Fresh Vegan PastaIn Three Colors

Written by Madara
on

Ingredients

Orange carrot pasta

Green spinach pasta

Purple beetroot pasta

Instructions

  1. Place all ingredients except salt and flour in a blender and blend until smooth.
  2. Place flour and salt in a bowl and add the colored mixture. Mix until it starts to come together. Add little bit of water if needed.
  3. Knead the dough on a lightly dusted surface until it doesn't stick to your hands. Make a ball and wrap it in a plastic wrap. Leave for 30 minutes.
  4. Divide the dough in 2 or 3 pieces so it's easier to work with. Wrap rest of the pieces back in the plastic so they don't dry out.
  5. If you are using a pasta machine - roll a piece of dough slightly with a rolling pin and then start with the widest setting on your machine. Go through this setting 3 - 4 times everytime folding dough in half so it becomes elastic. Then gradually change the setting until the dough reaches the desired thickness. (I usually stop at 4th of 5th setting) Use flour if dough gets sticky. If you have it, you can then use the cutting attachment to make tagliatelle.
  6. If you are using a rolling pin - roll the dough as thin as you like, flour the top of the dough then roll it up. Use a sharp knife to cut sections across the roll.You can make your pasta as wide or narrow as you like. Unroll the pasta and set it aside so they don't touch each other.
  7. Let the pasta dry for about 20 to 30 minutes before cooking it.
  8. Take a pot full of water and bring it to a boil. Add your pasta and depending on the thickness cook it for 30 to 60 seconds. Don't add too much pasta in one
  9. You can also dry the pasta and store it in airtight container for later use. Keep in mind that dried pasta takes longer to cook.