Recipe: Basic Pasta with Variations

Basic Pasta with Variations
Food TV - Cooking Right
Show #CR9679

2 cups unbleached all-purpose flour or durum semolina flour
3 large eggs

Drops of water as needed

Food processor method: Place the flour in the bowl of the food processor. With the motor running, add the eggs, one at a time. Continue processing for 10 seconds after the last egg has been added. Add drops of water if. the dough seems too dry. Turn out onto a lightly floured work surface and knead for 6 to 8 minutes or until the dough is smooth and satiny and springs back when pressed with a finger.

Hand-mix method: place the flour in a mound on a clean work surface. Form a well in the center and break the eggs into the well. Mix the eggs with a fork. Pulling from the sides of the well, gradually incorporate the flour into the eggs. Continue to mix until the dough forms a ball, adding drops of water as necessary. Begin kneading the dough, pushing the dough with the heel of your hand. Knead until soft and satiny. Most important, the dough should spring back when poked with your finger. This will take 10 to 15 minutes of continuous kneading.

Divide the dough into 4 pieces, wrap in plastic wrap, and refrigerate for at least 45 minutes. The dough may also be frozen at this point, thaw in the refrigerator before proceeding.

Yield: approximately 1 pound of pasta, serving 4

SPINACH-BASIL PASTA

Roll out by hand or with a hand-cranked pasta machine, according to the manufacturer's directions.

3 cups lightly packed spinach leaves
1 cup lightly packed basil leaves
2 cups unbleached all-purpose flour
2 large eggs

In a saucepan of lightly salted boiling water, blanch the spinach and basil 5 seconds. Remove and immediately plunge into ice water to set the color. Drain, pat dry, and then squeeze in a towel to remove any excess liquid. Chop very fine and add as the eggs are incorporated into the flour. Proceed as directed above.

CARROT-SAGE PASTA

1/4 cup fresh carrot puree or juice
2 teaspoons minced fresh sage
2 cups unbleached all-purpose flour
2 large eggs

Add the carrot puree or juice and minced sage to the eggs as they are
incorporated into the
flour. Proceed as directed above.

GREMOLATA PASTA

2 teaspoons finely grated lemon zest
1 tablespoon finely minced garlic
1 tablespoon finely minced fresh parsley
2 cups unbleached all-purpose flour
2 large eggs

Add the zest, garlic, and parsley to the eggs as they are incorporated into the flour. Proceed as directed above.

SAFFRON-WHITE WINE PASTA

1/4 cup dry white wine
1/4 cup water
I teaspoon crumbled saffron threads
2 1/4 cups unbleached all-purpose flour
2 large eggs

In a small saucepan, combine the wine, water, and saffron. Bring to a boil. Remove from the heat and let cool. Add the mixture to the eggs as they are incorporated into the flour mixture. Proceed as directed above.