The Colorful Fresh Pasta Streamers are a simple first dish to prepare, which will make your table more cheerful during Carnival or during your parties, both children and adults will love them. You can simply season them with butter and sage, finishing with a sprinkle of grated Parmesan or choose your own seasoning.

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Difficulty: Easy
Cost: Cheap
Rest time: 30 Minutes
Preparation time: 30 Minutes
Portions: 5/6 people
Cooking methods: Stove
Cuisine: Italian
Seasonality: All seasons, Carnival

Ingredients

1 3/4 cups all-purpose flour
1 egg
3 oz red beets, cooked, boiled
1 1/4 cups all-purpose flour
1 egg
1 3/4 oz spinach, frozen (boiled)
1 3/4 cups all-purpose flour
2 eggs
1/4 cup butter
5 leaves sage
to taste grated Parmesan
to taste coarse salt (for the water in which you will cook the pasta)

On a pastry board, pour the flour into a well, add the egg and the red beet (previously boiled and pureed with an immersion blender). Knead until you obtain a smooth and homogeneous dough, easily workable. Wrap the dough in plastic wrap and let it rest for about half an hour.
Pour the flour into a well on a pastry board, add the egg and the spinach (previously boiled and pureed with an immersion blender). Knead until you obtain a smooth and homogeneous dough, easily workable. Wrap the dough in plastic wrap and let it rest for about half an hour.
Lastly, pour the flour into a well on a pastry board, add the eggs and knead until you obtain a smooth and homogeneous dough, easily workable. Wrap the dough in plastic wrap and let it rest for about half an hour.
Now roll out the dough pieces, inserting a piece of dough at the maximum thickness, fold it over itself, and pass it again always at the maximum thickness. Repeat this operation at least ten times. Now pass the obtained dough sheet through increasingly thinner settings only once until you reach the penultimate thickness. You can also use a rolling pin if you prefer. I divided each dough piece into two parts and obtained two sheets per color.
Use the pasta machine to obtain colorful tagliatelle.
Put plenty of water in a pot, as soon as it boils, salt it and cook the tagliatelle. You can put them all together or divide them by color (I did so). It only takes a few minutes. Drain with a slotted spoon.
In a pan, place the butter with sage leaves, let them brown slightly, then add the ravioli and allow them to flavor. If you like, add some grated Parmesan. Season the green and yellow hearts in the same way.