Best 4 Simple Pasta Dough Recipes
**Indulge in the Culinary Delight of Homemade Pasta: A Journey Through Authentic Italian Recipes**
Pasta, a versatile culinary masterpiece, has captivated taste buds and hearts across the globe. Originating from the kitchens of Italy, this simple yet sophisticated dish has evolved into an art form, a symphony of flavors and textures that can transport you to the heart of Italy with every bite. In this comprehensive guide, we will embark on a delightful journey through the world of homemade pasta, exploring a collection of authentic Italian recipes that will awaken your senses and leave you craving for more. From the classic Spaghetti al Pomodoro to the vibrant Pesto Genovese, each recipe is a testament to the culinary artistry that has made Italian cuisine renowned worldwide. Whether you're a seasoned cook or a novice in the kitchen, these recipes will guide you effortlessly through the process of crafting your own pasta dough, ensuring a delightful and rewarding experience. So, prepare to tantalize your taste buds as we delve into the secrets of creating authentic Italian pasta dishes that will leave a lasting impression on your palate. Buon Appetito!
**Recipes Featured in this Article:**
**1. Spaghetti al Pomodoro (Spaghetti with Tomato Sauce):**
This classic Italian dish is a true representation of simplicity and elegance. With just a few pantry staples, you can create a flavorful tomato sauce that perfectly complements the al dente spaghetti. The vibrant red sauce, bursting with the sweetness of ripe tomatoes, basil, and garlic, effortlessly coats each strand of pasta, creating a harmonious balance of flavors that will leave you craving for more.
**2. Pesto Genovese (Genoese Pesto):**
Hailing from the Liguria region of Italy, Pesto Genovese is a vibrant green sauce that embodies the essence of freshness and herbaceousness. Made with a combination of basil, pine nuts, garlic, Parmesan cheese, and olive oil, this aromatic sauce is traditionally paired with short pasta shapes like trofie or linguine. The nutty flavor of the pine nuts, the sharp tang of the Parmesan, and the fragrant basil create a symphony of flavors that will transport you to the picturesque landscapes of Liguria.
**3. Carbonara:**
Originating from the heart of Rome, Carbonara is a rich and decadent pasta dish that showcases the magic of simple ingredients. With just eggs, Pecorino Romano cheese, pancetta, and black pepper, you can create a creamy and flavorful sauce that effortlessly coats the spaghetti. The smokiness of the pancetta, the sharpness of the Pecorino, and the velvety texture of the eggs come together in perfect harmony, creating a dish that is both comforting and utterly satisfying.
**4. Osso Bucco alla Milanese (Milanese Braised Veal Shanks):**
This traditional Milanese dish is a testament to the culinary artistry of Northern Italy. Braised veal shanks, slowly cooked in a rich tomato and white wine sauce, fall off the bone with effortless tenderness. The combination of aromatic vegetables, herbs, and the tangy Gremolata topping creates a complex and flavorful sauce that perfectly complements the tender meat. Served over a bed of saffron risotto, Osso Bucco alla Milanese is a true masterpiece that will impress even the most discerning palates.
**5. Tiramisu:**
No Italian culinary journey is complete without a taste of the iconic Tiramisu. This delightful dessert, originating from the Veneto region, is a symphony of flavors and textures that will leave you in a state of pure bliss. Layers of coffee-soaked ladyfingers, creamy mascarpone cheese, and a hint of cocoa powder create a dessert that is both elegant and utterly irresistible. The combination of sweet and bitter, creamy and crunchy, makes Tiramisu the perfect ending to any Italian feast.
BASIC PASTA
An easy recipe and simple to double or triple, depending on amount needed. Hope you enjoy!
Provided by Pat
Categories World Cuisine Recipes European Italian
Yield 3
Number Of Ingredients 4
Steps:
- In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
- On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired width.
Nutrition Facts : Calories 175.5 calories, Carbohydrate 31.9 g, Cholesterol 62 mg, Fat 2.1 g, Fiber 1.1 g, Protein 6.4 g, SaturatedFat 0.6 g, Sodium 412 mg, Sugar 0.2 g
BASIC DOUGH FOR FRESH EGG PASTA
Fresh pasta isn't something you can master in one go. There's a learning curve. Only experience can teach you how the dough should feel and how thin to roll it. (Not that it needs to be rolled by hand with a rolling pin. A hand-crank pasta machine is a fine tool, perfect for a small batch.) But pasta making isn't rocket science either. Most competent home cooks will succeed, even if they never match the prowess of mythic Italian nonnas. Fresh homemade egg pasta is definitely worth the effort, though, and it is always better than commercially produced versions.
Provided by David Tanis
Categories pastas, project
Time 1h20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Put flour and salt in a mixing bowl. Add eggs and yolks, and mix with hands or wooden spoon for a minute or so, until dough comes together. (Alternatively, use a stand mixer with a paddle attachment.) If dough seems dry or crumbly, add 1 or 2 tablespoons cold water, but only enough to keep the dough together.
- Turn dough out onto a board and knead to form a ball. Flatten dough ball to a 1-inch-thick disk, wrap in plastic, and let rest at room temperature for at least 1 hour (several hours is fine).
- Divide dough into 4 pieces. Knead each piece until smooth. Roll with a rolling pin or pasta machine as thinly as possible (but not quite paper-thin). Cut each sheet in half, making 8 smaller sheets. Dust dough sheets lightly with semolina to keep them from sticking. Stack 2 or 3 sheets, roll loosely, then cut into 1/2-inch-wide noodles or other desired shape. Continue until all dough is used. Gently fluff noodles and spread on a semolina-dusted baking sheet. Refrigerate, uncovered, until ready to cook.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 3 grams, Carbohydrate 48 grams, Fat 5 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 185 milligrams, Sugar 0 grams, TransFat 0 grams
EASY HOMEMADE PASTA DOUGH
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
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
BASIC FRESH PASTA DOUGH
Fresh pasta isn't something to master in one go. It takes time and practice, but it yields dividends. This particular recipe is vastly versatile. It can be made into whole grain pasta, by swapping in 1 cup sifted whole wheat, spelt or farro flour in place of 1 cup all-purpose or 00 flour. Add more egg yolks or water as needed and rest the dough for 1 hour. Or try a green pasta, as in this ravioli verdi: Steam or sauté 6 ounces baby spinach (about 6 cups) until just wilted. Spread it out on a parchment-lined baking sheet, and, when cool, squeeze water out thoroughly, a handful at a time, then chop roughly. Purée with 2 eggs and 1 egg yolk, then use this mixture in place of eggs in the recipe. Or, for something a little different, make an herbed pasta, like this pappardelle, by stirring in 1/2 cup finely chopped parsley, chives, chervil, tarragon, or basil in any combination to the eggs before adding to the flour in the main recipe.
Provided by Samin Nosrat
Categories dinner, lunch, pastas, main course
Time 45m
Yield 4 to 6 servings for cut pasta, 6 to 8 servings for stuffed pasta
Number Of Ingredients 4
Steps:
- Mound the flour in the center of a large, wide mixing bowl. Dig a well in the center of the mound and add eggs and yolks. Using a fork, beat together the eggs and begin to incorporate the flour, starting with the inner rim of the well. The dough will start to come together in a shaggy mass when about half of the flour is incorporated.
- Use your fingers to continue to mix the dough. Press any loose bits of flour into the mass of dough. If needed, add another egg yolk or a tablespoon of water to absorb all of the flour. Once the dough comes together into a cohesive mass, remove it from the bowl.
- Transfer to a lightly floured surface and knead by hand for 4 to 5 more minutes until the dough is smooth, elastic and uniform in color. Wrap the dough in plastic and set aside for at least 30 minutes (and up to 4 hours) at room temperature.
- Line three baking sheets with parchment paper and lightly dust with semolina flour. Set aside.
- Cut off a quarter of the dough. Rewrap rest, and set aside. Use the heel of your hand to flatten the dough into an oval approximately the same width as your pasta machine, about six inches. Set the rollers to their widest setting and pass the dough through.
- Lay the dough out onto a lightly floured cutting board or countertop and neatly press together into halves, so it's again about the same width of the pasta machine. Feed the pasta through again at the widest setting. Think of these first rollings as an extended kneading. Continue to fold the dough in thirds and roll it until it is smooth, silky and even-textured. Do your best to make the sheet the full width of the machine.
- Once the dough is silky and smooth, you can begin to roll it out more thinly. Roll it once through each of the next two or three settings, adding flour as needed, until the dough is about 1/4-inch thick.
- Once the pasta is about 1/4-inch thick, begin rolling it twice through each setting. As you roll, lightly sprinkle all-purpose or 00 flour on both sides of the pasta to prevent it from sticking to itself.
- Roll out pasta until you can just see the outline of your hand when you hold it under a sheet, about 1/16-inch thick for noodles, or 1/32-inch thick for a filled pasta. (On most machines, you won't make it to the thinnest setting.)
- Cut pasta into sheets, about 12 to 14 inches long. Dust the sheets lightly with semolina flour and stack on one of the prepared baking sheets and cover with a clean, lightly dampened kitchen towel. Repeat with remaining dough.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 2 grams, Carbohydrate 32 grams, Fat 4 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 1 gram, Sodium 28 milligrams, Sugar 0 grams, TransFat 0 grams
Tips:
- Use a kitchen scale to measure the ingredients for the most accurate results.
- Make sure the water is at room temperature before adding it to the dough.
- Knead the dough until it is smooth and elastic, about 5-7 minutes.
- Rest the dough for at least 30 minutes before rolling it out.
- Use a pasta machine or a rolling pin to roll the dough out to the desired thickness.
- Cut the dough into the desired shapes using a knife or a pasta cutter.
- Cook the pasta in boiling water until it is al dente, about 2-3 minutes.
- Serve the pasta with your favorite sauce.
Conclusion:
Making homemade pasta is a fun and rewarding experience. With a few simple ingredients and a little bit of time, you can create delicious pasta that is sure to impress your family and friends. So next time you're looking for a new dinner idea, give this simple pasta dough recipe a try.
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