This is the recipe for Homemade Turmeric Pasta, that I used in this chorizo bolognese recipe. Turmeric is a spice that’s very popular in South Asian recipes (which has medicinal properties too in fact!).
It has a smoky, bitter flavor, so it’s used quite sparingly in recipes. It is what gives that characteristic color to a lot of authentic curry recipes as well, like this cauliflower curry, carrot curry, red lentil curry, and pumpkin curry for example.
Making homemade pasta
Homemade pasta can seem a little daunting at first, but I assure you once you get your hands “dirty” with it and get the taste of true, unblemished homemade pasta, there’s no going back.
It gets a lot easier with practice and if you happen to own a pasta machine, there’s really no excuse not to try it. 🙂
It’ll be a fun weekend project to do with your kids too! You can easily make naturally coloured pasta (how fun is that?) and also pasta with different flavors as well, like this Homemade Turmeric Pasta.
In this recipe, turmeric is used not only to give the pasta a gorgeous bright yellow color, but also to infuse it with a slight smokiness and bitterness that goes really well with the sweet and smoky chorizo bolognese. You can actually see the beautiful flecks of turmeric powder in the dough too!
I used a pasta machine to make the fettuccine in this recipe. However, if you don’t own a pasta machine, you can still roll out the dough and cut the pasta by hand.
Recipe
Homemade Turmeric Pasta
US based cup, teaspoon, tablespoon measurements. Weight measurements are recommended for accurate results whenever available.
Common Measurement ConversionsIngredients:
Turmeric Pasta
- 115 g all-purpose flour
- 115 g semolina can be substituted with all-purpose flour (by weight)
- 1 large egg
- 2 large egg yolks
- ½ tsp ground turmeric powder
- 2 tbsp olive oil, or vegetable oil
- 1 tsp salt
- A few tbsp of water if required
- Excess flour or semolina for rolling out dough
Instructions:
- Mix the flour, semolina, turmeric and salt together on a working bench or in a big bowl. Then create a nice well in the middle.115 g all-purpose flour, 115 g semolina, ½ tsp ground turmeric powder, 1 tsp salt
- Add the egg, yolks and oil into a separate bowl. Pour this into the well and start mixing it all in with the flour using a fork or your fingers. Once properly incorporated, add water (a little at a time) if the mix seems too dry.1 large egg, 2 large egg yolks, 2 tbsp olive oil, , A few tbsp of water
- Once the mix comes together to form a somewhat cohesive dough, start kneading it for about 10 minutes until it’s smooth and a little shiny.
- Cut the dough into two portions, and form two smooth dough balls and wrap them in plastic wrap and leave them to rest for at least 1 hour at room temperature. If they are not going to be used immediately, you can store them in the fridge. But return the dough to room temperature before rolling it out.
- You can roll it out using a pasta machine or a rolling pin. Use a dusting of flour to make it easy to roll out the dough and prevent it from sticking.Excess flour or semolina for rolling out dough
- If using a pasta machine, flatten the dough to a circle using your hand before putting it through the machine. Put the dough through the pasta machine on the thickest setting a few times (folding it over each time), until the dough softens and the edges are fairly smooth (this is to knead the dough – about 3-4 times in my pasta machine).
- Once the dough is kneaded, increase the setting to 5 on your pasta machine (this will reduce the gap, so that you can roll out your pasta thinner. My machine goes from 0 to 9) and roll out your pasta thinner (but not too thin). Next cut pasta to a desired thickness – I usually use the fettuccine setting, but you can use a knife to cut your pasta thicker or thinner (I use a thicker setting for spaghetti).
- Hang the pasta to dry for a few minutes, after which it can be stored for up to a week.
- Bring a pot of salted water to a boil, and add a drizzle of oil. Cook the pasta in batches, for 1 ½ minutes – 2 minutes for each batch.
- Toss the cooked pasta in some olive oil to keep it from sticking together.
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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