If you like making homemade pasta dough, you are going to love making these! Three different naturally colored doughs rolled together into one sheet, cut and shaped into farfalle pasta.
Song of the day: True Colors - Cyndi Lauper
If happiness had color, it would be this
Making homemade pasta is so fulfilling. Putting colorful pasta together with a fun shape, using natural coloring is even better. The three colors of the doughs are the following:
- Green - spinach
- Yellow - turmeric
- Red - beets
You will need to make three different egg pasta doughs: semola rimacinata (semolina flour), egg, and spinach puree for one; the second would be semolina flour, egg, and turmeric powder; as for the third, again, semolina flour, egg, and beet puree.
The dough is done, the fun begins
You could totally make the three doughs by hand, although, for the next steps, you are better off with a Kitchen Aid complete with the pasta roller attachment or a hand crank machine. Also required, a wide and clean work surface, marble or wood.
- Cut a ¼ inch thick slice of each dough ball. Place on a floured surface and roll out to a ¼ inch rope. Avoid overflouring the surface and the ropes.
- Put the ropes alongside of each other, we did green, yellow, and red, however feel free to put them in any order you wish.
- With your fingers, press down joining the three ropes together as best as you can, the pasta machine is going to do the rest.
- With the pasta machine on the lowest -or widest- setting (1), slowly feed the joint ropes into the rollers, making sure to grab it on the other side. Note: as the ropes are going through, they may want to separate. Just keep them together as it's going through the rollers. Repeat this process of rolling the pasta going one notch at a time, until you reach n. 5 or until you have a nice medium thickness of pasta.
How to trim the tricolor pasta sheets
- Now that the first sheet is all rolled out, time to trim it. Use a corrugated pasta cutter (or ravioli wheel), trim both sides and ends, then, cut the pasta sheet into 2 ¼ inch long rectangles (5.5 cm). Note: do one sheet at a time, to prevent them from drying out. Also, gather together all the scraps of dough, roll into a ball, and cover with plastic wrap.
Pinching to create farfalle
- Grab one of your rectangles and placing your index finger in the middle (for us, the yellow), your thumb and middle finger on each end, slowly bring the thumb and middle finger to your index finger, gathering the folds of pasta, then removing the index, and pinching to close the center.
- Continue doing this until all your sheets are trimmed, and formed into farfalle. Place on a well floured baking sheet, making sure they do not overlap.
How to store the farfalle
If you are not going to cook the farfalle right away, the best way is to cover them on the baking sheet with plastic and put them in the freezer. Once frozen, they can be placed into an airtight freezer container. To cook them, do not thaw them, place them frozen into the boiling water.
Suggestions for sauces
Any white sauce would compliment this pasta: butter and sage, cream-based sauces such as gorgonzola, taleggio, adding veggies like peas, broccoli, spinach, asparagus.
How to use the scraps of dough
If you are curious to see what we did with the scraps of dough, well, we made marbleized fettuccine.
How you do that: take all the scraps of dough, form into a ball and cover with plastic until ready to use. Then, cut into ¼ inch slices, press them into a rectangle and run through the pasta roller starting from 1 end continuing until 5 or 6. Lay sheets down on a floured surface. Starting from the first sheet that you rolled out, run it through the fettuccine attachment. Place them on a floured baking sheet, making sure to toss them well with semolina flour. Continue this until all your sheets are done and you have a lovely tray of marbleized fettuccine.Print