| Detailed instructions for using a pasta machine, food processor or dough hook are available at Mixing, Rolling, and Cutting Pasta Dough. |
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.
Roll out 1 ball at a time to the desired thickness, 1/8 to 1/16 inch, and cut into shapes.
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 as directed above for Plain Pasta Dough.
Egg Pasta with Semolina Flour Dough
Food Processor Method
1-1/2 cup very finely ground semolina flour
3/4 cup all-purpose flour
3/4 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.
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
Use 2 cups of whole-wheat flour.
Break 2 eggs into the well.
Add 2-3 tablespoons water, 1 tablespoon olive oil, and 1 teaspoon salt.
Beat mixture in the well with a fork and then work in the flour.
Continue as directed for Plain Pasta Dough.
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.
Spinach Pasta Dough/Pasta Verde
Follow the Basic Egg Pasta Dough recipe, 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.
Drain 1 (8 oz.) 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.
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, but instead of 3 eggs, use 2 eggs and 1 egg yolk.
Add remaining ingredients and proceed as directed for Egg Pasta Dough.
Tomato Pasta Dough
Follow the recipe for Basic Egg Pasta Dough, 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 is necessary.
PASTA DOUGH FLAVORED WITH SEAFOOD
Smoked Salmon Pasta Dough
Follow the recipe for 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 Basic Egg Pasta Dough.
Garlic-Flavored Pasta Dough
Follow the recipe for 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 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.
3 eggs
Pasta Dough
Basic Egg Pasta Dough (Makes about 1 pound)
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Pulse until the mixture begins to form a ball. Add a little water if dough is dry.
Add 2 tablespoons lemon juice and 3 tablespoons finely grated lemon zest.
