Homemade Pasta Dough Recipe
Ingredients

1 2/3 cups Italian “00” flour (or half Italian “00” flour and half Farina di Semola)
2 medium or large eggs
1 tablespoon olive oil
 A pinch of sea salt
1. Sift the flour into a mound onto a clean work surface and make a well in the center with your fist.
2. Break the eggs into the well and add the oil and a pinch of salt to the well.
3. Gradually mix the egg mixture into the flour using one hand, bringing the ingredients together into a firm dough.
4. Knead the pasta until smooth, 2 to 5 minutes. Lightly massage it with a hint of olive oil, and allow it to rest at room temperature for at least 30 minutes. The pasta will be much more elastic after resting.
5. feed the dough ball dough through a pasta machine or roll with a rolling pin until pasta is silky smooth and the desired thickness.
7. After the pasta has reached the requisite thickness, hang it over a broom handle or the back of a chair to dry a little
8. Shape the pasta by hand or pass the pasta through the chosen cutters and then drape the cut pasta over the broom handle or chair back again to dry just a little, until ready to cook.
Color the pasta
Spinach  puree 3/4 cup cooked leaf spinach (squeezed to remove as much moisture as possible) and add it to the well in the flour.
Tomato 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.
Beet  Roast 1 red beet until softened, about 45 minutes. Let cool. Peel and grate or puree. Add 2 tablespoons grated cooked beet to the well in the flour. Use 1 large egg instead of 2 medium ones.
Saffron 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.
Herb 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.

Homemade Pasta Dough Recipe

Ingredients

  • 1 2/3 cups Italian “00” flour (or half Italian “00” flour and half Farina di Semola)
  • 2 medium or large eggs
  • 1 tablespoon olive oil
  • A pinch of sea salt

1. Sift the flour into a mound onto a clean work surface and make a well in the center with your fist.

2. Break the eggs into the well and add the oil and a pinch of salt to the well.

3. Gradually mix the egg mixture into the flour using one hand, bringing the ingredients together into a firm dough.

4. Knead the pasta until smooth, 2 to 5 minutes. Lightly massage it with a hint of olive oil, and allow it to rest at room temperature for at least 30 minutes. The pasta will be much more elastic after resting.

5. feed the dough ball dough through a pasta machine or roll with a rolling pin until pasta is silky smooth and the desired thickness.

7. After the pasta has reached the requisite thickness, hang it over a broom handle or the back of a chair to dry a little

8. Shape the pasta by hand or pass the pasta through the chosen cutters and then drape the cut pasta over the broom handle or chair back again to dry just a little, until ready to cook.

Color the pasta

  • Spinach  puree 3/4 cup cooked leaf spinach (squeezed to remove as much moisture as possible) and add it to the well in the flour.
  • Tomato 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.
  • Beet Roast 1 red beet until softened, about 45 minutes. Let cool. Peel and grate or puree. Add 2 tablespoons grated cooked beet to the well in the flour. Use 1 large egg instead of 2 medium ones.
  • Saffron 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.
  • Herb 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.

Notes

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