Pasta And Variations
Description
Master the art of fresh pasta with this foundational recipe and three exciting variations. This guide teaches you how to create smooth, elastic dough using simple all-purpose flour, water, and salt. Once you have the base technique down, transform your noodles with natural colorants and flavors: earthy beet puree for a stunning pink hue, vibrant broccoli blended with egg for a green tint, or rich classic egg noodles. These fresh pastas are perfect for tossing with simple sauces, soups, or just butter and herbs. Making pasta at home is rewarding, customizable, and delivers a texture and flavor that dried pasta simply cannot match. Ideal for weekend cooking projects or impressive dinner parties where homemade quality shines.Ingredients
Directions
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Place 3 cups of all-purpose flour in a mound on a large, flat clean surface.
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Make a well in the center of the flour mound.
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Add 3/4 cup water and 2 tablespoons water (total 1 cup) and salt into the well.
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Using a fork, gently start to work flour from the side of the well into the liquid mixture.
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Continue mixing until the dough becomes sticky and difficult to work with the fork.
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Knead by hand to make a rough-looking dough, incorporating remaining flour as needed.
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Let the dough rest for 10 minutes.
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Knead the dough until it is smooth and elastic, about 10 minutes.
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Divide the dough into 3 or 4 balls.
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Place the dough balls in a plastic bag and set aside to rest for 30 minutes before rolling.
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Roll out one ball at a time to the desired thickness and cut into the desired shape and width.
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For Beet Pasta Variation: Puree 1 (8-oz) can of cooked sliced beets with 1 tablespoon vegetable oil in a blender.
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Make a well in 2-1/2 cups all-purpose flour.
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Spoon the beet puree into the well and add 1 teaspoon salt.
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Mix and knead as described in the base instructions above.
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For Broccoli Pasta Variation: Cook 10 ounces frozen chopped broccoli and drain well.
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Puree the cooked broccoli with 1 room-temperature large egg in a blender.
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Make a well in 2-1/2 cups all-purpose flour.
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Spoon the broccoli puree into the well and add 1 teaspoon salt.
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Mix and knead as described in the base instructions above.
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For Egg Noodle Pasta Variation: Make a well in 2-1/4 cups all-purpose flour.
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Break 3 room-temperature large eggs into the well and add 1 teaspoon salt.
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Beat the mixture in the well with a fork about 10 strokes before working in the flour.
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Mix and knead as described in the base instructions above.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 655.2kcal
- % Daily Value *
- Total Fat 1.8g3%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 3.6mg1%
- Total Carbohydrate 136.8g46%
- Dietary Fiber 4.9g20%
- Sugars 0.5g
- Protein 18.0g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The base recipe uses water, making it suitable for vegan diets. The broccoli and egg noodle variations contain egg and are not vegan.
Resting the dough is crucial for developing gluten structure and making the dough easier to roll. Do not skip this step.
Fresh pasta cooks much faster than dried pasta, usually in 2-4 minutes once the water returns to a boil.
You can store wrapped fresh pasta dough in the refrigerator for up to 2 days or freeze for up to 1 month.
For the beet variation, ensure the beets are fully cooked and drained to avoid making the dough too wet.
When rolling by hand, use a rolling pin and dust with flour to prevent sticking. A pasta machine can also be used for uniform thickness.
The yield varies by variation: Base makes about 6 servings; Beet and Broccoli variations make about 4 servings each; Egg noodles make about 4 servings.
