Colorful Noodles with Zucchini and Tomato Sauce
- For the pasta dough
- 400 grams
- 4 teaspoons
Pastry flour (for the work surface)
- For the colors
- 1 tablespoon
- 2 tablespoons
- 100 grams
For the pasta dough, pile 100 grams (approximately 3/4 cup) flour on the work surface. Form a well in the middle and add 1 egg to the well. Drizzle oil into well and season with a pinch of salt.
For the white dough, knead all ingredients into a smooth, firm dough. If necessary, add a little water or flour to the dough to reach desired consistency.
For the red dough, make pasta dough in the same way as above three more times. Add tomato puree to one portion and beet juice to another portion, mix and knead into a pasta dough.
For the green dough, rinse spinach leaves, drain well and finely mash with 1-2 tablespoons of water. Strain through a sieve with a fine cloth into a pot. Slowly heat spinach juice. Mix spinach juice in with egg in the well of another portion of pasta dough. Knead together to form pasta dough.
Wrap each of the four colors of pasta dough individually in plastic wrap and let rest for about 30 minutes.
Then knead each pasta dough portion again and roll out thinly with a pasta machine or on a floured work surface and cut into noodles. Dust with some flour and let rest.
For the sauce, peel kohlrabi and dice finely. Rinse zucchini, trim, cut in half lengthwise and cut into slices. Rinse tomatoes and cut in half.
Heat oil in a pan, sauté kohlrabi and add in a little broth. Cover and simmer for about 5 minutes.
Cook pasta in a pot of boiling salted water for about 5 minutes until al dente.
Add zucchini and tomatoes to the pan and add broth if necessary. Simmer uncovered for 2-3 minutes. Add chervil and season with salt and pepper. Add drained pasta to the pan, mix and serve.