Who doesn’t love pasta - especially when it’s made from scratch! We’re sharing some tips + tricks (and recipes!) with you to help you in making your own pasta dough.
PASTA DOUGH
2 cups all purpose flour or 00’ flour
3 large eggs, room temperature
2 tablespoons olive oil
1 tablespoon water, plus more as needed
1 teaspoon salt
Semolina flour, for dusting
On a clean flat surface, create a well in the middle of the flour. Combine remaining ingredients in the well and gently beat with a fork.
Gradually work in the flour to form a soft ball of dough. Kneed for about 5-6 minutes. Allow the dough to rest for 30 minutes.
Dust work surface with semolina flour. Form desired shapes with the dough. Refrigerate or freeze immediately if you will not cook the pasta.
To cook, bring a pot of water to a rolling boil. Add salt to taste. Add fresh pasta to boiling water. Cook for 3-5 minutes and strain water.
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And what’s a good pasta dough recipe without a delicious sauce to go with it? Here are 2 we know you’ll love:
CLASSIC PESTO SAUCE
4 cups fresh basil leaves loosely packed
½ cup olive oil
⅓ cup pine nuts
2 garlic cloves
¼ cup Parmesan cheese
¼ cup pecorino cheese
Combine all ingredients in a food processor and process until a smooth paste forms. Serve immediately.
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CLASSIC TOMATO SAUCE
2 tablespoons olive oil
5 garlic cloves, minced
1 medium onion, chopped
1 (28 oz can) peeled Plum tomatoes
1 (6 oz can) tomato paste
1 cup water
1 cup loosely packed basil, chopped
¼ cup red wine vinegar
2 tablespoons Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon salt + more to taste
½ teaspoon fresh black pepper
¼ teaspoon red chili flakes
Bring a large pot to medium heat and add oil. Gently sauté the onions and garlic for about 2 minutes.
Add remaining ingredients. Use a large spoon or fork to roughly break apart the plum tomatoes.
Reduce the heat to low and simmer sauce for one hour.
*All recipes contributed by Briana Riddock with Seasoning Bottle.