Best 2 Flavored Pasta Dough Homemade Recipes

Homemade flavored pasta dough is a delicious and versatile culinary creation that allows home cooks to add a unique and personal touch to their favorite pasta dishes. With a few simple ingredients and a little creativity, you can create a variety of flavorful pasta doughs that are perfect for everything from classic spaghetti and meatballs to more adventurous dishes like lobster ravioli or spinach fettuccine. Whether you're a seasoned pasta pro or just starting out, this guide will provide you with everything you need to know to make your own homemade flavored pasta dough.

Here are our top 2 tried and tested recipes!

EASY HOMEMADE PASTA DOUGH

Easy Homemade Pasta Dough image

Consistently great and easy pasta dough. This makes really great homemade linguine or ravioli for a manual pasta machine. If its too sticky, just roll a bit in flour. This recipe makes enough pasta for 24 small raviolis or 4 servings of linguine. Whatever pasta you make should take no more than 4 to 6 minutes to boil.

Provided by pho1962

Categories 100+ Everyday Cooking Recipes

Time 25m

Yield 4

Number Of Ingredients 5

Ingredients

2 cups flour
3 large eggs, room temperature
2 tablespoons olive oil
1 teaspoon salt
2 tablespoons water, or as needed

Steps:

Beat flour, eggs, olive oil, and salt together in a bowl. Add water, 1 teaspoon at a time, to flour mixture until a smooth and very thick dough forms.
Turn dough out onto a work surface and knead for 10 minutes. Let dough rest for 5 to 10 minutes. Divide dough into 8 balls and use a pasta machine to roll and cut dough into desired pasta shape.

Nutrition Facts : Calories 340.8 calories, Carbohydrate 48 g, Cholesterol 139.5 mg, Fat 11.1 g, Fiber 1.7 g, Protein 11.2 g, SaturatedFat 2.2 g, Sodium 635.5 mg, Sugar 0.5 g

FLAVORED PASTA DOUGH-HOMEMADE RECIPE - (4.1/5)

Flavored Pasta Dough-Homemade Recipe - (4.1/5) image

Provided by MJH

Number Of Ingredients 31

Ingredients

COLOR THE PASTA:
1 2/3 cups Italian "00" flour (or half Italian "00" flour and half Farina di Semola)
2 medium or large eggs
1 tablespoon olive oil
A pinch of sea saltColor the pasta
Spinach:
Follow the Basic Pasta Dough recipe.
Sift the flour onto a clean work surface.
Next, puree 3/4 cup frozen cooked leaf spinach (squeezed to remove as much moisture as possible) in a food processor.
Add it to the well in the flour.
Continue as per the Basic Pasta Dough method.
Tomato:
Add 2 tablespoons tomato paste or sun-dried tomato paste to the well in the flour.
Use 1 large egg instead of 2 medium ones.
Continue as per the Basic Pasta Dough recipe.
Beet Roast:
1 red beet until softened, about 45 minutes.
Let cool.
Peel and grate or puree in a food processor.
Add 2 tablespoons grated cooked beet to the well in the flour.
Use 1 large egg instead of 2 medium ones.
Continue as per the Basic Pasta Dough recipe.
Saffron:
Soak 1 sachet of powdered saffron in 2 tablespoons hot water for 15 minutes.
Strain the water, discarding the solids.
Use 1 large egg instead of 2 medium ones and whisk with the vibrant saffron water before adding to the well in the flour.
Continue as per the Basic Pasta Dough recipe.
Herb:
Add at least 3 tablespoons finely chopped fresh green herbs to the well in the flour.
Black squid ink pasta:
Add 1 sachet squid ink to the eggs and whisk to combine before adding to the flour. A little extra flour may be needed.

Steps:

Make the basic pasta dough Sift the flour onto a clean work surface and make a well in the center with your fist. Break the eggs into the well and add the oil and a pinch of salt to the well. Gradually mix the egg mixture into the flour using the fingers of one hand, bringing the ingredients together into a firm dough. If the dough feels too dry, add a few drops of water; if it's too wet, add a little more flour. (You will soon grow accustomed to how the dough should feel after you've made it a few times.) Knead the pasta until smooth, 2 to 5 minutes. Lightly massage it with a hint of olive oil, pop the dough into a plastic food bag, and allow it to rest at room temperature for at least 30 minutes. The pasta will be much more elastic after resting. Start to feed the blob of pasta dough through the widest setting of a pasta machine. As the sheet of dough comes out of the machine, fold it into thirds and then feed it through the rollers again, still on the widest setting. Pass the dough through this setting a total of 4 or 5 times. This effectively kneads the dough, ensuring the resulting pasta is silky smooth. Pass the pasta through the machine again, starting at the widest setting and gradually reducing the settings, one pass at a time, until the pasta achieves the required thickness.

Tips:

For the best results, use high-quality ingredients.
If you don't have a pasta maker, you can use a rolling pin to roll out the dough.
To make the dough easier to work with, let it rest for at least 30 minutes before rolling it out.
If the dough is too sticky, add more flour.
If the dough is too dry, add more water.
When cooking the pasta, add a little salt to the water.
Cook the pasta until it is al dente, or slightly firm to the bite.
Serve the pasta immediately with your favorite sauce.

Conclusion:

Making flavored pasta dough at home is a fun and rewarding experience. With a little practice, you can create delicious and unique pasta dishes that will impress your family and friends. So next time you're in the mood for pasta, give one of these recipes a try!