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

Instructions

1. 1

   Make the dough:

2. 2

   On a clean work surface, mound the flour and make a well in the center. Sprinkle the turmeric into the flour so it distributes.

3. 3

   Crack the eggs into the well, add 1 tbsp olive oil and 1/2 tsp salt.

4. 4

   Using a fork, gently beat the eggs while gradually incorporating flour from the inner walls until a shaggy dough forms.

5. 5

   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.

6. 6

   Shape into a ball, wrap tightly in plastic or a bowl cover, and rest for 30 minutes at room temperature.

7. 7

   Roll and cut:

8. 8

   Divide dough into 4 pieces. Keep unused pieces covered to prevent drying.

9. 9

   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.

10. 10

    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.

11. 11

    Cook pasta:

12. 12

    Bring a large pot of well-salted water to a rolling boil.

13. 13

    Cook fresh pasta 1–3 minutes depending on thickness (test for al dente). Reserve 1 cup pasta cooking water before draining.

14. 14

    Make the turmeric-infused olive oil sauce:

15. 15

    While pasta cooks, heat 2 tbsp olive oil in a wide skillet over medium-low heat.

16. 16

    Add minced shallot and cook gently until translucent, ~3 minutes.

17. 17

    Add sliced garlic and optional red pepper flakes; cook 30–60 seconds until fragrant — don’t let garlic brown.

18. 18

    Remove from heat and stir in lemon zest, lemon juice, chopped herbs, and a few tablespoons of reserved pasta water to make a silky emulsion. Taste and adjust seasoning with salt and pepper.

19. 19

    Combine:

20. 20

    Add drained pasta to the skillet and toss to coat, adding more reserved pasta water a little at a time to loosen and marry sauce.

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    Finish with toasted nuts if using, an extra drizzle of olive oil, and grated cheese if desired.

22. 22

    Taste and adjust with more lemon, salt, or pepper.

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    Bright, citrusy, mildly earthy from turmeric, with gentle garlic and herb notes. The turmeric is subtle — more for color and anti-inflammatory benefit than a dominant spice.

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    Uses olive oil, turmeric, fresh lemon, and fresh herbs — all anti-inflammatory. Keeps dairy optional and avoids processed fats and refined sugars. Turmeric combined with black pepper improves curcumin absorption; add a pinch of black pepper to the sauce if you like.

25. 25

    For gluten-free: use a 1:1 gluten-free flour blend and an extra egg or 1–2 tbsp aquafaba for binding. Texture will differ.

26. 26

    Store extra dough wrapped in the fridge up to 24 hours or freeze for longer.