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Homemade striped butterfly pasta

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3
1 hour
INGREDIENTS PER 8 PEOPLE

For the beetroot dough:
all purpose flour, 2 cups
mashed beetroot (increase the dose if you want a darker pasta), 2 tbsp
egg, 1
1 pinch of salt

For the spinach dough:
all purpose flour, 1 cup + 2 tbsp
mashed spinach, 2 tbsp
egg, 1
1 pinch of salt

For the carrot dough:
all purpose flour, 1 cup + 3 tbsp
mashed carrots, 2 tbsp
egg, 1
1 pinch of salt

PROCEDURE

Put the flour on a work surface and make a well in the centre. Pour in the egg and add a pinch of salt. Using a fork beat the egg and incorporate the flour little by kittle.
For the carrots dough add the carrots to the mix. They have to be boiled, cooled and run through a food mill or mashed with a blender.
For the spinach dough add the spinach to the mix. They have to be steamed, squeezed, cooled and run through a food mill or mashed with a blender.
For the beetroot dough add ready cooked beetroots to the mix. They have to be run through a food mill or mashed with a blender. Drain beetroots well and increased the dose I gave if you want to get a darker colour.
Knead the dough in order to incorporate all of the flour. If the dough is too stiff wet your hands or add a little water in order to get a firm but elastic dough. Once all the doughs are made cover them with a kitchen towel.
Cut a piece of plain dough, in my case I also used the carrot dough for the base, flatten it with your hands and sprinkle with a little flour.
Flatten the dough using a pasta machine and roll it till it’s a few millimetres thick, the put it on a lightly floured surface.
Do the same way with the beetroot and the spinach dough. Then you have to make tagliatelle with the coloured dough.
Wet the basic and carrot dough with a little water and place the tagliatelle on them alternating colours Press with your fingers in order that the tagliatelle will stick to the base dough. Cut the excess pasta.
Flatten the dough with the pasta machine till quite thin running it through the second before last setting. You’ll get a smooth pasta sheet.
With a sharp knife cut the pasta sheet in 3 cm segments so that the coloured lines run vertically. With the pasta wheel trim the edges of the segments then cut in half horizontally.
Pinch the rectangle of pasta in the centre until you got a small hump, gently press to give the shape to your pasta bows.

Thanks to: Il Deborino

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