Homemade Pasta Dough (with variations)
Ingredients
basic pasta dough
- 2 eggs
- 1 cup all purpose flour
- ¾ cup semolina flour
- 1 ½ tablespoons extra virgin olive oil
- 1-2 tablespoons water if needed
for spinach
- ½ cup thawed frozen spinach, minced and squeezed dry
for saffron
- 5 threads saffron soaked in 2 tablespoons warm water for about 30 minutes
for squid ink
- 1 packet or 2 ½ tablespoons squid ink
for beet
- 1 small roasted red beet, pureed until smooth
Instructions
- For dough: In a mixing bowl combine flours and whisk together. On a clean work surface or in a bowl place 1 ½ cups of flour mixture in a mound. Make a well in the center of flour and crack eggs into well, followed by oil.
- Using a fork gently whisk eggs and oil together while slowly incorporating flour. Once flour and eggs are combined, add more flour little by little to form a ball that is no longer sticky to touch.
- If dough is dry add water, 1 teaspoon at a time. Knead dough for 8-10 minutes (dough should feel very tight and should bounce back when gently pressed), wrap in plastic and let sit for about 20 minutes before using. Follow pasta machine instructions for rolling out the dough and cutting into desired pasta type (or roll pasta dough by hand with a rolling pin until very thin and cut into desired pasta type, using a clean ruler for even noodles).
- To color dough: Add “flavors” to eggs beat together before adding mixture to well of flour mixture. Continue following basic pasta dough instructions.
- To dry: Line freshly cut pasta dough onto a pasta dry rack (or onto clean wire hangers), in a single layer and allow pasta to dry in a cool, dry place for 24 hours. Carefully remove pasta from drying rack and store in an airtight container or jar until ready to use. Dry pasta will hold for up to 1 month if stored in a cool, dry place.
Notes
Makes about 1 lb. dough