Oh my, this was an exceptionally cute daring kitchen challenge!
Erica braved the task of making our dough. We've made dark green spinach pasta before (with, uh, somewhat limited success), but this time around we jumped on the SF juice craze, with pomegranate and "groovin' greens." Turns out that green juice is somewhat weak sauce...
But, we started rolling out the dough,
and lo and behold, it developed a subtle striping pattern.
You thought that was fancy? Next we mastered the art of farfalle.
We were pleasantly surprised at how easily these came together. We brought them over to our friends for book club. They were very tasty with both a tomato and pesto sauce (no leftover pom taste).
On to the next!
Patterned Pasta
Hosted by thetastetrail.com
Ingredients
EGG PASTA (REGULAR PASTA COLOUR)
200g / 7oz / 1.5 cups plus 1 tbsp ‘00’ grade pasta flour
2 medium eggs
SPINACH (DARK GREEN)
200g / 7oz / 1.5 cups plus 1 tbsp ‘00’ grade pasta flour
7 tbsp spinach juice (obtained by putting roughly 175g / 6oz of
spinach through your juicer)
1 medium egg
BEETROOT (DARK RED / PURPLE)
200g / 7oz / 1.5 cups plus 1 tbsp ‘00’ grade pasta flour
7 tbsp beetroot (obtained by putting roughly 110g / 3.8oz
beetroot through your juicer)
1 medium egg
Directions:
n.b. The ratio of dry to liquid ingredients required is
variable depending on your particular brand of flour, how large your eggs are
and the climate of where you live. Your dough should be smooth. If it has
cracks and won’t come together add a little more of the liquids, conversely if
it is overly sticky or loose then add a little more flour.
1. Tip your flour onto a work surface to make a mound and make
a cavity in the centre with your hand or the back of a spoon and add the wet
ingredients into the cavity.
2. Using a fork, whisk the liquids, gradually incorporating the
wet into the dry. If the liquid breaches your flour fort, don’t panic, have a
plastic scraper to hand and use it to drag the liquid back into the flour.
3. Knead the dough for approximately ten minutes until it is
smooth.
4. Wrap the dough with cling film / saran wrap and refrigerate
for a minimum of 30 minutes (but ideally one hour).
5. Take your base colour dough, and on a lightly floured work surface
with a rolling pin, roll it out to circa 0.5cm / 1/5” thickness and half the
width of your pasta machine lasagna slot.
6. Roll through the lasagna slot on your pasta machine at the
thickest setting twice. Fold both sides of the length into the center, lightly
roll with your rolling pin then put through the pasta machine again at the same
setting.
7. Decrease the thickness setting of your machine by one slot
and put the dough through twice. Continue in this manner until your pasta is
approximately 1.4mm / 1/16” thick (on my machine this is setting 5).
8. Cover it with clingfilm / saran wrap or a clean tea towel
and put aside.
9. For each accent colour, take the dough and complete steps 1
- 3 above, then run it through the linguine cutter on your pasta machine. If
doing this by hand, lightly flour the dough, roll into a tube lengthwise and
slice into thin strips then unravel it immediately. Cover straight away with
clingfilm / saran wrap or a clean tea towel and put aside.
10. Lay strips of your linguine over your base colour in
whichever colour combination you like and trim off the excess. Press lightly
with a rolling pin to secure in place.
11. Pass through the lasagna slot of your pasta machine at the
setting closest to 1.4mm / 1/16" (on my machine setting 5).
12. Your dough is now ready to be shaped into whatever you
wish. You can use it to make a lasagna, roll it up into penne or stuff it with
your favourite fillings to make ravioli or tortellini. See below instructions
for making cute little bow shaped farfalle
13. To make farfalle: With a sharp knife cut into rectangles, I
use pinking shears to make a zig-zag edge along the widths but this is
completely optional.
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