Striped Pasta Dough
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 140 g durum wheat semolina, round
- 140 g flour, type 405
- 3 egg (s)
- 1 tablespoon beetroot powder
- 1 tablespoon spinach powder
- 3 pinches salt
Print Recipe
Pin Recipe Instructions
- Mix the two types of flour. Remove 100 grams and knead with an egg and a little salt. Divide the remaining flour and mix each half with one of the colored powders. Knead each with an egg and a little salt.
- Wrap the three doughs in foil and let them rest for at least an hour.
- First roll out the dough with the pasta machine (thickest setting) into rectangles of exactly the same size as possible. Slightly moisten one of the pastry sheets on the top, carefully press the second onto it, and do the same with the third. Cut the dough block exactly in the middle and stack the two parts on top of each other again, so that you now have a rectangular block with six layers.
- Cut this block lengthways into strips of exactly the same thickness, about 1.5 to 2 centimeters wide, moisten them lightly on the surface and turn 90 degrees so that the different colored layers of dough face up. Carefully press together again to form a block.
- Roll out the now striped dough block first with the rolling pin, then with the machine, always working in the longitudinal direction of the strips, otherwise they will blur a bit.
- The dough is suitable for further processing both for pasta and ravioli.
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