Enjoy making different colored pasta – it’s super easy!
Do not be surprised to know that we can find hundreds of different types of pasta – not all of them the basic yellow egg color. Pasta need not be pale yellow or cream colored only. If you add puréed vegetables, chocolate, or other ingredients to your dough you can obtain a wide range of delightful hues. One thing to keep in mind is that when we add vegetable the texture of the dough will change. It will be more difficult to roll them out. Also, that you may not succeed in getting the pasta sheet quite as thin as you would a sheet made from just flour and eggs. But the taste is quite good, and the color is not boring so experiment away. I show you here how to make orange and green pasta using spinach, and tomato paste.
My quantities listed here will easily feed a group of 6 or more.
For the Pasta Dough
- Flour 1.5 kg
- Egg 9 piece
- Spinach 1 bunch
- Tomato paste
- Corn flour as required
- Parsley 1 bunch
How to make white pasta(the most common one)
Mix the egg and flour-knead them together to make dough. Keep kneading the dough until it becomes smooth and elastic, about 10 to 15 minutes. Remember do not add any water. After the dough becomes elastic and supple enough, set it aside, cover it with plastic, and let it rest for 30 minutes. You can store the dough in the refrigerator for up to 24 hours, but allow it to return to room temperature before rolling it out.
To produce pasta: Flatten a dough piece into a thick oval shape with your hand. Sprinkle corn flour in your work surface. Place this oval dough disk on the work surface, and sprinkle with additional corn flour. Pass the rolled – out dough through the appropriate cutters/pasta machine to make pasta of desired size and shape . See the picture here.
How to make green colored pasta!
Use fresh spinach only. Wash the leaves and blanch it for 2 minutes in salted water. After blanching, dip the spinach in cold or ice water. Now blend this until you get a fine paste. Mix flour and egg with this spinach paste to make a dough. When the mix is firm enough, begin kneading the dough adding flour as required. If the dough is still sticky we need to add more flour- a little at a time. Knead well for at lest 15 minute. Cover the dough and let it rest for 30 minutes.
How to make orange color
We can use any kind of vegetables like ripe pumpkin, red pepper, carrot or tomato to achieve this color. I am using tomato paste here.
Prick the skin of 5 large tomatoes slightly be a knife. Now simmer them for 5 minutes in salted water. Drain the water, rinse in cold water, and remove the seeds as well as the outer skin. Make a fine paste in blender. Now, add this fine paste into the same basic pasta dough ingredient-flour and egg. Mix the flour and egg into the tomato paste, keep kneading and adding little flour if it is still sticky. When it is firm enough to knead, begin kneading the dough, adding flour as necessary. Knead well for at least 15 minutes. Cover the dough and let it rest for 30 minutes or more.
Now that we have our sets of green and orange dough, now let’s start rolling out the pasta.
Set the rollers of the pasta machine at their widest setting. Pass the piece of dough through the rollers, fold in thirds, and repeat until the dough is smooth. Decrease the opening between the rollers, one notch at a time and the pass the dough through them to roll desired thickness. Pass the rolled – out dough through the appropriate cutters to make pasta of desired size and shape .
Cooking the pasta
For every 500gm of pasta, use at least 4 liters of water. Bring the water to boil-add 1.5 tablespoons of salt and 100ml oil. As the water starts to boil rapidly, drop the pasta in it. Stir the pasta gently from time to time to prevent them from sticking to the bottom. Handmade pasta cook rapidly so it should not take you more than 3 minutes. As the pasta softens and cooks, remove it from heat and drain immediately in a colander.
How to make tomato sauce
- Olive oil or butter 500ml
- Onion, chopped fine
- Carrot, chopped fine
- Celery, chopped fine
- Whole tomato 1 kg
- Garlic clove, minced 30gm
- salt to taste
- sugar 15 gm
Heat oil or butter in large sauce pot. Add the onion, carrot, and celery. Saute lightly for few minutes. Do not let them turn brown. Add remaining ingredients. Simmer uncovered for about 45 minutes until reduced and thickened. Now the tomato sauce is ready.
Now, all we need is some light cheese grated to complete the pasta fiesta. Hope you enjoyed this post.
Here is a pink pasta that I made by incorporating beetroot.
And here is a recent pasta fiesta during our lunch