Pasta is endlessly customizable, here's my basic guide - consider it a starting point, and have fun with it!
Course: Appetizer, Main Course
Servings: 4Per variety below
Author: Marie Porter
Pasta Maker (Optional)
My Basic Pasta Recipe
My Spinach Pasta Recipe
5 ozFresh Baby SpinachSteamed, strained well, then pureed
My Beet Pasta Recipe
2Small BeetsRoasted, Peeled, then Pureed
My Pesto Pasta Recipe
½CupPestoFinely pureed - ideally without nuts.
Once you have ingredients figured out, it’s just a matter of pulling them together into a dough. There are three main ways you can do this:1. By hand. Stir your wet ingredients into the flour, use your hands to knead it into a dough.2. By stand mixture: Dump everything in the bowl of your stand mixture, attach a dough hook, and let it do its thing.3. In a food processor. Put all the ingredients into a food processor, let it rip.For any of these three methods, you should adjust ingredients as you go. Once it comes together, pinch a piece of dough. If it’s sticky, add a little flour and blitz again, adjusting as necessary. When dough feels soft and a little moist, without actually being sticky, you’re good to go!
Dump dough out onto a floured surface, knead for 2-5 minutes, (~10 if not using a mixer or food processor) until soft and elastic.
Shape the dough into a ball. Cover with plastic wrap and allow it to rest for 30 minutes, to relax the gluten.
Once time is up, run it through your pasta machine, following the manufacturer’s directions. Once your pasta is ready, boil it in a pot of salted water for a few minutes, and serve it however you’d like.
So there you go, a basic pasta overview. Expect a few fancier pasta recipes, coming up! (Ravioli and tortellini! Yum!)