A Trio of Parrot Tulip-Inspired Pasta Doughs

This past weekend was my 47th birthday; I decided to make it a three-day celebration. I took Friday off of work and just let the party roll from then till my actual birthday on Sunday. When Jake and I came home from a hike on Friday, there was a delivery from Farmgirl Flowers for me. One of my best friends, Jenn, had sent me a stunning birthday bouquet. And it was perfect: my favorite flowers in my favorite colors. But she has been in my life for over 33 years, so I'm not totally surprised.

In any case, I was planning for my virtual birthday pasta party and was inspired to make three different doughs to match my tulips. This is the resulting pasta...but I'm getting ahead of myself.

I made batches of pink, orange, and yellow dough, using beet puree and red pepper puree. The yellow is simply from the hue of the farm-fresh eggs I got from friends who have hens. We traded; I gave them a loaf of homemade sourdough bread and they gave me half a dozen eggs.

Beet Pasta Dough

Ingredients

200 g semolina flour
75 g all-purpose flour
2 eggs
1/4 C beet puree

Roasted Red Pepper Pasta Dough

Ingredients

200 g semolina flour
150 g all-purpose flour
2 ounces red pepper puree
2 eggs
1 T sweet red paprika

Basic Pasta Dough

Ingredients

200 g semolina flour
125 g all-purpose flour
3 eggs, room temperature
1 egg yolk
2 to 3 T tepid water

Procedure

The procedure was the same of all of the doughs, so I am only writing it down once.

Place all of the dry ingredients in the body of the food processor. Add the wet ingredients. Pulse until it comes together in a ball. Turn the dough onto a floured cutting board and knead until smooth and elastic, approximately 5 minutes. Wrap the dough in plastic and let rest for, at least, 30 minutes at room temperature.

After resting, you're ready to laminate the doughs together. Stay tuned for that recipe post! I was thrilled to dig this pasta maker out of the cabinet and put the boys to work. They have been making pasta for years, but we still don't do it as often as we probably could.

Comments

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