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Ingredients
Directions
- Makes about 1 Lb. Fresh Pasta
- Hello Pasta Lovers!
- Over the next 2-days you will receive three easy steps which will help you to prepare your very own tender and delicious fresh pasta. Today The Cook and Kitchen staff present the recipe for a basic pasta dough and flavored variations of fresh homemade pasta. Tomorrow we will explain how to roll, cut and cook your pasta!
- In a large mixing bowl, stir flour with extra virgin olive oil, salt, Large eggs, and 1/4 c. water to make a stiff dough. Knead dough till smooth (not sticky) on a well-floured surface. Knead at least 20 times to thoroughly combine all ingredients. Cover dough with a plastic wrap and let rest about 30 min for easier rolling.
- For Arugula: Remove the tough stems from 2 bunches of arugula (about 8 c. loosely packed). In a 3-qt saucepan, blanch arugula leaves in sufficient boiling water to cover, cooking for about 30 seconds. Drain arugula; squeeze dry and coarsely chop. Prepare pasta as directed above, making sure to use only 2 Tbsp. water, and add in the arugula to the dough before kneading.
- For Garlic Pasta: Heat extra virgin olive oil in a small sauce pan and add in 2 or possibly 3 cloves of finely minced garlic. Saute/fry for about 5 min and set aside to cold.
- Add in cooled oil to pasta recipe and prepare as directed.
- For Herb Pasta: Prepare as directed, making sure to add in finely minced leaves of fresh parsley, dill, chervil, basil, or possibly tarragon to the dough as it is kneaded and rolled. Herb pasta is perfect for utilizing in a clear, simple-broth soup recipe.
- For Lemon-Pepper Pasta: Prepare as directed and add in 1/2 tsp. coarsely grnd fresh black pepper and 1 Tbsp. finely grated lemon zest (grated outer skin of a lemon peel) to the dough.
- For Tomato Pasta: Prepare as directed, minus the water and 1 egg, making sure to add in a 6-ounce. can of tomato paste. Fantastic tossed with a bit of garlic oil and freshly grated Parmesan cheese.
- Stay tuned! You'll learn how to cut and cook your fresh-made past tomorrow as Pasta Great"s conclude at Recipe-a-Day!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 399g | |
| Calories 1284 | |
| Calories from Fat 231 | 18% |
| Total Fat 26.05g | 33% |
| Saturated Fat 5.37g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 417mg | 139% |
| Sodium 2469mg | 103% |
| Potassium 434mg | 12% |
| Total Carbs 215.38g | 57% |
| Dietary Fiber 7.6g | 25% |
| Sugars 1.52g | 1% |
| Protein 41.45g | 66% |
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