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Fresh 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
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. 

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.
Basic Egg Pasta Dough 
"Pasta al' Uovo"

Ingredients:

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

Directions:

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.
Plain Pasta Dough 

(Makes about 1 pound)

Ingredients:

3 cups all-purpose flour
3/4 cup water
1 teaspoon salt

Directions:

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.
Egg Pasta with Semolina Flour Dough

Food Processor Method

Ingredients:

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

Directions:

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.
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.

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.

Ingredients:

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

Directions:

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.
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.


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.


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.


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.


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.


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.
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.
Pasta Dough Flavored with Herbs

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.
 
 
 
 
 
 
 
 
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GREAT PASTRY BOARD
Beautifully hand crafted of the finest hardwood
by skilled woodworkers in Wisconsin.  The 
board has a front lip and backsplash to protect
your countertop while it stays in place.  Perfect
for rolling out cookie dough, pie crusts and
much more.
USE THE BEST FLOUR
Semolina, made from the finest durum
wheat, is commonly used to make pasta, but
it also makes a magnificent loaf of bread. 
You can make ravioli, lasagna, fettuccini and
other pastas with the same flour
professionals use!   If you use a pasta
maker, you'll be delighted with the superior
results you achieve with the addition of
semolina flour.
This flour makes all the difference in the world when it comes to making fresh pasta.  The dough is silky smooth, easy to stretch, and tastes great.  If your pasta using typical American all-purpose flour is always a little disappointing, you should try this flour.
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PASTA RECIPES  >   PASTA BASICS >  FRESH PASTA DOUGH
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