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 little bit about the recipe
A patriotic twist to a classic pasta salad.
SPECIAL EQUIPMENT:
Pasta Roller, Knife, Spray Bottle, Small Mesh Strainer, Flour Shaker
ACTIVE: 45m
INACTIVE: 30m
TOTAL: 75m
PRINT RECIPE
directions
Prepare your dough:
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 3 times once with each color.
For red:
2 tsp each beets and paprika, with 75g water. Once added to your well begin mixing stirring the water slowly absorbing the color and with small amounts of flour and as that is absorbed continue mixing in more. You will have created a thick pudding like 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 emerges 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, cleaning your bench and hands in between.
For blue:
2 tsp butterfly pea flower with 72g water.
For white:
75g water.
Make the pasta:
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 colors. To a number 5. Flouring your dough well while rolling to prevent sticking.
As you roll them out you will create large sheets approximately 12-14 inches long and as wide as your pasta machine rollers. If using a mattarello roll to a rubberband thickness.
With these sheets, flour them well again with semolina flour and stack them one on top of the other roughly about 6 high. Fold over one end twice and then fold over the other end twice to meet at the center. Trim your ends with a sharp knife and slice your dough to your preferred thickness. Once the daughter is fully cut fluff the dough to unroll the pieces and separating the strands.
When cooking besure to cook in a large but shallow pot and salt the water. These will cook lightening fast 30 seconds may be all you need for cook time. Longer they could fall apart.
Once cooked and cooled add to salad bowl.
expiry
2 days refrigerated
tips
When making dough start with lightest and work to darkest or similar colors. For this I will make the white then red then blue. This is to help prevent color contamination.
