Herb-Infused Fresh Pasta

by JOANN |

Item # 0922188784P355

Beginner 1-2 Hours

Prepare the pasta maker. Attach Pasta Maker to a table using the clamp provided. Insert clamp into open slot on the side of the machine, screw firmly until tight. Insert the duo pasta cutting attachment, line up slots and slide down. Insert handle into machine.
To make fresh pasta dough, in a mixing bowl, combine:

Mix together with fork, then knead with hands for 5-10 minutes. Set aside in a covered bowl.
Good dough will not be crumbly or falling apart, and will not be sticky, sticking to the sides of the bowl. Add more flour if too sticky; add lukewarm water if too crumbly.
If adding parsley or spinach, you will need 1 1/4 cups for every 2 1/2 - 3 cups of flour that is used. Boil it until soft; squeeze out all the water and blend to a puree. Add to pasta dough mixture while kneading.
If adding beets for a red pasta, use 1 1/4 cups for every 3 cups of flour. Cut off green tops of beets, and boil 2-3 beets until soft, then blend until pureed. Add to pasta dough mixture while kneading.
Set the dial on the side of the pasta machine to 1. The two smooth rollers will be completely open. Pass a piece of dough through the rollers by turning the handle. Pass dough through rollers 6-8 times, folding dough over on ends and sprinkling flour onto dough to prevent it from sticking.
Set the dial to the next number and pass dough through rollers, decreasing space between rollers until desired thickness, about 1/8 inch. Set aside.
Remove handle and insert it into the cutter. The cutter will produce the type of pasta. Turn handle slowly while passing dough through the cutter.
When your pasta is done being cut, place strips onto a large surface to dry before cooking or hang on a pasta rack.