Homemade Multicolored Pasta
Flattened and blended pasta dough has the appearance of striped pasta. Pasta dough is combined with colored powder, rolled and cut, and can then be turned into various types of pasta.
Flattened and blended pasta dough has the appearance of striped pasta. Pasta dough is combined with colored powder, rolled and cut, and can then be turned into various types of pasta.
- Carbohydrate 47.0101083333333 g
- Cholesterol 141 mg
- Fat 5.53033888888889 g
- Fiber 2.32975004752477 g
- Protein 11.591825 g
- Saturated Fat 1.23638222222222 g
- Serving Size 1 1 Serving (100g)
- Sodium 47.9440625 mg
- Sugar 44.6803582858086 g
- Trans Fat 0.835584444444444 g
- Calories 289 calories
Step-by-step
- 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.
Vibrant stripes of crimson, green, and pale gold emerge from the rolling pin, revealing sharp chromatic boundaries embedded directly within the gluten matrix. Achieving this visual definition requires vigorous hand kneading for approximately eight to nine minutes per portion, allowing the flour proteins gliadin and glutenin to align into a resilient network capable of holding distinct color bands without bleeding during the rolling phase. Dehydrated botanical powders like beetroot, tomato, or spinach introduce not only pigments but also plant fibers that compete with the wheat proteins for hydration, demanding precise water additions during mixing to prevent the dough from becoming crumbly. When repurposing leftover pasta dough or cooked striped noodles the following day, wrap the raw dough tightly in plastic film and refrigerate it for up to twenty-four hours, or blanch leftover cooked strands briefly in boiling water to refresh their texture before tossing them with fat. Storing raw laminated sheets requires dusting them generously with semolina flour to prevent moisture migration between the striped layers. Chemical interactions between the acidic plant pigments and the alkaline components of the egg yolks can subtly shift hue intensities during the rest period, making brightly pigmented doughs visually deeper by the second day of handling.
