Short And Long Pasta Recipe

Prepare dry mix

On a clean work surface, mound the all-purpose and semolina flours and make a large well in the center. Sprinkle the 1 tsp fine salt into the flour ring.

Make flavored liquid (see Flavoring Purees section)

If using beet or spinach puree, follow the Flavoring Purees directions to make ~3/4 cup of concentrated puree. If using squid ink, whisk the ink with 1 tsp neutral oil and a pinch of salt and set aside. You will incorporate 3-4 tablespoons of puree/ink into the dough; reserve the rest for adjusting consistency or for sauce.

Combine eggs and flavor

Crack the 3 large eggs and 1 extra yolk into a bowl and lightly beat. Stir in 3 to 4 tablespoons of your chosen puree/ink (start with 3 tbsp). Add 1 tablespoon olive oil. This colored egg mixture will be your liquid for the dough.

Form dough

Pour the colored egg mixture into the flour well. With a fork, gradually draw flour from the inner wall of the well into the liquid until it thickens and a shaggy dough forms. If dough is too dry and crumbly, add up to 2 tablespoons water or additional puree, 1 teaspoon at a time. If too wet, incorporate a little more flour.

Knead

Use the heels of your hands to knead the dough for 8–10 minutes until it becomes smooth, elastic and slightly tacky but not sticky. If dough sticks to your hands, dust lightly with flour. Properly kneaded dough will pass the windowpane test (stretch a small piece thin without tearing).

Rest

Shape the dough into a disk, wrap tightly in plastic wrap, and let it rest at room temperature for 30 minutes or refrigerate for up to 2 hours. Resting relaxes the gluten and makes rolling easier.

Roll and cut - Short or Long pasta

Divide the rested dough into 4 pieces. Keep unused pieces covered. Using a pasta machine or rolling pin, flatten a piece and pass through machine starting at the widest setting, fold once and repeat twice. Gradually reduce thickness setting until you reach desired thinness (usually setting 5-7 on home machines). For long pasta (tagliatelle, fettuccine): dust sheet with flour, roll loosely into a cylinder and slice to desired width, then unroll strips and hang to dry lightly. For short pasta (bucatini, orecchiette-like or small shapes): cut the sheet into rectangles and shape as desired (for bucatini cut longer strips and use a straw or dowel to create holes) or use a cookie cutter. Dust cut pasta with semolina or flour to prevent sticking.

Dry briefly or cook

You can cook pasta immediately (fresh pasta cooks in 2–4 minutes) or let it dry on racks for 20–40 minutes for firmer texture and easier handling. If storing, dry completely and keep in an airtight container for up to 2 days at room temperature or freeze for up to 2 months.

Red Beets Puree

Wash beets, wrap in foil and roast at 400°F (200°C) for 45–60 minutes until tender, or boil until soft (about 30–40 minutes). Cool, peel, and roughly chop. Place cooked beets in a blender or food processor with 1/4 tsp salt and 1 tsp neutral oil or reserved beet cooking liquid. Purée until completely smooth. Strain through a fine sieve if desired to remove fibers. Measure out 3–4 tablespoons for the dough and reserve the rest for sauce or adjusting dough hydration.

Spinach Puree

Blanch spinach leaves in boiling water for 30 seconds until wilted, then plunge into ice water and squeeze out as much liquid as possible. Chop and place in a blender with 1/4 tsp salt and 1 tsp olive oil. Puree until smooth. Press through a sieve or cheesecloth to remove excess moisture. Use 3–4 tablespoons in the dough; reserve remainder for sauce or hydration adjustments.

Black Ink

Use 1 tsp good-quality squid ink dissolved in 1 tsp neutral oil or a tablespoon of warm water to make a fluid concentrate. Squid ink is strong — use 3/4 to 1 tablespoon of this mixture in the dough depending on color intensity desired. Reserve any remaining concentrate for sauce or garnish.

Cook fresh pasta

Bring a large pot of water to a rolling boil and add 1 tablespoon coarse salt. Add fresh pasta and stir gently. Fresh long pasta typically cooks in 2–4 minutes; small shapes may take 3–5 minutes. Taste for al dente—pasta should be tender with a slight bite.

Make simple sauce

While pasta cooks, melt 2 tablespoons unsalted butter with 2 tablespoons olive oil in a large skillet over medium heat. Add reserved puree (a few tablespoons of beet or spinach puree) or a splash of pasta cooking water (1/4 cup) to loosen and create a glossy sauce. Add freshly cracked black pepper and a pinch of salt to taste.

Finish pasta in skillet

Using tongs, transfer cooked pasta directly from the pot to the skillet with sauce. Toss and simmer for 30–60 seconds so the pasta absorbs flavors. If sauce is too tight, add 1–3 tablespoons pasta water to emulsify. Off heat, stir in grated Parmesan or Pecorino (optional) and fresh herbs.

Serve

Plate the pasta, finishing with a drizzle of extra virgin olive oil, an extra grind of black pepper, and a sprinkle of cheese or herbs if desired. For beet pasta, a small spoonful of ricotta or toasted walnuts is a nice contrast; for black ink pasta, serve with lemon wedges and chopped parsley; for spinach pasta, finish with lemon zest and more grated cheese.