Chapter 4 - Advanced Pasta Dough Techniques

Welcome Back to the Pesto Pasteria Pasta School!

Now that you've nailed the basics, it's time to take things up a notch. In this chapter, we’ll explore advanced pasta dough techniques to infuse exciting flavors and vibrant colors into your creations. Whether you’re looking to impress dinner guests or add a creative twist to classic dishes, these techniques will take your pasta to the next level.

Infused Pasta Dough: Bringing Color and Flavor to Life

Infused pasta dough not only adds beautiful color to your dishes but also introduces exciting flavors that can enhance your sauces and fillings. Here’s how to create vibrant doughs that wow both the eyes and the taste buds.

Spinach Pasta Dough (Bright Green)

• Best for: Tagliatelle, fettuccine, or ravioli for a fresh, earthy flavor.

  
  

• How to Make It:

  1. Blanch 2 cups fresh spinach in boiling water for 30 seconds.

  2. Drain, squeeze out excess water, and blend into a smooth puree.

  3. Mix 3/4 cup 00 flour, 1/4 cup semolina flour, 1 large egg, and 2 tablespoons spinach puree to create a vibrant green dough.

Beet Pasta Dough (Deep Red)

• Best for: Ravioli, agnolotti, or pappardelle for a sweet, earthy flavor.

  
  

• How to Make It:

  1. Roast or boil 1 medium beet until tender, then blend into a puree.

  2. Mix 3/4 cup 00 flour, 1/4 cup semolina flour, 1 large egg, and 2 tablespoons beet puree to create a rich red dough.

Squid Ink Pasta Dough (Black)

• Best for: Seafood pasta dishes like spaghetti alle vongole or squid ink risotto-style pasta.

  
  

• How to Make It:

  1. Add 1 tablespoon squid ink to your standard egg-based dough recipe.

  2. Mix 1 cup 00 flour, 1 large egg, and the squid ink for a stunning black dough with briny undertones.

Flavored Dough for Special Dishes

For those special occasion pasta nights, adding herbs or spices directly into the dough can bring a new depth of flavor. Try these variations:

Herb-Infused Dough

• Best for: Ravioli or stuffed pasta with cheese or vegetable fillings.

  
  

• How to Make It: Finely chop 2 tablespoons fresh herbs (like basil, parsley, or thyme) and incorporate directly into your flour before adding the liquid.

Lemon Zest Dough

• Best for: Seafood pasta dishes or light butter sauces.

• How to Make It: Add 1 tablespoon lemon zest into your flour for a refreshing, citrusy kick.

Chili Pepper Dough

• Best for: Spicy pasta dishes like arrabbiata or spicy seafood pasta.

  
  

• How to Make It: Add 1 teaspoon chili flakes directly into the flour for a subtle heat that builds with each bite.

Pro Tips for Working with Infused and Flavored Doughs

• Infused doughs may require slightly more flour to balance the added moisture from purees.

• Knead gently when working with herb or spice dough to avoid discoloration or losing flavor.

• For deeply pigmented doughs like beet or squid ink, wear gloves to avoid staining your hands.

Your Pasta School Challenge

This week’s challenge is all about creativity:

1. Choose one infused dough (spinach, beet, or squid ink) and one flavored dough (herb, lemon zest, or chili pepper).

2. Prepare each dough following the instructions above.

3. Shape your pasta and pair it with a sauce that enhances the flavor — creamy for herb dough, buttery for lemon zest, or spicy for chili-infused dough.

Share Your Results!

Tag @PestoPasteria on Instagram with your colorful pasta creations using #PestoPastaSchool for a chance to be featured.

Next Chapter Preview

In Chapter 5, we’ll dive into the art of rolling and shaping pasta, ensuring your dough transforms into beautiful, consistent pasta shapes that cook evenly and hold sauce like a dream. Stay tuned!