How To Make Fresh Organic Pasta From Scratch

How To Make Fresh Organic Pasta From Scratch

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Fresh Pasta Dough

Written by Fivos

Useful Tips on How To Make Fresh Organic Pasta From Scratch

There is nothing like handmade pasta–it’s delicious, slightly chewy, and will take your pasta to a new level! It is very simple to make.
Knead the dough well so that it feels silky to the touch.
Use different ingredients in the dough to give it different flavours and colours. Here are some ingredients that may be used to flavour fresh pasta.

The following amounts are for one kilo of pasta (1 kilo of flour to 10 eggs).

Saffron Pasta:
Add 6 pinches of saffron threads and steep them in 4 Tablespoons of hot water, until the water cools. Add the water to the flour when you add the eggs.

Red pepper pasta:
Add 2 tablespoons of ground red chilli, red pepper flakes or paprika to the flour.

Black Pepper Pasta:
Add 4 tablespoons of milled pepper to the flour.

Spinach Pasta:
Wash and dry 4 cups spinach leaves and puree them with the eggs. Use this as the liquid for the pasta. You may need to add a little extra flour to the dough.

Rosemary Pasta:
Add 4 tablespoons of minced fresh rosemary the flour.

Green Herb Pasta:
Chop ½ cup assorted fresh herbs, such as thyme, basil, arugula, parsley and or/sage.

Blanch them for 10 seconds in boiling water, squeeze dry, and finely chop them. Add them, with the eggs, to the flour. Emphasize a single herb or make a mixture.

Tomato Pasta:
Add 100 – 150 grams of tomato paste to the eggs and puree them together before adding them to the flour.

Cook fresh pasta noodles in a large pot of boiling salted water. Use about 6 liters of water for 500 gram.

When cooking, watch fresh pasta carefully; it takes considerably less time to cook than dried, usually 1 to 3 minutes. To test, remove a noodle with tongs or a long-handled fork and take a bite.

Fresh Dough Pasta

1 kilo organic Kamut Flour
10 eggs, preferably organic
A pinch of sea salt
1 teaspoon olive oil

Mound the flour in the centre of a large wooden board or on a table. Make a well in the centre of the flour and add the eggs.

1.Using a fork, beat the eggs together and then begin to incorporate the flour; starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape (do not worry if it looks messy).

2.When half of the flour is incorporated, the dough will begin to come together. Start kneading the dough, using primarily the palms of your hands. Once the dough is a cohesive mass, set the dough aside and scrape up and discard any dried bits of dough.

3.Continue kneading for 10 minutes, dusting the board with additional flour as necessary.

4.The dough should be elastic and a little sticky. Wrap the dough in plastic wrap and allow resting for 30 minutes at room temperature before using.


HINT: You may need to add some water, depending on how well the flour absorbs the eggs.

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