk
- ½ tsp Turmeric ground powder
- ⅛ cup olive oil 2 tbsp or vegetable oil
- 1 tsp salt
- water if required, a few tbsp
- flour excess, for rolling out dough
- semolina excess, for rolling out dough
Instructions
- Mix the flour, semolina, turmeric and salt together on a working bench or in a big bowl. Then create a nice well in the middle.
- Add the egg, yolks and oil into a separate bowl. Pour this into the well and start mixing it all in with the flour using a fork or your fingers. Once properly incorporated, add water (a little at a time) if the mix seems too dry.
- Once the mix comes together to form a somewhat cohesive dough, start kneading it for about 10 minutes until it's smooth and a little shiny.
- Cut the dough into two portions, and form two smooth dough balls and wrap them in plastic wrap and leave them to rest for at least 1 hour at room temperature. If they are not going to be used immediately, you can store them in the fridge. But return the dough to room temperature before rolling it out.
- You can roll it out using a pasta machine or a rolling pin.
- If using a pasta machine, flatten the dough to a circle using your hand before putting it through the machine. Put the dough through the pasta machine on the thickest setting a few times (folding it over each time), until the dough softens and the edges are fairly smooth (this is to knead the dough - about 3-4 times in my pasta machine).
- Once the dough is kneaded, increase the setting to 5 on your pasta machine (this will reduce the gap, so that you can roll out your pasta thinner. My machine goes from 0 to 9) and roll out your pasta thinner (but not too thin). Next cut pasta to a desired thickness - I usually use the fettuccine setting, but you can use a knife to cut your pasta thicker or thinner (I use a thicker setting for spaghetti).
- Hang the pasta to dry for a few minutes, after which it can be stored for up to a week.
- Bring a pot of salted water to a boil, and add a drizzle of oil. Cook the pasta in batches, for 1 ½ minutes - 2 minutes for each batch.
- Toss the cooked pasta in some olive oil to keep it from sticking together.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
