Two-coloured home-made pasta | vegan
For my last birthday I've received a pasta making machine from my parents. I was super excited! At first, I just wanted to learn how to use it, how to make vegan dough and all that kind of things. However, lately we've been experimenting with it a bit more and tried colouring our home-made pasta. It was our first attempt to make coloured pasta and I think we did a good job!
We made the first batch of tagliatelle purple. I've seen some fellow pasta makers using purple potatoes for colouring the pasta. However, here in Finland I have never seen purple potatoes. One thing that is far more common than purple potatoes in Finland is blueberries. So yep, our purple pasta is coloured with blueberries. No, you can't taste blueberries in your pasta, because the amount used is rather small.
We made this purple batch with the pasta machine, however, if you don't own one, don't you worry! You can still make amazing home-made pasta with just your hands, a rolling pin, and a knife.
Second batch of pasta we made was coloured with turmeric. We made it without the pasta machine, just to prove that you don't need one to make pasta! Just roll out the dough as thin as you want your pasta to be and then just cut it into strips with a knife. Easy!
Servings: 2 of each colour
Preparation: about 30 min per batch
Drying: 1 hour
Cooking: 2-5 min depending on the thickness of pasta
Ingredients:
Purple pasta:
2 Tbsp blueberries
150 g all purpose wheat flour
50 g durum wheat + extra for dusting
4 Tbsp water
Yellow pasta:
1 tsp turmeric powder
150 g all purpose wheat flour
50 g durum wheat + extra for dusting
5 Tbsp water
1 tsp salt per batch to put in water when boiling it
Instructions:
Mix all the ingredients for one of the pasta colour in a blender. You don't need a blender, but I find it much easier to blend the ingredients lightly.
Remove the ingredients from the blender and start working on it with your hands. Dust the table top with durum and knead the dough for about 5 min until there are no lose pieces and the dough can be shaped into a ball. If it's still crumbling, add more water. If it's too wet and it's sticking to the table, add more flour or durum and knead to work the flour in it.
Making of tagliatelle:
If you're using a pasta machine, just pinch a smaller piece of dough from the ball, flatten it a bit and put it through the machine using the widest gap. Gradually, tighten the gap and let the pasta through there again until you are satisfied with the thickness of it. Then change to tagliatelle cutter and let your pasta through it. You probably know how to do it anyway! :)
If you're not using a pasta machine, pinch a smaller piece of dough and start flattening it with a rolling pin. Try to roll out a long rectangular shape. When the dough is as thin as you desire, lightly bend it a few times to layer it and then cut narrow strips using a knife. Straighten the strips out and put aside.
Leave the pasta on a kitchen towel or a table for about an hour to dry before cooking.
Boil different colour pasta in different pots to avoid colouring. When boiling, add 1 tsp of salt per pot and boil for about 2-5 min depending on the thickness of your pasta.
Drain it, serve it hot with a drizzle of olive oil and your favourite sauce or no sauce. We served it with avocado sauce.
Bon Appétit!
