Fresh Anti-Inflammatory Homemade Pasta with Turmeric-Infused Olive Oil

A simple, tender homemade pasta dough brightened with turmeric for color and inflammation-fighting benefit, finished with a fragrant olive oil sauce that keeps this meal light and gut-friendly.

Ingredients

• 2 cups (250 g) 00 flour or all-purpose flour, plus extra for dusting
• 3 large eggs, room temperature
• 1 tbsp extra-virgin olive oil (for dough)
• 1/2 tsp fine sea salt (for dough)
• 1 tsp ground turmeric (mixed into dough for color + anti-inflammatory effect)
• 2 tbsp extra-virgin olive oil (for sauce)
• 1 small shallot, finely minced
• 2 cloves garlic, thinly sliced
• 1/4 tsp red pepper flakes (optional)
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley (or basil)
• Freshly ground black pepper and flaky sea salt to finish
• Optional: 2 tbsp toasted pine nuts or walnuts (for crunch)
• Optional finishing drizzle: high-quality extra-virgin olive oil
• Optional grated hard cheese (pecorino or aged goat cheese) — omit if fully anti-inflammatory/avoid dairy

Instructions

1. Make the dough:

   • On a clean work surface, mound the flour and make a well in the center. Sprinkle the turmeric into the flour so it distributes.
   • Crack the eggs into the well, add 1 tbsp olive oil and 1/2 tsp salt.
   • Using a fork, gently beat the eggs while gradually incorporating flour from the inner walls until a shaggy dough forms.
   • Knead by hand for 8–10 minutes until smooth and elastic. If too sticky, add a little flour; if too dry, wet your hands and continue kneading.
   • Shape into a ball, wrap tightly in plastic or a bowl cover, and rest for 30 minutes at room temperature.

2. Roll and cut:

   • Divide dough into 4 pieces. Keep unused pieces covered to prevent drying.
   • Flatten one piece and run through a pasta machine starting at the widest setting, fold and repeat 2–3 times to develop gluten, then gradually thin by lowering the setting until you reach desired thickness (usually 3–5 passes). If rolling by hand, roll into thin sheets.
   • Dust with flour as needed, then cut into your preferred shape (tagliatelle, fettuccine, pappardelle, or cut sheets for lasagna). Hang or lay flat on a floured tray.

3. Cook pasta:

   • Bring a large pot of well-salted water to a rolling boil.
   • Cook fresh pasta 1–3 minutes depending on thickness (test for al dente). Reserve 1 cup pasta cooking water before draining.