Homemade pasta dough, 3 ways

Too few ratings
Sponsored

Difficulty

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

Ingredients

Servings:-1+
900 g flour
eggs
100 g semolina
red beet
100 g spinach
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
1515
Protein
58 g
Fat
16 g
Carb
278 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.
    • 300 g flour
    • 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.
    • 300 g flour
    • 50 g semolina
    • red beet
    • 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.
    • 300 g flour
    • 50 g semolina
    • 100 g spinach
    • 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.