Blue-Violet Dowell Swirls


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


  1. In the bowl of a food processor, combine flour, salt, cabbage puree and egg whites until a loose dough forms. 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.
  2. Divide the dough into 4 pieces. Roll each piece into a thin cylinder. Divide the cylinder into 8 even pieces. Wrap each piece around a dowel in a spiral and roll to flatten.
  3. In a large pot of boiling water, cook pasta for about 3 minutes until al dente. Serve with sauce of choice.