Today I made colored fresh egg pasta, perfect for lasagna and ravioli. Super easy and very tasty. I chose the classic colors I had at home, but you can experiment with many variations and combinations. For green, I used spinach, for purple, beetroot, and for yellow, saffron (I ran out of turmeric). I opted for egg pasta, but it also works well with just semolina and water.
You might also be interested in;
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 1
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2.5 cups semolina flour
- 3 eggs
- 2.5 cups semolina flour
- 2 eggs
- 1 tbsp spinach, cooked, boiled and blended
- 2.5 cups semolina flour
- 2 eggs
- 1 tbsp precooked beetroot, blended
- 2.5 cups semolina flour
- 2 eggs
- 1 pinch saffron (dissolved in 2 tbsp of lukewarm water)
Tools
- Stand Mixer
Steps
The process is very simple. Put all the ingredients for each color in the stand mixer and mix with the paddle attachment for a few minutes.
When the dough forms a ball, remove it from the mixer, compact it on a work surface and wrap it with plastic wrap. Store in the fridge until ready to use.
I don’t add salt to fresh pasta because I use plenty in the cooking water. But you can add a pinch if you like.
