Fresh Herb Pasta Dough Recipes

FRESH PASTA DOUGH

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.

FRESH PASTA

Steps:

• Heap the flour, and make a well in it. Break the eggs into the well. Beat eggs with a fork. Stir into the flour from the bottom of the well with the fork until the dough in the center is smooth or shiny.
• With your hands, gradually incorporate the flour from the outside of the well toward the center, kneading gently until the mass of dough comes together. Knead the dough until it is smooth and resilient. You may need to add more flour, or you may not be able to incorporate all of the flour, depending on the humidity and the size of the eggs. If the dough is sticky or extremely pliable, knead more flour into it.
• Divide the dough into three portions, cover with plastic wrap or an overturned bowl, and allow to rest for at least 30 minutes.
• Roll the dough out very thin on a lightly floured surface, one portion at a time. If you have a pasta machine, follow the manufacturer's instructions for rolling out the dough into sheets about 1 millimeter thick. Use as desired.

HERB PASTA DOUGH

Steps:

• In a food processor combine the flour, salt, eggs, oil and 1/4 cup water; process until dough begins to form a ball. Add more water, only if needed, 1 teaspoon at a time. Process 30 seconds more to knead. Remove dough from processor and rest, covered with inverted bowl, at room temperature for 1 hour.
• Divide dough into 4 pieces. Set rollers of pasta machine at widest setting. Flatten 1 piece of dough into a rectangle (cover other pieces with inverted bowl). Lightly dust rectangle with flour and feed through rollers. Fold rectangle in half and feed through rollers 6 to 8 more times, folding in half each time and dusting lightly with flour to keep it from sticking to machine. Turn dial down one notch and feed the dough to last setting. Repeat with other 3 pieces.
• Cut sheets of dough into equal lengths. Cover surface of one sheet with fresh herb leaves (stems removed). Top with second dough sheet. With lightly floured rolling pin, roll dough sheets to seal. With pastry wheel or knife, cut dough into large shapes and dust very lightly with flour. Transfer to parchment lined baking sheet and dry slightly.

FRESH HERB PASTA DOUGH

Steps:

• Wash and dry your fresh herbs. Basil, chives, spinach, arugula, green onion, baby salad greens, or any combination of fresh herbs/greens will work well.
• Coarsely chop the herbs with kitchen shears or a knife. Place in a sturdy bowl and sprinkle with the coarse salt. Use a pestle, dowel or even the handle of a whisk to grind the salt and herbs together into a wet paste.
• Add the flour and eggs to the bowl and mix well. Add water 1 tablespoon at a time until a rough dough forms and there's no dry flour in the bowl. The dough will be fairly stiff, and firmer than bread dough.
• Turn the dough out onto your work surface and knead for 8 to 10 minutes, until the dough is smooth and springy. Wrap well in plastic wrap and let rest at room temperature for 30 to 60 minutes. Note: you may also choose to do this in a stand mixer, or in your bread machine set on the dough cycle. If you use your bread machine, cancel the cycle after about 10 minutes of kneading, and remove the dough.
• Following the instructions on your pasta machine, roll the dough to the desired thickness. Allow the sheets to dry for 15 to 20 minutes before cutting into strips. Meanwhile, bring a large pot of water to a boil.
• Cook the fresh pasta for 3 to 4 minutes, testing for doneness after 3 minutes. Drain the pasta and serve as desired. A simple dressing of melted butter and fresh Parmesan cheese is outstanding, and lets the flavors of the herbs shine through.

FRESH CARROT PASTA DOUGH

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.