Vida's Texas Beef Pasta Dough
Vida has really gotten into making fresh pasta lately, and like many things in our kitchen, that interest has turned into an opportunity to experiment with different flavors. Making pasta from scratch opens up all kinds of possibilities, especially when you start thinking about what you can incorporate directly into the dough.
That curiosity led Vida to try something different with our Revolution Barbecue Texas Beef BBQ Rub. Instead of using the seasoning on a steak or something coming off the grill, she wanted to see how it would work incorporated directly into homemade pasta.
One thing we've always wanted to demonstrate with our seasonings is that great flavor doesn't require owning a barbecue or smoker. Not everyone has access to an outdoor cooking setup, and that's perfectly fine. Our seasonings have plenty of uses beyond traditional barbecue.
With its combination of sea salt, black pepper, garlic, onion, bell peppers, and paprika, our Texas Beef BBQ Rub brings a savory character to fresh pasta dough. Incorporating the seasoning directly into the dough allows those flavors to become part of the pasta itself, rather than relying entirely on the sauce.
Fresh Homemade Pasta Dough with Texas Beef BBQ Rub
6
35 minutes
3 minutes
233
American
Main Dish
Making fresh pasta is as much about the texture of the dough as it is about the ingredients. A good pasta dough should be smooth, elastic, and firm enough to hold together as it passes through the rollers without tearing or becoming sticky. Getting that consistency right makes all the difference when preparing homemade pasta.
For this recipe, Vida uses Hayden Flour Mills Pasta Flour, a blend of heritage White Sonora wheat and Blue Beard Durum semolina. This combination produces a tender pasta with enough structure to maintain a pleasant bite after cooking. The eggs contribute richness and elasticity, while olive oil helps create a smooth, workable dough.
What makes Vida's version different is the addition of Revolution Barbecue Texas Beef BBQ Rub directly into the flour and eggs. The seasoning introduces layers of garlic, onion, black pepper, paprika, and peppers throughout the dough, giving the finished pasta a savory character before any sauce is added.
Proper kneading and resting are especially important. Kneading develops the gluten structure that gives pasta its elasticity, while resting allows the flour to fully hydrate and the dough to relax, making it easier to roll into thin, even sheets.
The finished dough can be rolled to your preferred thickness and used to create a variety of fresh pasta shapes.
Ingredients
- 2 cups Hayden Flour Mills Pasta Flour (White Sonora and Blue Beard Durum blend)
- 4 large whole eggs, room temperature
- 2 large egg yolks, room temperature
- 4 tablespoons Revolution Barbecue Texas Beef BBQ Rub
- 2 teaspoons olive oil
Directions
Prepare the Flour: Place the Hayden Flour Mills Pasta Flour onto a clean work surface or large wooden board. Using your hands, create a well in the center large enough to hold the eggs and other ingredients.
Add the Eggs and Seasoning: Add approximately half of the whole eggs and egg yolks to the center of the well. Add the Revolution Barbecue Texas Beef BBQ Rub and olive oil.
Begin Mixing the Dough: Using a fork, gently mix the eggs, olive oil, and seasoning, gradually incorporating small amounts of flour from the inside edges of the well. Work carefully to avoid breaking through the flour walls and allowing the liquid to escape.
Incorporate the Remaining Eggs: Gradually add the remaining eggs and continue incorporating the flour into the wet ingredients until a shaggy dough begins to form.
Bring the Dough Together: Once the dough becomes too thick to mix with a fork, use a bench scraper to gather the remaining flour and incorporate it into the dough. Continue working the mixture until it forms a cohesive mass.
Knead the Pasta Dough: Knead the dough by hand for at least 8 minutes, pressing it forward with the heel of your hand, folding it back over itself, and rotating it as you work. Continue until the dough becomes smooth and elastic. The dough should spring back when gently pressed with your finger.
Wrap and Rest the Dough: Wrap the dough tightly in plastic food wrap or place it into a resealable plastic bag, removing as much air as possible. Refrigerate for at least 20 minutes to allow the dough to rest.
Roll the Pasta Dough: Remove the rested dough from the refrigerator. Using the pasta roller attachment on a KitchenAid stand mixer set to low speed, pass the dough through the rollers, gradually reducing the roller settings until the desired thickness is reached. A manual or standalone pasta machine can also be used.
Prepare the Pasta: Once the dough has been rolled to the desired thickness, cut or shape it according to your preferred pasta style.
Cook the Fresh Pasta: Bring a large pot of salted water to a boil. Add the fresh pasta and cook for approximately 2–3 minutes, depending on its size and thickness. Fresh pasta cooks considerably faster than dried pasta, so check it frequently for your preferred texture.
Store the Pasta Dough: Fresh pasta dough can be refrigerated in an airtight container or tightly wrapped for up to 2 days. For longer storage, freeze the tightly wrapped dough for up to 6 months.
