To make pasta by hand: Place the oval dough disk on a floured work surface, and sprinkle with additional flour. Use a rolling pin to roll out the dough, working from the center of the dough outwards. Move the dough and lift it constantly to ensure it doesn't stick to your work surface. When the dough reaches your desired thickness, cut it into strands or sheets (if making ravioli), and place onto floured baking sheet. Cover cut pasta with a kitchen towel until ready to cook.
To make pasta with a machine: With the roller turned to the widest setting, pass the dough through the rollers three times, or until smooth. Fold the dough over into 1/3, and pass it through the rollers three more times, or until dough is smooth again. Adjust the pasta machine settings to become thinner, passing the dough through the rollers a few times per setting. Place pasta onto floured baking sheet. Cover cut pasta with a kitchen towel until ready to cook.
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Arugula, Shrimp and Lemon Pasta Recipe
Basic pasta recipe
4 teaspoons extra virgin olive oil
2 anchovy fillets
1/2 pound large shrimp, peeled and deveined
2 garlic cloves, minced
5 cups fresh arugula
Juice and zest of 2 lemons
1/4 teaspoon sea salt
1/8 teaspoon red pepper flakes
1/4 cup pasta cooking water
1 tablespoon fresh basil, torn
3 tablespoons organic whole wheat panko breadcrumbs (such as Ian's)
Bring a large pot of water to a boil. Salt water generously.
Heat 2 teaspoons olive oil in a large skillet over medium high heat. Add anchovy fillets and stir frequently until fillets dissolve into oil. Add shrimp and cook for 3 minutes. Turn shrimp over. Add garlic and arugula, and cook for 3 to 5 minutes, or until arugula is starting to wilt. Add lemon juice and zest, salt and red pepper flakes. Stir and cook until shrimp is just pink. Turn heat off, but leave skillet on the burner.
Cook fresh pasta in boiling, salted water for 3 to 4 minutes. Remove with tongs and place into skillet with shrimp and vegetables. Add 1/4 cup of pasta cooking water and 2 teaspoons of extra virgin olive oil, and toss. Remove from heat and sprinkle top of pasta with basil and breadcrumbs. Serve with red pepper flakes on the side. Serves 4.
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Thai Chicken and Peanut Pasta
Basic pasta recipe
1 teaspoon canola oil
2 organic chicken breasts, cut into bite-sized cubes
sprinkle of sea salt and black pepper
1/2 red bell pepper, julienned
1 small cucumber, skin and seeds removed, julienned
1/2 cup shredded carrots
1/2 cup bean sprouts
3 tablespoons chopped scallions
1/2 cup Thai-style peanut sauce
1 tablespoon Thai basil, torn (optional)
2 Thai bird chilies or 1 jalapeno, thinly sliced (optional)
Bring a large pot of water to a boil. Salt water generously.
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Heat canola oil in a skillet over medium high heat. Place chicken cubes in skillet and cook for 4 to 5 minutes, or until browned on one side. Turn chicken cubes over and brown on the other side; cook just until pieces are no longer pink in the center.
Cook fresh pasta in boiling, salted water for 3 to 4 minutes. Remove with tongs and place into skillet with chicken. Add Thai-style peanut sauce as well as a few tablespoons of pasta cooking water, as needed, to thin the sauce. Remove from heat and toss with fresh veggies and optional basil and hot pepper garnishes.
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