Rainbow Farfalle
a dinner recipe
Janette is a self taught pasta enthusiast from Webster, New York. American born but Italian ancestry runs in her veins. Throughout the years trying out different hobbies and cooking techniques pasta was a whirlwind of a love affair. The early days were wildly delicious failures, but with practice and persistence pasta had become an art form all on its own.
A colorful twist on a classic pasta shape.
TIME (ACTIVE) | 2 H 30 M
TOTAL | 2 H 30 M
8-12 SERVINGS
| 4-6 oz
SPECIAL EQUIPMENT:
PASTA ROLLER
KNIFE
MULTIBLADE PASTA CUTTER
FLUTED PASTA CUTTER OR SARDINIAN CUTTER
SPRAY BOTTLE
SMALL MESH STRAINER
On your bench measure out your first 100g of 00 and 60g of semolina flour and pour into your work surface together. Create a medium to large well. You will do this 6 times (either individual piles or one at a time)
For yellow:
- 1/2-1 tsp saffron crushed and set in 80g water. Allow to soak for 10-15 minutes. The longer it soaks the deeper the yellow.
- Once time has elapsed strain the stigmas from the liquid into your prepared well. Reserve stigmas for later.
- Begin mixing your liquid in side the well with small amounts of flour and as that is absorbed continue mixing in more. Once you have created a thick pudding consistency and the liquid portion will not run off the bench if the well is broken, begin chopping and mixing with your bench scraper. Continue to chop until a scrambled egg appearance ahead emerged then begin combining with your hands into a rough shaggy ball. At this point you will start kneading the dough. Knead for approximately 7 minutes, cover/wrap and set aside. Move to the next color.
For orange:
- 1/2 tsp saffron crushed into 80g water (allow to sit for 5-10 minutes. You will also need 4 tsp paprika add to well and follow instructions above.
For red:
- 3 tsp beets plus 3tsp paprika and the reserved saffron stigmas with 85g water. Mix according to directions above.
For purple:
- 2 tsp ebony carrot with 78g water.
For blue:
- 2 tsp butterfly pea flower with 78g water.
For green:
- 3 tsp matcha with 87g water.
- Once all doughs are complete allow them to rest for 30 minutes from the time the final dough was completed.
- Once rested take and roll out one dough at a time using 1/2 of each dough ball to just setting zero or the thickest setting on your machine. Be sure to roll the dough out enough so the dough width matches the width of the machine rollers. Roll all 6 colors.
- As you roll them out you may stack them color by color starting with red then orange then yellow, green, blue and finally purple. When laying layers of too dry you may spritz a small amount of water between each layer. The top layer should be purple. With a sharp knife cut the ends off to square your ends. Then cut the dough into 1/4 inch or less strips the short way.
- With a small amount of water on one edge alight the rainbows next to each other and press them together to create one 4/6 rainbow set. Cover the remaining rainbows and main working dough.
- With this rainbow sheet you will gently flour to prevent sticking and roll through the machine until level 5 is reached and roll through that one twice. Do not fold over your dough.
- Once rolled out into a much longer sheet you will cut one direction with a fluted cutter that you plan to have as your short end and a smooth of 5 wheel cutter to cut the long edge. You will cut these into 1.25” by 2” rectangles.
- For shaping with your first piece pick up the piece by the long sides at the middle and then fold and press just the middle together and then flex the outer portion of the center that was not pinched to the outside and pinch. When pinching you want to pinch firmly enough to match the thickness of the ends of the farfalle. This will allow for more even cooking.
- When cooking besure to cook in a large but shallow pot and salt the water.
- Once cooked serve up with your favorite sauce.
When making dough start with lightest and work to darkest or similar colors. For this I will make the yellow then orange then red, purple, blue and finally green. This is to help prevent color contamination.
Flour while rolling to prevent sticking
sweet
powder
This colorful spice is a main ingredient in much of Hungarian cuisine. It is often added to sautéed onions at the start of dishes.
0.35 oz - PORTION$0.50
2 oz - JAR$7
2 oz - REFILL$6
8 oz - REFILL$15
powder
Beetroot powder boasts a vibrant pink hue and a soft, almost velvety consistency which can easily dissolve or mix to color various foodstuffs.
2 oz - JAR$4
2 oz - REFILL$3
8 oz - REFILL$9
super negin grade
threads
Super negin grade saffron from Iran features deep red strands and a complex flavor, perfect for dishes like paella, bouillabaisse, and risotto Milanese.
.035 oz - JAR$13
.035 oz - REFILL$12
.176 oz - REFILL$55
2 oz - JAR$5
8 oz - REFILL$13
food grade
powder
Matcha tea is a bright-green, fine-mesh powder. Its vibrant green color can add a nice visual pop to foods.
2 oz - JAR$7
2 oz - REFILL$6
8 oz - REFILL$19
powder
A natural food colorant, Butterfly pea flower powder can be used in many sweet treats, giving them an alluring vibrant blue hue.
0.25 oz - PORTION$0.50
2 oz - JAR$7
2 oz - REFILL$8
8 oz - REFILL$19
