Best 4 Tuscan Pasta Dough Recipes
Tuscan pasta dough is a versatile and flavorful base for a variety of pasta dishes. Made with simple ingredients like flour, eggs, and olive oil, it has a slightly chewy texture and a rich, nutty flavor. This dough can be used to make a variety of pasta shapes, from classic spaghetti and tagliatelle to more unique shapes like pici and garganelli. In this article, we'll provide recipes for three delicious Tuscan pasta dishes that showcase the versatility of this dough:
1. **Pici with Sausage and Kale:** This hearty and flavorful dish is a classic Tuscan comfort food. Thick, hand-rolled pici pasta is tossed with a rich sausage and kale sauce, creating a symphony of flavors.
2. **Tagliatelle with Porcini Mushrooms and Truffle Oil:** Indulge in the luxurious flavors of Tuscany with this elegant pasta dish. Thin, flat tagliatelle pasta is paired with a creamy porcini mushroom sauce and finished with a drizzle of aromatic truffle oil.
3. **Garganelli with Pesto alla Trapanese:** Experience the vibrant flavors of Sicily with this unique pasta dish. Spiral-shaped garganelli pasta is tossed with a pesto made with fresh basil, almonds, and tomatoes, creating a bright and flavorful sauce.
AUTHENTIC HOMEMADE ITALIAN EGG PASTA DOUGH
Flour, eggs, salt: that's all you need to make fresh pasta at home. This is the simplest and most authentic Italian recipe you'll find to make homemade pasta like lasagna, ravioli, tagliatelle, tortellini... you name it! The best part is you don't even need a pasta machine if you don't have one!
Provided by Alemarsi
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 3
Steps:
- Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball.
- Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
- Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
- Roll out the dough with a pasta machine or with a rolling pin and cut into your favorite pasta.
Nutrition Facts : Calories 297.3 calories, Carbohydrate 49.2 g, Cholesterol 139.5 mg, Fat 4.8 g, Fiber 1.6 g, Protein 12.8 g, SaturatedFat 1.3 g, Sodium 92.6 mg, Sugar 0.5 g
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
TUSCAN PASTA DOUGH
Steps:
- Make a volcano with the flour. Mix eggs and olive oil in the center of the volcano. Using a fork, gradually incorporate the flour into the egg mixture. Mix until most of the flour is moistened. Form a ball with the dough and knead for approx. 5 - 7 minutes. Dough should be firm. Cover with a moist towel while rolling out dough with your pasta maker. If the dough is too dry, add a small amount of olive oil and knead again. Use plenty of flour when rolling pasta. Add olive oil to boiling, salted water or pasta will stick together. Cook pasta until it floats (3-5 minutes). Dough can be made one day ahead, but not rolled. This pasta holds sauces much better than dried! It cooks quickly and is much less filling than dry pasta.
HOMEMADE SEMOLINA PASTA DOUGH
This is a recipe for traditional Italian pasta dough made with durum wheat semolina flour. You can use the dough to make any pasta you desire, such as farfalle, tagliatelle, or ravioli, using either a pasta machine or rolling out the dough by hand.
Provided by Alemarsi
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 3
Steps:
- Mix flour and salt in a large bowl or on a marble work surface. Make a well in the center.
- Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
- Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
- Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using.
- Roll out the dough with a pasta machine or with a rolling pin and cut into your favorite shapes.
Nutrition Facts : Sodium 40.5 mg
Tips for Making Tuscan Pasta Dough:
- Use high-quality ingredients: The quality of your ingredients will greatly impact the final product. Use fresh eggs, all-purpose flour, and extra virgin olive oil for the best results.
- Let the dough rest: Resting the dough allows the gluten to relax, making it easier to work with and resulting in a more tender pasta.
- Don't overwork the dough: Overworking the dough will make it tough. Mix it just until it comes together, then let it rest.
- Use a pasta machine or rolling pin: You can use either a pasta machine or a rolling pin to roll out the dough. If using a rolling pin, be sure to roll it out evenly and thinly.
- Cook the pasta in plenty of boiling water: Make sure to use a large pot of boiling water when cooking the pasta. This will help to prevent the pasta from sticking together.
Conclusion:
Making Tuscan pasta dough from scratch is a rewarding experience. With a little care and attention, you can create delicious, authentic pasta that will impress your family and friends. So what are you waiting for? Give this recipe a try today!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
