Tuesday, August 2, 2016

Baking JDs for Kate Spade

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



200g / 7oz / 1.5 cups plus 1 tbsp ‘00’ grade pasta flour
2 medium eggs


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


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


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.

14. Pinch the centres together with your fingers and you have farfalle!

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