Broccoli-Infused Pasta Dough: A Fun Twist On Homemade Noodles

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Looking for a way to add more vegetables to your diet without sacrificing taste or texture? Look no further than broccoli pasta dough! This vibrant green alternative to classic pasta dough is surprisingly easy to make and boasts a subtle broccoli flavor that complements a variety of sauces. Plus, it packs a nutritional punch with added vitamins and fiber.

Ingredients:

Broccoli Pasta
Broccoli Pasta

1 1/2 cups all-purpose flour

  • 1 cup cooked and chopped broccoli florets (fresh or frozen)
  • 2 large eggs
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

  • Instructions:

    1. Prepare the Broccoli:

  • If using fresh broccoli, steam or boil the florets for 5-7 minutes, or until tender. Drain thoroughly and chop finely.
  • If using frozen broccoli, thaw completely and squeeze out any excess moisture. Finely chop.

  • 2. Combine Dry Ingredients:

  • In a large bowl, whisk together the flour, salt, and pepper.

  • 3. Incorporate the Wet Ingredients:

  • Create a well in the center of the dry ingredients. Add the eggs, olive oil, and chopped broccoli.

  • 4. Mix and Knead:

  • Use a fork to gently incorporate the wet ingredients into the dry ingredients until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.

  • 5. Rest and Roll:

  • Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. This allows the gluten to relax, making it easier to roll out.
  • On a lightly floured surface, roll out the dough to your desired thickness. Aim for a thinness similar to traditional pasta.

  • 6. Cut and Cook:

  • Use a knife or pasta machine to cut the dough into your preferred pasta shapes (tagliatelle, fettuccine, or even ravioli!).
  • Bring a large pot of salted water to a boil. Add the pasta and cook for 2-3 minutes, or until al dente. Drain and toss with your favorite sauce.

  • Nutrition Facts (per serving):

    Calories: 200

  • Fat: 6g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 10g

  • Please note: This is a general estimate and can vary depending on the specific ingredients used.

    Conclusion

    Broccoli pasta dough is a delightful way to sneak extra vegetables into your meals. It’s surprisingly easy to make and can be enjoyed with a variety of sauces. Plus, the added broccoli provides valuable nutrients like vitamins A, C, and K, making it a healthy and fun twist on a classic dish.

    Frequently Asked Questions (FAQs):

    1. Can I use whole wheat flour instead of all-purpose flour?

    Absolutely! Using whole wheat flour will boost the fiber content of your pasta dough. You may need to adjust the amount of water slightly to achieve the right consistency. Start with the same amount of water as the recipe calls for, and add a tablespoon at a time until the dough comes together.

    2. What if my dough is too sticky?

    There are a couple of reasons why your dough might be too sticky. First, you might need to add a little more flour, one tablespoon at a time, until the dough becomes less sticky. Second, make sure your cooked broccoli is well-drained. Excess moisture from the broccoli can contribute to a sticky dough.

    3. Can I use this dough to make ravioli?

    Yes, you can! Roll out the dough thinly and cut it into squares. Place your desired filling in the center of each square, fold over to form a triangle, and seal the edges with a fork.

    4. How long will leftover broccoli pasta dough last?

    Wrap the unused dough tightly in plastic wrap and store it in the refrigerator for up to 2 days. You can also freeze the dough for longer storage. Wrap the dough tightly in plastic wrap and then place it in a freezer-safe container. It will keep for up to 3 months.

    5. What are some good sauce pairings for broccoli pasta dough?

    Broccoli pasta dough goes well with a variety of sauces. Here are a few ideas:

    Creamy Alfredo sauce

  • Simple tomato sauce with fresh herbs
  • Pesto
  • Garlic and olive oil
  • Puttanesca sauce

  • Be creative and experiment with different flavors to find your favorites!