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Homemade pasta dough PASTA DOUGH
100 g durum wheat flour
1 egg
dash of water

Pour the flour in a deep bowl. Make a hole in the centre of the flour and pour the lightly whisked egg in it. Add a dash of water. Start mixing the dough in a circular motion starting in the centre, gradually incorporating all the flour from the edges into the mixture.

Keep mixing and kneading until you get a smooth, non-sticky dough. Add some more flour or water if necessary. Shape the dough into a ball, cover with plastic wrap and let rest for about 20 - 30 minutes.

Pasta types In picture on right: various pasta types, clockwise from top: capelli, fettuccine and sheet pasta.

Roll out the pasta dough either with a rolling pin or a pasta machine into thin sheets. Cut into desired shapes, like tagliatelle strips, lasagna sheets, ravioli or tortellini squares or rounds, etc. Cook the fresh pasta for 2 - 4 minutes or let it dry either at room temperature or in the oven at 40 - 50 °C to be stored and used later.


Tomato pasta TOMATO PASTA

Prepare like plain pasta (see above), but use tomato paste instead of water (and egg). Use enough tomato paste to get a brightly red-coloured dough. Add more flour if necessary.


Spinach pasta SPINACH PASTA

Prepare like plain pasta (see above), but use finely pureed spinach instead of water (and egg). Use enough spinach puree to get a green-coloured dough. Add more flour if necessary.


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