Basic Egg Pasta Dough
- 2 1/4 cups [315 g] all-purpose flour
- 3 eggs
- 3/4 teaspoon [3.75 mL] salt
- 1 tablespoon [15 mL] olive oil
- 1 tablespoon [15 mL] lukewarm water
Basil-Flavored Pasta Dough
- 1/4 cup [60 mL] dried basil
Garlic-Flavored Pasta Dough
Saffron-Flavored Pasta Dough
- 1/2 teaspoon [2.5 mL] crushed saffron threads
- 1 1/2 tablespoons [22.5 mL] hot water
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Basic Egg Pasta Dough
- Transfer flour onto a large floured surface.
- Make a well in the center; break in eggs.
- Add salt, olive oil and water.
- Beat mixture in the well with a fork.
- Using a fork, gently start to work the flour into the liquid.
- Continue until dough becomes sticky and difficult to work with the fork.
- Use your hands to shape rough dough into a ball.
- Leave dough to rest for 10 minutes.
- Knead dough until smooth and elastic, for approximately 10 minutes.
- Divide dough into 3 or 4 balls; leave to rest for 30 minutes.
- Roll out dough, 1 ball at a time to the desired thickness, 1/8 to 1/16 inch [3 to 1.5 mm]; cut into desired shapes.
Basil-Flavored Pasta Dough
- Add dried basil to the flour.
- Proceed as directed for basic egg pasta dough.
Garlic-Flavored Pasta Dough
- Follow basic egg pasta dough recipe.
- Well mince peeled garlic cloves into a blender.
- Add eggs, salt and blend well.
- Add remaining ingredients.
- Proceed as directed for basic egg pasta dough.
Saffron-Flavored Pasta Dough
- Follow basic egg pasta dough recipe but omit the olive oil.
- Transfer crushed saffron threads into a cup.
- Add hot water; leave to stand for 20 to 30 minutes.
- Transfer into a food processor along with eggs and puree.
- Add remaining ingredients.
- Proceed as directed for basic egg pasta dough.
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