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

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.
• 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.
• 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.