Bosch Universal Plus Roller-Style Pasta Making Recipes
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The Most Basic Pasta Recipe
§ 2 cups flour
§ ½ teaspoon sea salt
§ 3 large eggs
Three ingredients are all you need to start making pasta at home. This
is a very basic recipe that can be altered as you wish by using substitute flours
or adding herbs and spices. To make the dough:
1.
Sift together salt and flour. Then place on your workspace in a pile,
forming a well in the center. Crack the eggs into your well.
2.
Mix the eggs into the flour gently, adding flour to the center of the well
gradually. Knead pasta dough for 8-10 minutes. The dough should stick together,
but not to your hands. If it is too dry and crumbly, then add just a bit of
water until the dough can hold its shape. If it is too wet, add a bit of flour
to absorb excess moisture and continue kneading. Pasta dough should be stiff,
unlike bread dough.
3.
Once the dough has reached a smooth, satin texture, cover in plastic
wrap and leave it to rest in the fridge for 30 minutes to 1 hour.
4.
5.
Follow pasta attachment instructions from here.
Homemade Pasta Dough – Fresh Carrot 
§ 2 ½ cups
all-purpose flour
§ 2 large eggs
§ 1 large egg yolk
§ Coarse salt
§ 6 oz carrots
This recipe makes a sweet and richly colored pasta. To make the dough:
1.
Peel and cut carrots into 1-inch pieces. Steam the carrots to soften
them. Then puree the carrots in your food processor. You’ll need about ½ cup of
carrot puree for this recipe.
2.
While carrot puree is still in the food processor, add the 2 eggs and 1
egg yolk. Process again until well combined. Then add the flour and salt.
Continue to process for an additional 20 seconds or just until the dough comes
together.
3.
4.
Divide dough into 8 sections and follow the pasta maker instructions
from here.
Homemade Pasta Dough – Rich Spinach
§ 1 package (10 oz)
frozen spinach
§ 4 cups all-purpose
flour
§ 4 large eggs
§ 1 Tablespoon water
§ A pinch of salt
This may be the tastiest way to get your kids (or yourself) to eat
enough veggies in a day. Adding spinach to pasta makes it a gorgeous green
flavor and adds plenty of rich vitamins and minerals to your dish. To make the
dough:
1.
Thaw the spinach, pressing out as much moisture as you can with paper
towels. Then add to the food processor and pulse until your spinach is a puree.
Add your flour to the food processor and pulse until spinach and flour are
combined.
2.
Pour the spinach and flour mixture onto a floured countertop and create
a well in the center. Add eggs and water to the well. Begin to mix the eggs and
water, slowly incorporating the flour and spinach. Once you’ve created a tight
ball of dough, knead for an additional 5 minutes (or until your dough reaches a
smooth, elastic consistency.
3.
Allow the dough to rest in the fridge, wrapped in plastic, for at least
30 minutes to 1 hour. Then divide the dough into 4 sections. Follow your pasta
maker instructions from here.
Homemade Pasta Dough – Fresh Beet
§ 2 ¼ cup all-purpose
flour
§ 2 eggs
§ A pinch of salt
§ ¼ cup roasted beet
puree
§ 1 beet
§ 2 tablespoons EVOO
This recipe increases the difficulty level just a bit by adding a few
more ingredients than we’ve seen in the previous recipes. But it’s worth the
extra effort when you see the beautifully pink pasta noodles with their
flavorful taste. To make the dough:
1.
Roast 1 large beet. Set the oven to 375 degrees (F). Coat your cleaned
beat with olive oil and wrap in aluminum foil. Bake until the beet is tender
(about 1 hour). Allow the beet to cool, then place into food processor to make
a beet puree.
2.
Place flour onto the counter, making a well in the center. Add to your
well the eggs, salt, and beet puree. Slowly mix the wet ingredients into the
middle while gradually incorporating the flour into your mixture. Once your
dough has started to form, continue kneading for 5 minutes (or until dough
reaches a smooth, elastic consistency).
3.
Wrap the dough in plastic and allow it to rest in the fridge for 30
minutes to 1 hour. Section into 4 pieces and follow your pasta maker
instructions from here.
§ 3/4 cup brown rice
flour
§ 1/2 cup millet
flour
§ 1/2 cup tapioca
flour
§ 1 1/2 teaspoons
xanthan gum
§ 1 pinch kosher salt
§ 6 large egg yolks
§ 1 large egg
§ 1 1/2 teaspoons
EVOO
§ 1 tablespoon milk
If your pasta-making skills go beyond the basic recipes above, this
gluten-free recipe may be the next step you’re looking for. To make the dough:
1.
Combine the flours, salt, and xanthan gum, then make a well in the
center. Add the remaining ingredients to the well.
2.
Mix the liquid ingredients in the center of the well, then slowly add
the flour into the mixture until the dough starts to come together. Then knead
for 5 additional minutes (or until dough reaches a smooth, elastic texture).
3.
Cover in plastic wrap and allow the dough to rest in the fridge for 30
minutes to 1 hour. Divide into 4 sections and follow the pasta maker
instructions from here.
