Pasta Doughs

Yield approximately 450 grams white pasta and green pasta Yield approximately 225 grams red and yellow pasta WHITE PASTA INGREDIENTS All purpose flour 450 gr Eggs        2 large Salt          4 pinch Water       As needed GREEN PASTA INGREDIENTS All purpose flour 450 gr Eggs        2 large Salt          4 pinch Water       As needed Spinach, cooked, squeezed dry  150 gr RED PASTA INGREDIENTS All purpose flour 250 gr Eggs        1 large Salt          2 pinch Water       As needed Beets       2 small or 1 big YELLOW PASTA INGREDIENTS All purpose flour 250 gr Eggs        1 large Salt          2 pinch Water       As needed Turmeric powder 15 gr METHOD OF PREPARATION For white pasta: 1.  Mise en place 2.  Mound the flour on a cutting board and make a well for the center.  Add the eggs, and salt. 3.  Using a fork beat the wet ingredients until combined and gradually pull the flour into the wet ingredients until combined and a thick paste is formed. 4.  Use your hands to incorporate the remaining flour into the wet dough.  Knead the dough for several minutes, until smooth.  Add a little more flour if the dough is sticky, add a little water if the dough is too dry. 5.  Wrap dough in plastic wrap and let rest 20 to 30 minutes. 6.  Divide dough into 4 pieces and roll out each piece of dough to desired thinness, using a pasta machine or rolling pin.  Keep each piece covered until you are ready to roll it.  Cut or shape according to recipe. For green pasta: 1.  Mise en place 2.  Mound the flour on a cutting board and make a well for the center.  Add the eggs, salt, and spinach. 3.  Using a fork beat the wet ingredients until combined and gradually pull the flour into the wet ingredients until combined and a thick paste is formed. 4.  Use your hands to incorporate the remaining flour into the wet dough.  Knead the dough for several minutes, until smooth.  Add a little more flour if the dough is sticky, add a little water if the dough is too dry. 5.  Wrap dough in plastic wrap and let rest 20 to 30 minutes. 6.  Divide dough into 4 pieces and roll out each piece of dough to desired thinness, using a pasta machine or rolling pin.  Keep each piece covered until you are ready to roll it.  Cut or shape according to recipe.  For red pasta: 1.  Mise en place 2.  Roast the beet in aluminum foil in a 190°C oven until very soft. Peel and puree in a food processor. 3.  Mound the flour on a cutting board and make a well for the center.  Add the eggs, salt, and beet puree. 4.  Using a fork beat the wet ingredients until combined and gradually pull the flour into the wet ingredients until combined and a thick paste is formed. 5.  Use your hands to incorporate the remaining flour into the wet dough.  Knead the dough for several minutes, until smooth.  Add a little more flour if the dough is sticky, add a little water if the dough is too dry. 6.  Wrap dough in plastic wrap and let rest 20 to 30 minutes. 7.  Divide dough into 4 pieces and roll out each piece of dough to desired thinness, using a pasta machine or rolling pin.  Keep each piece covered until you are ready to roll it.  Cut or shape according to recipe.  For yellow pasta: 1.  Mise en place 2.  Mound the flour on a cutting board and make a well for the center.  Add the eggs, salt, and turmeric powder. 3.  Using a fork beat the wet ingredients until combined and gradually pull the flour into the wet ingredients until combined and a thick paste is formed. 4.  Use your hands to incorporate the remaining flour into the wet dough.  Knead the dough for several minutes, until smooth.  Add a little more flour if the dough is sticky, add a little water if the dough is too dry. 5.  Wrap dough in plastic wrap and let rest 20 to 30 minutes. 6.  Divide dough into 4 pieces and roll out each piece of dough to desired thinness, using a pasta machine or rolling pin.  Keep each piece covered until you are ready to roll it.  Cut or shape according to recipe.