John Myers
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Tri-colored Pasta
The perfect tri-colored pasta recipe with a picture and simple step-by-step instructions.
green pasta
- See my recipe for herbal ribbon noodles
yellow pasta
- 100 g Flour
- 1 tbsp Durum wheat semolina
- 1 piece Egg
- 1 tbsp Olive oil
- Some threads of saffron
- Salt
red pasta
- 100 g Flour
- 2 tbsp Durum wheat semolina
- 1 piece Egg
- 1 tbsp Olive oil
- 2 tbsp Beetroot juice
- Salt
- Dissolve the saffron threads in 2 teaspoons of hot water. Prepare the green pasta according to the recipe.
- For the yellow noodles, stick the egg with the dissolved saffron threads. Mix the flour and semolina, add the saffron-egg mixture, the olive oil and the salt and work into a dough. Put in the cold place and let rest for 1 – 2 rounds.
- For the red noodles, mix the egg with the beetroot juice. Then process in the same way as the yellow pasta and leave to rest.
- Roll out the dough in portions into thin, oblong flatbreads, roll up diagonally and cut into strips with a knife. Cook the cut pasta in salted water, separated by color. Then drain, drain and toss in a little melted butter or olive oil.
- Ideally, the pasta is served on oblong plates in the order of the traffic lights.
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