Homemade Turmeric Pasta

Course: Dinner

Cuisine: Italian

Prep Time: 55

Cook Time: 10

Resting / Drying time: 1 30

Total Time: 2 35

Servings: servings

Calories: 315kcal

Author: Dini Kodippili

This uniquely delicious homemade turmeric pasta recipe incorporates turmeric not only for that vibrant color, but also to infuse your homemade pasta with a slight smokiness and bitterness! A mega flavorful homemade pasta recipe to make impressive pasta dishes.

EASY - Super easy and simple variation for making simple pasta dough. Having a pasta roller will make this recipe much easier to make.

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Ingredients

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.

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