Basic Pasta Recipe
This recipe comes from the back label on Bob’s Red Mill Semolina Flour.
INGREDIENTS:
1 1/2 Cup Semolina
1/2 Teaspoon Sea Salt
2 Eggs
2 Tablespoons Water
2 Tablespoons Olive Oil
COMBINE Semolina Flour and sea salt. ADD beaten eggs ( or egg whites), water
and oil. MIX to make a stiff dough. Knead 10 minutes or until dough is elastic.
Wrap dough in a towel or place in plastic bag and let rest for 20 minutes. On a
lightly floured surface, roll out to desired thickness and cut as desired.
Bring large pot of water containing 1/2 tsp. oil to a boil. Add pasta and cook
until tender. When making lasagna, no need to boil noodles. Add directly to
your recipe. Serve with your favorite sauce or pesto. See the Garden Pasta
Sauce in our recipes section on our website or toss with olive oil or butter,
pepper and parmesan cheese.
Makes about 4 servings.
NUTRITIONAL INFORMATION:
Each serving contains Calories 280, Calories from Fat 90, Total Fat 10g,
Saturated fat 1.5g. Cholesterol 95mg, Sodium 320mg, Total Carbohydrates 38g,
Dietary Fiber 3g, Sugars 1g, Protein 10g.
Submitted by: Shelley
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.
Submitted by: Darlene
Basic Eggless Pasta
2 cups Semolina flour
2 cups All-purpose flour
1 cup Tepid water, to 1 1/4 cups
Place both types of flour in a large mixing bowl and stir to mix well. Make a
well in the center of the flour mixture and add water a little at a time, stirring
with your hands until a dough is formed. You may need more or less water,
depending on the humidity in your kitchen.
Place the dough on a floured work surface and knead it like bread for 8 to 10
minutes until smooth and elastic. Cover and let stand for 10 minutes at room
temperature before using.
Submitted by: Darlene
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 tsp salt
1/2 Tbsp olive oil
1/4 Tbsp lukewarm water
To make about 3/4 pound (3 to 4 servings):
1 1/2 cups all purpose flour
2 eggs
1/2 tsp salt
3/4 Tbsp olive oil
3/4 Tbsp lukewarm water
To make about 1 pound (5 to 6 servings):
2 1/4 cups all purpose flour
3 eggs
3/4 tsp salt
1 Tbsp olive oil
1 Tbsp 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.
Submitted by: Darlene
Homemade Pasta using your Mixer or Food Processor
Serves: 4 - 8 people (depending on how hungry you all are)
3 1/2 cups of all purpose flour
4 - 6 eggs (the more eggs you add, the richer the dough)
1/2 tsp salt
1 tsp olive oil
1 Tbsp warm water
Preparing Dough Using a Mixer with a Dough Hook
1. Place the flour into your mixing bowl.
2. In a separate bowl, mix the eggs, salt and olive oil.
3. Turn the mixer on low and then slowly pour the egg mixture into the
bowl, incorporating the egg into the flour.
4. Add the warm water slowly if you need to moisten the dough (I almost
always do this). Sometimes you may need it all, sometimes you will only
need a bit.
5. When the egg is added into the flour and you have a rough dough, take
everything out of the bowl and set it on a marble or wooden counter or
board.
6. Collect the mixture into a ball on a marble or wooden counter or board.
Preparing Dough by Using a Food Processor
1. Place the flour into your processor’s bowl.
2. In a separate bowl, mix the eggs, salt and olive oil.
3. Pulse the processor while slowly pouring the egg mixture into the
bowl and incorporating it into the flour.
4. Add the warm water slowly if you need to moisten the dough (I almost
always do this). Sometimes you may need it all, sometimes you will only
need a bit.
5. When the egg is added into the flour and you have a rough dough, take
everything out of the bowl and set it on a marble or wooden counter or
board.
Kneading the Dough
1. Knead the dough for 10-15 minutes. When you’re done, it should be
smooth with everything fully incorporated. Be sure not to stop too soon
(even if your arms are tired) as your dough won’t stretch well later and
you’ll regret it.
2. Let the dough rest in a bowl covered with plastic wrap for at least
an hour on the counter or up to a day in the refrigerator.
Making the Pasta
A. Rolling out the Dough by Hand
1. Line a cookie sheet with paper towels that have been sprinkled with
flour.
2. Spread some flour onto your counter or board and set the dough on top
of it.
3. Cut a 1/2 inch slice off your dough ball, and keep the rest covered
with the plastic wrap.
4. Using your rolling pin, roll your dough to your desired thickness (I
like it on the thin side) and then cut into whatever shape you’d like. I
think pappardelle, tagliatelle, and fettuccini are the easiest to cut.
5. Set the cut noodles onto the cookie sheet, being sure not to clump
them too much. Sprinkle on more flour if needed.
6. Continue until you are out of dough.
Making Individual Shapes by Hand
1. Line a cookie sheet with paper towels that have been sprinkled with
flour.
2. Spread some flour onto your counter or board and set the dough on top
of it.
3. Cut a 1/2 inch slice off your dough ball, and keep the rest covered
with the plastic wrap.
4. Make whatever shapes you’d like (I think orecchiette is the easiest
as you just make little balls and then press your knuckle into them),
being sure not to make your shapes too thick or too big as they won’t
cook well.
5. Set the cut noodles onto the cookie sheet, being sure not to clump
them too much an sprinkling on more flour if needed.
6. Continue until you are out of dough.
Note: I won’t provide pasta maker instructions as each machine comes
with a helpful manual.
Cooking the Pasta
1. Add the pasta to salted boiling water. Be sure to have a nice full
pot so there’s enough room for the pasta to move around and cook in
separate batches if your pot isn’t big enough.
2. Boil for 3-5 minutes, or until the pasta seems cooked through.
3. The pasta should be firm, but cooked through, when you take it out.
Just be sure not to let it get mushy.
4. Serve with your favorite sauce.
Freezing the Pasta
1. Take your fresh (uncooked) noodles still lying on the cookie sheet
and cover them with a layer of paper towels.
2. Stick the cookie sheet in the freezer for about an hour.
3. When the noodles are frozen, place them in a freezer bag or container
and freeze until ready for use.
Submitted by: Darlene
Fresh Pasta
3 cups all-purpose flour
2 large eggs
3 tablespoons water
1 teaspoon olive oil
1/2 teaspoon salt
By Hand: On a clean surface make a well with the flour. In a measuring
cup mix the eggs, water and oil and salt. Pour the wet mixture slowly
into the flour and mix with your 2 fingers until all of the wet is
incorporated. Do not force the dough to take all of the flour. If you
are going to use a pasta machine to roll out the dough you may at this
point form the dough into a disk and cover with plastic wrap. Place in
the refrigerator for 1 hour to rest. If you going to roll this by hand
you should knead the dough on a floured work surface for 8 to 10 minutes.
By Food Processor: In the bowl of your food processor combine the flour
and salt and pulse 2 to 3 times. In a liquid measuring cup whisk the
eggs, water and oil. While pulsing the machine pour this mixture in a
continuous stream and continue running the machine until the dough
begins to pull away from the sides of the bowl. Follow directions above
for hand rolling or machine.
This recipe yields 4 to 6 servings.
Submitted by: Darlene
FLAVORED PASTA DOUGH
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 Basic Plain Pasta Dough
or Basic Egg Pasta Dough with the vegetable additions.
Beet Pasta Dough
Follow the Basic 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 Basic Plain Pasta Dough.
Broccoli Pasta Dough
Follow the Basic 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 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, 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.
Submitted by: Darlene
Chile Pepper Pasta Dough
This makes a bright red pasta dough that has a nice chile flavor. You
can use a hotter chile powder to turn up the heat.
Dry
4 cups flour
4 Tbsp mild New Mexico red chile powder
Wet
2 egg yolks
6 large whole eggs
4 Tbsp olive oil
Combine flour and chile powder well using a broad spoon. Pour wet
ingredients into dry in a large bowl. Mix with a fork to moisten the
four and it starts to stick together.
Knead the flour in the bowl using your fist until flour begins to take
on a solid form, folding the mass over, pushing and turning it then
folding again.
When you’ve formed a cohesive wad of dough, take the dough from the bowl
and turn it out onto a small work surface lightly dusted with four.
Continue kneading until four is cohesive and smooth and shiny on the
outside. Add small amounts of water, or flour as needed to create a
dough that is neither to sticky or too hard.
Wrap the dough with plastic wrap and let sit, at room temperature for
1/2 hour.
Submitted by: Darlene
this is great, granny.
I was just mentioning to a friend that we should try to make beet pasta. I was half joking, but thought the color of the beets would make a gorgeous pasta.
Now, we have to try it.