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How to Make Tricolor Farfalle Pasta

How to Make Tricolor Farfalle Pasta-farfalle on floured tray

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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.

Ingredients

Scale

Green dough:

  • 130 g semola rimacinata (semolina)
  • 1 large egg
  • 40 g spinach puree

Yellow dough:

  • 100 g semola rimacinata flour (semolina)
  • 1 large egg
  • 5 g turmeric

Red dough:

  • 130 g semola rimacinata (semolina)
  • 1 large egg
  • 40 g (about 2 Tbsp) beet puree

Instructions

  1. Wash and blanch spinach. Drain well, squeeze any remaining water then add some to a food processor to obtain the puree. On a scale, weigh 40 g and set aside. Wash the food processor.
  2. Peel 2 small beets and boil them until fork tender. Add them to the food processor with some of their water. Puree until smooth. Weigh 40 g and set aside.

Green dough:

  1. In the bowl of a stand mixer with the hook attachment, add the semolina flour, egg, and spinach puree. Mix until it pulls away from the sides of the bowl. Shape into a ball, cover with plastic, and set aside.

Yellow dough:

  1. In the bowl of the stand mixer with the hook attachment, add the semolina flour, egg, and turmeric powder. Mix until it pulls away from the sides of the bowl. Shape into a ball, cover with plastic, and set aside.

Red dough:

  1. In the bowl of a stand mixer with the hook attachment, add the semolina flour, egg, and beet puree. Mix until it pulls away from the sides of the bowl. Shape into a ball, cover with plastic, and set aside. Note: let the doughs rest for half hour.

Rolling the dough:

  1. Cut a 1/4 inch thick slice of each dough ball. Place on a floured surface and roll out to a 1/4 inch rope. Avoid overflouring the surface and the ropes.
  2. Put the ropes alongside of each other, we did green, yellow, and red, however feel free to put them in any order you wish.
  3. With your fingers, press down joining the three ropes together as best as you can, the pasta machine is going to do the rest.
  4. 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.

Trimming and shaping:

  1. 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.
  2. Grab one of your rectangles and placing your index finger in the middle (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, removing the index, and pinching to close the center.
  3. 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.

Notes

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.

With the scraps of dough you can make marbleized pasta.

Any white sauce would compliment this pasta: butter and sage, cream-based sauces such as gorgonzola, taleggio, adding veggies like peas, broccoli, spinach, asparagus.

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