Pasta Dough Flavored with Vegetables
Vegetables are added to pasta dough mainly for color. The additional flavor is usually not
very pronounced. The color of vegetable pasta is a pastel version of the original vegetable
color. The following recipes use the same ingredients and quantities given for Plain Pasta
Dough or Basic Egg Pasta Dough with the vegetable additions.
very pronounced. The color of vegetable pasta is a pastel version of the original vegetable
color. The following recipes use the same ingredients and quantities given for Plain Pasta
Dough or Basic Egg Pasta Dough with the vegetable additions.
Pasta Dough Flavored with Herbs
Fresh Pasta Dough
| Mangia Bene Pasta |
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Plain Pasta Dough
(Makes about 1 pound)
3 cups all-purpose flour
3/4 cup water
1 teaspoon salt
Place the flour in a mound on a large floured surface.
Make a well in the center. Add the water and salt.
Using a fork, gently start to work the flour into the liquid.
Continue until the dough becomes sticky and difficult to work with the fork.
Use your hands to form the rough dough into a ball. Let the dough rest for 10 minutes.
Knead the dough until it is smooth and elastic, about 10 minutes.
Divide the dough into 3 or 4 balls and let rest 30 minutes.
Proceed with rolling and cutting the pasta according to your recipe.
(Makes about 1 pound)
3 cups all-purpose flour
3/4 cup water
1 teaspoon salt
Place the flour in a mound on a large floured surface.
Make a well in the center. Add the water and salt.
Using a fork, gently start to work the flour into the liquid.
Continue until the dough becomes sticky and difficult to work with the fork.
Use your hands to form the rough dough into a ball. Let the dough rest for 10 minutes.
Knead the dough until it is smooth and elastic, about 10 minutes.
Divide the dough into 3 or 4 balls and let rest 30 minutes.
Proceed with rolling and cutting the pasta according to your recipe.
Basic Egg Pasta Dough
"Pasta al' Uovo"
To make about 1/2 pound (2 servings):
3/4 cup all-purpose flour
1 egg
1/4 teaspoon salt
1/2 tablespoon olive oil
1/4 tablespoon lukewarm water
To make about 3/4 pound (3 to 4 servings):
1-1/2 cups all-purpose flour
2 eggs
1/2 teaspoon salt
3/4 tablespoon olive oil
3/4 tablespoons lukewarm water
To make about 1 pound (5 to 6 servings):
2-1/4 cups all-purpose flour
3 eggs
3/4 teaspoon salt
1 tablespoon olive oil
1 tablespoon lukewarm water
Place the flour on a large floured surface.
Make a well in the center. Break the eggs into the well.
Add the salt, oil, and water. Beat the mixture in the well with a fork.
Using a fork, gently start to work the flour into the liquid.
Continue until the dough becomes sticky and difficult to work with the fork.
Use your hands to form the rough dough into a ball.
Transfer the dough to a lightly floured surface.
Knead the dough until it is smooth and elastic, about 10 minutes.
Cover with a bowl or towel and let rest for 10 to 15 minutes.
Proceed with rolling and cutting the pasta according to your recipe.
"Pasta al' Uovo"
To make about 1/2 pound (2 servings):
3/4 cup all-purpose flour
1 egg
1/4 teaspoon salt
1/2 tablespoon olive oil
1/4 tablespoon lukewarm water
To make about 3/4 pound (3 to 4 servings):
1-1/2 cups all-purpose flour
2 eggs
1/2 teaspoon salt
3/4 tablespoon olive oil
3/4 tablespoons lukewarm water
To make about 1 pound (5 to 6 servings):
2-1/4 cups all-purpose flour
3 eggs
3/4 teaspoon salt
1 tablespoon olive oil
1 tablespoon lukewarm water
Place the flour on a large floured surface.
Make a well in the center. Break the eggs into the well.
Add the salt, oil, and water. Beat the mixture in the well with a fork.
Using a fork, gently start to work the flour into the liquid.
Continue until the dough becomes sticky and difficult to work with the fork.
Use your hands to form the rough dough into a ball.
Transfer the dough to a lightly floured surface.
Knead the dough until it is smooth and elastic, about 10 minutes.
Cover with a bowl or towel and let rest for 10 to 15 minutes.
Proceed with rolling and cutting the pasta according to your recipe.
Egg Pasta with Semolina Flour Dough
Food Processor Method
1-1/2 cup very finely ground semolina flour
3/4 cup all-purpose flour
3 eggs
3/4 teaspoon salt
1 tablespoon olive oil
1 tablespoon lukewarm water
To make this or any other dough in a food processor, put all of the ingredients in the bowl.
Pulse until the mixture begins to form a ball. Add a little water if dough is dry.
Remove dough from the bowl, form into a rough ball and let rest 10 minutes.
Continue as directed above for Plain Pasta Dough.
Note: Do not use this dough for machine made pasta because the dough may tear.
It is best rolled out by hand.
Food Processor Method
1-1/2 cup very finely ground semolina flour
3/4 cup all-purpose flour
3 eggs
3/4 teaspoon salt
1 tablespoon olive oil
1 tablespoon lukewarm water
To make this or any other dough in a food processor, put all of the ingredients in the bowl.
Pulse until the mixture begins to form a ball. Add a little water if dough is dry.
Remove dough from the bowl, form into a rough ball and let rest 10 minutes.
Continue as directed above for Plain Pasta Dough.
Note: Do not use this dough for machine made pasta because the dough may tear.
It is best rolled out by hand.
Whole-Wheat Pasta Dough
(Makes 1-1/2 pounds)
Whole wheat flour alone produces a very sticky dough with a grainy texture.
All-purpose flour needs to be added to provide gluten which creates a smoother dough.
1-1/2 cups whole wheat flour
1-/1/2 cups all-purpose flour
4 eggs
1/2 teaspoon salt
1 tablespoon olive oil
3 tablespoons warm water
This dough is made using the same method as Basic Egg Pasta Dough.
If more flour needs to be added because of sticking, add all-purpose flour.
(Makes 1-1/2 pounds)
Whole wheat flour alone produces a very sticky dough with a grainy texture.
All-purpose flour needs to be added to provide gluten which creates a smoother dough.
1-1/2 cups whole wheat flour
1-/1/2 cups all-purpose flour
4 eggs
1/2 teaspoon salt
1 tablespoon olive oil
3 tablespoons warm water
This dough is made using the same method as Basic Egg Pasta Dough.
If more flour needs to be added because of sticking, add all-purpose flour.
Spinach Pasta Dough/Pasta Verde
Follow the Basic Egg Pasta Dough recipe for 1 pound, but use only 2 eggs.
Remove stems from 8 ounces of fresh spinach.
Cook the spinach in boiling water about 2 minutes or until wilted.
Rinse to cool and squeeze it dry. Puree the spinach in a blender.
Add the eggs and blend the mixture well.
Add the remaining ingredients and proceed as directed for Egg Pasta Dough.
Follow the Basic Egg Pasta Dough recipe for 1 pound, but use only 2 eggs.
Remove stems from 8 ounces of fresh spinach.
Cook the spinach in boiling water about 2 minutes or until wilted.
Rinse to cool and squeeze it dry. Puree the spinach in a blender.
Add the eggs and blend the mixture well.
Add the remaining ingredients and proceed as directed for Egg Pasta Dough.
Beet Pasta Dough
Follow the Plain Pasta Dough recipe for 1 pound.
Drain 1 (8 ounce) can sliced beets. Puree the beets in a blender with 1 tablespoon olive oil.
If using a food processor, add the remaining ingredients and process to form a dough.
If mixing by hand, add the pureed beets to the well and begin to mix in the flour.
Continue as directed for Plain Pasta Dough.
Follow the Plain Pasta Dough recipe for 1 pound.
Drain 1 (8 ounce) can sliced beets. Puree the beets in a blender with 1 tablespoon olive oil.
If using a food processor, add the remaining ingredients and process to form a dough.
If mixing by hand, add the pureed beets to the well and begin to mix in the flour.
Continue as directed for Plain Pasta Dough.
Broccoli Pasta Dough
Follow the Plain Pasta Dough recipe for 1 pound.
Cook 10 ounces fresh or frozen chopped broccoli until tender.
Puree the broccoli in a blender with 1 egg.
Add remaining ingredients and proceed as directed for Plain Pasta Dough.
Follow the Plain Pasta Dough recipe for 1 pound.
Cook 10 ounces fresh or frozen chopped broccoli until tender.
Puree the broccoli in a blender with 1 egg.
Add remaining ingredients and proceed as directed for Plain Pasta Dough.
Lemon Pasta Dough
Follow the recipe for Basic Egg Pasta Dough for 1 pound.
Instead of 3 eggs, use 2 eggs and 1 egg yolk.
Add 2 tablespoons lemon juice and 3 tablespoons finely grated lemon zest.
Add remaining ingredients and proceed as directed for Egg Pasta Dough.
Follow the recipe for Basic Egg Pasta Dough for 1 pound.
Instead of 3 eggs, use 2 eggs and 1 egg yolk.
Add 2 tablespoons lemon juice and 3 tablespoons finely grated lemon zest.
Add remaining ingredients and proceed as directed for Egg Pasta Dough.
Tomato Pasta Dough
Follow the recipe for Basic Egg Pasta Dough for 1 pound, but use only 2 eggs.
Blend 1/3 cup tomato paste with the eggs until well combined.
Add remaining ingredients and proceed as directed for Egg Pasta Dough.
Note: This dough tends to be sticky. Add more flour if necessary.
Follow the recipe for Basic Egg Pasta Dough for 1 pound, but use only 2 eggs.
Blend 1/3 cup tomato paste with the eggs until well combined.
Add remaining ingredients and proceed as directed for Egg Pasta Dough.
Note: This dough tends to be sticky. Add more flour if necessary.
It is difficult to be exact in stating the combination of flour and eggs needed for perfect pasta. The basic rule is that for every egg, you use 3/4 cup of flour. But since
flour varies in its ability to absorb liquids and eggs vary in size, you simply have to develop a feel for it. It is not difficult to make fresh pasta. An important thing to
remember is that freshly made pasta takes 5 minutes or less to cook as opposed to factory made (dried) pasta which can take as much as 15 minutes.
flour varies in its ability to absorb liquids and eggs vary in size, you simply have to develop a feel for it. It is not difficult to make fresh pasta. An important thing to
remember is that freshly made pasta takes 5 minutes or less to cook as opposed to factory made (dried) pasta which can take as much as 15 minutes.
Pasta Dough Flavored with Seafood
Smoked Salmon Pasta Dough
Follow the recipe for making 1 pound Basic Egg Pasta, but use only 2 eggs and omit the salt.
Finely chop 4 ounces of smoked salmon. Combine salmon with the eggs.
Add remaining ingredients and proceed as directed for Egg Pasta Dough.
Note:
This pasta has a salmon color and delicate flavor.
A simple way to serve it is to toss it with butter and sprinkle with additional diced salmon.
Finish with a bit of sour cream and a dusting of chopped chives.
Smoked Salmon Pasta Dough
Follow the recipe for making 1 pound Basic Egg Pasta, but use only 2 eggs and omit the salt.
Finely chop 4 ounces of smoked salmon. Combine salmon with the eggs.
Add remaining ingredients and proceed as directed for Egg Pasta Dough.
Note:
This pasta has a salmon color and delicate flavor.
A simple way to serve it is to toss it with butter and sprinkle with additional diced salmon.
Finish with a bit of sour cream and a dusting of chopped chives.
Basil-Flavored Pasta Dough
Add 1/4 cup dried basil to the flour and proceed as directed for
making 1 pound of Basic Egg Pasta Dough.
Garlic-Flavored Pasta Dough
Follow the recipe for making 1 pound of Basic Egg Pasta Dough.
Peel 6 garlic cloves and mince well in a blender.
Add the 3 eggs and 3/4 teaspoon salt and blend well.
Add remaining ingredients and proceed as directed for Egg Pasta Dough.
Saffron-Flavored Pasta Dough
Follow the recipe for 1 pound of Basic Egg Pasta Dough, but omit the oil.
Put 1/2 teaspoon crushed saffron threads in a cup.
Add 1-1/2 tablespoons hot water and let stand 20-30 minutes.
Put in a food processor with the 3 eggs and puree.
Add remaining ingredients and proceed as directed for Basic Egg Pasta Dough.
Add 1/4 cup dried basil to the flour and proceed as directed for
making 1 pound of Basic Egg Pasta Dough.
Garlic-Flavored Pasta Dough
Follow the recipe for making 1 pound of Basic Egg Pasta Dough.
Peel 6 garlic cloves and mince well in a blender.
Add the 3 eggs and 3/4 teaspoon salt and blend well.
Add remaining ingredients and proceed as directed for Egg Pasta Dough.
Saffron-Flavored Pasta Dough
Follow the recipe for 1 pound of Basic Egg Pasta Dough, but omit the oil.
Put 1/2 teaspoon crushed saffron threads in a cup.
Add 1-1/2 tablespoons hot water and let stand 20-30 minutes.
Put in a food processor with the 3 eggs and puree.
Add remaining ingredients and proceed as directed for Basic Egg Pasta Dough.
RECIPES
Basic Egg Pasta Dough
Plain Pasta Dough
Egg Pasta with Semolina Flour
Whole Wheat Pasta
Pasta Dough Flavored with Vegetables
Pasta Dough Flavored with Seafood
Pasta Dough Flavored with Herbs
Basic Egg Pasta Dough
Plain Pasta Dough
Egg Pasta with Semolina Flour
Whole Wheat Pasta
Pasta Dough Flavored with Vegetables
Pasta Dough Flavored with Seafood
Pasta Dough Flavored with Herbs
PASTA SPECIALE
This category includes colored pasta, pasta colorata, and varieties have vegetable, seafood or
herbs mixed into the dough, or have different types of flour added.
This category includes colored pasta, pasta colorata, and varieties have vegetable, seafood or
herbs mixed into the dough, or have different types of flour added.
This page was revised and updated on 01/19/10
Designed for use with a KitchenAid stand mixer
(sold separately). The durable plastic unit
attachs easily to the mixer's hub, and its six
included pasta plates allow for quickly creating a
variety of delicious homemade pastas, including
spaghetti, bucatini, fusili, rigatoni, and large or
small macaroni.
(sold separately). The durable plastic unit
attachs easily to the mixer's hub, and its six
included pasta plates allow for quickly creating a
variety of delicious homemade pastas, including
spaghetti, bucatini, fusili, rigatoni, and large or
small macaroni.
Pasta fresca or pasta fatta in casa is a fresh, homemade pasta with a dough consisting of wheat flour, egg, and a little water. But fresh pasta is made differently all
over Italy. In some areas, no water is added; in other parts of Italy some water is used. In yet other areas, some drops of oil are added. The fresh pasta category
also includes pasta made without eggs and pasta made with eggs and flour only without nothing else added.
over Italy. In some areas, no water is added; in other parts of Italy some water is used. In yet other areas, some drops of oil are added. The fresh pasta category
also includes pasta made without eggs and pasta made with eggs and flour only without nothing else added.
| This flour makes all the difference in the world when it comes to making pasta or pizza. The dough is silky smooth, easy to stretch and tastes great. To make authentic tasting Italian pasta you must use authentic Italian ingredients. Once you try this flour you will have amazing results and will never go back to regular flour for making pasta. |
| Semolina, made from the finest durum wheat, is commonly used to make pasta, but it is also used in bread, pizza dough, pastries, and desserts. Semolina is golden yellow in color and is high in protein. |
| Detailed instructions for using a pasta machine, food processor or dough hook are available at: Mixing, Rolling, and Cutting Pasta Dough. |
