Thinking Outside the Noodle – Fresh Sage Pasta Dough – Part I of 3

Time for another series on “Thinking Outside the Noodle”.  This series features fresh sage, a herb that goes quite well with some of my favorite fall/winter ingredients such as Butternut Squash, Pears and Gorgonzola cheese, which will be featured in my next recipe in Part 2 of this Series.  If you haven’t tried making pasta yet, give it a try, you’ll be so happy you did and wonder why it took you so long to try it!  Enjoy!

Pasta Princess’s Fresh Sage Pasta Dough 

• 2-1/4 Cups Flour
• 3 Eggs
• 1/4 cup finely chopped fresh sage
• 1 Tablespoon Olive Oil
• 3-4 Tablespoons Water (as needed)
• Dash of Salt

Directions:

Combine flour and salt in a mixing bowl. Make a well in the middle of the flour.  Put eggs, and chopped sage together in a small bowl and briefly wisk to combine. Add to the middle well of flour the eggs and sage mixture, olive oil, and water.  Add flour or extra water to dough as needed – consistency should not be sticky. With beater attachment, beat on low for 1 minute. Switch to dough hook and mix for 6 minutes. Take dough and cover in plastic wrap and let rest for at least 10 minutes.  Put dough through pasta machine, or roll by hand and cut into desired shapes.

Coming Next … Sage Fettuccine with Butternut Squash & Pears in a light Gorgonzola sauce

Thinking Outside the Noodle – Fresh Rosemary Garlic Fettuccine Part I of II

Time to be thinking “outside the noodle” again!  I love the flavors of fresh rosemary and garlic together and thought those flavors would go quite well in a pasta noodle.  Try for yourself and step outside the noodle.  Enjoy!

Pasta Dough With Rosemary & Garlic

• 2-1/4 Cups Flour
• 3 Eggs
• 1 tablespoon finely chopped fresh rosemary
• 2 cloves of garlic finely chopped
• 3-4 Tablespoons Water (as needed)
• Dash of Salt

Directions:

Put eggs, rosemary and garlic together in a bowl and whisk briefly. Combine flour and salt in mixing bowl. Make a well in the middle of the flour.

Add to the middle well of flour the eggs, rosemary and garlic mixture, and water.  Add flour or extra water to dough as needed – consistency should not be sticky. With beater attachment, beat on low for 1 minute. Switch to dough hook and mix for 6 minutes. Take dough and cover in plastic wrap and let rest for at least 10 minutes.

Split dough in half and roll each half into desired thickness and cut into fettuccine noodles.

Coming next Part II of II:  What to make with Fresh Rosemary Garlic Fettuccine noodles.

Thinking Outside the Noodle – Part I – Pasta Princess’s Cilantro Lime Fettuccine Noodles

This is the first in a 4 part series of “Thinking Outside the Noodle”.  Thinking Outside the Noodle is about new and exciting flavors for pasta noodles and recipes to accompany the pasta.  I am constantly challenging myself to think of different creative ways to make pasta.  The possibilities are endless and exciting!  I absolutely loved this fettuccine with one of my favorite herbs, cilantro, infused with lime.  What a great combo!

Pasta Princess’s Cilantro Lime Pasta Dough 

• 2-1/4 Cups Flour
• 3 Eggs
• 1/4 cup finely chopped cilantro
• Juice and zest of 1 Lime
• 1 Tablespoon Olive Oil
• 3-4 Tablespoons Water (as needed)
• Dash of Salt

Directions:

Combine flour and salt in a mixing bowl. Make a well in the middle of the flour.  Put eggs, cilantro, zest and juice of one lime together in a small bowl and briefly wisk to combine. Add to the middle well of flour the eggs and cilantro lime mixture, olive oil, and water.  Add flour or extra water to dough as needed – consistency should not be sticky. With beater attachment, beat on low for 1 minute. Switch to dough hook and mix for 6 minutes. Take dough and cover in plastic wrap and let rest for at least 10 minutes.  Put dough through pasta machine, or roll by hand and cut into desired shapes.

Coming Next:  Thinking Outside the Noodle – Cilantro Lime Fettuccine with Grilled Chicken in a Mango Cream Sauce