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