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Flavored/Colored Fresh Pasta Dough Recipe

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This recipe for Flavored/Colored Fresh Pasta Dough is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Spinach (Green) Pasta
Ingredients:  
Ingredients:  
10 ounces fresh spinach, stems trimmed
Directions:
Directions:
Bring a large pot of water to a boil. Meanwhile, fill a large bowl with cold water and ice. Add rinsed and trimmed spinach and cook 15 to 30 seconds. Drain and plunge spinach into bowl of cold water. When spinach is cold, drain and spin in salad spinner. Using a hand-blender or food processor, purée the spinach until smooth. Add 4 to 5 tablespoons purée to the flour with the eggs, leaving out 1 egg from the basic recipe.
 

Broccoli (Green) Pasta
Ingredients:  
Ingredients:  
2 ounces broccoli, finely chopped, steamed, drained, and dried
Directions:
Directions:
Using a hand-blender or food processor, purée the broccoli until smooth. Add the purée to the flour with the eggs, leaving out 1 egg from the basic recipe.
 

Tomato (Orange) Pasta
Ingredients:  
Ingredients:  
4 tablespoons tomato paste
Directions:
Directions:
Add the paste to the flour with the eggs, leaving out 1 egg from the basic recipe.
 

Carrot (Orange)
Ingredients:  
Ingredients:  
4 ounces carrots or 4 tablespoons carrot juice
Directions:
Directions:
Roast carrots until tender and purée them. Add the purée or juice to the flour with the eggs, leaving out 1 egg.
 

Butternut Squash (Orange)
Ingredients:  
Ingredients:  
4 ounces butternut squash
Directions:
Directions:
Roast butternut squash until tender and purée them. Add the purée to the flour with the eggs, leaving out 1 egg.
 

Beet (Purple) Pasta
Ingredients:  
Ingredients:  
2 small beets (approximately 7 ounces), rinsed and trimmed
Directions:
Directions:
Bring a large pot of water to a boil. Add rinsed and trimmed beets and cook until easily pierced with a fork, approximately 40 to 45 minutes. Drain and let cool. Peel beets and purée with a hand-blender or food processor until smooth. Add 4 tablespoons purée to the flour with the eggs, leaving out 1 egg from the basic recipe.

For more pronounced flavor with the same vibrant color, douse the raw beets in olive oil, salt, and pepper. Wrap them with rosemary or thyme in foil, and then roast them in the oven at 375°F until tender (about one hour).
 

Saffron (Yellow) Pasta

Ingredients:  
Ingredients:  
2 teaspoons saffron threads (toasted, if desired)
¼ cup boiling water
Directions:
Directions:
Crumble saffron threads and soak in water for about 30 minutes. Add water to the flour with the eggs, leaving out 1 egg from the basic recipe.
 

Squid Ink (Black) Pasta

Ingredients:  
Ingredients:  
4 teaspoons squid or cuttlefish ink
Directions:
Directions:
Add the squid ink to the flour well with the eggs and proceed.
 

Herb Pasta
Ingredients:  
Ingredients:  
¼ to ⅓ cup fresh green herbs, finely chopped
Directions:
Directions:
Blend with the eggs in the basic pasta recipe.
 

Garlic Pasta
Ingredients:  
Ingredients:  
2 to 3 garlic cloves
Directions:
Directions:
Crush garlic cloves and use a hand blender to combine with the eggs before working the eggs into the flour.

 

 

 

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