Fresh Red Pepper Pasta Dough Variation Recipes

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FRESH RED-PEPPER PASTA DOUGH VARIATION



Fresh Red-Pepper Pasta Dough Variation image

You can also make this recipe using a yellow or an orange bell pepper.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes about 1 pound

Number Of Ingredients 7

1 large red bell pepper
1/2 teaspoon olive oil
2 large eggs
1 large egg yolk
2 1/2 cups all-purpose flour, plus more for dusting
Coarse salt
Semolina flour, for storage

Steps:

  • Preheat oven to 450 degrees. Rub 1 large red bell pepper (about 10 ounces) with 1/2 teaspoon olive oil, and place on a baking sheet. Cook, flipping after 10 minutes, until skin begins to bubble and is lightly brown in spots, about 25 minutes. Transfer to a bowl, and immediately cover with plastic wrap. Set aside to steam 15 minutes. Remove skin, stem, seeds, and ribs, and discard. Puree pepper in a food processor (you should have about 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 too 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 out as directed in corresponding recipe, using a dry brush to dust flour off if needed. For ribbon pastas: Place dough on a drying rack until slightly tacky, 10 to 15 minutes, and then use a pasta machine or cutting attachment to cut into strands. Drape over rack until strands are semidry and won't stick together, about 20 minutes. Cook immediately, or lay flat on a baking sheet dusted with semolina, cover tightly with plastic wrap, and refrigerate overnight.

HERBED PAPPARDELLE WITH PARSLEY AND GARLIC



Herbed Pappardelle With Parsley and Garlic image

Let the fresh flavor of these herbed noodles - a twist on this basic pasta dough recipe - stand out by tossing them with just a few kitchen staples. Inspired by the classic Roman pasta, aglio, olio, e peperoncino, this simple dish will become a go-to, especially once you develop familiarity and confidence with rolling and cutting pasta. Soon enough, you'll find yourself making it on a weeknight, without a recipe. This recipe also makes more pasta than you need, so freeze the rest for a hearty meal in the days and weeks to come. (And check out Cooking's How to Make Pasta guide for more tips and video.)

Provided by Samin Nosrat

Categories     dinner, lunch, pastas, main course

Time 40m

Yield 4 servings, plus leftover pasta

Number Of Ingredients 8

Fine sea salt or kosher salt
Basic fresh pasta dough, herbed variation, cut into sheets (see recipe)
Semolina flour, for dusting
6 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/4 cup very finely chopped parsley
Freshly grated Parmesan, for serving

Steps:

  • Set a large pot filled with 5 quarts of water over high heat, cover, and bring to a boil. Add 6 tablespoons fine sea salt or 1/2 cup kosher salt. Set a colander in the sink.
  • Lightly dust a sheet of pasta with semolina flour, then loosely roll into thirds lengthwise, like folding a letter. Using a sharp knife, cut noodles in 3/4-inch increments. Shake off the excess semolina, and repeat with remaining pasta sheets. Form pasta into small nests (about 3 ounces per portion) on baking sheets lined with parchment paper and dusted with semolina.
  • Add 4 nests of pasta to the water and stir. (Freeze the rest of the pasta for later use.)
  • Set a large frying pan over medium heat and add the olive oil, garlic, and red pepper flakes. Cook, stirring, until the garlic threatens to turn golden, about 1 minute.
  • Just before the garlic begins to brown, add 1 cup pasta cooking water and increase heat to medium-high. Let the sauce simmer until it reduces by about a third.
  • Cook pasta until al dente, about 3 minutes, and drain, reserving another cup of pasta water.
  • Add drained pasta to the pan and toss. Add parsley, and continue cooking over medium heat for 1 minute, tossing continuously with tongs. If pasta looks dry, add a little pasta water. It should be slightly wetter than you are comfortable with, because the pasta will continue to absorb sauce even after you pull it from the heat. Taste and adjust salt as needed. Remove from heat, and serve immediately with freshly grated Parmesan.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 17 grams, Carbohydrate 4 grams, Fat 20 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 76 milligrams, Sugar 0 grams

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.

FRESH PAPPARDELLE



Fresh Pappardelle image

The flat egg noodles known as pappardelle are like a wider fettuccine. The ribbony pasta is the perfect canvas for a homemade sauce like Grandma's Bolognese.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Italian Recipes

Time 2h

Number Of Ingredients 5

3 cups 00 flour, plus more for dusting
1 cup fine semolina flour, plus more for dusting
Kosher salt and freshly ground pepper
6 large eggs, beaten
2 tablespoons extra-virgin olive oil

Steps:

  • Whisk together both flours and 1 teaspoon salt in a large bowl. Make a well in center; add eggs and 2 tablespoons oil. Using a fork, work flour mixture into wet ingredients, slowly incorporating all flour in bowl to form a sticky dough. Transfer to a lightly floured work surface and knead dough until all bits are incorporated. Continue kneading until very smooth and no longer sticky, adding additional 00 flour as necessary, about 5 minutes. Place an overturned bowl over dough and let stand 1 hour (or wrap in plastic and refrigerate up to overnight; let stand at room temperature 1 hour before using).
  • Dust work surface with semolina. Cut dough into 16 pieces. Working with one piece at a time, and keeping the rest covered with plastic wrap, flatten into an oblong shape. Very lightly dust with 00 flour; pass through a pasta machine at its widest setting. Fold in half, rotate 90 degrees, and pass through two more times on same setting to smooth dough and increase elasticity. Adjust machine to next setting and pass pasta dough through twice more, gently supporting it with the palm of your hand as it emerges. Continue to pass through ever-finer settings, once each, ending at second or third to last; dough should be very thin, and you should be able to see the outline of your hand through it, but it should not be translucent. Lay dough flat on an 00 flour-dusted surface, or drape over a pasta rack or backs of chairs, until just tacky, 10 to 15 minutes. Repeat with remaining dough.
  • Fold pasta into quarters; cut into 3/4-inch-wide strips. Unfold and drape over rack until almost dry, about 20 minutes. (If not cooking immediately, you can gather several strands and form into a nest shape. Place pasta on a semolina-dusted baking sheet and let dry 24 hours. Store in an airtight container up to 2 weeks.)

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Top Asked Questions

How do you add parsley to pasta sauce?
Add parsley, and continue cooking over medium heat for 1 minute, tossing continuously with tongs. If pasta looks dry, add a little pasta water. It should be slightly wetter than you are comfortable with, because the pasta will continue to absorb sauce even after you pull it from the heat.
How do you cook pre cooked pasta in a frying pan?
Add 4 nests of pasta to the water and stir. (Freeze the rest of the pasta for later use.) Set a large frying pan over medium heat and add the olive oil, garlic, and red pepper flakes. Cook, stirring, until the garlic threatens to turn golden, about 1 minute.
How to cook homemade pasta nests?
Form pasta into small nests (about 3 ounces per portion) on baking sheets lined with parchment paper and dusted with semolina. Add 4 nests of pasta to the water and stir. (Freeze the rest of the pasta for later use.) Set a large frying pan over medium heat and add the olive oil, garlic, and red pepper flakes.
How do you Cook Pasta without drying it out?
Cook pasta until al dente, about 3 minutes, and drain, reserving another cup of pasta water. Add drained pasta to the pan and toss. Add parsley, and continue cooking over medium heat for 1 minute, tossing continuously with tongs. If pasta looks dry, add a little pasta water.

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