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Pasta Dough with Peas

By Linda Miller Nicholson

This pastel green dough has a very approachable flavor that is a big hit with everyone who tries it. Bonus: Most of us have the ingredients on hand for pea dough at any given time. If you want to make it a little more chartreuse, you can experiment with adding either 1 teaspoon ground turmeric or 1 inch peeled and chopped fresh turmeric root.

Ingredients

1/2 cup frozen peas, thawed at room temperature for at least 10 minutes
3 large eggs
1 scant tablespoon hot water
2 1/4 cups “00” pasta flour

Preparation

  1. Step 1

    In a blender, mix the peas, eggs, and hot water on low speed, slowly increasing speed until a smooth puree forms.

    Step 2

    Combine the flour and puree in the bowl of a standing mixer fitted with a paddle attachment and mix on low speed until a ball of dough forms. Continue to knead for 3 minutes, either by hand or in the mixer, so that the dough develops elasticity and silkiness. Cover the ball of dough in plastic wrap and let it rest at room temperature for 30 minutes before sheeting.

    Step 3

    Alternatively, you can let the dough rest for up to 24 hours in the refrigerator. The color sometimes fades after that, although the dough is still usable for up to 3 days.

The author's torso and hands, holding a sheet of rainbow pasta dough over counter littered with farfalle, ravioli, and other pasta shapes made from the same dough.
From Pasta, Pretty Please: A Vibrant Approach to Handmade Noodles © 2018 by Linda Miller Nicholson. Reprinted by permission of William Morrow Cookbooks, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsPastaDoughItalianEuropeanPeaBean and LegumeVegetableMainDinnerNut FreeVegetarianBlenderStand MixerCookbooksHarper Collins
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