Tricolor fettuccine are one of the most fascinating and scenic dishes of Italian culinary tradition, combining taste, creativity, and a strong call to national identity in a single dish.
This recipe, appreciated both in home kitchens and on special occasions, takes its name from the three colors that make up the tricolor fettuccine: green, white, and red, the same that proudly wave on the Italian flag.
Preparing tricolor fettuccine means bringing to the table a main course that not only satisfies the palate but also pleases the eye, transforming a simple moment of conviviality into a richer and more engaging experience.
Perfect for those who love homemade pasta, handmade tricolor fettuccine can be made using natural ingredients like spinach, tomato, or red peppers to achieve vibrant colors completely free of artificial dyes.
The result is a pasta shape with a delicate taste, yet rich in nuances, ready to welcome different dressings according to personal taste… from the classic fresh tomato sauce to the more refined combination with flavored butter, light cream, or seasonal vegetables.
Tricolor fettuccine is also an excellent choice for a celebratory menu, perfect for national holidays, Sunday lunches, or dinners where you want to impress guests with a dish that tells a story.
Moreover, their preparation represents a pleasant way to approach the art of fresh pasta, thanks to a soft and elastic dough that allows experimenting with colors and shapes. Choosing this recipe means enhancing Italian tradition with a modern and captivating touch, perfect for those who desire a genuine dish, rich in charm, and optimized for those looking for tricolor pasta recipes, colorful fettuccine, and creative ideas for Italian first courses.
Approx. 590 Kcal per person
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 1 Hour
- Portions: 4People
- Cooking methods: Boiling, Slow Cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Tricolor Fettuccine
- 1 egg (small)
- 1 oz cooked spinach
- 0.7 cup semolina flour
- 0.25 cup all-purpose flour
- 1 egg (small)
- 0.4 cup semolina flour
- 0.4 cup all-purpose flour
- 1 egg (small)
- 1 tbsp tomato sauce
- 0.6 cup semolina flour
- 0.4 cup all-purpose flour
- 28 oz peeled tomatoes
- 1/2 onion (small)
- 3 tbsp extra virgin olive oil
- to taste salt
- 3.5 oz grated Parmesan cheese
Tools
- 1 Pasta Machine pasta machine
Preparing Tricolor Fettuccine
To make these fettuccine, we should divide the dough into three different bowls.
First, boil the spinach and once cooked, drain and take 1 oz, blend them with an immersion blender and set aside.
For the dough, combine the ingredients as listed, dividing them into three different bowls starting with the eggs, mixing well, and then pour each one onto the work surface, compacting it well before moving on to the next dough. This will create three different colored dough balls.
Work each color of dough through the pasta machine, taking care to pass the sheets in flour until you achieve an adequate consistency, then set the sheets aside, dusting each one so they can be stacked on top of each other.
In the end, we will have 3 piles of sheets of 3 different colors. I rolled them a bit thick because in Abruzzo we like our pasta slightly thick, but you can adjust to your taste.
At this point, cut the pasta with the fettuccine cutter, flouring them well after cutting to prevent sticking.
I calculate about 3.5 to 4.6 oz of pasta per person, allowing you to adjust for cooking.
In a pot, place the chopped onion and oil and sauté for a couple of minutes, then add the tomato passed through the tomato press, salt to taste and let it cook, stirring occasionally. Prepare a pot with water for cooking the pasta, salt it, and once boiling, add the pasta and cook.
Cooking time will vary based on thickness, so I can’t give an exact time.
When al dente, drain and season with the prepared sauce.
Serve with a sprinkle of Parmesan and enjoy your meal.
