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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.
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