Fresh Beet Pasta Dough Recipes

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FRESH PASTA DOUGH



Fresh Pasta Dough image

Provided by Kelsey Nixon

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 5

2 cups flour
3 eggs
1/2 teaspoon salt
1/2 teaspoon extra-virgin olive oil
Flavor and color variations, recipes follow, optional

Steps:

  • Mound the flour on a clean work surface. Hollow out the center making a well in the middle of the flour with steep sides.
  • Break the eggs into the well. Add the salt, and olive oil to the hollow center and gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape.
  • With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour.
  • Begin kneading the dough and keep kneading until it becomes smooth and elastic, about 8 to 10 minutes. At this point, set the dough aside, cover it with plastic, and let it rest for 15 to 20 minutes. You can store the dough in the refrigerator for up to 24 hours, but allow it to return to room temperature before rolling it out.
  • Divide the pasta dough into 4 even sections. Keep each section covered with plastic wrap or a clean towel while you work with each one. Flour the dough, the rollers of a pasta roller (or your rolling pin), your hands, and the work surface.
  • If using a pasta machine: Flatten 1 of the of the dough pieces between your hands or with a floured rolling pin until it forms a thick oval disk. Dust the disk, the roller, and your hands with additional flour. Flour a baking sheet to hold the rolled out finished pasta.
  • With the roller on the widest setting, pass the pasta through the machine's rollers a few times until it is smooth. Fold the dough over into 1/3, and continue to pass through a few more times until the pasta is smooth again. Begin adjusting the pasta machine settings to become thinner, passing the dough through a few times at each setting.
  • If rolling the pasta by hand: Flatten a dough piece into a thick oval disk with your hands. Flour a baking sheet for the rolled out finished pasta. Place the oval dough disk on a floured work surface, and sprinkle with additional flour. Begin rolling out the dough with a floured rolling pin working from the center of the dough outwards, constantly moving the dough and lifting it to make sure it's not sticking.
  • Flavor and color variations:
  • Cook's Note: All color additions should be added to eggs before incorporating into the flour. Keep in mind that you will need to add a little bit of flour to your basic pasta recipe to compensate for the additional liquid added
  • Spinach Pasta Dough (green hue): Blanch 8 ounces (about 3 cups) spinach leaves. Puree in a food processor or blender until smooth. Press the spinach puree through a small strainer or chinois, removing the liquid before mixing with the eggs. Add 3 tablespoons spinach puree to the eggs before mixing. If the dough feels too sticky, add additional flour until a soft, silky dough is achieved.
  • Tomato Pasta Dough (orange hue): Add 2 1/2 tablespoons tomato paste to the eggs before incorporating into the flour.
  • Beet Pasta Dough (pinkish-red hue): Preheat the oven to 400 degrees F. Roast 1 large beet in aluminum foil, about 45 minutes, or until tender. Peel the beet and puree in a food processor. Add the beet puree (about 4 tablespoons) to eggs before incorporating into the flour.
  • Herb Pasta Dough (speckled): Mince 1/2 cup fresh herbs and add to eggs before incorporating into the flour.
  • Squid Ink Pasta Dough (black hue): Add 1 tablespoon squid ink to the eggs before incorporating into the flour.

HOW TO MAKE HANDMADE PASTA RECIPE BY TASTY



How To Make Handmade Pasta Recipe by Tasty image

Making fresh, homemade pasta dough doesn't have to be tedious! All you need is some flour, eggs, and a tiny bit of arm strength as you knead it all together - no food processor or fancy stand-mixer required. And once your noodles are ready, all it takes is 2-3 minutes of cooking before you can add your sauce, sprinkle your cheese, and open that wine.

Provided by Jody Duits

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

2 cups all-purpose flour, plus more for dusting
1 pinch kosher salt
2 large eggs
6 large egg yolks
1 tablespoon extra virgin olive oil
2 cups '00' grade pasta flour, plus more for dusting
1 pinch kosher salt
3 large eggs
5 large egg yolks
1 tablespoon extra virgin olive oil
1 cup semolina flour
1 cup all-purpose flour, or '00' flour
1 pinch kosher salt
2 large eggs
6 large egg yolks
1 tablespoon extra virgin olive oil

Steps:

  • On a clean, sturdy work surface, turn out your chosen flour(s) and salt and make a large well in the middle with your hands.
  • Whisk the eggs, egg yolks, and olive oil together in a medium bowl until combined, then pour the mixture into the well.
  • Using the same fork, whisk the eggs, slowly incorporating more and more flour into the eggs by moving your fork along the edges of the well.
  • Once almost all of the flour is incorporated, start bringing the dough together with your hands. (The dough should be malleable, but not sticky--add more flour if the dough is sticking too much to your hands or the surface. Alternatively, if it's too dry and tough, whisk another egg with 1 tablespoon of water and use your hand to sprinkle some of the mixture over the dough, continuing to do so until the dough is easier to knead.)
  • Knead the dough for 7-10 minutes, until the dough is smooth and elastic. When you poke the dough, it should spring back.
  • Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes to an hour, or until the dough does not spring back when poked.
  • Unwrap the dough and cut into 8 equal pieces so that it's easier to work with. Take 1 piece and wrap the rest in the plastic wrap so that they don't dry out.
  • Lightly flour your work surface, and begin rolling out the piece of dough into one long piece. Then, fold the top third down, and the bottom third over that, like a letter. Rotate the dough 90˚ and roll the piece back into a long shape. This helps form a more even rectangular shape and makes the dough a little bit easier to work with.
  • Continue rolling out the dough until it is very thin. When you lift the dough, you should be able to see your hands through it.
  • Fold the top and bottom of the rectangle to meet in the middle, then fold over again--this will make the dough easier to cut. Cut the dough to your ideal shape. Loosen or unravel the cut dough immediately, so it doesn't stick, sprinkle with a bit of extra flour, or semolina, if using. Let the pasta sit out for about 30 minutes to dry out slightly.
  • Bring a large pot of heavily salted water to a boil. Add the pasta and stir to ensure it doesn't clump. Cook for 2-3 minutes, or 30 seconds to 1 minute after the pasta comes to the surface (fresh pasta will cook much faster than dried pasta!)
  • Take out a noodle and taste for doneness. Once cooked to your liking, remove the pasta from the water, being sure to save at least 1 cup (240 ML) of the pasta cooking water.
  • Add the cooked pasta into your preferred sauce and stir to coat, adding some of the reserved pasta water if needed to add a bit of body and silkiness to the sauce.
  • Enjoy!

Nutrition Facts : Calories 1401 calories, Carbohydrate 163 grams, Fat 48 grams, Fiber 6 grams, Protein 69 grams, Sugar 2 grams

BASIC FRESH PASTA DOUGH



Basic Fresh Pasta Dough image

Fresh pasta isn't something to master in one go. It takes time and practice, but it yields dividends. This particular recipe is vastly versatile. It can be made into whole grain pasta, by swapping in 1 cup sifted whole wheat, spelt or farro flour in place of 1 cup all-purpose or 00 flour. Add more egg yolks or water as needed and rest the dough for 1 hour. Or try a green pasta, as in this ravioli verdi: Steam or sauté 6 ounces baby spinach (about 6 cups) until just wilted. Spread it out on a parchment-lined baking sheet, and, when cool, squeeze water out thoroughly, a handful at a time, then chop roughly. Purée with 2 eggs and 1 egg yolk, then use this mixture in place of eggs in the recipe. Or, for something a little different, make an herbed pasta, like this pappardelle, by stirring in 1/2 cup finely chopped parsley, chives, chervil, tarragon, or basil in any combination to the eggs before adding to the flour in the main recipe.

Provided by Samin Nosrat

Categories     dinner, lunch, pastas, main course

Time 45m

Yield 4 to 6 servings for cut pasta, 6 to 8 servings for stuffed pasta

Number Of Ingredients 4

2 cups 00 or all-purpose flour
2 large eggs
3 egg yolks, plus more as needed
Semolina flour, for dusting

Steps:

  • Mound the flour in the center of a large, wide mixing bowl. Dig a well in the center of the mound and add eggs and yolks. Using a fork, beat together the eggs and begin to incorporate the flour, starting with the inner rim of the well. The dough will start to come together in a shaggy mass when about half of the flour is incorporated.
  • Use your fingers to continue to mix the dough. Press any loose bits of flour into the mass of dough. If needed, add another egg yolk or a tablespoon of water to absorb all of the flour. Once the dough comes together into a cohesive mass, remove it from the bowl.
  • Transfer to a lightly floured surface and knead by hand for 4 to 5 more minutes until the dough is smooth, elastic and uniform in color. Wrap the dough in plastic and set aside for at least 30 minutes (and up to 4 hours) at room temperature.
  • Line three baking sheets with parchment paper and lightly dust with semolina flour. Set aside.
  • Cut off a quarter of the dough. Rewrap rest, and set aside. Use the heel of your hand to flatten the dough into an oval approximately the same width as your pasta machine, about six inches. Set the rollers to their widest setting and pass the dough through.
  • Lay the dough out onto a lightly floured cutting board or countertop and neatly press together into halves, so it's again about the same width of the pasta machine. Feed the pasta through again at the widest setting. Think of these first rollings as an extended kneading. Continue to fold the dough in thirds and roll it until it is smooth, silky and even-textured. Do your best to make the sheet the full width of the machine.
  • Once the dough is silky and smooth, you can begin to roll it out more thinly. Roll it once through each of the next two or three settings, adding flour as needed, until the dough is about 1/4-inch thick.
  • Once the pasta is about 1/4-inch thick, begin rolling it twice through each setting. As you roll, lightly sprinkle all-purpose or 00 flour on both sides of the pasta to prevent it from sticking to itself.
  • Roll out pasta until you can just see the outline of your hand when you hold it under a sheet, about 1/16-inch thick for noodles, or 1/32-inch thick for a filled pasta. (On most machines, you won't make it to the thinnest setting.)
  • Cut pasta into sheets, about 12 to 14 inches long. Dust the sheets lightly with semolina flour and stack on one of the prepared baking sheets and cover with a clean, lightly dampened kitchen towel. Repeat with remaining dough.

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 2 grams, Carbohydrate 32 grams, Fat 4 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 1 gram, Sodium 28 milligrams, Sugar 0 grams, TransFat 0 grams

FRESH BEET PASTA DOUGH



Fresh Beet Pasta Dough image

These rich, delicate noodles pair well with a variety of sauces.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes about 1 pound

Number Of Ingredients 7

8 ounces red or golden beets (about 2 medium), without greens
2 teaspoons olive oil
Coarse salt
2 large eggs
1 large egg yolk
2 1/2 cups all-purpose flour, plus more for dusting
Semolina flour, for storage

Steps:

  • Preheat oven to 375 degrees. Toss beets with oil and a large pinch of salt. Wrap tightly in a parchment-lined piece of foil, and place on a baking sheet. Roast until tender, 45 minutes to 1 hour. Let cool. Rub beets with paper towels to remove skins. Puree in a food processor (you should have 1/2 cup puree).
  • Add eggs and yolk to puree in food processor, and process until combined. Add flour and 1 heaping teaspoon salt, and process until dough just comes together, about 20 seconds.
  • Transfer dough to a well-floured surface. Knead until smooth and elastic, 5 to 10 minutes, adding up to 2 tablespoons flour if dough is sticky. Place on a piece of parchment and cover with an inverted bowl, or wrap tightly in plastic; let rest for 1 to 2 hours.
  • Cut dough into 8 pieces. Working with 1 piece at a time (keep the remaining pieces covered with the inverted bowl), flatten dough into an oblong shape slightly thinner than the pasta machine's widest setting (number 1). Dust dough very lightly with flour, and feed through machine. Fold lengthwise into thirds and rotate 90 degrees. Repeat twice on same setting to smooth dough and increase its elasticity.
  • Turn the dial to next narrower setting. Pass dough through twice, gently supporting it with your palm. Continue to press dough, passing it through ever-finer settings, two passes on each setting, until sheet is almost translucent and very thin but still intact (number 5 of 8 on a KitchenAid pasta roller). The dough will stretch to about 16 inches long. If dough bubbles or tears, pass it through again, and dust with flour if the dough is sticking.
  • For farfalle, lasagna squares, or ravioli: Place rolled sheet on a lightly floured surface, and cut into desired shape, using a dry brush to dust flour off if needed. Cook according to corresponding recipe. For ribbon pastas: Place dough on a drying rack until slightly tacky, 10 to 15 minutes, and then cut into strands using a pasta machine, cutting attachment, or by hand. Drape over rack until strands are semidry and don't stick together, about 20 minutes. Cook immediately, or lay in a single layer on a baking sheet dusted with semolina, cover tightly with plastic wrap, and refrigerate overnight.

FRESH CARROT PASTA DOUGH



Fresh Carrot Pasta Dough image

This is just a wonderful fresh carrot pasta, and variations for other pastas are also included - so good!! It's so nice to make your own pasta -

Provided by Chef mariajane

Categories     Healthy

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6

3 -4 medium carrots, peeled and cut into 1-inch pieces
2 large eggs
1 large egg yolk
2 1/2 cups flour, and more for dusting
coarse flour
semolina flour

Steps:

  • Add 2-inches of water to a medium saucepan, and fit with a steamer insert. Bring to a simmer. Add carrots; cover and steam until softened, about 10 minutes. Purée carrots in a food processor (you should have about 1/2 cup purée).
  • Add eggs and yolk to purée in food processor, and process until combined. Add flour and 1 heaping teaspoons salt, and process until dough just comes together about 20 seconds.
  • Transfer dough to a well-floured surface. Knead until smooth and elastic 5-10 minutes, adding up to 2 tablespoons flour if dough is too sticky. Place on a piece of parchment, and cover with an inverted bowl, or wrap tightly in plastic, let rest for 1-2 hours.
  • Cut dough into 8 pieces. Working with 1 piece at a time (keep the remaining piece covered with the inverted bowl), flatten dough into an oblong shape slightly thinner than the pasta machine's #1 setting. Dust dough very lightly with flour, and feed through machine. Fold lengthwise into thirds and rotate 90 degrees. Repeat twice on same setting to smooth dough and increase its elasticity.
  • Turn the dial to the next narrower setting. Pass dough gently twice, gently supporting it with your palm. Continue to press dough, even finer settings, two passes on each setting, until sheet is almost translucent and very thin but still intact (#5of 8 on a kitchen Aid Pasta roller). The dough will stretch to about 16-inches long. If dough bubbles or tears, pass it through again, and dust with flour if the dough is sticking.
  • FOR FARFALLE, LASAGNE, SQUARES, OR RAVIOLI:.
  • Place rolled sheets on lightly floured surface and cut out as directed in corresponding recipe, using a dry brush to dust flour off if needed.
  • FOR RIBBON PASTA:.
  • Place dough on a drying rack until slightly tacky, 10-15 minutes, and then use a pasta machine or cutting attachment to cut into strands. Drape over rack until strands are semi-dry and won't stick together, about 20 minutes. Cook immediately, or lay flat on an baking sheet dusted with semolina, cover tightly with plastic wrap, and refrigerate overnight,.
  • FRESH SPINACH DOUGH VARIATION:.
  • Add 2-inches of water to a medium saucepan, and fit with a steamer insert. Bring to a simmer. Add 6oz. spinach, cover and steam until bright green and softened, about 2 minutes. Let cool slightly. Squeeze out liquid using a clean kitchen towel or paper towels. Purée spinach in a food processor (you should have about 1/2 cup of purée). Proceed with instructions for fresh carrot pasta dough starting with step 2.
  • FRESH RED PEPPER PASTA DOUGH VARIATION:.
  • Preheat oven to 450°F Rub 1 large red bell pepper with 1/2 tsp olive oil, and place on a baking sheet. Cook, flipping after 10 minutes, cooking until skin begins to bubble and is lightly brown in spots, about 25 minutes. Transfer to bowl, and immediately cover with plastic wrap. Set aside to steam for 15 minutes. Remove skin, stem, seeds and ribs, and discard. Purée pepper in a food processor (you should have about 1/2 cup purée). Proceed with instructions for fresh carrot pasta dough starting with step 2.
  • FRESH BEET PASTA DOUGH:.
  • Preheat oven to 375°F Toss 2 medium beets, without greens, with 2 teaspoons oil and a large pinch of salt. Wrap tightly in a parchment-lined piece of foil, and place on a baking sheet. Roast until tender, 45 minutes to 1 hour. Let cool. Rub with paper towels to remove skins. Purée in food processor (you should have 1/2 cup purée). Proceed with instructions for fresh carrot pasta dough starting with step 2.

EASY HOMEMADE PASTA DOUGH



Easy Homemade Pasta Dough image

Consistently great and easy pasta dough. This makes really great homemade linguine or ravioli for a manual pasta machine. If its too sticky, just roll a bit in flour. This recipe makes enough pasta for 24 small raviolis or 4 servings of linguine. Whatever pasta you make should take no more than 4 to 6 minutes to boil.

Provided by pho1962

Categories     100+ Everyday Cooking Recipes

Time 25m

Yield 4

Number Of Ingredients 5

2 cups flour
3 large eggs, room temperature
2 tablespoons olive oil
1 teaspoon salt
2 tablespoons water, or as needed

Steps:

  • Beat flour, eggs, olive oil, and salt together in a bowl. Add water, 1 teaspoon at a time, to flour mixture until a smooth and very thick dough forms.
  • Turn dough out onto a work surface and knead for 10 minutes. Let dough rest for 5 to 10 minutes. Divide dough into 8 balls and use a pasta machine to roll and cut dough into desired pasta shape.

Nutrition Facts : Calories 340.8 calories, Carbohydrate 48 g, Cholesterol 139.5 mg, Fat 11.1 g, Fiber 1.7 g, Protein 11.2 g, SaturatedFat 2.2 g, Sodium 635.5 mg, Sugar 0.5 g

ROASTED BEET PASTA



Roasted Beet Pasta image

Recipe posted in response to a request. This is actually a recipe I found at FoodTV network by Molto Mario. I like to make this pasta at Christmas because of it's beautiful red colour. It is delicious and can be used any way you like, whether it be for some ravioli or fettucine or any shape of pasta you like.

Provided by Babs in Toyland

Categories     Vegetable

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 5

1 1/2 lbs beets, washed and dried (2 to 2 1/2 inch around)
1 tablespoon kosher salt
2 tablespoons olive oil
3 large eggs (4 if not jumbo)
4 cups unbleached all-purpose flour

Steps:

  • Preheat oven to 400 degrees.
  • In a large mixing bowl, toss beets with oil and salt to coat.
  • Place on lined baking sheet and place in 400 degree oven for 1 hour.
  • Remove and allow to cool (about 20 minutes).
  • Peel beets under running water and cut into 1/4 inch dice.
  • Then puree in food processor.
  • To make pasta: Make a mound of the flour in the center of a large wooden cutting board.
  • Make a well in the middle of the flour and add the eggs, beet puree and any other flavorings you choose.
  • Using a fork, beat together the eggs, oil and flavorings and begin to incorporate the flour starting with the inner rim of the well.
  • As you expand the well, keep pushing the flour up to retain the well shape.
  • Do not worry that this initial phase looks messy.
  • The dough will come together when 1/2 of the flour is incorporated.
  • Start kneading the dough with both hands, using the palms of your hands primarily.
  • Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits.
  • Lightly flour the board and continue kneading for 3 more minutes.
  • The dough should be elastic and a little sticky.
  • Continue to knead for another 3 minutes, remembering to dust your board when necessary.
  • Wrap the dough in plastic wrap and allow to rest for 30 minutes at room temperature.
  • Note: do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.
  • Roll out to four 7 inch by 16 inch sheets and cut in whatever shape you wish.

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Total Time 2 hrs
Category Mains, Pasta
Published 2015-04-23
  • Bring a large pot of water to a boil. Add rinsed and trimmed beets and cook until easily pierced with a fork, approximately 40-45 minutes. Drain and let cool.
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From vituperio.com


BEET PASTA RECIPE - THE SPRUCE EATS
2021-11-23 Make the Beet Pasta. Gather the ingredients. Whisk together the 00 flour and the semolina flour on a cutting board or in a shallow bowl. Puree the beets in your food processor with the 2 tablespoons of water until completely smooth. Make a well in the flour and add the pureed beets and the egg yolks into the well.
From thespruceeats.com


PASTA DOUGH RECIPE WITH VARIATIONS - SPOON FORK BACON
2013-12-06 For dough: In a mixing bowl combine flours and whisk together. On a clean work surface or in a bowl place 1 ½ cups of flour mixture in a mound. Make a well in the center of flour and crack eggs into well, followed by oil. Using a fork gently whisk eggs and oil together while slowly incorporating flour. Once flour and eggs are combined, add ...
From spoonforkbacon.com


HOMEMADE BEET PASTA - PICK UP LIMES
2022-02-13 Directions. Blend the beets and water together using an immersion blender or regular blender. Blend until smooth. Pile the flour and salt on a clean counter. Mix together, and then make a well in the center and pour the beet purée into the well.
From pickuplimes.com


FRESH PASTA DOUGH - WRITTEN RECIPE - EVERYBODYLOVESITALIAN.COM
2020-01-17 To cook pasta: Heat a large pot of water over high heat until boiling. Generously season water with salt. Add pasta and stir immediately to prevent the strands from sticking together. Boil until al dente, 2 to 3 minutes.
From everybodylovesitalian.com


FRESH BEET PASTA DOUGH RECIPE
Baking & Spices. 2 1/2 cups All-purpose flour. 1 Salt, Coarse. 1 Semolina flour.
From pinterest.com


THE SCIENCE OF THE BEST FRESH PASTA - SERIOUS EATS
2021-03-07 It's made by mixing semolina flour—a coarse wheat flour—and water. The two are industrially mixed, shaped, and dried at low temperatures for optimal storage. Not only is it more convenient than fresh pasta, but the denser, firmer texture stands up to (and actually requires) longer cooking times.
From seriouseats.com


FRESH PASTA DOUGH | FOOD & WINE
Place 2 whole eggs, 8 egg yolks, and oil in a medium bowl; whisk to blend. Reserve egg whites for another use (egg whites can be frozen in an airtight container for up to 1 …
From foodandwine.com


CREAMY BEET PASTA - SPEND WITH PENNIES
2020-02-10 Roast beets in a tightly covered dish with 1 tablespoon of water until fork-tender. Set beets aside & let cool. Cook onion & garlic in butter until tender. Once tender blend with beets & a bit of broth. Place beet purée in a saucepan & whisk in cream. Simmer sauce until thickened and add parmesan cheese. Cook pasta in salted water until al dente .
From spendwithpennies.com


HOMEMADE BEET PASTA - NATALIE PARAMORE
In a blender or food processor, puree beets, eggs, olive oil and salt until smooth. About 1 minute. Combine beet puree and flour. Start with three cups of flour and mix on slow with the dough hook until well combined. Add a cup of flour at a time until all remaining flour is combined.
From natalieparamore.com


BEET DOUGH - ITALY MAGAZINE
2016-10-22 Instructions. Attach the dough hook to the stand mixer and add the flour, salt, eggs and beet puree to the bowl. Mix on speed 1 for 3-5 minutes. Add a spoonful of water at a time if it’s not coming together in a ball or extra flour if the dough seems sticky. Cover the dough with plastic wrap and place it in the refrigerator for 30 minutes.
From italymagazine.com


7 BEST RED VELVET PASTA RECIPES (BEETROOT PASTA) - PASTA.COM
3. Creamy Red Velvet Pasta. Courtesy of Hetal Kamdar. This recipe is for those who love their pasta extra creamy and cheesy. While it also uses beetroot in the pasta sauce, it has an addition of fresh cream which really makes it the cream of the crop…literally. This is also one of the recipes I mentioned that uses a puree.
From pasta.com


10 BEST HEALTHY PASTA DOUGH RECIPES | YUMMLY
2022-07-17 Shrimp and Veggie Pasta Salad with Lemon-Herb Vinaigrette KitchenAid. scallions, extra-virgin olive oil, olive oil, lemon zest, lemon juice and 16 more.
From yummly.com


BEET DOUGH | PASTA DOUGH RECIPES, PASTA DOUGH, HOMEMADE PASTA
Feb 1, 2020 - This homemade beet pasta dough recipe is the best, easy and fresh, made with natural ingredients in under an hour.
From pinterest.ca


HOMEMADE FRESH ROASTED BEET PASTA | LAST INGREDIENT
2018-01-15 Roast the beets for 50-60 minutes until they are easily pierced with a knife. Let the beets cool slightly before using a paper towel to rub off their skins. Puree the beets in a food processor with the eggs and remaining olive oil. Add the flour and remaining salt and pulse until a …
From lastingredient.com


HOW TO MAKE BEET PASTA (PINK PASTA RECIPE) - ALPHAFOODIE
2021-06-02 To cook the beet pasta, bring a pot of salted water to a boil, then carefully add the beetroot pasta and cook for 2-3 minutes, stirring occasionally. This may take slightly less/longer based on how thick the pasta is. If you’re cooking the pasta from frozen or dried, you’ll need to add an extra 1-3 minutes.
From alphafoodie.com


HOW TO MAKE PASTA WITH KITCHENAID: HOMEMADE PASTA RECIPE
STEP 1: MIX PASTA DOUGH. Add flour to the bowl of your stand mixer and create a well. Crack eggs into the center of the flour well and add salt. Mix with the KitchenAid ® Flat Beater until combined. If the dough is too wet, add a little more flour until a dough consistency is formed.
From kitchenaid.com


BEET PASTA DOUGH - YOUTUBE
Want to learn how to make this beet pasta recipe with colourful homemade pasta dough?It's super easy and can be made with only a few ingredients. Coloured n...
From youtube.com


HOMEMADE FRESH CARROT PASTA FROM SCRATCH | LAST INGREDIENT
2018-03-12 Instructions. Bring water to a boil in a medium saucepan, add the carrots, reduce the heat and simmer until tender, about 5-7 minutes. Drain the carrots and puree them in a food processor. Measure 1/2 cup carrot puree and discard the rest. Mix the eggs and carrot puree in the food processor until fully combined.
From lastingredient.com


FRESH BEET PASTA | RECIPE | BEET PASTA, PASTA DOUGH RECIPES, FRESH …
This recipe is egg-free and therefore suitable for vegetarians and vegans. Served with a white wine sauce. Served with a white wine sauce. Oct 19, 2019 - Fresh beet pasta is …
From pinterest.ca


HOW TO MAKE FRESH EGG PASTA DOUGH: A TRADITIONAL ITALIAN RECIPE
This recipe yields six servings of pasta; consider one egg and 3/4 cup (or 100 grams) of flour per portion. 3 cups (400 grams) unbleached all-purpose flour or Type 00 flour. 4 large eggs. 1. Form a ball. On a marble or wooden work surface, pile the flour into a mound. Make a well in the center of the mound. In a small bowl, beat the egg with a ...
From eataly.ca


BEET PASTA DOUGH – BEST OF SCRATCHIN' IT
2017-03-13 We only used one of these beets for the pasta dough; the rest we saved for another use. Boil and peel beet. Place the beet in a small saucepan and cover with cold water. Bring to a boil over medium heat, reduce to a simmer, and cook until the beet is easily pierced with a sharp knife. Remove from heat, drain, and allow to cool, or hold under ...
From scratchinit.halversen.com


BASIC FRESH PASTA DOUGH - MEALPLANNERPRO.COM
It can be made into whole grain pasta, by swapping in 1 cup sifted whole wheat, spelt or farro flour in place of 1 cup all-purpose or 00 flour. Add more egg yolks or water as needed and rest the dough for 1 hour. Or try a green pasta, as in this ravioli verdi: Steam or sauté 6 ounces baby spinach (about 6 cups) until just wilted.
From mealplannerpro.com


HOMEMADE PASTA - GIMME SOME OVEN
2019-05-15 Place the flour in a mound on a large cutting board. Then use your fingers or a spoon to create a good-sized well in the middle of the flour mound (kind of like a volcano). Add the eggs in the center of the well. Sprinkle the salt and drizzle the olive oil on top of the eggs. Use a fork to begin whisking the eggs.
From gimmesomeoven.com


BEET PASTA MUSHROOM TORTELLINI FROM SCRATCH - PIES AND TACOS
2018-10-14 Sauce. Place olive oil, sage and garlic in a large sauté pan. Over medium heat, start to infuse the olive oil with the garlic and the sage. Cook the mixture for about 10 minutes, until the garlic starts to brown. In the mean time, have a large pot of salted water boiling. Add tortellini to the water in batches.
From piesandtacos.com


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