Homemade Tricolore Pasta Dough

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Ok, so this was my first attempt at making homemade tricolore pasta. The pasta is coloured using natural foods . . . not food colourings.

Red pasta dough – Roasted beetroot

Yellow pasta dough – Normal egg pasta

Green pasta dough – Spinach
You can use other natural food stuffs to colour your dough’s in a similar way – Saffron (Bright Yellow), Squid ink (Black), Carrot (Orange), Tomato Puree (Red) . .  you can experiment.

Pasta Dough Recipes –
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Yellow Pasta Dough
100g pasta flour 00
1 Egg
(1). Sieve flour out into a mound on a work surface, make a small well with your finger and the place the eggs and egg yolks into the centre.
(2). Using your fingers slowly bring the flour into the eggs in a circular motion and keep doing so until a dough begins to form, then use hands to knead to a smooth elastic dough.
(3). Cover with cling film and rest in the fridge, preferably overnight but at least for an hour.
Green Pasta Dough
100g pasta flour 00
1 egg
50g fresh spinach
(1). Place a saucepan over a  medium heat and wilt your spinach slightly. Then place in a food mixer and blitz to a paste.
(2). Sieve flour out into a mound on a work surface, make a small well with your finger and the place the eggs and spinach paste into the centre.
(3). Using your fingers slowly bring the flour into the eggs and spinach in a circular motion and keep doing so until a dough begins to form, then use hands to knead to a smooth elastic dough.
(4). Cover with cling film and rest in the fridge, preferably overnight but at least for an hour.
Red Pasta Dough
100g pasta flour 00
1 egg
1 fresh beetroot (weighing around 50g)
(1). Preheat your oven to 180C/ Gm 7. Wrap the beetroot in tin foil and place in the oven and roast till the beetroot is softened, about half an hour.
(2). Remove from oven, unwrap and carefully top, tail and peel the beetroot.

(3). Place in a food mixer and blitz to a paste.

(4). Sieve flour out into a mound on a work surface, make a small well with your finger and the place the eggs and beetroot paste into the centre.
(5). Using your fingers slowly bring the flour into the eggs and beetroot  in a circular motion and keep doing so until a dough begins to form, then use hands to knead to a smooth elastic dough.
(6). Cover with cling film and rest in the fridge, preferably overnight but at least for an hour.
To make the tricolore dough
(1). One at a time, roll the pasta dough’s through your pasta machine. Start on the widest setting, rolling through a few times on the widest setting to prove the dough, then steadily reduce the roller widths down a couple of settings.
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(2). Keep the yellow dough whole, but cut the other two into 1 inch strips lengthways.
(3). Place the coloured strips on top of the yellow dough, pushing down gently with your fingers to secure.
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(4). Put your pasta machine back to its widest setting then roll it through carefully. Continue to roll it through, reducing the thickness each time, till you get to a thinish dough, setting 7 or 8.
You now have tricolore pasta dough, you can use this either as lasagne strips, cut into tagliatelle  or make into farfalle pasta shapes 🙂
 
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