pasta from scratch

Easy, delicious homemade pasta made with only three simple ingredients.&nbsp;

HOMEMADE VEGAN PASTA

all-purpose flour (see note)

tsp finely ground sea salt

water

Mix the flour and salt on a clean dry surface or in a large mixing bowl until combined and make a well in the center of the flour.

Pour the water in the well and mix the flour and water together with your hands until it forms a solid ball. Add more water/flour if needed.

Knead the dough on a well-floured surface for 10 minutes. Split the dough into four balls of dough and cover three of them with plastic wrap.

Roll out one segment at a time. Stretch the dough out until it’s thin, approximately 1/16th of an inch thick. Cut the pasta in strips for linguini, or any shape you like.

Cook in boiling water for 3-4 minutes, or until it floats to the top.

Spinach pici is an Italian noodle known as &quot;fat spaghetti.&quot; The vibrant green of the spinach and the satisfying chewiness of fresh pasta make it fun to eat!

Spinach Pici Pasta

spinach (180 g)

all purpose flour (230 g)

durum semolina flour flour

salt

tomato sauce)

Puree the spinach in a blender or food processor until very fine. Don't add any water!

Pour spinach puree into the bowl of a stand mixer fitted with the dough hook, then add the two flours.

Start mixing on low speed.

As mixture comes together, bring it up a notch and continue kneading on the second speed setting for 3–5 minutes. If it still looks very crumbly and dry after 1 minute, add 1–2 tsp of water. By the end of kneading, the spinach pici dough should be fairly smooth and very tacky.

Lightly dust a work surface (a large chopping board works great) and your hands with flour.

Remove the dough ball from the bowl and place it on the floured surface, flattening it slightly.

Slice the dough in two with a knife. If you're making just one serving, wrap up one piece in plastic wrap and store it in the fridge to use tomorrow.

Take one piece of dough and slice off a thin (about finger-width) strip. Slice this strip into small pieces the size of your thumb.

Roll each piece out between fingers and work surface into a long thin noodles. Use your judgment and preference in deciding how thin to make them, keeping in mind they expand to almost double the size after cooking.

Bring a pot of water to the boil, then add 1 1⁄2 tsp of kosher salt and bring the heat down to simmering (medium heat—dial 5—on my stove).

Drop a piece of pasta into the water. Depending on the size of your pot, you can boil several at once. I added 2–3 at a time. Don't crowd your pot because you don't want the pici tangling and sticking together!

Whenever a piece floats to the surface and stays there, it's ready. Scoop it out and lay on a plate or piece of foil to cool, and repeat with all the rest.

Heat your sauce of choice in a skillet and toss in the cooked pasta. If you're feeling lazy, you can't go wrong with good old olive oil and garlic for some aglio e olio!

Slide onto a plate and top with whatever herbs and spices you want. (I did thyme, but next time I'd add some black pepper as well.) Enjoy!

A simple and easy fresh pasta recipe for the perfect pasta dough that’s delicate, firm, and silky. Pairs well with any sauces or fillings. Perfect texture!

Easy Fresh Pasta

eggs

¾ cup all purpose flour

semolina flour

olive oil

all purpose flour

Add the all purpose flour and semolina flour into a large bowl and form a well in the center.  Add the eggs, oil, and salt to the center.  Start mixing the eggs with a fork while gradually adding more and more flour until it a dough forms into one piece.

Transfer the dough onto a floured surface and knead for about 5 minutes until the surface is smooth. Add more all purpose flour if the dough is sticky. Wrap the dough in plastic wrap and let it rest for 30 minutes up to overnight in the fridge for gluten development.

Cut out ¼ of the dough and roll it out flat enough to fit through the lowest setting of your pasta machine. Roll out your pasta dough to your desired level of thickness. Repeat with the remaining dough.

Before cutting your pasta sheet into noodles or shapes, let it dry for about 5 - 10 minutes for easier handling.

Dry your fresh pasta in a single layer if not immediately serving. After it&#x27;s completely dry, you can store them plastic bags.

Pappardelle Pasta

Free range eggs (Room temperature)

Tipo 00 (14.10 ounces. or plain/all-purpose flour)

Homemade pappardelle pasta dough starts with good quality flour. Measure up to 100g/3.5oz per person and include one egg each.

Create a mound of flour on your bench, adding some extra to the side to use while you knead.

Then, make a well in the middle, and crack the eggs into it, before whisking together using a fork or mixing with your hands.

Slowly drop in the flour from the sides of the well, mixing it through and being careful not to let any of the egg escape.

Once the egg is mixed in with the flour, you can use a fork to drag any excess from your board back into the dough before starting to mix it together with your hands.

Press down and forward with the palm of your hands, then fold back in and repeat.

If you find the pappardelle pasta dough is too dry, wet your hands with some water and then continue to knead – don’t add water to the dough itself, it shouldn’t need it! If the dough is too wet, gradually add flour and keep mixing.

Knead the egg pasta dough for around 10 minutes or until it smooths out and softens in consistency.

Create a ball with your homemade pappardelle pasta dough and cover it tightly with cling wrap or a bowl then leave to rest for 10-20 minutes.

After your pasta dough has rested, check that it is soft and smooth then cut a nice thick piece, sprinkle flour on the top and bottom and press down with your fingers slightly flattening it.

How to roll out the pappardelle pasta:

Cut a small piece of dough (less than a third of the ball) and flatten it slightly with your hands then make sure to sprinkle flower on both the top and bottom.

Sprinkle flour on top of the pasta machine (where you will feed the dough through) and twist the dial to the widest setting.

Take the dough through the machine, then fold it in half, turn it on its side and take it through the same setting again. Repeat this 3 x times.

Then change the setting to the next one up, feeding the pasta sheet through every time, up to (and including) the sixth setting. (My pasta machine goes from 1-7, so I stop at 6. If yours only goes to 5, stop at 4)

Once you have a beautiful sheet of pasta, sprinkle flour on your board, place the sheet on top then cover both sides with another sprinkle of flour!

Now, fold the pasta sheet in half, then again and repeat 2 x more times.

Using a sharp knife or pastry cutter, slice strands approx. 2-3cm apart, then unravel them to reveal your beautiful pappardelle pasta!

Once you have made the pasta, wrap a few of the strands around your fingers, creating nests and leave to rest on a tray lined with baking paper.

Sprinkle with flour and leave until you are ready to cook OR put the tray in the freezer until the pasta is frozen, then transfer into zip lock bags or air-tight containers.

E ora si mangia, Vincenzo’s Plate….Enjoy!

Fresh Spinach Pasta

Baby spinach (5.29 ounces)

Sprinkle of salt

00 plain (8.8 ounces. All-purpose flour)

Organic eggs

How to make the spinach:

Spinach pasta needs an extra special ingredient – baby spinach! Place the leaves into a pan and put on the stove top at a medium heat.

Sprinkle a pinch of salt into the pan and leave to cook, with the lid on, mixing it every so often with a wooden spoon.

Switch off the stove and add the hot spinach to a food processor, blending it until it becomes a cream.

How to make the spinach pasta dough

Pour 250g/8.8oz flour on a wooden bench, create a well, and add 2 eggs and one heaped tablespoon of your spinach cream.

Whisk the eggs with the spinach (using a fork) and slowly mix the flour by pinching the sides in, then combine the rest.

Once the spinach and egg have disappeared into the flour, use your hands to combine the rest of the flour and repeat the same motion to bring it all together, then knead the spinach pasta dough.

If you are happy with the consistency (making sure it’s not sticky), and there is a lot of flour on the bench, just scrape it to the side, and keep kneading.

When it is smooth and soft, create a ball of green pasta dough and wrap it tightly using a plastic wrap then leave to the side for 30 minutes.

Once the time is up, sprinkle flour over your bench, unwrap the dough and dust some extra flour on top.

How to roll out the green pasta with a rolling pin (or a bottle of wine!):

Cut the spinach pasta dough ball in half (covering the other half so it doesn’t dry out) and use your rolling pin to stretch it out by rolling it forward and back, then turning it over and repeating until you have an even, thin pasta sheet.

Try to create a large oval or square shape before folding it in half 4 times, sprinkling flour on top each time you fold it.

Use your knife and cut your desired shapes, the best types to make this way are: green spaghetti, fettucine, tagliatelle or pappardelle - just adjust the thickness.

Unravel and add extra flour so the strands don’t stick together.

How to roll out the spinach pasta with a pasta machine:

Cut the rest of the dough in half (using a quarter of the total) with a sharp knife.

Sprinkle flour on top of the pasta machine and also on top of the piece of dough.

Flatten this piece slightly with your hands, before putting it through the pasta machine, on the widest setting.

Roll the dough through the machine, then fold it in half and repeat.

Then change the setting to the next one up, feeding the spinach pasta sheet through every time, up to (and including) the seventh setting.

Once you have a beautiful, smooth sheet of pasta, select your pasta shape, sprinkle flour on the machine (and the dough) and feed it through.

In both cases, once you have created the pasta sheets, you can also use them for lasagna or ravioli.

https://www.youtube.com/watch?v=dA_-0buLKwM

Spinach pasta dough is a delicious alternative to making fresh pasta at home and the green vegetable adds extra flavour (and colour!) to your silky sheets of pasta. Making this green pasta is actually a lot easier than you think. Give my homemade spinach pasta recipe a try and let me know what sauce you mix it with!

🌍Get the recipe on my website https://www.vincenzosplate.com/recipe-items/fresh-spinach-pasta/

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How to Make SPINACH PASTA DOUGH at Home

INGREDIENTS (for 3 people)
150g/5.29oz baby spinach

Sprinkle of salt
250g/8.8oz 00 plain/all-purpose flour
2 organic eggs

METHOD:
How to make the spinach:

Spinach pasta needs an extra special ingredient – baby spinach! Place the leaves into a pan and put on the stove top at a medium heat.
Sprinkle a pinch of salt into the pan and leave to cook, with the lid on, mixing it every so often with a wooden spoon.
Switch off the stove and add the hot spinach to a food processor, blending it until it becomes a cream.

How to make spinach pasta dough

Pour 250g/8.8oz flour on a wooden bench, create a well, and add 2 eggs and one heaped tablespoon of your spinach cream.
Whisk the eggs with the spinach (using a fork) and slowly mix the flour by pinching the sides in, then combine the rest.
Once the spinach and egg have disappeared into the flour, use your hands to combine the rest of the flour and repeat the same motion to bring it all together, then knead the spinach pasta dough.
If you are happy with the consistency (making sure it's not sticky), and there is a lot of flour on the bench, just scrape it to the side, and keep kneading.
When it is smooth and soft, create a ball of green pasta dough and wrap it tightly using a plastic wrap then leave to the side for 30 minutes.
Once the time is up, sprinkle flour over your bench, unwrap the dough and dust some extra flour on top.

How to roll out the green pasta with a rolling pin (or a bottle of wine!):

Cut the spinach pasta dough ball in half (covering the other half so it doesn't dry out) and use your rolling pin to stretch it out by rolling it forward and back, then turning it over and repeating until you have an even, thin pasta sheet.
Try to create a large oval or square shape before folding it in half 4 times, sprinkling flour on top each time you fold it.
Use your knife and cut your desired shapes, the best types to make this way are: green spaghetti, fettucine, tagliatelle or pappardelle - just adjust the thickness.
Unravel and add extra flour so the strands don't stick together.

How to roll out the spinach pasta with a pasta machine:

Cut the rest of the dough in half (using a quarter of the total) with a sharp knife.

Keep reading the recipe on my website: https://www.vincenzosplate.com/recipe-items/fresh-spinach-pasta/

Craft the Perfect SPINACH PASTA DOUGH Right in Your Kitchen!

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HOMEMADE VEGAN PASTA

Spinach Pici Pasta

Easy Fresh Pasta

Pappardelle Pasta

Fresh Spinach Pasta

Top 5 pasta from scratch recipes from across the web

The most viewed pasta from scratch recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

HOMEMADE VEGAN PASTA

Spinach Pici Pasta

Easy Fresh Pasta

Pappardelle Pasta

Fresh Spinach Pasta

The most viewed pasta from scratch recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine