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Question by laura10467: Making colored/flavored homemade pastas?
I’d like to make tri-color homemade pasta. I already know how to make regular (white) pasta and know the ration should be 1 egg to 1 cup of flour. If I add spinach or pureed red peppers, I’m wondering what proportion of the vegetables I should use as compared to the flour (use less flour, use more, etc.) and what the consistency should be before rolling with this extra ingredient.
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Answer by F T
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Coloured Pasta Dough
These amounts should be enough to color about 1 1/2 pounds of pasta dough, made with 3 to 4 cups of flour, 4 eggs and 2 tbsp olive oil. You’ll probably need to add a little bit of extra flour to compensate for the extra moisture from the vegetables.
Green pasta. Parboil 1/2 pound of spinach for about two minutes or chard for five minutes. Drain, rinse in cold water and squeeze the leaves as dry as possible. Puree the spinach or chard through a sieve or food mill, or chop it fine by hand or with a food processor. With a fork, combine the spinach or chard with the pasta ingredients. Knead, and roll out.
Speckled green pasta. Trim, wash, pat dry and chop fine about 6
tablespoons of mixed fresh herbs: parsley, sorrel, thyme, sage leaves, tarragon, lovage, marjoram, basil, dandelion, rocket, hyssop and tender savory shoots are all suitable. However, the strong herbs — thyme, sage, savory, marjoram and tarragon — do not blend well with some others, so choose your herb mixture carefully. Stir the herbs into the dough ingredients with a fork. Knead and roll out.
Red/pink pasta. Boil two small unpeeled beets in salted water for 40 minutes to one hour or until tender. Peel and chop the beets, then puree them in a food processor. Stir the beet puree into the pasta dough ingredients before kneading the dough and rolling it out.
Orange pasta. Stir about 1/4 cup of well-reduced tomato sauce or pureed tomato into pasta dough ingredients. Knead and roll out.
Yellow pasta. Add a pinch of ground saffron to the flour and salt for the pasta dough. Mix well. Stir in the eggs and oil. Knead and roll out.
The consistency should be about the same as for regular pasta.
Really, there isn’t a set proportion for type of pasta.
You have to feel whether or not the dough is at the right consistency.
Too dry, add water or puree. Too wet, add flour.