FOOD

Rainbow Pasta Hacks

Flour, salt, eggs and an assortment of colorful veggies (ok, and squid ink) are all it takes to have vibrant varieties of pasta.

FOOD

Rainbow Pasta Hacks

Flour, salt, eggs and an assortment of colorful veggies (ok, and squid ink) are all it takes to have vibrant varieties of pasta.

Ingredients

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup pureed raw purple cabbage
  • 2 large egg whites
  • Semolina flour, for dusting

Steps

  1. In the bowl of a food processor, combine flour, salt, cabbage puree and egg whites until a loose dough forms.
  2. Turn the dough out onto a floured board and knead to form a ball. Flatten the ball into a disc, wrap in plastic and let rest at room temperature for 1 hour.
  3. Divide the dough into 4 pieces. Roll each piece into a thin cylinder. Divide the cylinder into 8 even pieces.
  4. Wrap each piece around a dowel in a spiral and roll to flatten.
  5. In a large pot of boiling water, cook pasta for about 3 minutes until al dente.
  6. Serve with sauce of choice.

Ingredients

  • 1 tablespoon squid ink mixed with 1/2 cup water
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • Semolina flour, for dusting

Steps

  1. In a food processor fitted with the blade attachment, combine squid ink mixture and eggs until color is evenly distributed.
  2. Add flour and salt and continue to combine until a loose dough forms.
  3. Turn the dough out onto a floured board and knead to form a ball.
  4. Flatten the ball into a disc, wrap in plastic and let rest at room temperature for 1 hour.
  5. Divide the dough into 4 pieces. Knead each piece until smooth. Cut into 4 smaller pieces.
  6. Roll each piece with the handle of a wooden spoon until a flat circle is created. Roll the ends of the circle together to close, forming a shell.
  7. In a large pot of boiling water, cook pasta for about 3 minutes until al dente. Serve with sauce of choice.

Ingredients

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup pureed raw spinach
  • 2 large eggs
  • Semolina flour, for dusting

Steps

  1. In a food processor fitted with the blade attachment, combine flour, salt, spinach puree and eggs until a loose dough forms.
  2. Turn the dough out onto a floured board and knead to form a ball.
  3. Flatten the ball into a disc, wrap in plastic and let rest at room temperature for 1 hour.
  4. Divide the dough into 4 pieces. Cut each piece into nickel-size knobs.
  5. Roll each knob on the back of a fork to create ridged gnocchi.
  6. In a large pot of boiling water, cook pasta for about 3 minutes until al dente.
  7. Serve with sauce of choice.

Ingredients

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 large eggs plus 2 egg yolks
  • Semolina flour, for dusting

Steps

  1. In a food processor fitted with the blade attachment, combine flour, salt and eggs until a loose dough forms.
  2. Turn the dough out onto a floured board and knead to form a ball.
  3. Flatten the ball into a disc, wrap in plastic and let rest at room temperature for 1 hour.
  4. Divide the dough into 4 pieces. Knead each piece until smooth.
  5. Roll with a pasta machine or rolling pin to about 1 1/2 millimeters thick, and cut into 2-inch by 2-inch squares.
  6. Roll each square into a tube with a pencil and use a dab of water to close the tube.
  7. In a large pot of boiling water, cook pasta for about 3 minutes until al dente.
  8. Serve with sauce of choice.

Ingredients

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3 tablespoons tomato paste
  • 2 large eggs
  • Semolina flour, for dusting

Steps

  1. In a food processor fitted with the blade attachment, combine flour, salt, tomato paste and eggs until a loose dough forms.
  2. Turn the dough out onto a floured board and knead to form a ball.
  3. Flatten the ball into a disc, wrap in plastic and let rest at room temperature for 1 hour.
  4. Divide the dough into 4 pieces. Cut each piece into dime-size knobs.
  5. Roll each piece on a slotted spoon with round holes to create the knobby pattern.
  6. In a large pot of boiling water, cook pasta for about 3 minutes until al dente.
  7. Serve with sauce of choice.

Ingredients

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 large beets, steamed and peeled
  • 2 large eggs
  • Semolina flour, for dusting

Steps

  1. In a food processor fitted with the blade attachment, combine flour, salt, beets and eggs until a loose dough forms.
  2. Turn the dough out onto a floured board and knead to form a ball.
  3. Flatten the ball into a disc, wrap in plastic and let rest at room temperature for 1 hour.
  4. Divide the dough into 4 pieces. Cut each piece into quarter-size knobs.
  5. Roll each knob on the back of a cheese grater to create notched gnocchi.
  6. In a large pot of boiling water, cook pasta for about 3 minutes until al dente.
  7. Serve with sauce of choice.