Thursday, January 21, 2016

Artisan Pasta Class: Tequila Sunrise Pasta Doughs


Last night was my second artisan pasta class with Jenn, the Culinary Arts guru at a local high school and friend from college. Remember the first session when we made Hand-Rolled, Hand-Cut Spinach Papardelle?

Yesterday we made 3 different pasta doughs and laminated them together - basic dough, pink beet dough, and red pepper dough. Jenn jokingly called it a 'Tequila Sunrise' dough when we laminated it all together. So pretty!

On another note: I am blown away by how quickly you can put a dough together with a food processor. I don't have any space in my cabinets for one, but- wow! - I'm impressed.

Basic Pasta Dough
adapted from Making Artisan Pasta (my review of that cookbook here)

Ingredients
  • 350 g pasta flour
  • 3 eggs, room temperature
  • 1 egg yolk
  • 2 to 3 T tepid water

Roasted Red Pepper Pasta Dough

Ingredients
  • 350 g pasta flour
  • 2 ounces red pepper puree
  • 3 eggs
  • 1 T sweet red paprika
Beet Pasta Dough

Ingredients
  • 275 g pasta flour
  • 2 eggs
  • 1/4 C beet puree
Procedure 
The procedure was the same of all of the doughs, so I am only writing it down once.

Place all of the dry ingredients in the body of the food processor. Add the wet ingredients. Pulse until it comes together in a ball. Turn the dough onto a floured cutting board and knead until smooth and elastic, approximately 5 minutes. Wrap the dough in plastic and let rest for 30 minutes at room temperature.

After 30 minutes, you're ready to laminate them together. Stay tuned for that recipe post!

No comments:

Post a Comment

Share Buttons