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Foodxperience

Regenbogenpasta

Rezept von FoodXperience Chef Henri Troost von HANOS Hengelo.

Henri: „Für diese Regenbogenpasta habe ich sechs verschiedene Farben Teig gemacht. Alle mit vollständig natürlichen Farbstoffen. Spinat für Grün, Rote-Bete-Pulver für Rot, geröstete Paprika und Tomatenpulver für Orange, Tintenfischtinte für Schwarz, Kurkuma für Gelb und roher Rotkohl und Heidelbeerpulver für Lila.“

Zutaten

300units.grammSemola di Grano Duro
3units.stückEier

100units.grammFrischer Spinat
100units.grammRotkohl
15units.grammTomatenmark
75units.grammGepoppte Paprika
15units.grammKurkuma
25units.grammRote-Bete-Pulver
2units.stückTintenfischtinte
20units.grammHeidelbeerpulver

Zubereitung

blueberry powder
  • Then add to the flour and mix in the KitchenAid with the dough hook for at least 5 minutes until a nice, smooth dough forms. Are you adding vegetables that release a lot of moisture? Then add extra flour. Is the dough too dry? Add a splash of water.
  • Wrap the dough in plastic wrap and let rest in the refrigerator for at least half an hour.
  • Cut the dough balls into quarters and dust lightly with flour.
  • Roll the pasta through on setting 1, fold double, and roll through again. Repeat this a few times.
  • Roll the sheets through on setting 2 and then setting 3. Make sure there isn't too much flour on them.
  • Place the 6 colors on top of each other in the desired color order.
  • Cut 3 strips of 5 centimeters and stack them. Cut these into thirds with a sharp knife.
  • Roll these sheets through from setting 1 up to and including 6.
  • The rainbow pasta is now ready to use. You can fill and cut it as ravioli or slice it into pappardelle.