Pasta Dough Recipes


Basic Pasta Dough
  1. 3 1/2 cups Semolina Flour
  2. 5-6 Lg. Brown Eggs, Room Temp
  3. 3T Extra Virgin Olive Oil
  4. 1T Sea Salt
  5. Water to form if needed
Egg Yolk Pasta Dough
  1. 3 1/2 cups Semolina Flour
  2. 18-22 Lg. Brown Egg Yolks, Room Temp
  3. 3T Extra Virgin Olive Oil
  4. 1T Sea Salt
  5. Water to form if needed
Red Pasta Dough
  1. 3 1/2 cups Semolina Flour
  2. 5-6 Lg. Brown Eggs, Room Temp
  3. 2T Tomato Paste
  4. 3T Extra Virgin Olive Oil
  5. 1T Sea Salt
  6. Water to form if needed
Green Pasta Dough
  1. 3 1/2 cups Semolina Flour
  2. 5-6 Lg. Brown Eggs, Room Temp
  3. 1 cup Packed Spinach Leaves, picked, blanched, shocked, drained, squeezed dry & chopped very fine
  4. 3T Extra Virgin Olive Oil
  5. 1T Sea Salt
  6. Water to form if needed
Black Pasta Dough
  1. 3 1/2 cups Semolina Flour
  2. 5-6 Lg. Brown Eggs, Room Temp
  3. 2T Squid Ink
  4. 3T Extra Virgin Olive Oil
  5. 1T Sea Salt
  6. Water to form if needed
Egg-Less Pasta Dough
  1. 3 1/2 cups Semolina Flour
  2. about 1 1/4 cup water , Room Temp
  3. 3T Extra Virgin Olive Oil
  4. 1T Sea Salt
Cocoa Pasta Dough
  1. 3 cups Semolina Flour
  2. 1/2 c. unsweetened Cocoa Powder
  3. 5-6 Lg. Brown Eggs, Room Temp
  4. 3T Extra Virgin Olive Oil
  5. 1T Sea Salt
  6. Water to form if needed
Chestnut/Almond/Hazelnut Pasta Dough
  1. 3 cups Semolina Flour
  2. 1/2 cup Chestnut/Almond/Hazelnut Flour
  3. 5-6 Lg. Brown Eggs, Room Temp
  4. 3T Extra Virgin Olive Oil
  5. 1T Sea Salt
  6. Water to form if needed
Black Pepper Pasta Dough
  1. 3 1/2 cups Semolina Flour
  2. 5-6 Lg. Brown Eggs, Room Temp
  3. 2T fresh finely ground Black Pepper
  4. 3T Extra Virgin Olive Oil
  5. 1T Sea Salt
  6. Water to form if needed
Porcini Pasta Dough
  1. 3 cups Semolina Flour
  2. 1/2 cup fine Porcini Powder
  3. 5-6 Lg. Brown Eggs, Room Temp
  4. 3T Extra Virgin Olive Oil
  5. 1T Sea Salt
  6. Water to form if needed
Saffron Pasta Dough
  1. 3 1/2 cups Semolina Flour
  2. 5-6 Lg. Brown Eggs, Room Temp "or" about 1 1/4 cups warm water
  3. 3T Extra Virgin Olive Oil
  4. 1T Sea Salt
  5. 1t. Ground Saffron
Mint Pasta Dough
  1. 3 1/2 cups Semolina Flour
  2. 5-6 Lg. Brown Eggs, Room Temp
  3. 1 cup Mint Leaves, picked, blanched, shocked, drained, squeezed dry & pureed
  4. 3T Extra Virgin Olive Oil
  5. 1T Sea Salt
  6. Water to form if needed
Buckwheat Pasta Dough
  1. 2 1/2 cups Buckwheat Flour
  2. 1 cup Semolina Flour
  3. 5-6 Lg. Brown Eggs, Room Temp
  4. 3T Extra Virgin Olive Oil
  5. 1T Sea Salt
  6. Water to form if needed
Ricotta Pasta Dough
  1. 2 1/2 cups Semolina Flour
  2. 1 cup Fresh Ricotta, drained of excess liquid
  3. 2 Lg. Brown Eggs, Room Temp
  4. 3T Extra Virgin Olive Oil
  5. 1T Sea Salt
  6. 1t fresh finely ground Black Pepper
  7. Water to form if needed

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