Recipe - colourful pasta

Thank you for booking on to my pasta class, it is a personal favourite, I hope you enjoyed it as much as i do!

I hope you enjoyed what you took home and that you get to make it again, please keep me posted, and don’t hesitate in getting in touch with any questions.

EQUIPMENT -

  • clean work surface to knead and make on

  • Blender (optional)

  • Pasta machine

  • knife

  • Tray for placing your pasta on 

  • Large pot to cook the pasta in

  • Colander to drain the pasta

  • Ladle

  • sharp knife and chopping board

  • frying pan

INGREDIENTS

BASIC PASTA DOUGH:

1 cup flour

1 Egg

tablespoon cold water

Natural colour options: Blue spirulina, Beetroot powder, 150g fresh spinach, tomato paste, turmeric

TOMATO SAUCE:

5 fresh tomatoes

1 clove of garlic

fresh sage leaves

1 onion

olive oil

salt and pepper

(optional extras: Capers, olives, different herbs, dash of balsamic)

METHOD

  • To make the colour with the powdered food (eg blue spirulina and beetroot powder) simply add desired amount to the flour. (approximately 1 tablespoon). Remembering that as you add the egg the colour will become more vibrant.

    To make the colour with the fresh spinach, steam the spinach so just wilted, allow to cool and then blend with the egg.

  • Place the dry ingredients in a large bowl and make a well.

  • Add raw egg in to the well and using a fork slowly combine it, and then knead for approximately 15 minutes, adding water or flour as necessary.

  • Once the dough is smooth, place it in an airtight container in the fridge for at least 30 minutes.

  • Diving the pasta in to 4, and roll your dough through the pasta machine, being sure to always send it through the widest setting at least three times. (folding it over before each time). Then roll the pasta going down the settings, until it has reached your desired thickness.

  • Get creative ;-) You know how now!

Pasta tomato sauce

  • Slash a cross on the tomatoes and dip in to boiling water, so the skin is easy to remove

  • Remove the tomato skin and the seeds and dice.

  • In a frying pan add a good glue of olive oil, (about 2 mm all around) add the whole peeled garlic clove and the sage, allow the oil to infuse on a low heat, then add the chopped onion until soft. Finally add the tomato and cook for a further few minutes.

  • Just before serving, quickly stir in a few spoons of the starchy pasta water to thicken the tomato sauce.

    Serve and eat straight away.

Storing fresh pasta

Allow to dry overnight, turning every 10 hours ash, until dried out.

But best eaten straight away! ;-)