Fresh pasta is so much better than the commercial dried varieties, but many people are reluctant to make it, fearing they don't know the secrets, or that it is very complicated to make. But the recipe for a single serve of homemade fresh pasta is very simple:
For multiple servings simply double or triple the amount, or more.
Begin making the pasta by placing the flour in a bowl, making a cavity in the flour, cracking the egg into the center and mixing well. Knead the dough for several minutes with your hands to create a smooth elastic texture. If the dough is a little dry add a few drops of olive oil. If it is too wet add a little extra flour. Roll the kneaded dough into a ball. Then, wrap the dough in foil or cling wrap and place it in the refrigerator for at least 1-2 hours or overnight. Then, roll it out to a flat disk using with a rolling pin. Run the pasta through the pasta maker rollers several times, gradually reducing the thickness setting. When the pasta sheets are at the right thickness level for the pasta you are preparing, run the pasta through the cutting attachment to produce fettuccine spaghetti, linguine or what other type you want to make. Cooking homemade fresh pasta is a breeze as it only takes a minute or two to cook.
You can easily color your pasta made with the recipe above
► Black with squid ink - Add 1 sachet squid ink to the eggs and mix to combine well before adding to the flour using the above recipe
► Purple with Beet - Roast one beet until softened (about 45 minutes). Allow to cook and then puree in a food processor. Add 2 tablespoons the grated cooked beet to the cavity in the flour. Continue with the basic pasta recipe.
► Green with Spinach - Sift the flour onto a clean work surface. Place 3/4 cup frozen cooked leaf spinach leaves in a food processor and pulse to a paste. Add the pureed spinach to a cavity made in the flour. Continue making the pasta.
► Yellow with Saffron - Soak one sachet of powdered saffron in 2 tablespoons hot water for about 15 minutes. Sieve the water, discarding the solids. Use the saffron water to replace half the egg in the above recipe.
► Red with Tomato - Add 2 tablespoons tomato paste to the cavity in the flour. Continue with the basic pasta dough recipe.
Put all the ingredients in a food processor and pulse to a rough dough. Transfer to a flour-dusted surface and knead by hand for 3-5 minutes, until smooth and elastic. Cut the dough into 4 pieces, press out flat and roll using a pasta machine or a roller to the desired thickness.
Transfer the two flours to a processor and while the food processor is running, add the water 1 tablespoon at a time. Keep pulsing and adding more water until a soft dough is formed. Remove the dough and knead for several minutes. Then, cut the dough in half. Wrap in foil or cling wrap and set aside for 10-15 minutes. Roll each half into a ball. Roll out into a thin disk and then pass through a pasta machine and cut into the pasta type your want.
Sift the flours into a bowl and mix to combine. Make a cavity in center of the flour. Add the eggs and slowly mix with the flour to form a rough dough ball. Knead the ball on a lightly floured board for 5 minutes or until elastic and smooth. Divide dough into 4 equal portions, and wrap with foil and set aside for 1-2 hours. Then, roll the flour and pass through your pasta machine until the desired thickness is reached. Slice or process the dough sheet into the pasta of your choice.
Steam the spinach until leaves are soft and tender (about 7-10 minutes). Transfer the spinach to a food processor, and pulse into a paste. Add all the ingredients to an electric mixer with a dough hook attached. Mix using a medium speed for 5-6 minutes. You can also mix the dough with a wooden spoon or your hands. Adjust the moisture of the dough with extra water or flour. Transfer the dough to a board and roll into a ball. Knead for 5-6 minutes and then cover the dough ball with foil or cling wrap and set aside for 1-2 hours. Use a pasta machine and roll the dough into desired thickness. Slice into the type of fresh pasta you want.
Combine all of the ingredients in a bowl and mix by hand or with a stand mixer or food processor set to a low speed. Add extra flour or water to create a sticky silky dough that is not crumbly. Transfer the dough to your bench top or a floured board and knead it using your hands until the dough feel smooth and springy. Set the dough aside for 20-30 minutes. Then, roll the dough out by hand or use a pasta press to achieve the desired thickness for the past you are preparing. Cook the pasta in the usual way for fresh pasta.
Rinse the spinach, drain briefly and then cook in a large heavy frying pan covered until the spinach wilts (generally about 2-3 minutes). Squeeze and dry thoroughly using a towel. Process the spinach with one egg in a food processor or blender to produce a smooth puree. Mix 3 cups all-purpose flour with the remaining egg and the spinach mixture. Mix to create a dough ball and then knead well on a surface dusted with semolina flour. Roll by hand or using a pasts machine to the desired thickness and consistency.
Mix all the ingredients and prepare in similar way to the previous recipes. Adjust the amount of water and knead well to create a silky, springy dough. Roll out by hand or using a pasta machine.