Basic Egg Pasta with Flavor Variations

Ingredients:


Instructions:

To make by hand: Pour the flour (reserving 1/2 cup to add as necessary) into a mound on a floured work surface and make a well in the center of the mound. Crack the eggs into the well, then add the oil or water, salt and optional flavoring. With a fork, carefully beat the liquid ingredients within the well, then gently incorporate the flour into the liquid as fast as you can. Begin kneading the dough by folding, pushing, and turning it, adding the reserved flour, 1 tablespoon at a time, until dough is smooth and not sticky. Shape dough into a ball and wrap in plastic wrap. Let rest for 20 minutes.
To make in food processor: Insert metal blade and place all ingredients EXCEPT for 1/2 cup of the flour. Process, adding enough of the remaining 1/2 cup of flour, 1 tablespoon at a time, until the dough is smooth and not sticky. Let the machine knead the dough for a couple minutes. Remove from work bowl and shape into a ball on a floured work surface. Wrap in plastic wrap and let rest 20 minutes.
Roll small amounts of the pasta and cut into desired shape or use manual pasta machine (following directions). Dry on a pasta rack or lay it out on a tea towel dusted with rice flour for 1 to 5 hours or until dry.
To the basic egg pasta recipe, add what is listed below, taking careful not of changes to the number of eggs used or amount of water or oil included.
Artichoke Pasta: Use 3 eggs. Add 1 6oz jar of artichoke bottoms, drained and pureed.
Basil and Garlic Pasta: Add 3 tablespoons minced basil and 6 large garlic cloves, chopped fine.
Beet Pasta: Use 2 eggs. Add 1 cup drained canned beets, pureed.
Black Pepper Pasta: Add 4 tablespoons cracked black pepper. Cornmeal Pasta: Substitute 1 cup cornmeal for 1 cup of the flour.
Curry Pasta: Omit water or oil. Add 1 to 4 tablespoons curry paste, to taste.
Dried Tomato Pasta: Omit water or oil. Use dried tomatoes that are not bottled in oil Reconstitute 1/3 cup dried tomatoes in 1/2 cup very hot water. Squeeze dry and puree with eggs. Add to rest of ingredients.
Fire-Roasted Red Pepper Pasta: Use 2 eggs. Add 6 ounces (small jar) roasted red pepper, drained and pureed.
Hot Paprika Pasta: Add 2 to 4 teaspoons hot paprika, to taste.
Jalapeno Pasta: Use 2 eggs. Add 1 4oz can of diced jalapenos, drained and pureed.
Lemon Pasta: Use 4 eggs. Add 6 tablespoons lemon juice and 3 tablespoons lemon zest.
Mushroom Pasta : Use 3 eggs. Cook 1 cup sliced washed mushrooms in a pan until water in mushrooms evaporates. Puree mushrooms, and blend with eggs. Add to remaining ingredients.
Orange Pasta: Use 4 eggs. Add 6 tablespoons frozen orange juice concentrate and 3 tablespoons orange zest.
Roasted Garlic Pasta: Use 3 eggs. Roast 2 whole garlic heads. Squeeze garlic from cloves, and blend with eggs. Add to rest of ingredients.
Saffron Pasta: Add 1 teaspoon saffron.
Semolina Pasta: Substitute 1 cup semolina flour for 1 cup of all purpose.
Spinach Pasta: Use 3 eggs. Cook 1 10oz package of frozen spinach, drain, and squeeze dry. Puree spinach with the eggs. Add mixture to remaining ingredients.
Sweet Potato Pasta: Use 2 eggs. Add 1/2 cup cooked and pureed sweet potato (or 6oz jar sweet potato baby food).
Tomato Pasta: Use 2 eggs. Add 1/4 cup tomato paste.
Whole Wheat Pasta: Use half all-purpose flour and half whole wheat flour.

Adapted from Good-For-You Pasta Cookbook

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