Fresh pasta recipes

[saraskitchen]

I just got a pasta roller for my kitchaid and am looking for some fresh pasta recipes - spinach, red pepper, etc. Does anyone know where I can find these kind of recipes? Thanks

[Suzanne]

Didn't a recipe booklet come with it? Came with mine. I love the roller attachment. So easy to use!!

Basic recipe KA gives is: 4 large eggs, 1 tablespoon water, 3.5 cups sifted all-purpose flour, 1/2 teaspoon salt. Mix with paddle for 30 seconds on speed 2. Insert dough hook and knead 2 minutes on speed 2. Remove dough and hand-knead 1 to 2 minutes. Divide dough into 8 pieces before processing.

Semolina pasta replaces the all-purpose with semolina flour, increases water to 2 tablespoons, adds 1 tablespoon oil.

For spinach pasta, wring all the water out of a thawed 10-ounce package of frozen spinach, chop very fine. Proceed as in basic recipe, increasing flour to 4 cups and omitting salt.

But actually, I have better luck with a variation of the European recipes in the booklet that came with the pasta maker (extruder) attachment:
250 grams semolina flour
250 grams all-purpose flour
3 large eggs
1 tablespoon olive oil
Same method.

edited to add: Nice blog, Sara!

[nofifi]

What kind of pasta recipes were you looking for? The best way to learn is go on the net and just type in pasta recipes and start experimenting. If you like vegetables, put them in, if you like spices, put them in, use your imagination when making pasta, learn techniques, feel, etc. Being Italian, we use alot of vegetables in our pasta dough. If you want some help, just let me know. Learn about the different flours, etc. and have fun. I recently stopped hand rolling and went to a commercial electric roller. I'm getting lazy in my old age, lol.

[saraskitchen]

It came with a recipe book, but there are only a few recipes - so far I've made the egg pasta recipe twice with various dry additions. I guess I'm trying to figure out how to do wet additions - vegetable purees and such. The egg pasta recipe in the Kitchenaid book only calls for a tablespoon of water. Should I substitute vegetable puree for some of the eggs?

[Culprit]

Doesn't this belong in the Recipes forum? Never can find a MOD when ya need one.

[Suzanne]

Ahem.

You need the eggs for binding and elasticity; extra water from the puree may make the dough a little easier to work with, but ultimately will have a negative effect, so I would not replace any of the eggs with a wet veg puree.

The spinach in the instructions I posted upthread is supposed to be as dry as you can get it -- almost no water left. My guess is that if you use a wetter veg puree, you would use the required number of eggs but leave out all water initially; you could add water a little at a time if you needed it.

(And it's probably cheating, but King Arthur Flour used to sell vegetable powders. Not sure if they still do, but maybe someone does. The only kind I use is porcini powder, but not from KAF.)

[rozells]

I pick this up from a italian Lady Try this :

Basic Pasta Recipe
Flour 1kg
Eggs 10
Salt 1 tsp
Olive Oil 50ml
( For Purre additional Pasta reduce 2-4 yolks )
So far it has never gone wrong, Happy cooking!!!

[shel]

Hi,

While not really a direct answer to your question, you might want to pick up a copy of the old Time-Life "The Good Cook" series of books on Pasta. It's filled with interesting recipes and techniques.

The books are fun to read, have lots of pictures showing the techniques, and you'll probably find some great ideas and inspiration within the covers.

Shel

[OahuAmateurChef]

Although this forum is better, there is a KitchenAid forum out there with a category just for the pasta roller. I don't have the link but it is a mere google search away. Congratulations on your new pasta roller. I got one for Xmas and haven't used it yet. I will go with the recipe in the book when I do.