by Tammy Taylor~
I remember when I first found out how easy homemade pasta is to make. Now pasta purists typically use a special pasta flour called semolina. And of course when I first started making homemade pasta I did too. But y’all know I’m far from a purist with anything, especially in the kitchen! I want quick, easy & delicious without special ingredients. So I now just typically use plain ole all-purpose flour for my homemade pasta noodles and they always turn out great!
Flour – salt – egg – water and BOOM!
Now don’t tell anyone else how easy it really is – people always seem to be impressed to find out that someone makes their own pasta! So don’t rat me out, m’kay?? Pinky swear??
Recently I decided I’d try to make colored/flavored pasta using powdered dehydrated vegetables from my garden last year. I knew I had dehydrated Malabar Spinach in the pantry, and dehydrated carrots too! Come see what I did.
Now if I were making all my pasta dough the same flavor/color, this whole shebangie would have been much easier. I’d just toss in my dehydrated veggie powder and mix it all up as usual. But there are only 2 of us so I wanted 3 different colors from one batch – plain – green spinach – orange carrot.
Mixing The Pasta Dough
So I mixed the flour, salt, egg and water as usual to make the dough. I added about 1/2 teaspoon garlic powder and about 1/4 teaspoon cracked pepper to the mix for a little extra umph. RancherMan loves garlic & cracked pepper!
(For the original pasta recipe & more detailed directions, you can see my original pasta recipe here)
Then I divided the pasta dough into thirds. Two of the dough chunks were placed under a wet cloth to keep them from drying out.
But I kneaded the remaining third and used my *Pasta Machine to make a sheet of pasta dough. I rolled it through first on the thickest setting, then smaller & smaller until I got to the #3 setting. I like my pasta noodles thick & hearty so I don’t typically go any lower than that.
Then I flipped the dough sheet over to the fettuccine-cutting side and cut it into noodles with a quick turn of the handle. Since suppertime was not for about 3 hours, I dusted the noodles with little flour to keep them from sticking together & piled them in a ‘nest’ to dry for a bit.
Green Spinach Noodles
Now I turned my attention to one of the remaining dough thirds. I want this one to be green and spinach flavored. So I took several dehydrated spinach leaves from the pantry & crushed them using a *coffee grinder that I have reserved for just this purpose. When the spinach leaves were powdered I had about a tablespoon of powder.
Since the liquid had already been added to my dough when I initially put it all together, I sprinkled just enough water into this powdered spinach to make a thick baby-food consistency. Then I kneaded it into the dough. (I dusted with a little more flour on when it seemed to be a little sticky due to the extra moisture) Finally I rolled the dough into a pasta sheet & cut it into noodles the same as before.
Orange Carrot Noodles
For the final hunk of dough I brought out dehydrated sliced carrots from my pantry. Again into my coffee grinder until it was powdered. I followed the same procedure as the dehydrated spinach above, adding just enough water to make it a thicker baby-food consistency.
Then I kneaded it into the dough. Again, I did have to dust the dough ball a few times with flour to adjust for the additional moisture. But soon it was smooth & not sticky, ready to be made into noodles. So I used my pasta machine & rolled the dough flat before finally cutting it all into noodles. This last third was dusted with flour the same as the previous two flavors and nested to dry a bit.
Delicious Home-Cooked Meal Comes Together
Supper tonight would incorporate these delicious (and PRETTY!) noodles with leftovers from previous nights. I brought out leftover broth from the Pork Roast we had the other night, and some leftover charcoal-grilled steaks leftover from last night’s supper.
Fresh pasta cooks in only about 4 minutes so I boiled the noodles in the broth. The flour I used to coat the noodles thickened the broth somewhat. I drained the excess broth and added the meat, chopped into about 1/2″ cubes and stirred until it was heated through. So it was perfect with nothing added but salt & pepper.
And as I said, I love a hearty, thick noodle. These tri-colored noodles were perfect!
I steamed a little fresh asparagus from the garden for a veggie side and a quick homemade meal was ready in a flash – homemade noodles and all!
Side Dishes We Love
- Ranch-Style Beans
- Rosemary Rice
- RancherMan’s Green-Bean Casserole
- Roasted Vegetables
- Fresh Pico de Gallo
- Fried Okra Fritters
- Homemade Cottage Cheese
- Deviled Eggs With a KICK!
- Tri-Colored Homemade Pasta
- Pasta Salad FAST
- Rosemary Skillet Bread
…and MANY MORE!
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