There is pasta and then there is PASTA. This is PASTA. Coloured with vegetable puree. Sliced and rolled until we have striped pasta. My regular readers know I absolutely love to make delicious homemade pasta like my cavatelli, garganelli and tonnarelli. I had always wanted to make coloured pasta but I never thought of striped pasta until this.
Dulcie from The Taste Trail challenges us at The Daring Kitchen to make our own patterned pasta from scratch. Dulcie had been developing all-natural rainbow pasta recipes for a couple of years and now thought she would share what she has learnt. Her famous last words were “I promise, it is not as complex as the end results would lead you to believe.”
You find Dulcie’s detailed instructions on the Daring Kitchen site. While I based my pasta on her recipe, I found my juicer wouldn’t produce enough vegetable juice so I simply used the very fine puree of roasted beetroot and steamed spinach to colour the pasta. I also used a different method to achieve the stripes.
For each portion of dough, I used 200g pasta flour with one egg and a couple of tablespoons of fine vegetable puree until it came together into a smooth and pliable dough.
Once the pasta was made and rested in the refrigerator overnight, each colour was rolled slightly with a rolling pin then passed through the pasta machine rolling and folding until it was well worked, smooth and each a uniform shape. I joined the prepared pasta one on top of the other dampening with a little water ensure they stuck well.
Then the portion was cut evenly in two…
…and layered up!
From this I cut thick slices, which were rolled a little by hand before being passed through the pasta machine.
And prepared colourful ravioli.
A quick cook in boiling, salted water.
Before being tossed with loads of butter, garlic, basil and parmesan cheese. YUMMO!