As a follow-up to last weeks Homemade Fresh Egg Pasta post, this post shows how to build on the basic recipe to make different colours/flavors of . Some of our favourites are covered below (from left to right in the cover photo above), chocolate, herb, beetroot, egg white, rocket and tomato, but there are many other possibilities, pumpkin, carrot, sweet potato, turmeric and saffron to name just a few. My favourite is the herb/chilli version, and we have a never ending supply of herbs in the garden so we make it regularly. If you experiment with different flavours and have a favourite not mentioned in this post, I would love to hear from you in the comments section.

Pasta Verdi or green pasta

Green is probably the most common colour variation, often used for both ribbon and stuffed pasta. Generally the green colouration is from spinach, but you can also use other greens such as kale, rocket or even nettles! We have a surplus of rocket at the moment so we used that for the recipe below. The amount of flour needed will vary depending on how much liquid you can extract from the greens. So if the consistency is not right and the dough is too sticky just add more flour. For pasta verdi, I like the traditional silky-smooth green pasta so use juice alone and compost the pulp, but pulp also works well if you don’t mind a rougher texture.

Ingredients

  • 2 eggs – 1 whole egg + 1 yolk
  • 250g flour
  • 150g rocket
  • ½ teaspoon salt

Method

Wash the rocket, spinach or other green and pat dry. If you are incorporating the pulp, remove the stems, otherwise put everything in the blender and then strain through a sieve to extract the green juice. Add the juice to the eggs in the flour crater at step 2 of the basic egg pasta recipe.

Red or

Ingredients

  • 4 eggs – 2 whole eggs + 2 yolks
  • 300g flour
  • 3 tbsp beetroot puree
  • ½ teaspoon salt

Method

The beetroot can be straight from the tin or fresh from the ground. I peel and chop the beetroot then blend raw, but it can be roasted in the oven first for a sweeter flavour. I find I need to add a bit of water to the blender when processing. Pass the beetroot through a sieve then transfer the fine pulp to a saucepan and reduce until you have a thick paste. Then, as with the pasta verdi, add the cooled beetroot puree to the eggs and follow the basic egg pasta recipe.

Tomato Pasta

Ingredients

  • 4 eggs – 2 whole eggs + 2 yolks
  • 300g flour
  • 3 tbsp tomato paste
  • ½ teaspoon salt

Method

Simply add the tomato paste to the eggs at step 2 of the basic egg pasta recipe.

Herb or

Ingredients

  • 6 eggs – 2 whole eggs + 4 yolks
  • 300g flour
  • 2 tbsp finely chopped herbs (basil or parsley are good) or finely chopped chili / chili flakes
  • ½ teaspoon salt

Method

This can be done 2 ways; either follow the basic pasta recipe adding the herbs at step 2 with the eggs; or, as in the picture below, sprinkle the herbs and chilli over the dough during step 8. If incorporated during step 8 the ball of dough to be divided and different herbs rolled into different balls or alternatively, whole herb leaves can be laminated into the dough and subsequently rolled out. The chopped herbs or chili can just as easily be added to pasta verdi or other colour variations.

(Pasta di Cacao)

  • 6 eggs – 2 whole eggs + 4 yolks
  • 240g flour
  • 60g Cocoa powder
  • ½ teaspoon salt

Method as for basic egg pasta recipe, just add the cocoa powder in with the flour at step 1

White Pasta

  • 6 egg whites
  • 300g flour
  • 1/2 teaspoon salt

The method is identical to that of the plain fresh egg pasta recipe, but without the egg yolks. There will be some variation in the amount of egg white so more flour may be required.

Colour Combinations

Don’t feel like you have to limit yourself to just one colour per meal, a classic combination is Paglia e Fieno (straw and hay), plain egg with green pasta shown below:

Another classic combination brings together red with green and white colours (pasta tricolore), a tribute to the Italian flag

Or combine variations on the herb / chili pasta. The picture below is pasta verdi (using rocket) with chili flakes and plain with chopped basil and a dressing of chili, garlic and olive oil with a sprinkling of Parmesan and cracked pepper.

 

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