Fresh Red Pepper Pasta Dough Variation Recipes

FRESH RED-PEPPER PASTA DOUGH VARIATION

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.

QUICK AND EASY ROASTED RED PEPPER PASTA

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
• Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
• Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
• Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
• Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
• Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.

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.

HOMEMADE RED PASTA DOUGH

Steps:

• Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt and tomato paste. Gently beat eggs with a fork, incorporating the surrounding flour, until batter is runny. Bring remaining flour into the batter using a bench scraper until dough forms a ball. Mix in water, 1 tablespoon at a time, if dough feels too stiff.
• Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
• Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
• Roll dough out using a pasta machine or rolling pin and turn into your favorite pasta shape.

EGG PASTA DOUGH

Steps:

• On a clean work surface or in a large bowl, combine both flours. Make a well in center; add eggs and yolks, 1 tablespoon warm water, and oil. Using a fork and whisking outward from the center of well, gradually incorporate flour mixture into egg mixture until a ragged dough forms.
• Transfer to a lightly floured work surface and knead until dough is smooth and springs back when pressed with a finger, 8 to 10 minutes. While kneading, add more water, 1 tablespoon at a time, if dough feels too dry; or add more "00" flour, 1 tablespoon at a time, if dough feels too sticky.
• Divide dough in half. Pat each half into an approximately 1-inch-thick square; tightly wrap in plastic and let stand at least 1 hour and up to 3 hours before using.