||[Dec. 1st, 2012|06:08 pm]
I tried using a durum/semolina flour mix for my pasta dough, the texture was promising but the noodles tasted a bit sour. After trying them with sauce, I disposed of the evidence and have sworn loyalty to my default recipe (6 oz semolina, 6 oz all purpose flour, 1 teaspoon kosher salt, 1 teaspoon dried basil, 6 oz eggs *which is 3 jumbo eggs*). I got this off a website, and plan to play around with making novelty pasta in the future. |
Color the pasta
Follow the Basic Pasta Dough recipe. Sift the flour onto a clean work surface. Next, puree 3/4 cup frozen cooked leaf spinach (squeezed to remove as much moisture as possible) in a food processor. Add it to the well in the flour. Continue as per the Basic Pasta Dough method.
Add 2 tablespoons tomato paste or sun-dried tomato paste to the well in the flour. Use 1 large egg instead of 2 medium ones. Continue as per the Basic Pasta Dough recipe.
Roast 1 red beet until softened, about 45 minutes. Let cool. Peel and grate or puree in a food processor. Add 2 tablespoons grated cooked beet to the well in the flour. Use 1 large egg instead of 2 medium ones. Continue as per the Basic Pasta Dough recipe.
Soak 1 sachet of powdered saffron in 2 tablespoons hot water for 15 minutes. Strain the water, discarding the solids. Use 1 large egg instead of 2 medium ones and whisk with the vibrant saffron water before adding to the well in the flour. Continue as per the Basic Pasta Dough recipe.
Add at least 3 tablespoons finely chopped fresh green herbs to the well in the flour.
Black squid ink pasta
Add 1 sachet squid ink to the eggs and whisk to combine before adding to the flour. A little extra flour may be needed.
Get more deliciousness at Homemade Pasta Dough Recipe | Leite's Culinaria
2012-12-02 12:55 am (UTC)
My favorite noodle recipe
My favorite noodle recipe is the one that is a companion for Ox Tail Soup according to the "old family recipe":
beat 1 egg with 1 (that is, 1/2 of whole) shell of water and
shake of salt and
grind (up to tsp) of nutmeg.
add handful of flour and beat until smooth
repeat with flour until it won't take any more
scrape out all onto floured counter or board
gather into a ball
roll and turn and roll and turn until if finally rolls out.
maybe let it sit until dry
cut into quarters
stack, roll up
(Rain in this case refers to tossing the noodles so that they don't stick together.)
The fun part is playing with the flour. Whole wheat flour works well, as does regular unbleached white flour. (I guess the bleached stuff works great too, as that's the original.)
However, I had unusual results with the rye flour and really liked it. A hearty, nutty almost meaty noodle that was a gorgeous compliment to the beef broth.