And sometimes you just want some bright pink noodles, dammit. But sometimes you want to keep things super simple without sacrificing an eye-catching presentation. Recipe adapted from The New York Times & Vitamix. The dough quickly began to tear and break into pieces. I then cut off a piece and put it through the widest setting of the pasta roller. 2 teaspoons olive oil. Yields about 1 lb of pasta, serves about 4. I wrapped the dough and let it rest for 30 min. 2 cups all-purpose flour (240 g), plus some extra . Fresh pasta is many things, but vibrantly hued is not one of them. If you're making homemade pasta at home, you're not making "homemade" if you're not kneading the dough yourself. Basil & Garlic Pasta Dough. 1 clove garlic. That means no pre-made pasta from the store! There are times when this couldn't matter less—times when you're dousing it in a thick, colorful sauce or making uova in raviolo. The dough was staying together but could not be molded into a nice little ball. Contrary to common belief, red beets are not high in sugar; sugar makes up only about 4% of red beets. The red beets in the pasta make the dough a vibrant purple color, which will certainly make any plate look more attractive. The red beets also add dietary fiber, vitamins, minerals and nutrients that will help you and your family remain healthy. I didn’t want to start adding additional flour…yet. 10 basil leaves (¼ oz), rinsed and dried . Forget the penne pasta. at room temperature. Forget the rigatoni on the shelf. If you didn't make it and shape it yourself, you didn't actually make a home-cooked pasta for dinner. 2 large eggs plus 2 egg yolks. Forget the ziti!
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