Boring pasta is a thing of the past! Try this flavorful spin on the ordinary pasta by infusing your dough with tomatoes!
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How To Make Tomato Pasta Dough
Ingredients:
3 ½ cups AP flour, plus extra for dusting
4 eggs
3 tbsp tomato paste
¼ cup olive oil
2 tbsp water
Directions:
Whisk
the eggs and tomato paste in a bowl. Put the flour and egg mixture in a
food processor and turn on. While the machine is running pour the
olive oil and water through the spout and blend until the dough comes
together in a shaggy ball. Remove from the food processor and dump onto
a cutting board dusted with flour.
Knead the dough using the
heel of your hand, folding it onto itself over and over until you have a
smooth ball. This process will take anywhere from 5-10 minutes.
Form
the dough into a disk and let it rest under a towel on the countertop
for at least 30 minutes. Alternatively, you can wrap the ball with
plastic wrap to use for later. Pasta dough is good for 1 day in the
refrigerator.
Cut the dough into 4 equal pieces, roll them into
the desired thickness and cut as you wish. This can be done either with
a machine or by hand.
Instead of the same old white or whole grain pasta dough, try adding
squid ink for a different black color while adding a briny taste to it!
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How To Make Squid Ink Pasta Dough
Ingredients:
3 ½ cups AP flour, plus extra for dusting
4 eggs
1 tbsp squid ink
¼ cup olive oil
2-3 tbsp water
Directions:
Mix
the eggs and squid ink in a bowl until well combined. Put the flour
and egg mixture in a food processor and turn on. While the machine is
running pour the olive oil and water through the spout and blend until
the dough comes together in a shaggy ball. Remove from the food
processor and dump onto a cutting board dusted with flour.
Knead
the dough using the heel of your hand, folding it onto itself over and
over until you have a smooth ball. This process will take anywhere from
5-10 minutes.
Form the dough into a disk and let it rest under
a towel on the countertop for at least 30 minutes. Alternatively, you
can wrap the ball with plastic wrap to use for later. Pasta dough is
good for 1 day in the refrigerator.
Cut the dough into 4 equal
pieces, roll them into the desired thickness and cut as you wish. This
can be done either with a machine or by hand.
Meatballs:
1 pound ground chuck
2 slices white bread, processed into breadcrumbs
1/4 cup chopped parsley
1 clove garlic, minced
3 tablespoons grated Parmesan
1 egg
Salt and black pepper
Olive Oil, to coat pan
Red Sauce:
Olive Oil, to coat bottom of pan
3 cloves garlic, minced
2 tablespoons tomato paste
1 28-ounce can crushed tomatoes
2 teaspoons dried oregano
1 teaspoon sugar
Salt and pepper to taste
1 pound spaghetti
Grated pecorino, to serve
Basil, to garnish
Meatballs:
1.Combine all ingredients and mix lightly. Form into meatballs.
2.Heat oil in skillet, cook meatballs on all sides until golden. Remove.
Red Sauce:
1.In
the same skillet the meatballs were cooked add tomato paste and cook 1
minute. Pour in the crushed tomatoes, garlic, dried oregano, sugar, salt
and pepper. Cook 10 minutes until slightly thickened. Add meatballs to
cook through.
2.Bring a large pot of well-salted water to a boil.
Cook pasta to al dente. Put some pasta in a bowl, top with sauce, a few
meatballs, sprinkle of pecorino and basil.
This multicolored pasta dish is vibrant and fun! Recipe below.
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Rainbow Pasta
1 pound spaghetti
1 tablespoon red gel food coloring
2 teaspoons yellow gel food coloring plus 1 teaspoon red gel food
coloring, for orange
1 tablespoon yellow gel food coloring
1 tablespoon green gel food coloring
1 tablespoon blue gel food coloring
2 teaspoons blue gel food coloring plus 1 teaspoon red gel food
coloring, for purple
1.Bring a large pot of water to a boil. Cook pasta to al dente, drain and rinse under cold water.
2.In
large ziptop plastic bags combine each color with 1 tablespoon water
and mix to combine. Divide the pasta evenly among the bags, mixing to
color the pasta evenly. Let pasta sit in the color for 10 minutes.
Remove pasta from the bags and rinse each color separately under cold
water to remove excess color.
Wow your friends and family this summer with this unique pasta dish! Recipe below.
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Spicy Turkey and Kale Pasta
1 pound fusilli
3 tablespoons olive oil, plus more for finishing pasta
1 pound Italian turkey sausage, casings removed
3 cloves garlic, sliced
1/2 tsp. red pepper flakes
Salt, to taste
1 head Tuscan kale, sliced
1 1/2 cups white wine
1/3 cup grated Parmesan
1.Bring a large pot of salted water to a boil.
2.Heat olive oil in a large pan. Add sausage breaking it up into large chunks.
3.Add garlic to sausage mixture and cook 1 minute. Season with red pepper flakes and salt.
4.Stir in the kale and cook until wilted. Deglaze with white wine and bring to a simmer.
5.While
the sauce is simmering cook your pasta to al dente. Add pasta and
grated Parmesan to the pan and toss to combine. Plate the pasta and
finish with olive oil and extra Parmesan.
This refreshing pasta dish has a touch of zest thanks to the lemon and mint. Recipe below.
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Zucchini, Mint and Ricotta Pasta
3 tablespoons extra virgin olive oil
1/2 yellow onion, finely chopped
2 small zucchinis, thinly sliced into half moons
Salt and ground black pepper, to taste
Red pepper flakes, to taste
1/4 cup mint, chopped
Zest of 1 lemon
1/2 pound penne
1 cup ricotta
1/4 cup grated Parmesan
1.Bring a large pot of salted water to a boil.
2.Heat
olive oil in a large skillet. Add onion and cook until lightly
caramelized. Add the zucchini and cook until softened. Season to taste
with salt, black pepper and red pepper flakes
3.To vegetables, add mint and lemon zest and stir to combine.
4.Cook
pasta to al dente. Drain, reserving pasta liquid. Add pasta to the
vegetables. Stir in the ricotta and pasta cooking liquid as needed to
reach desired consistency. Serve with extra Parmesan.
