HEALTHY HOMEMADE PASTA DOUGH RECIPES

Name: Homemade Pasta Dough
Prep time: 15 min
Total time: 15 min
Yield: 6 servings.
Ingredients: 2 large eggs; 1 large egg yolk; 1/4 cup water; 1 tablespoon olive oil; 1/2 teaspoon coarsely ground pepper; 1/4 teaspoon salt; 1-1/2 cups all-purpose flour; 1/2 cup semolina flour

HOMEMADE PASTA DOUGH RECIPE: HOW TO MAKE IT

Homemade Pasta Dough Recipe: How to Make It image

Go for it. Once you try homemade pasta, you're hooked. —Kathryn Conrad, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2 large eggs
1 large egg yolk
1/4 cup water
1 tablespoon olive oil
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
1-1/2 cups all-purpose flour
1/2 cup semolina flour

Steps:

In a small bowl, whisk the first 6 ingredients. On a clean work surface, mix the all-purpose and semolina flours, forming a mound. Make a large well in the center. Pour egg mixture into the well. Using a fork or fingers, gradually mix flour mixture into egg mixture, forming a soft dough (the dough will be slightly sticky)., Lightly dust work surface with flour; knead dough gently 5 times. Divide into 6 portions; cover and let rest 30 minutes., To make fettuccine, roll each ball into a 10x8-in. rectangle, dusting lightly with flour. Roll up jelly-roll style. Cut into 1/4-in.-wide strips. Cook in boiling water 1-3 minutes.

Nutrition Facts : Calories 217 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 93mg cholesterol, SodiumContent 124mg sodium, CarbohydrateContent 34g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 8g protein.

HOW TO MAKE HOMEMADE PASTA DOUGH | FRESH PASTA RECIPE ...

How to Make Homemade Pasta Dough | Fresh Pasta Recipe ... image

Provided by Giada De Laurentiis

Total Time 45 minutes

Cook Time 15 minutes

Yield 1 1/4 pounds pasta dough

Number Of Ingredients 5

Ingredients

2 cups cake flour
1 cup all-purpose flour, plus extra for dusting
4 large egg yolks, at room temperature
1/8 teaspoon kosher salt
1/4 cup extra-virgin olive oil

Steps:

Place the cake flour, all-purpose flour, egg yolks and salt in a food processor. Pulse to combine. With the machine running, gradually add the oil then 1/3 to 1/2 cup water until the mixture forms a dough (the dough should stick together if pinched between your fingers). If necessary, add additional water, 1 teaspoon at a time if the dough is too dry.
Place the dough on a lightly floured surface. Gather the dough into a ball and knead until the dough is smooth, 5 to 8 minutes. Cover with plastic wrap and refrigerate for 30 minutes.
Cut the dough into quarters and press flat. Run each piece of pasta dough several times through a pasta-rolling machine, adjusting the setting each time, until the pasta is about 1/8 to 1/16-inch thick. Cut the pasta into the desired shape and use as needed.

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HOMEMADE PASTA RECIPE - BBC GOOD FOOD

Go the extra mile for a classic Italian meal and make your own fresh pasta dough. Our simple recipe can be used to make any style or shape
From bbcgoodfood.com
Total Time 33 minutes
Category Pasta
Calories 200 calories per serving

Cut as required to use for filled pastas like tortellini, or cut into lengths to make spaghetti, linguine, tagliatelle, or pappardelle. Then, dust in semolina flour and set aside, or hang until dry (an hour will be enough time.) Store in a sealed container in the fridge and use within a couple of days, or freeze for 1 month.

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Simple ingredients and little bit of love is all you need to make your own perfect pasta dough.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 415 calories per serving

1. Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it. Beat the eggs with a fork until smooth.
2. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined.
3. Knead the pieces of dough together – with a bit of work and some love and attention they’ll all bind together to give you one big, smooth lump of dough!
4. Once you’ve made your dough you need to knead and work it with your hands to develop the gluten in the flour, otherwise your pasta will be flabby and soft when you cook it, instead of springy and al dente. There’s no secret to kneading. You just have to bash the dough about a bit with your hands, squashing it into the table, reshaping it, pulling it, stretching it, squashing it again. It’s quite hard work, and after a few minutes it’s easy to see why the average Italian grandmother has arms like Frank Bruno! You’ll know when to stop – it’s when your pasta starts to feel smooth and silky instead of rough and floury.
5. Wrap the dough in clingfilm and put it in the fridge to rest for at least 30 minutes – make sure the clingfilm covers it well or it will dry out and go crusty round the edges (this will give you crusty lumps through your pasta when you roll it out, and nobody likes crusty lumps!).
6. How to roll your pasta: first of all, if you haven't got a pasta machine it's not the end of the world! All the mammas I met while travelling round Italy rolled pasta with their trusty rolling pins and they wouldn't even consider having a pasta machine in the house! When it comes to rolling, the main problem you'll have is getting the pasta thin enough to work with. It's quite difficult to get a big lump of dough rolled out in one piece, and you need a very long rolling pin to do the job properly. The way around this is to roll lots of small pieces of pasta rather than a few big ones. You'll be rolling your pasta into a more circular shape than the long rectangular shapes you'll get from a machine, but use your head and you'll be all right!
7. If using a machine to roll your pasta, make sure it's clamped firmly to a clean work surface before you start (use the longest available work surface you have). If your surface is cluttered with bits of paper, the kettle, the bread bin, the kids' homework and stuff like that, shift all this out of the way for the time being. It won't take a minute, and starting with a clear space to work in will make things much easier, I promise.
8. Dust your work surface with some Tipo 00 flour, take a lump of pasta dough the size of a large orange and press it out flat with your fingertips. Set the pasta machine at its widest setting - and roll the lump of pasta dough through it. Lightly dust the pasta with flour if it sticks at all.
9. Click the machine down a setting and roll the pasta dough through again. Fold the pasta in half, click the pasta machine back up to the widest setting and roll the dough through again. Repeat this process five or six times. It might seem like you're getting nowhere, but in fact you're working the dough, and once you've folded it and fed it through the rollers a few times, you'll feel the difference. It'll be smooth as silk and this means you're making wicked pasta!
10. Now it's time to roll the dough out properly, working it through all the settings on the machine, from the widest down to around the narrowest. Lightly dust both sides of the pasta with a little flour every time you run it through.
11. When you've got down to the narrowest setting, to give yourself a tidy sheet of pasta, fold the pasta in half lengthways, then in half again, then in half again once more until you've got a square-ish piece of dough. Turn it 90 degrees and feed it through the machine at the widest setting. As you roll it down through the settings for the last time, you should end up with a lovely rectangular silky sheet of dough with straight sides - just like a real pro! If your dough is a little cracked at the edges, fold it in half just once, click the machine back two settings and feed it through again. That should sort things out.
12. Whether you're rolling by hand or by machine you'll need to know when to stop. If you're making pasta like tagliatelle, lasagne or stracchi you'll need to roll the pasta down to between the thickness of a beer mat and a playing card; if you're making a stuffed pasta like ravioli or tortellini, you'll need to roll it down slightly thinner or to the point where you can clearly see your hand or lines of newsprint through it.
13. Once you've rolled your pasta the way you want it, you need to shape or cut it straight away. Pasta dries much quicker than you think, so whatever recipe you're doing, don't leave it more than a minute or two before cutting or shaping it. You can lay over a damp clean tea towel which will stop it from drying.

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Make Ryan’s homemade pasta this weekend! It’s the right thing to do.
From thepioneerwoman.com
Reviews 5
Total Time 32 minutes
Category main dish

Rule of thumb: Two eggs per one cup of flourMake a well in the center of your pile of flour and crack in your eggs. Slowly mix together with your hands. Turn it out onto a floured surface and knead (roll, punch, push, etc.) by hand until dough becomes smooth and pliable, adding flour to the board as necessary.Let the dough rest for a little while before rolling it out. You can sort of figure on one egg per person to determine how much dough to make. Example: Two eggs and one cup of flour would make enough pasta dough for a dinner for two.When you’re ready, roll it out on a floured surface as thinly as it’ll go. The noodles will plump up quite a bit when they boil in the water, so the thinner you can roll it, the better. Cut the noodles really thin. You can use a sharp knife (if you can keep it in a straight line), a pizza wheel, or a long pizza/bread cutter. To cook the noodles, just boil them in salted water (very important!) for probably two minutes. They cook lightning fast, so don’t let ‘em go too long.

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Fresh pasta isn't something to master in one go. It takes time and practice, but it yields dividends. This particular recipe is vastly versatile. It can be made into whole grain pasta, by swapping in 1 cup sifted whole wheat, spelt or farro flour in place of 1 cup all-purpose or 00 flour. Add more egg yolks or water as needed and rest the dough for 1 hour. Or try a green pasta, as in this ravioli verdi: Steam or sauté 6 ounces baby spinach (about 6 cups) until just wilted. Spread it out on a parchment-lined baking sheet, and, when cool, squeeze water out thoroughly, a handful at a time, then chop roughly. Purée with 2 eggs and 1 egg yolk, then use this mixture in place of eggs in the recipe. Or, for something a little different, make an herbed pasta, like this pappardelle, by stirring in 1/2 cup finely chopped parsley, chives, chervil, tarragon, or basil in any combination to the eggs before adding to the flour in the main recipe.
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Total Time 45 minutes
Cuisine italian
Calories 197 per serving

Cut pasta into sheets, about 12 to 14 inches long. Dust the sheets lightly with semolina flour and stack on one of the prepared baking sheets and cover with a clean, lightly dampened kitchen towel. Repeat with remaining dough.

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Once you've tried this easy pizza dough recipe, you'll never look back (trust me)
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Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 490 calories per serving

1. Sieve the flour/s and salt on to a clean work surface and make a well in the middle.
2. In a jug, mix the yeast, sugar and oil into 650ml of lukewarm water and leave for a few minutes, then pour into the well.
3. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
4. Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
5. Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required.
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Calories 214 calories per serving

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