Greenpastadough Recipes

HOMEMADE RED PASTA DOUGH

Homemade Red Pasta Dough image

Just a bit of tomato paste is all it takes to give your homemade pasta an appetizing reddish hue and delicious taste. Use to make tagliatelle, lasagna, or ravioli.

Provided by Alemarsi

Categories World Cuisine Recipes European Italian

Time 50m

Yield 4

Number Of Ingredients 5

Ingredients

2 ½ cups Italian tipo "00" flour, or more to taste
3 large eggs
1 pinch salt
1 ½ tablespoons tomato paste
1 tablespoon water, or as needed

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.

Nutrition Facts : Calories 329.4 calories, Carbohydrate 55.8 g, Cholesterol 139.5 mg, Fat 5 g, Fiber 2 g, Protein 14 g, SaturatedFat 1.4 g, Sodium 141 mg, Sugar 1.3 g

GREEN PASTA DOUGH

Green Pasta Dough image

Make and share this Green Pasta Dough recipe from Food.com.

Provided by MsPia

Categories European

Time 45m

Yield 1 lb, 6 serving(s)

Number Of Ingredients 4

Ingredients

1 bunch baby spinach leaves, washed
4 extra large eggs
3 1/2-4 cups all-purpose flour
1/2 teaspoon extra virgin olive oil

Steps:

Bring 3 quarts of water to a boil. Place a bowl filled with water and ice next to the stove top. Plunge the spinach into the boiling water and blanch for 1 minute. Remove from the boiling water with a slotted spoon and immerse in the ice water. When cooled, remove from the water, squeeze in a towel to dry and place in the bowl of a food processor. Puree until a very fine paste forms.
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the egg and spinach and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly re-flour the board and continue kneading for six more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Roll out to the thinnest setting on a pasta rolling machine. Cut the pasta into 1/4-inch wide ribbons, place on a sheet tray that has been liberally sprinkled with semolina flour, cover with clean towels and set aside.

Nutrition Facts : Calories 338.6, Fat 5.2, SaturatedFat 1.4, Cholesterol 163.6, Sodium 100.4, Carbohydrate 58, Fiber 3.2, Sugar 0.7, Protein 14

PASTA DOUGH

Pasta dough image

Simple and tasty paste dough

Provided by marcedvr

Time 15m

Yield Serves 2

Number Of Ingredients 0

Ingredients

Steps:

All you need do is to mix flour with eggs, olive oil and salt. If too dry, sprinkle with water and add flour if too sticky.
It is now important to wrap dough in plastic and leave it in the refrigerator for 30 minutes or until you want to use it. Humidity will bind the dough.
For the dough using a pasta machine. We get a smooth dough and flavored. Add flour if necessary, it does not stick and we'll cut to desired shape.
We leave them to dry for another day or we boil water with salt for 1-2 minutes.

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There are two ways to prepare the spinach when making these spinach noodles (check recipe notes for the second method).
Add your flour in a mound onto a clean working surface and then create a well in the center and add the spinach and oil to it.
Allow the dough to rest for 20 minutes, wrapped tightly in plastic wrap. This will let the gluten in the flour relax. This is so that when you roll out and shape the dough, it doesn’t try to spring back into shape. Once rested, it should be tender and easy to roll out/work with.
Once rested, divide the green pasta dough into smaller, more manageable pieces (4-6 pieces). It’s now time to roll out and shape the spinach noodles.If you’re using a pasta extruder, then there is no need to roll out the dough first. Just add as much dough as possible and press to extrude the pasta shapes.Alternatively, you can use a pasta machine or roll out the dough by hand (if you have no pasta machine).

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