Fresh Homemade Rainbow Pasta in 4 easy steps!

..A bit of history

The most common opinion for the origins of pasta (to make ravioli) is related to the discovery and use of cereals.

Pasta, very popular and sold among the common people, entered in the tables of noble Italian only around 1800 when was discovered a way to not eat it by hands and was invented the Fork!

With this discovery began the great spread of Italian Pasta in the world and is still one of the prides of our kitchen.

In Italy, with different traditions and local customs, over time, each region created its traditional pasta with different name and shape, such as Tagliatelle, Ravioli, Farfalle, Lasagne…

Pasta Base in 4 easy steps!

1) Prepare the dough -Ingredients- 500g wheat flour 5 eggs (about 70g each) ½ salt (to taste) Warm water (only if considered necessary while mixing)

[NOTE: 1 egg each 100g of flour] ​ ​

-How to knead (mix)- (1)Arrange the flour on the work surface, then forme a ‘fountain’ in the centre and (2)break one at a time the eggs, (3)finally add the salt

Starting from the inside, mix the eggs with a fork (or a spoon), taking bit by bit the flour from the edges (4-5); then stretch with hands the dough from the outside inwards amalgamating all the flour that is located on the work surface(6)

If the dough does not fully collect the flour or would result slightly hard, add one or two spoons of warm water (7) and continue to knead until will not be smooth and compact (8).

2) Let it rest Then wrap the dough in plastic wrap and let rest for about 1 hour in a cool, dry place (9). 3) Stretch it After resting, the dough will be soft and stretchable, ready to be rolled! Flour the work surface and stretch it with a rolling pin (or use the pasta maker if you have one)

4) Make your shape! Once is well stretched you are ready to make your favourite shape! How to make Rainbow Pasta?

GREEN Pasta: ​ Add to the pasta recipe (which is 1egg per 100gr of flour) 10 gr of spinach.

Add them simultaneously when you add the egg/s.

*NOTE* the weight has to be only for already cooked spinach after you squeeze them well to ensure all the water comes out.

For frozen spinach, just let it defrost fully, squeeze them well, then put them on a mixer to make them very finely cut. ​

For fresh spinach, boil them for 5 min in non salted boiling water then remove the water wait that they cool down and follow ​ the same steps as per the frozen spinach, squeeze them and cut them finely.

RED Pasta: ​ Add to the pasta recipe (which is 1egg per 100gr of flour) a full spoon of thick tomato paste.

Add it simultaneously when you add the egg/s.

Remember (for any color you'd like to make) to increase the amount of "color" according to how much pasta you want to make.

…aaand Buon Appetito!