Flavored pasta dough

Appears in

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

Some of these are traditional and some are our inventions, but they all have two things in common: They’re made following the same basic steps, and they’re all really good. Some are pretty too. Curried Pasta is a vibrant bright yellow. Herb-Printed Pasta is stunning, and the speckled Lobster-Roe Pasta is strikingly unusual, with its green and red coloring. The pastas made with mushroom and with garlic and thyme pack tremendous flavor.

Keys to Success

A manual pasta rolling machine is the best way to prepare these doughs, but they (and any other pasta doughs) can be rolled with a pin. Don’t be afraid to use as much flour as you need to make it easy to work the dough, and roll it as thin as you can.

If the dough tears during rolling, fold it up and start rolling again. Usually the more you work it the more pliable it becomes. Again, use as much flour as necessary.

You can dry the dough before cooking, and if you dry it thoroughly, it will keep for a few days. Or you can cook it immediately: cooking time will be no more than 3 minutes in that case, usually less.

Sauces for these doughs should be minimal—Beurre Noisette is ideal for some of them, or a bit of garlic simmered in olive oil. We’ve included some other suggestions with the recipes.

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Pasta, noodles, and rice

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