Homemade Tri-Color Pasta
Make the beet & spinach juice by cooking the vegetable & pureeing it. Use nut milk bag to strain out the solids, leaving the juice for the pasta.
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For tomato use tomato sauce. Make the Homemade Tri-Color Pasta: Make 1 color at a time. For each color, add 1 cup unbleached all-purpose flour (120g)
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1 large egg plus 1 egg yolk + 1/4 tsp salt + 2 tbsp vegetable juice.
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Knead the dough on medium-low. If the dough is sticky add a little flour, if the dry add a little vegetable juice, remix until consistently achieved.
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Let the dough rest for 60 minutes. Divide each color of dough into 2 pcs. & cover to keep from drying.
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Roll out each pc.of dough using the pasta roller attachement until desired thickness achieved.
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Add flour as needed if the dough is a little sticky.
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Do the same process for the remaining other color.
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Cut the rolled dough into desired width
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Do the same process w/ the other colors.
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Alternately cut the dough by hand w/ a knife. Cook the pasta in 4 quarts of boiling water until desired doneness (about 4 min.). Drain & let it cool.
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Store pasta fresh in the refrigerator for 3 to 4 days. Dry on a drying rack & store for 6 to 8 months in a container w/ an airtight lid.
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Grab this recipe @ www.growwithdoctorjo.com
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