Coloured Pasta Dough
Adding colour to a pasta dough by using vegetables, herbs and spices is a great way to boost the visual impact of a dish as well as use up leftover herbs, vegetables and spinach leaves.
Ingredients
200 g cooked beetroot
400 g 00 flour
2 eggs, beaten
For the eggless beetroot pasta
200 g cooked beetroot
400 g 00 flour
90 g water
1 Tbsp olive oil
For the tomato pasta dough
3 eggs
75 g tomato purée
500 g 00 flour
0.5 tsp salt
0.5 tsp olive oil
water, as needed
For the spinach pasta
3 eggs
70 g spinach purée
500 g 00 flour
0.5 tsp salt
0.5 tsp olive oil
water, as needed
To finish
semolina, as needed (optional)
Instructions
STEP 1/6
To make the beetroot pasta dough
Fit the Knife Blade to the Food Processor attachment.
Weigh in the cooked beetroot into the attachment, fit the lid.
Blend until puréed – speed Max.
Remove the attachment from the machine.
Fit the Dough Tool.
Transfer the beetroot purée into the Appliance bowl.
Add flour and eggs.
Mix until a smooth dough has formed.
Mix – 3 minutes, speed 1.
Flatten the dough slightly and wrap with plastic wrap.
Chill in the fridge for 30 minutes.
STEP 2/6
To make the tomato pasta dough
Add eggs and tomato purée into a small bowl, beat together with a fork and set aside.
Fit the Dough Tool.
Weigh in flour, salt and oil into the Appliance bowl.
Add the egg and tomato mixture.
Mix until smooth dough has formed – 2-3 minutes, speed 1-2.
(Tip: Add a little water if the dough is a bit dry.)
Flatten the dough slightly and wrap in plastic wrap.
Chill in the fridge for 30 minutes.
STEP 3/6
To make the spinach pasta dough
Add eggs and spinach purée into a small bowl, beat together with a fork and set aside.
Fit the Dough Tool.
Weigh in flour, salt and oil into the Appliance bowl.
Add the egg and spinach mixture.
Mix until smooth dough has formed – 2-3 minutes, speed 1-2.
(Tip: Add a little water if the dough is a bit dry.)
Flatten the dough slightly and wrap in plastic wrap.
Chill in the fridge for 30 minutes.
STEP 4/6
Rolling the dough
Place the beetroot dough onto a lightly floured work surface and divide into four equal pieces.
Take one piece and flatten until about 1 cm thick.
Cover the rest with a kitchen towel to prevent drying out.
Attach the Lasagne Roller attachment.
Adjust the setting to 1.
Sprinkle some flour between the rollers.
Start on speed 1.
Pass the dough through the rollers.
Fold the dough in three, rotate and repeat several times.
Repeat passing the dough through the rollers, adjusting the setting down each time until you reach setting 5.
Repeat the same rolling process with the tomato and spinach dough.
Remove the attachment from the machine.
STEP 5/6
Cutting the pasta
Fit the Pasta Cutter attachment of your choice.
Start on speed 1.
Pass each coloured dough through the attachment.
Let dry for 30 minutes.
(Tip: You can use the pasta once dried or cover and refrigerate for up to 24 hours.)
(Tip: Sprinkle over with semolina to prevent the pasta strands sticking together.)
STEP 6/6
Cooking the pasta
Fill a large saucepan with water until ¾ full and bring to the boil.
Season with salt to taste.
Add pasta into the saucepan.
Cook for 2-4 minutes and then drain.
Serve
Uncooked fresh pasta can be frozen, simply form the cut pasta into 'nests', allow to dry and then place them into a freezer bag on a flat tray in the freezer until frozen – once frozen you can remove the tray and condense all of the 'nests' into one large bag without crushing the pasta. When ready to cook, boil a large saucepan of water, add salt and then add the pasta straight from the freezer – it is not recommended to defrost the pasta first as it can affect the texture.
Coloured Pasta Dough
Adding colour to a pasta dough by using vegetables, herbs and spices is a great way to boost the visual impact of a dish as well as use up leftover herbs, vegetables and spinach leaves.
Ingredients
200 g cooked beetroot
400 g 00 flour
2 eggs, beaten
For the eggless beetroot pasta
200 g cooked beetroot
400 g 00 flour
90 g water
1 Tbsp olive oil
For the tomato pasta dough
3 eggs
75 g tomato purée
500 g 00 flour
0.5 tsp salt
0.5 tsp olive oil
water, as needed
For the spinach pasta
3 eggs
70 g spinach purée
500 g 00 flour
0.5 tsp salt
0.5 tsp olive oil
water, as needed
To finish
semolina, as needed (optional)
Instructions
STEP 1/6
To make the beetroot pasta dough
Fit the Knife Blade to the Food Processor attachment.
Weigh in the cooked beetroot into the attachment, fit the lid.
Blend until puréed – speed Max.
Remove the attachment from the machine.
Fit the Dough Tool.
Transfer the beetroot purée into the Appliance bowl.
Add flour and eggs.
Mix until a smooth dough has formed.
Mix – 3 minutes, speed 1.
Flatten the dough slightly and wrap with plastic wrap.
Chill in the fridge for 30 minutes.
STEP 2/6
To make the tomato pasta dough
Add eggs and tomato purée into a small bowl, beat together with a fork and set aside.
Fit the Dough Tool.
Weigh in flour, salt and oil into the Appliance bowl.
Add the egg and tomato mixture.
Mix until smooth dough has formed – 2-3 minutes, speed 1-2.
(Tip: Add a little water if the dough is a bit dry.)
Flatten the dough slightly and wrap in plastic wrap.
Chill in the fridge for 30 minutes.
STEP 3/6
To make the spinach pasta dough
Add eggs and spinach purée into a small bowl, beat together with a fork and set aside.
Fit the Dough Tool.
Weigh in flour, salt and oil into the Appliance bowl.
Add the egg and spinach mixture.
Mix until smooth dough has formed – 2-3 minutes, speed 1-2.
(Tip: Add a little water if the dough is a bit dry.)
Flatten the dough slightly and wrap in plastic wrap.
Chill in the fridge for 30 minutes.
STEP 4/6
Rolling the dough
Place the beetroot dough onto a lightly floured work surface and divide into four equal pieces.
Take one piece and flatten until about 1 cm thick.
Cover the rest with a kitchen towel to prevent drying out.
Attach the Lasagne Roller attachment.
Adjust the setting to 1.
Sprinkle some flour between the rollers.
Start on speed 1.
Pass the dough through the rollers.
Fold the dough in three, rotate and repeat several times.
Repeat passing the dough through the rollers, adjusting the setting down each time until you reach setting 5.
Repeat the same rolling process with the tomato and spinach dough.
Remove the attachment from the machine.
STEP 5/6
Cutting the pasta
Fit the Pasta Cutter attachment of your choice.
Start on speed 1.
Pass each coloured dough through the attachment.
Let dry for 30 minutes.
(Tip: You can use the pasta once dried or cover and refrigerate for up to 24 hours.)
(Tip: Sprinkle over with semolina to prevent the pasta strands sticking together.)
STEP 6/6
Cooking the pasta
Fill a large saucepan with water until ¾ full and bring to the boil.
Season with salt to taste.
Add pasta into the saucepan.
Cook for 2-4 minutes and then drain.
Serve