Homemade pasta dough, 3 ways

Homemade pasta dough, 3 ways

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Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
30
min.
Resting

Ingredients

Servings2
1800 g
flour
18
eggs
200 g
semolina
2
red beet
200 g
spinach
MetricImperial

Utensils

fork, bowl (large), 3 sieves, blender, pot

How-To Videos

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How to separate eggs

how-to-cook-pasta

How to cook pasta

homemade-pasta

Homemade pasta

Nutrition per serving

Cal1515
Protein58 g
Fat16 g
Carb278 g
  • Step 1/3

    For the basic dough: Sieve flour onto a clean work surface and make a deep well in the center. Crack in the eggs and use a fork to gradually work them into the flour to form a shaggy dough. Then continue kneading with your hands until the dough can be formed into a ball. Continue kneading for approx. 10 min., or until the dough is soft and elastic. Cover with an upside-down bowl and let rise for 30 min. If the dough is too dry or too sticky, adjust the consistency with water or flour.
    • 600 g flour
    • 6 eggs
    • fork
    • bowl (large)
    • sieve

    For the basic dough: Sieve flour onto a clean work surface and make a deep well in the center. Crack in the eggs and use a fork to gradually work them into the flour to form a shaggy dough. Then continue kneading with your hands until the dough can be formed into a ball. Continue kneading for approx. 10 min., or until the dough is soft and elastic. Cover with an upside-down bowl and let rise for 30 min. If the dough is too dry or too sticky, adjust the consistency with water or flour.

  • Step 2/3

    For the red pasta: Mix beetroot with eggs in a blender until smooth. Sieve flour and semolina onto a clean work surface and make a deep well in the center. Then add the beetroot purée and work into the flour with a fork to form a sticky dough. Continue kneading and proceed as with the basic dough.
    • 600 g flour
    • 100 g semolina
    • 2 red beet
    • 6 eggs
    • blender
    • sieve

    For the red pasta: Mix beetroot with eggs in a blender until smooth. Sieve flour and semolina onto a clean work surface and make a deep well in the center. Then add the beetroot purée and work into the flour with a fork to form a sticky dough. Continue kneading and proceed as with the basic dough.

  • Step 3/3

    For the green dough: Blanch spinach for 1 - 2 sec. in boiling water and then rinse with ice water. Drain through a sieve and use a kitchen towel to squeeze out excess water. Mix spinach with eggs, then proceed as with the other two doughs.
    • 600 g flour
    • 100 g semolina
    • 200 g spinach
    • 6 eggs
    • pot
    • sieve

    For the green dough: Blanch spinach for 1 - 2 sec. in boiling water and then rinse with ice water. Drain through a sieve and use a kitchen towel to squeeze out excess water. Mix spinach with eggs, then proceed as with the other two doughs.

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