Makes: about 1 pound
Plain Pasta Dough Ingredients:
3 cups all-purpose flour
3/4 cup water
1 teaspoon salt
Plain Pasta Dough Instructions:
Place the flour in a mound on a large floured surface.
Make a well in the center. Add the water and salt.
Using a fork, gently start to work the flour into the liquid.
Continue until the dough becomes sticky and difficult to work with the fork.
Use your hands to form the rough dough into a ball. Let the dough rest for 10 minutes.
Knead the dough until it is smooth and elastic, about 10 minutes.
Divide the dough into 3 or 4 balls and let rest 30 minutes.
Proceed with rolling and cutting the pasta according to your recipe.
Beet Pasta Dough:
Follow the Plain Pasta Dough recipe for 1 pound.
Drain 1 (8 ounce) can sliced beets. Puree the beets in a blender with 1 tablespoon olive oil.
If using a food processor, add the remaining ingredients and process to form a dough.
If mixing by hand, add the pureed beets to the well and begin to mix in the flour.
Continue as directed for Plain Pasta Dough.
Lemon Pasta Dough:
Follow the recipe for Basic Egg Pasta Dough for 1 pound.
Instead of 3 eggs, use 2 eggs and 1 egg yolk.
Add 2 tablespoons lemon juice and 3 tablespoons finely grated lemon zest.
Add remaining ingredients and proceed as directed for Egg Pasta Dough.
Broccoli Pasta Dough:
Follow the Plain Pasta Dough recipe for 1 pound.
Cook 10 ounces fresh or frozen chopped broccoli until tender.
Puree the broccoli in a blender with 1 egg.
Add remaining ingredients and proceed as directed for Plain Pasta Dough.
Source: http://www.mangiabenepasta.com/dough.html
