Colorful farfalle pasta
Ingredients
- For pasta
- 400 grams Pastry flour (Or 200 grams of flour and 200 g durum wheat semolina)
- 4 eggs
- ½ tsp salt
- 1 Tbsp olive oil
- For dyeing
- 1 generous pinch ground saffron
- 2 tsps
- 3 tsps Spinach powder
- also
- 1 tsp vegetable oil
Preparation steps
For the pasta: mix the ingredients a smooth, pliable dough, adding flour and/or water when necessary.
For the dyeing: divide the dough into 3 parts.
For yellow pasta, knead saffron powder into one part of dough.
For red pasta, knead beetroot powder into another part of dough.
For green pasta, knead spinach powder into the last part of dough.
Roll each dough separately and form 3 balls, coat with oil, cover with a cloth and let rest for 30 minutes.
Roll the dough thinly on a floured surface or roll out with a pasta machine.
Alternate colors in various thicknesses to form stripes. Press the dough again through the pasta machine or roll out again if necessary. Cut the dough into rectangles with a pastry wheel and pinch slightly to form farfalle (bow-tie) shapes.
Spread the pasta on floured kitchen towel and allow to dry for several hours, turning occasionally to ensure the noodles dry evenly.
Cook the dried pasta in boiling salted water until al dente (approximately 1-3 minutes). Serve hot. Season and garnish as desired.