Best 2 Herb Pasta Dough Recipes
**Discover a World of Flavor with Herb-Infused Pasta Dough Recipes**
Pasta, a versatile and beloved culinary staple, takes on a new dimension of taste and aroma when infused with the vibrant flavors of herbs. From the delicate notes of basil and parsley to the robust punch of rosemary and thyme, herbs bring a symphony of flavors to your pasta dishes. In this comprehensive guide, we present a collection of herb-pasta dough recipes that will elevate your culinary creations to new heights.
Each recipe showcases a unique blend of herbs, carefully selected to complement the flavors of the accompanying sauces and fillings. Whether you prefer the classic combination of basil and tomatoes in a fresh pesto pasta, the earthy elegance of wild mushrooms and thyme in a creamy sauce, or the spicy kick of arugula and chili flakes in a vibrant arrabiata, these recipes cater to a wide range of tastes and preferences.
With step-by-step instructions and detailed ingredient lists, these herb-pasta dough recipes are accessible to home cooks of all skill levels. Learn how to create smooth, elastic dough infused with the essence of herbs, and discover the art of shaping and cooking pasta to perfection. From classic shapes like spaghetti and linguine to creative variations like ravioli and tortellini, these recipes provide endless possibilities for culinary exploration.
Embark on a culinary journey and let the vibrant flavors of herbs guide you to new pasta horizons. Experiment with different herb combinations, sauces, and fillings to create customized dishes that reflect your unique taste and style. Whether you're hosting a special dinner party or simply seeking a delicious and satisfying meal, these herb-pasta dough recipes promise an unforgettable dining experience.
HERB PASTA DOUGH
Provided by Food Network
Number Of Ingredients 6
Steps:
- In a food processor combine the flour, salt, eggs, oil and 1/4 cup water; process until dough begins to form a ball. Add more water, only if needed, 1 teaspoon at a time. Process 30 seconds more to knead. Remove dough from processor and rest, covered with inverted bowl, at room temperature for 1 hour.
- Divide dough into 4 pieces. Set rollers of pasta machine at widest setting. Flatten 1 piece of dough into a rectangle (cover other pieces with inverted bowl). Lightly dust rectangle with flour and feed through rollers. Fold rectangle in half and feed through rollers 6 to 8 more times, folding in half each time and dusting lightly with flour to keep it from sticking to machine. Turn dial down one notch and feed the dough to last setting. Repeat with other 3 pieces.
- Cut sheets of dough into equal lengths. Cover surface of one sheet with fresh herb leaves (stems removed). Top with second dough sheet. With lightly floured rolling pin, roll dough sheets to seal. With pastry wheel or knife, cut dough into large shapes and dust very lightly with flour. Transfer to parchment lined baking sheet and dry slightly.
FRESH HERB PASTA DOUGH
Another recipe I am adopting to share on here. "Plain egg pasta is elevated to new heights by adding fresh herbs to the dough. Inspired by Richard Olney's recipe in his stunning book "Provence the Beautiful Cookbook," the recipe offers endless variations depending on your choice of greens and herbs." http://www.kingarthurflour.com/recipes/fresh-herb-pasta-recipe
Provided by Satyne
Categories < 4 Hours
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Wash and dry your fresh herbs. Basil, chives, spinach, arugula, green onion, baby salad greens, or any combination of fresh herbs/greens will work well.
- Coarsely chop the herbs with kitchen shears or a knife. Place in a sturdy bowl and sprinkle with the coarse salt. Use a pestle, dowel or even the handle of a whisk to grind the salt and herbs together into a wet paste.
- Add the flour and eggs to the bowl and mix well. Add water 1 tablespoon at a time until a rough dough forms and there's no dry flour in the bowl. The dough will be fairly stiff, and firmer than bread dough.
- Turn the dough out onto your work surface and knead for 8 to 10 minutes, until the dough is smooth and springy. Wrap well in plastic wrap and let rest at room temperature for 30 to 60 minutes. Note: you may also choose to do this in a stand mixer, or in your bread machine set on the dough cycle. If you use your bread machine, cancel the cycle after about 10 minutes of kneading, and remove the dough.
- Following the instructions on your pasta machine, roll the dough to the desired thickness. Allow the sheets to dry for 15 to 20 minutes before cutting into strips. Meanwhile, bring a large pot of water to a boil.
- Cook the fresh pasta for 3 to 4 minutes, testing for doneness after 3 minutes. Drain the pasta and serve as desired. A simple dressing of melted butter and fresh Parmesan cheese is outstanding, and lets the flavors of the herbs shine through.
Tips:
- Use fresh herbs for the best flavor. If you don't have fresh herbs, you can use dried herbs, but use half the amount.
- Don't overwork the dough. Overworking the dough will make it tough.
- Let the dough rest for at least 30 minutes before rolling it out.
- If the dough is too sticky, add a little more flour.
- If the dough is too dry, add a little more water.
- Cook the pasta in plenty of boiling water. The pasta should be cooked al dente, which means it should be tender but still have a slight bite to it.
- Drain the pasta and immediately toss it with a sauce of your choice.
Conclusion:
Herb pasta dough is a delicious and versatile way to enjoy your favorite pasta dishes. With just a few simple ingredients, you can make a flavorful and healthy pasta dough that can be used to make a variety of dishes, from classic spaghetti and meatballs to hearty lasagna. So next time you're in the mood for pasta, give herb pasta dough a try. You won't be disappointed!
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