Poppy Seed Pasta

This homemade poppy seed pasta brings a rustic, artisanal touch to your dinner table. The dough is enriched with whole poppy seeds, which provide a delightful crunch and nutty flavor that contrasts beautifully with the soft, silky texture of the pasta. Infused with dried herbs and olive oil, each strand is packed with savory depth. While the process requires a bit of kneading and rolling, the result is a superior alternative to store-bought noodles. Perfect for tossing with a simple olive oil and garlic sauce, light pesto, or a creamy tomato ragu. This dish is ideal for weekend cooking projects or special family gatherings where you want to impress with homemade comfort food. Serve immediately for the best texture and flavor experience.

Cooking Method: Boiling

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 8

Calories: 458.7

Dietary: Vegetarian

Description

This homemade poppy seed pasta brings a rustic, artisanal touch to your dinner table. The dough is enriched with whole poppy seeds, which provide a delightful crunch and nutty flavor that contrasts beautifully with the soft, silky texture of the pasta. Infused with dried herbs and olive oil, each strand is packed with savory depth. While the process requires a bit of kneading and rolling, the result is a superior alternative to store-bought noodles. Perfect for tossing with a simple olive oil and garlic sauce, light pesto, or a creamy tomato ragu. This dish is ideal for weekend cooking projects or special family gatherings where you want to impress with homemade comfort food. Serve immediately for the best texture and flavor experience.

Ingredients

2 cups All-purpose flour*
1 tablespoons Poppy seeds
1 teaspoons Dried herb, crushed,

Directions

1
In a large bowl, combine the all-purpose flour, poppy seeds, dried herbs, and 1/2 teaspoon of salt.
2
Make a well in the center of the flour mixture and add the eggs, 1/4 cup of water, and olive oil.
3
Mix the ingredients thoroughly until a shaggy dough forms, adding a few drops of water if too dry or a sprinkle of flour if too sticky.
4
Gather the dough into a ball and knead on a floured surface for about 5 minutes, or until smooth and elastic.
5
Divide the dough into 4 equal parts and keep the unused portions covered to prevent drying out.
6
Roll one part of the dough into a paper-thin rectangle on a generously floured surface, or pass through a pasta machine until 1/16-inch thick.
7
Loosely fold the rectangle lengthwise into thirds if desired, or cut into desired noodle shapes.
8
Bring 4-1/2 quarts of water to a rolling boil and stir in 1/4 teaspoon of salt.
9
Add the pasta to the boiling water and cook for 3 to 5 minutes, or until almost tender but still slightly firm.
10
Drain the pasta well and serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 458.7kcal

% Daily Value *
Total Fat 3.1g5%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 2.7mg1%
Total Carbohydrate 92.0g31%
Dietary Fiber 3.6g15%
Sugars 0.5g
Protein 12.8g26%

* 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

If using self-rising flour, omit the 1/2 teaspoon of salt from the dough mixture as self-rising flour already contains leavening agents and salt.

For best results, let the dough rest for 10-15 minutes after kneading before rolling; this relaxes the gluten and makes rolling easier.

Fresh pasta cooks much faster than dried pasta. Taste a strand a minute or two before the recommended time to ensure it reaches your desired tenderness.

You can freeze uncooked fresh pasta by laying the noodles in a single layer on a parchment-lined baking sheet, freezing until solid, then transferring to a freezer bag.

Keywords: homemade pasta, poppy seed, italian, hand-rolled, noodles, flour, herbs, artisanal, vegetarian, comfort food, fresh pasta, dinner, italian cuisine, cooking from scratch, pasta making

Read it online: https://www.chefs-mate.com/recipe/poppy-seed-pasta-2/