Smoked Paprika Pasta Dough

Smoked Paprika Pasta Dough
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smoked paprika pasta
We have a hand-cranked pasta machine to roll and cut our pasta (into square spaghetti).

This past Monday, we were busy making those delicious Sweet Potato Parmesan Hammantaschen to bring down for the volunteers who work the check-in tables at our weekly downtown walk. So, we needed something quick and easy for dinner when we returned home. Naturally, we thought of pasta. That’s easy, and, if you use fresh pasta, it takes only minutes to cook up, too. So, we set about making a quick sauce that we could re-heat, then quickly worked out a pasta dough, but with a twist.

This time we’d make pasta dough with smoked paprika. Up until about two years ago, we’d never had smoked paprika. We knew about it, of course, but we just never bought it. That all changed when we stopped in a Penzey’s store. If you’ve never been to one, it’s like a supermarket of spices, herbs, and extracts. All at great prices, too. Plus, they have containers of all the spices that you can open and take a sniff. Well, we probably spent 30 minutes just smelling the spices, one of which happened to be smoked paprika. We bought it and never looked back. It is, hands down, one of our favorite ways of giving foods a nice smoky, savory taste. And, since then, Penzey’s is pretty much the only place where we buy spices. Please note, we only say that because it’s true. As you’ve come to expect here at Scratchin’ Central, we provide our 100% biased opinion without any outside influences.

Oh, we got the idea for adding smoked paprika from Mastering Pasta, by Marc Vetri.

Smoked Paprika Pasta Dough

Yield: about 1/2 pound

Smoked Paprika Pasta Dough


  • 140g (1 cup) all-purpose flour
  • 2 g (1/4 tsp) salt
  • 4 tsp (8 g) smoked paprika
  • 50g (1 large) egg
  • 10 g (2 tsp) olive oil
  • 30g (2 Tbs) water

Abbreviated Instructions

In a medium bowl, mix together flour, salt, and paprika.

Add egg and oil and stir with your finger or a fork until incorporated but dry. Add water about a tablespoon at a time until a dough forms.

Turn out on a clean work surface and knead until smooth, about 5 minutes.

Wrap in plastic and let rest for 30 minutes.

Roll and cut pasta.

To cook: bring a large kettle of salted water to a boil. Add pasta and boil until desired doneness, remembering that fresh pasta will cook faster than commercial dried pasta. Depending on the thickness and shape, it may be done in as little as 2 minutes, or as long as 10 minutes.

Ingredient discussion:

We used all-purpose flour because we wanted the color of the paprika to show up nicely. For a heartier pasta, feel free to go with 1/2 cup white whole-wheat flour and 1/2 cup all-purpose. Smoked paprika: we find good prices at Penzey’s, although it still isn’t the cheapest spice in the drying house. But, it’s worth it. For the olive oil, we use extra-virgin, but, really, any light oil will work. Eggs: we love the ones that come from hens raised in the fresh outdoors, and we suggest that you try to find some from your neighbor, or a farmers’ market.

Procedure in detail:

This is really our basic pasta dough with smoked paprika added for flavor. No more, no less. Please look at that recipe for detailed instructions, but we do provide photos for the smoked paprika version, below.

dry ingredients
Flour, a pinch of salt, and smoked paprika. You’re halfway to great, fresh pasta.
adding egg and oil
Add an egg and some olive oil. We say a tablespoon in the ingredients list, but we just estimate.
pasta dough
Add enough oil to make a dough. It’ll still look a bit shaggy.
pasta dough
After kneading, the dough will smooth out. Wrap it up and let it rest and relax for easier rolling.

That’s it for making fresh home-scratched pasta. It might seem as if it’s a bother, but we find that the total amount of time we spend mixing, kneading, rolling, cutting, and boiling is generally under 20 minutes, total. About the same time it takes to boil up some commercial pasta shapes. And, fresh pasta is so much better, too. Five stars, for a nice smoky, savory, pasta.


Worth the trouble?

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