BON APPETIT PASTA RECIPES RECIPES

FRESH PASTA DOUGH RECIPE | BON APPéTIT

Fresh Pasta Dough Recipe | Bon Appétit image

This pasta dough is easy, texturally resilient, and versatile enough to form into any shape.

Provided by Rick Martinez

Yield Makes about 1 pound

Number Of Ingredients 4

Ingredients

3 large eggs, beaten to blend
2 cups all-purpose flour
1 tablespoon olive oil
1 teaspoon kosher salt

Steps:

Mix eggs, flour, oil, and salt in the bowl of a stand mixer with your hands until a shaggy dough forms. Knead with dough hook until dough is smooth and elastic, about 10 minutes. Cover dough with cloth bowl cover and let rest at least 30 minutes.
Cut and roll as desired. Do Ahead: Dough can be made 1 day ahead; tightly wrap and chill.

TADKA PASTA RECIPE | BON APPéTIT

Tadka Pasta Recipe | Bon Appétit image

Fried urad dal + spices + pasta + parm = rich and nutty tadka pasta you can conjure up in less than 30 minutes.

Provided by Sonia Chopra

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 cups fresh or frozen, thawed corn kernels, peas, and/or chopped green beans
Kosher salt
1 lb. spaghetti
2 Tbsp. plus 1½ tsp. peanut oil or ghee
2 tsp. black mustard seeds
30 curry leaves (3–4 sprigs)
2 tsp. urad dal
½ tsp. asafetida
4 Tbsp. chilled unsalted butter, cut into pieces
2 oz. Parmesan, finely grated (about 1 cup); plus more for serving (optional)
2 Tbsp. chana dal, soaked 15 minutes, drained, or chopped unsalted dry-roasted peanuts

Steps:

If using fresh peas and/or green beans, cook in a large pot of boiling salted water just until bright green, about 1 minute. Using a slotted spoon, transfer to a small bowl.
Add pasta to same pot of boiling water and cook, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
Heat oil in a wok or large skillet over medium. Cook mustard seeds until oil around seeds is sputtering (cover skillet if you are getting splattered), about 10 seconds. Add curry leaves, urad dal, and asafetida and stir to combine. Cook until fragrant and urad dal is golden, about 1 minute.
Add corn (or fresh or frozen peas and green beans) to wok and cook, stirring occasionally, until tender, about 2 minutes. Add pasta and toss to combine, then add butter, 2 oz. Parmesan, and reserved pasta cooking liquid and toss until butter and cheese are melted and coat pasta. Toss in chana dal.
Divide pasta among bowls and top with more Parmesan if desired.

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