Master the art of fresh pasta with this foundational recipe that transforms simple flour and water into silky, elastic dough. This base method is perfect for creating classic tagliatelle or pappardelle, but it also serves as the starting point for vibrant variations. Learn how to incorporate pureed beets for a stunning pink hue and earthy flavor, or blend in fresh broccoli for a nutritious green tint. The resulting dough is tender, flavorful, and far superior to dried store-bought alternatives. Ideal for weekend cooking projects, this recipe yields enough dough for multiple meals, allowing you to freeze portions for quick weeknight dinners. Whether you are rolling out thin sheets for lasagna or cutting wide ribbons for a rich ragù, these techniques bring authentic Italian home-style cooking to your kitchen.
Pasta & Variations
Description
Master the art of fresh pasta with this foundational recipe that transforms simple flour and water into silky, elastic dough. This base method is perfect for creating classic tagliatelle or pappardelle, but it also serves as the starting point for vibrant variations. Learn how to incorporate pureed beets for a stunning pink hue and earthy flavor, or blend in fresh broccoli for a nutritious green tint. The resulting dough is tender, flavorful, and far superior to dried store-bought alternatives. Ideal for weekend cooking projects, this recipe yields enough dough for multiple meals, allowing you to freeze portions for quick weeknight dinners. Whether you are rolling out thin sheets for lasagna or cutting wide ribbons for a rich rag&# 195;¹, these techniques bring authentic Italian home-style cooking to your kitchen.Ingredients
Directions
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Place 3 cups of all-purpose flour in a mound on a large, flat, clean work surface.
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Use your fingers to make a deep well in the center of the flour mound.
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Pour 3/4 cup of water and 1 teaspoon of salt into the well.
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Using a fork, gently whisk the water and salt, then begin incorporating flour from the inner walls of the well into the liquid mixture.
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Continue mixing until the dough becomes sticky and too thick to work with the fork.
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Use your hands to knead the sticky mass into a rough dough, incorporating any loose flour.
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Let the rough dough rest for 10 minutes to allow the flour to hydrate.
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Knead the dough vigorously for about 10 minutes until it is smooth, elastic, and no longer sticky.
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Divide the dough into 3 or 4 equal balls.
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Place the dough balls in a plastic bag or wrap tightly in plastic wrap.
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Let the dough rest for at least 30 minutes before rolling.
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Roll out one ball of dough at a time to your desired thickness using a rolling pin or pasta machine.
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Cut the rolled dough into your desired shape and width (e.g., fettuccine, tagliatelle, or lasagna sheets).
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.
