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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!

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