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🍽️ Colorful Farfalle

452 kcal · 30 min · 4 servings

Ingredients

• 400 g flour (or 200 g flour and 200 g semolina)
• 4 eggs
• 0.5 tsp salt
• 1 tbsp olive oil
• 1 pinch saffron powder
• 2 tsp red beet powder (from spice shop)
• 3 tsp spinach powder
• 1 tsp oil

Instructions

1. 1. Take the specified ingredients and knead them into a smooth, elastic dough.
2. 2. Add a little more flour if the dough is too sticky.
3. 3. Add a little more water if the dough is too dry.
4. 4. Divide the finished dough into four equal pieces.
5. 5. Choose three of the dough pieces that you want to color.
6. 6. Knead saffron powder into one piece of dough to color it yellow.
7. 7. Knead beetroot powder into a second piece of dough to color it red.
8. 8. Knead spinach powder into a third piece of dough to color it green.
9. 9. Shape each of the four dough pieces into a ball.
10. 10. Lightly brush the dough balls with oil.
11. 11. Cover the dough balls with a cloth.
12. 12. Let the dough balls rest for 30 minutes.
13. 13. Lightly dust a work surface with flour.
14. 14. Roll out the individual dough balls to different thicknesses.
15. 15. Optionally use a pasta machine for rolling out.
16. 16. Layer the differently colored dough sheets alternately on top of each other.
17. 17. Press the stacked dough sheets down slightly.
18. 18. Cut the dough sheet into long longitudinal strips.
19. 19. Pass the strips through the pasta machine again.
20. 20. Alternatively, you can roll out the strips by hand.
21. 21. Cut rectangles from the strips using a pastry wheel.
22. 22. Shape the rectangles into the classic bow-tie form.
23. 23. Spread the finished pasta on floured kitchen towels.
24. 24. Let the pasta dry for a few hours.
25. 25. Turn the pasta occasionally so that they dry evenly.
26. 26. Bring plenty of water to a boil and salt it.
27. 27. Cook the dried pasta for 1 to 3 minutes until al dente.

Nutrition per serving

• kcal: 452
• Protein: 17 g · Fett/Fat: 10 g · Carbs: 73 g