Quote:
Originally Posted by Zana
Or they could be the actual pasta dough recipes.
|
I use a basic vegetable pasta recipe. It uses different purees such as beets, carrots, and spinach. I don't actually have a recipe for the butternut squash. I just decided that I don't have to limit myself to these 3 veggies. There is a whole world of veggies and fruits that could work. How about a combo of veggies and/or fruits.
The one thing you should know is that the vegetable pastas have a subtle veggie flavor. For a more pronounced vegetable flavor try using vegetable based sauces. Pumpkin doesn't really have much flavor. What we usually associate with the pumpkin flavor is actually the spices we use when making pies. I also have recipes for a chocolate pasta and lemon pasta. I can look them up if you are interested.
Can you imagine chocolate spaghetti with a cherry sauce or some Black Forest jam topped with a bit of whipped cream? How about chocolate ravioli with cherry pie filling. Or, raspberry ravioli plated on top of raspberry sauce served warm topped with a small scoop of french vanilla ice cream?
Now I am thinking about using apple sauce to make pasta with. I would use some apple pie spice to give it a flavor boost. Or maybe using apple pie spice to the sauce. Or maybe...
Enough of that. Back to the butternut squash pasta. This recipe makes about 1 pound of pasta. You can use it for noodles, spaghetti, lasagna squares, or ravioli.
Fresh Beet Pasta Dough
8 ounces red or golden beets (about 2 medium), without greens
2 teaspoons olive oil
Coarse salt
2 large eggs
1 large egg yolk
2 1/2 cups all-purpose flour, plus more for dusting
Semolina flour, for storage
Directions
1.Preheat oven to 375 degrees. Toss beets with oil and a large pinch of salt. Wrap tightly in a parchment-lined piece of foil, and place on a baking sheet. Roast until tender, 45 minutes to 1 hour. Let cool. Rub beets with paper towels to remove skins. Puree in a food processor (you should have 1/2 cup puree).
2.Add eggs and yolk to puree in food processor, and process until combined. Add flour and 1 heaping teaspoon salt, and process until dough just comes together, about 20 seconds.
3.Transfer dough to a well-floured surface. Knead until smooth and elastic, 5 to 10 minutes, adding up to 2 tablespoons flour if dough is sticky. Place on a piece of parchment and cover with an inverted bowl, or wrap tightly in plastic; let rest for 1 to 2 hours.
4.Cut dough into 8 pieces. Working with 1 piece at a time (keep the remaining pieces covered with the inverted bowl), flatten dough into an oblong shape slightly thinner than the pasta machine's widest setting (number 1). Dust dough very lightly with flour, and feed through machine. Fold lengthwise into thirds and rotate 90 degrees. Repeat twice on same setting to smooth dough and increase its elasticity.
5.Turn the dial to next narrower setting. Pass dough through twice, gently supporting it with your palm. Continue to press dough, passing it through ever-finer settings, two passes on each setting, until sheet is almost translucent and very thin but still intact (number 5 of 8 on a KitchenAid pasta roller). The dough will stretch to about 16 inches long. If dough bubbles or tears, pass it through again, and dust with flour if the dough is sticking.
6.For farfalle, lasagna squares, or ravioli: Place rolled sheet on a lightly floured surface, and cut into desired shape, using a dry brush to dust flour off if needed. Cook according to corresponding recipe. For ribbon pastas: Place dough on a drying rack until slightly tacky, 10 to 15 minutes, and then cut into strands using a pasta machine, cutting attachment, or by hand. Drape over rack until strands are semidry and don't stick together, about 20 minutes. Cook immediately, or lay in a single layer on a baking sheet dusted with semolina, cover tightly with plastic wrap, and refrigerate overnight.
For Fresh Carrot Pasta Dough
6 ounces carrots (3 to 4 medium), peeled and cut into 1-inch pieces
Add 2 inches of water to a medium saucepan, and fit with a steamer insert. Bring to a simmer.
Add carrots; cover, and steam until softened, about 10 minutes.
Puree carrots in a food processor (you should have about 1/2 cup puree).
Proceed with steps 2 thru 6 of the Fresh Beet Pasta Dough recipe.
Fresh Spinach Pasta Dough
Add 2 inches of water to a medium saucepan, and fit with a steamer insert. Bring to a simmer.
Add 6 ounces spinach, cover, and steam until bright green and softened, about 2 minutes.
Let cool slightly.
Squeeze out liquid using a clean kitchen towel or paper towels.
Puree spinach in a food processor (you should have about 1/2 cup puree).
Proceed with steps 2 thru 6 of the Fresh Beet Pasta Dough recipe.
~ I got this from one of the recipe newsletters I subscribe to, and sorry, but can’t remember which one.
Zana