Fresh Pasta Making

I could basically eat pasta almost every day and I love making pasta dishes. But with pasta less is more, and that means that maybe you should not eat it every day, but also the best pasta dishes are the simple ones.

When I started making fresh pasta it was quite time consuming and sometimes, specially if I was making ravioli it would take me most of the day. But now I am getting both better and faster so I am able to make pasta more often, much to my own liking.

The way I make pasta dough is that I use my food processor which really makes the work easier and quicker. This recipe I use for all the different kinds of pasta I make, the only difference is how thinly you roll it out and how you shape it.

 

 

 

 

Basic pasta dough
A basic pasta dough which can be used for all kinds of pasta.
Write a review
Print
Prep Time
20 min
Total Time
1 hr 20 min
Prep Time
20 min
Total Time
1 hr 20 min
Ingredients
  1. 1 1/2 cup 00 Flour or fine Spelt
  2. 1/2 cup Semolina Flour
  3. 3 Eggs
  4. 1 tbsp Olive Oil
  5. Healthy pinch Salt
Instructions
  1. Put all the ingredients in your food processor and start by pulsing it a couple of times and then let the machine work on it until it forms a semi cohesive ball. If that does not happen just add a few extra drops of olive oil it does not take much.
  2. Then take the dough and knead it for about 5 minutes by using your palm, and pushing it together and away from you.
  3. Wrap it in clean film and let it rest for about an hour and you could put it in the fridge overnight, if you want to make it in advance.
Life Patisserie http://www.lifepatisserie.com/

 

 

 

If you put your pasta dough in the fridge take it out and let it come up to room temperature before you start working with it.

I use a manual pasta machine to flatten it, but you can also use an attachment to your stand mixer or just a rolling pin.

When you use the machine you start at the widest setting and work your way to the thinnest. Best practice is to always put the dough twice through each setting.

I usually go down to the second lowest setting for all pasta except double layer pasta like ravioli, then I go all the way to the lowest setting.

Use the semolina flour on your workbench, pasta machine and on the dough so your pasta will not start to get too sticky.

I like putting my pasta on a clean dish cloth when it is ready, and dusting it with semolina because as the pasta sits it will start to stick.

 

 

 

Also you can try different flavour variations for the dough, spinach, beets, cacao, dried herbs, chili, saffron or turmeric.

By adding turmeric to your pasta dough you get a really nice yellow colour but also all the health benefits such as anti-inflammation.

Author: lifepatisserie

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.