Update my dinner status, I'm making this tonight.
18 chefs marked this as Favorite
4 chefs marked this as Try Soon
Servings: 6 Servings
Total Time (median): 0 : 50 Active Time: 0 : 40
US/Metric: [convert to metric]
Ingredients
Pasta dough recipe:(or use your own favorite pasta
Preparation
Tip:food powders (beetroot,tomato,spinach etc... amount depends on how bright you want the colors to be...start with 1 tsp.)
*I originally used beetroot powder. But I think that if you proccess some beet in a food processor and squeeze the juice to use as a color it will be a brighter color. It shouldn't fade as much in the boiling process.
*you can just use eggs instead of adding oil and water...add 3 eggs instead of 2
In a large bowl combine and whisk semolina flour, flour, and salt. Make a well in the middle and add eggs.Mix and incorporate the eggs with your hands. Add oil and knead...adding 1 TBS of water to dough until all the flour is incorporated into the dough.Split the dough into 5 parts. Add a different color powder to 3 of the dough pieces leaving 2 dough pieces plain colored.Knead in the colored powder into the dough for approx. 8-9 minutes by hand or until smooth and elastic/pliable. Roll each dough piece out to 1/4 inch or so(depending how wide you want the lines to be).Place each dough piece on top of each other, alternating with a plain color to make stripes. Make sure you seal the layers with a bit of water( you can use a damp/wet towel to wipe the layers). Cut rough ends off and then cut into 1 inch strips. Seal 2-3 strips together(use the damp towel).Gently roll pasta dough to a 1/8 inch thickness. If you have a pasta machine, this step would be much easier, so use it!Use pasta dough to make ravioli.... or make fettuccine.... or make bow ties. Cook in salted boiling water till desired doneness.
