FRESH PASTA DOUGH
Provided by Kelsey Nixon
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Mound the flour on a clean work surface. Hollow out the center making a well in the middle of the flour with steep sides.
- Break the eggs into the well. Add the salt, and olive oil to the hollow center and gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape.
- With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour.
- Begin kneading the dough and keep kneading until it becomes smooth and elastic, about 8 to 10 minutes. At this point, set the dough aside, cover it with plastic, and let it rest for 15 to 20 minutes. You can store the dough in the refrigerator for up to 24 hours, but allow it to return to room temperature before rolling it out.
- Divide the pasta dough into 4 even sections. Keep each section covered with plastic wrap or a clean towel while you work with each one. Flour the dough, the rollers of a pasta roller (or your rolling pin), your hands, and the work surface.
- If using a pasta machine: Flatten 1 of the of the dough pieces between your hands or with a floured rolling pin until it forms a thick oval disk. Dust the disk, the roller, and your hands with additional flour. Flour a baking sheet to hold the rolled out finished pasta.
- With the roller on the widest setting, pass the pasta through the machine's rollers a few times until it is smooth. Fold the dough over into 1/3, and continue to pass through a few more times until the pasta is smooth again. Begin adjusting the pasta machine settings to become thinner, passing the dough through a few times at each setting.
- If rolling the pasta by hand: Flatten a dough piece into a thick oval disk with your hands. Flour a baking sheet for the rolled out finished pasta. Place the oval dough disk on a floured work surface, and sprinkle with additional flour. Begin rolling out the dough with a floured rolling pin working from the center of the dough outwards, constantly moving the dough and lifting it to make sure it's not sticking.
- Flavor and color variations:
- Cook's Note: All color additions should be added to eggs before incorporating into the flour. Keep in mind that you will need to add a little bit of flour to your basic pasta recipe to compensate for the additional liquid added
- Spinach Pasta Dough (green hue): Blanch 8 ounces (about 3 cups) spinach leaves. Puree in a food processor or blender until smooth. Press the spinach puree through a small strainer or chinois, removing the liquid before mixing with the eggs. Add 3 tablespoons spinach puree to the eggs before mixing. If the dough feels too sticky, add additional flour until a soft, silky dough is achieved.
- Tomato Pasta Dough (orange hue): Add 2 1/2 tablespoons tomato paste to the eggs before incorporating into the flour.
- Beet Pasta Dough (pinkish-red hue): Preheat the oven to 400 degrees F. Roast 1 large beet in aluminum foil, about 45 minutes, or until tender. Peel the beet and puree in a food processor. Add the beet puree (about 4 tablespoons) to eggs before incorporating into the flour.
- Herb Pasta Dough (speckled): Mince 1/2 cup fresh herbs and add to eggs before incorporating into the flour.
- Squid Ink Pasta Dough (black hue): Add 1 tablespoon squid ink to the eggs before incorporating into the flour.
PASTA AND HERBS
This is a very good substitute for your regular potatoes or rice when you serve any kind of meat. Your pasta can be fresh or dry; so can your herbs. Let me tell you that fresh or homemade pasta with fresh herbs will taste out of this world.
Provided by Lise Peter
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Cook pasta according to the package directions.
- Meanwhile, melt the butter or margarine over medium heat. Stir in the garlic and cook for a couple of minutes. Stir in the herbs.
- Drain the pasta and transfer to a large bowl. Add the butter mixture and toss. Season with salt and pepper. Sprinkle with black olive slices and serve.
Nutrition Facts : Calories 378.9 calories, Carbohydrate 32.9 g, Cholesterol 102.4 mg, Fat 24.8 g, Fiber 2.8 g, Protein 7.1 g, SaturatedFat 14.8 g, Sodium 216.2 mg, Sugar 0.1 g
HERBED PASTA DOUGH, FLAVOURED PASTA DOUGH
Pasta, Italy's most traditional item is prepared from plain flour and in this recipe flavored with mixed herbs. This is a basic recipe can be used to make any type of a pasta ie. lasagne and cannelloni sheets, tortellini , ravioli , fettuccine or tagliatelle. Pasta must be cooked just until "al dente", which means until it is tender but still slightly firm.
Provided by Tarla Dalal
Time 2m
Yield 1
Number Of Ingredients 4
Steps:
- MethodCombine all the ingredients in a deep bowl, mix well and knead into a semi-soft dough using enough water.Cover the dough with a wet muslin cloth and keep aside for 15 minutes.Use as required.
Nutrition Facts :
EASY HOMEMADE PASTA DOUGH
Consistently great and easy pasta dough. This makes really great homemade linguine or ravioli for a manual pasta machine. If its too sticky, just roll a bit in flour. This recipe makes enough pasta for 24 small raviolis or 4 servings of linguine. Whatever pasta you make should take no more than 4 to 6 minutes to boil.
Provided by pho1962
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Beat flour, eggs, olive oil, and salt together in a bowl. Add water, 1 teaspoon at a time, to flour mixture until a smooth and very thick dough forms.
- Turn dough out onto a work surface and knead for 10 minutes. Let dough rest for 5 to 10 minutes. Divide dough into 8 balls and use a pasta machine to roll and cut dough into desired pasta shape.
Nutrition Facts : Calories 340.8 calories, Carbohydrate 48 g, Cholesterol 139.5 mg, Fat 11.1 g, Fiber 1.7 g, Protein 11.2 g, SaturatedFat 2.2 g, Sodium 635.5 mg, Sugar 0.5 g
GORDON RAMSAY FRESH PASTA DOUGH
This Gordon Ramsay Fresh Pasta Dough recipe is so simple and easy. Pasta may have its origins in Italy, but now it's enjoyed by people worldwide.
Provided by John Siracusa
Categories Main
Time 40m
Number Of Ingredients 5
Steps:
- Put the ingredients in the food processor and mix until you get a cohesive mixture that's soft and just a little sticky - about 45 sec.
- Knead the dough by hand, make a uniform ball and tightly wrap it in a plastic film for 30 to 4 hours.
- Divide the dough into equal portions and feed it through the pasta machine rollers twice (with rollers in their most extended position).
- Seal the dough's tapered ends together by pressing and feeding it again through the rollers, still set in the most extended position (remember to keep the seal at the top).
- Reduce the roller width by one setting and pass the dough through the machine twice. Keep reducing the roller width and passing the dough twice through each setting until you get an almost transparent consistency.
Nutrition Facts :
FRESH HERB PASTA DOUGH
Another recipe I am adopting to share on here. "Plain egg pasta is elevated to new heights by adding fresh herbs to the dough. Inspired by Richard Olney's recipe in his stunning book "Provence the Beautiful Cookbook," the recipe offers endless variations depending on your choice of greens and herbs." http://www.kingarthurflour.com/recipes/fresh-herb-pasta-recipe
Provided by Satyne
Categories < 4 Hours
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Wash and dry your fresh herbs. Basil, chives, spinach, arugula, green onion, baby salad greens, or any combination of fresh herbs/greens will work well.
- Coarsely chop the herbs with kitchen shears or a knife. Place in a sturdy bowl and sprinkle with the coarse salt. Use a pestle, dowel or even the handle of a whisk to grind the salt and herbs together into a wet paste.
- Add the flour and eggs to the bowl and mix well. Add water 1 tablespoon at a time until a rough dough forms and there's no dry flour in the bowl. The dough will be fairly stiff, and firmer than bread dough.
- Turn the dough out onto your work surface and knead for 8 to 10 minutes, until the dough is smooth and springy. Wrap well in plastic wrap and let rest at room temperature for 30 to 60 minutes. Note: you may also choose to do this in a stand mixer, or in your bread machine set on the dough cycle. If you use your bread machine, cancel the cycle after about 10 minutes of kneading, and remove the dough.
- Following the instructions on your pasta machine, roll the dough to the desired thickness. Allow the sheets to dry for 15 to 20 minutes before cutting into strips. Meanwhile, bring a large pot of water to a boil.
- Cook the fresh pasta for 3 to 4 minutes, testing for doneness after 3 minutes. Drain the pasta and serve as desired. A simple dressing of melted butter and fresh Parmesan cheese is outstanding, and lets the flavors of the herbs shine through.
HERB PASTA DOUGH
Provided by Food Network
Number Of Ingredients 6
Steps:
- In a food processor combine the flour, salt, eggs, oil and 1/4 cup water; process until dough begins to form a ball. Add more water, only if needed, 1 teaspoon at a time. Process 30 seconds more to knead. Remove dough from processor and rest, covered with inverted bowl, at room temperature for 1 hour.
- Divide dough into 4 pieces. Set rollers of pasta machine at widest setting. Flatten 1 piece of dough into a rectangle (cover other pieces with inverted bowl). Lightly dust rectangle with flour and feed through rollers. Fold rectangle in half and feed through rollers 6 to 8 more times, folding in half each time and dusting lightly with flour to keep it from sticking to machine. Turn dial down one notch and feed the dough to last setting. Repeat with other 3 pieces.
- Cut sheets of dough into equal lengths. Cover surface of one sheet with fresh herb leaves (stems removed). Top with second dough sheet. With lightly floured rolling pin, roll dough sheets to seal. With pastry wheel or knife, cut dough into large shapes and dust very lightly with flour. Transfer to parchment lined baking sheet and dry slightly.
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Cuisine Italian, MediterraneanCategory Main CourseServings 4Total Time 1 hr
- Cook wild garlic in boiling water for around 30 seconds until it gets soft. Drain the wild garlic, but keep some of the liquid.
- Use a food processor to mix wild garlic finely. If necessary add some leftover water from cooking one tablespoon at a time.
- Use a strainer to squeeze out the liquid from the wild garlic paste. You should be left with 120g of strained liquid. If you don't have enough you can add some leftover water from cooking wild garlic.
- Mix flour, salt and strained green liquid and mix with a fork. When it starts coming together start kneading. At first, the dough will feel very dry, but after about 10 minutes of kneading it will become softer.
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- In a food processor, or bowl, combine the flour and minced herbs. Pulse to combine, or if you're using a bowl, use your hands. Add in the eggs, one at a time, followed by the egg yolks. Once they're all added, the dough will have a slightly sandy texture but should come together if you squeeze it. If it doesn't, you can add a tablespoon of water at a time until it does.
- Shape the dough into four balls and then flatten them out with the palm of your hand to create a disk. Wrap the dough discs in a wet tea towel and set them in the refrigerator for about 30 minutes - longer is fine if needed. Sometimes I prepare the dough after lunch so it's ready for supper. Sometimes I forget and just make it right before dinner and don't rest it at all, though it's better for the rest (as we all are).
- Shape the dough into four balls and then flatten them out with the palm of your hand to create a disk. Wrap the dough discs in a wet tea towel and set them in the refrigerator for about 30 minutes - longer is fine if needed. Sometimes I prepare the dough after lunch so it's ready for supper. Sometimes I forget and just make it right before dinner and don't rest it at all, though it's better for the rest (as we all are).
- While the meat is browning, heat up a saucepan with heavily salted water to cook the pasta in. Homemade pasta is super cool in the fact that it cooks in only 2-4 minutes! But before we can cook it, we need to roll it out and cut it!
CHICKEN, HERB AND CHEESE RAVIOLI RECIPE - RECIPES.NET
From recipes.net
Cuisine ITotal Time 1 hr 30 minsCategory PastaCalories 832 per serving
- Mix well. Depending on how big or small you want the ravioli to be, scoop 1 to 2 spoons of the chicken mix onto the wonton wrapper, leaving a gap between each scoop.
- Wet the edges with water and place a wonton wrapper on top, and press with your fingers around the meat.
FRESH HERB PAPPARDELLE WITH ZUCCHINI AND ... - LAST INGREDIENT
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- Pulse the flour, semolina and salt in a food processor. Add the eggs, olive oil and herbs and pulse until the dough forms. Shape the dough into a round disk and cover with plastic wrap. Allow the dough to rest at room temperature for 30 minutes or refrigerate overnight. (If the dough is refrigerated, let it sit at room temperature for 20 minutes before rolling out the pasta.)
- Divide the pasta dough into 4 pieces keeping them covered. Working with one piece of dough at a time, flatten slightly and feed through the smooth rollers of a pasta machine starting at the widest setting. Fold the pasta sheet in half each time it is fed through at a narrower setting until the pasta sheet is very thin but does not tear. (You can also roll out the pasta by hand with a rolling pin on a well-floured work surface.) Place the pasta sheets on a floured work surface to dry for 10 minutes.
- Cut the pasta sheets into 12-inch lengths. Sprinkle with flour and roll them up loosely. Using a knife, trim the rough edges and cut into 1-inch wide strips. Unroll and place the strips on a baking sheet lined with waxed paper. Repeat with the remaining dough.
FRESH HERB PASTA - KING ARTHUR BAKING
From kingarthurbaking.com
4.3/5 (6)Total Time 1 hr 20 minsServings 6-8
- Wash and dry your fresh herbs. Basil, chives, spinach, arugula, green onion, baby salad greens, or any combination of fresh herbs/greens will work well., Coarsely chop the herbs with kitchen shears or a knife.
- Use a pestle, dowel or even the handle of a whisk to grind the salt and herbs together into a wet paste., Add the flour and eggs to the bowl and mix well.
- Add water 1 tablespoon at a time until a rough dough forms and there's no dry flour in the bowl.
GARLIC-HERB PASTA RECIPE | MYRECIPES
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4/5 (1)Total Time 28 minsServings 4
- Cook pasta according to package directions; drain. Place pasta in a serving bowl, and keep warm.
- Sauté garlic in hot oil in a large skillet over medium heat 1 minute. Stir in tomatoes and next 4 ingredients. Cook, stirring occasionally, 5 minutes or until thoroughly heated and tomatoes release juices. Pour over pasta; toss to combine. Sprinkle with Parmesan cheese.
THREE CHEESE AND HERB RAVIOLI WITH MASCARPONE ... - RECIPES
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- To make the pasta dough, combine the flour and egg in a large mixing bowl (or your stand mixer, using the dough attachment) and combine. Knead the dough for ten minutes until the gluten has been activated. The dough should be smooth, and bounce back slightly to the touch. Allow the dough to rest at least 30 minutes.
- Make your three-cheese filling by combining all of the ingredients in a mixing bowl. Set aside, reserving for stuffing the ravioli (or transfer to a piping bag for easier filling).
- After the pasta has rested, begin to roll it out. On your pasta roller, start with the thickest stetting. Flatten out the dough (you can do this in stages, as working with smaller pieces of dough is a bit easier) and roll it through the widest setting. Then, keep rolling the dough through the machine, making the setting thinner after each pass through. The dough will become a long, thin sheet.
- Fill the dough by dolloping some of the cheese filling, leaving five centimeters in between. Fold over the pasta dough, onto each dollop, then squeeze around the filling to remove any air. Using a cookie cutter or mold, cut out the desired shapes of your ravioli. Transfer to a flour-dusted sheet pan and keep covered with a damp kitchen towel as you work. Once done, the pasta can be cooked right away or wrapped tightly in plastic and transferred to the freezer.
A GUIDE TO MAKING HERB AND EDIBLE FLOWER PASTA
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- Preheat oven to 180c and place potatoes on a baking dish and roast for 1 hour or until soft, mean while make pasta dough,To make do, sift the flour on the table into a mound, and using your hands make a well in the centre so it is like a little volcano. Then crack the eggs into the centre and with a fork start mixing the eggs. Mix it until a paste is formed then start bringing in a bit of flour from around the edge a little at a time until its combined, then use your hands to mix the rest and knead it into a ball. You can add more flour if the dough is too sticky or a few drops of water if it’s too dry.Knead the dough with clean dry hands using the heel of your hand, basically as you would with bread. Working the dough for about 10 minutes until it is smooth to touch and elastic.You can even knead it with the dough hook on your kitchen aid mixer if you are feeling really overwhelmed by the process of making it by hand, but I would suggest you try the hand mixed/kneaded method at least
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