The tricolor fettuccine dough was created during this pandemic period when we are all at home making various and sometimes peculiar things… mine isn’t that peculiar, but I wanted to make my pasta in 3 colors in honor of Italy, which is going through a moment that will mark history.
You can then choose to dress them as you wish, with classic sauce, meat ragu, or even fish would be a good idea.
The first dough is spinach-based, the second classic, and the third with tomato sauce. If I’ve intrigued you even a bit, make them too by following the recipe.
They are really delicious, I assure you, then I made a fairly large quantity and froze them.
Try making this recipe yourself and if you make this or any other of my recipes, send me the photos, and I will publish them on my page with your name.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 12-14 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 12-14 people to make Tricolor Fettuccine Dough
- 4 Small eggs
- 5 oz Cooked spinach
- 2.5 cups Semolina
- 1.25 cups All-purpose flour
- 5 Small eggs
- 2 cups Semolina
- 1.25 cups All-purpose flour
- 4 Small eggs
- 3 tbsp Tomato sauce
- 2.5 cups Semolina
- 1.25 cups All-purpose flour
- 1.25 cups All-purpose flour
Preparation of Tricolor Fettuccine Dough
To make these fettuccines, we need to divide the dough into three different bowls.
First, boil the spinach and once cooked, drain them and take 5 oz, blend with a hand blender and set aside.
For the doughs, combine the ingredients as listed, dividing them into three different bowls starting with the eggs, mixing well, and then pouring one at a time onto the work surface. Once compacted well while working it, move to the next dough until you have three different lumps of dough in different colors.
Work each color of dough with the pasta machine, taking care to pass the sheets in flour until the right consistency is achieved, then set the sheets aside, dusting each one so they can be stacked on top of each other.
In the end, you will have 3 stacks of sheets in 3 different colors. I passed them to a somewhat thick thickness, but that’s because in Abruzzo we like our pasta a bit thick, of course, you do as you prefer.
At this point, cut the pasta with the fettuccine cutter, flouring them well after cutting to prevent sticking. If you cook them immediately, choose your preferred condiment; otherwise, divide them for freezing.
I calculate roughly 3.5-4.5 oz of pasta per person, and this way you can regulate cooking and potential freezing.
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