Dad. At Home.

Pasta Dough

Ben Hartung

Pasta Dough

Adapted from George Brown College Vegetarian Arts 1 recipe.
Print Recipe
Prep Time 1 hour
Cook Time 5 minutes
Refrigerator 1 hour
Total Time 2 hours 5 minutes
Course: Main Course
Ingredients Equipment Method

Ingredients
  

  • 1 lbs (2½-¾ cup) durum semolina flour
  • 1 cup hot tap water

Equipment

  • food processor with blade

Method
 

  1. Using a food processor with the blade attachment, add semolina flour and water.
    2. Herbed Pasta: Add 2 tablespoons of fresh herbs like basil, sage, oregano thyme, or parsley
    Roasted Red Pepper: Add 1/2 a roasted red pepper or 2 tablespoons of roasted red peppers from a jar
    Beet: Add 1 small roasted beet purred or 1-2 tablespoons of beet root powder.
  2. Pulse until the dough comes together. If the dough is too stiff and the flour is not combined, add 1 teaspoon of water at a time.
  3. Process dough on low speed for 2-5 minutes for kneeded. The dough is ready when it is smooth and bounces back when pressed
  4. Wrap dough in plastic and put in fridge for at least one hour.
  5. Cut dough into four pieces.
  6. Use a pastry attachment for the stand mixer.
  7. Cook pasta in boiling salted water until al dente (2-3 minutes). Drain. Toss with tomato sauce or pesto.