Laminated Parrot Tulip-Hued Dough

Last night we celebrated my 47th birthday with a virtual birthday pasta party. I made A Trio of Parrot Tulip-Inspired Pasta Doughs  - a basic dough with a slightly golden hue, a beet dough that was beautifully rosy and pink, and a red pepper dough that was sort of a saffron orange. So gorgeous! Then the boys laminated them together ahead of making a multi-colored ravioli. That recipe will be coming next!

You will need a pasta machine. Well, you could probably do it with a rolling pin, but we use a pasta machine. This is our new one* since our other was well-loved and well-used to the point that we stripped the teeth on the gears. Whoops.

Ingredients

• three different dough colors (see A Trio of Parrot Tulip-Inspired Pasta Doughs)
• pasta machine
• waxed paper or parchment paper
• a spray bottle filled with water
• flour, as needed

Procedure

Line a cookie sheet with waxed paper or parchment paper and flour it liberally. Cut each dough ball into quarters and cover the parts you aren't using.

One quarter at a time, roll the dough through the machine. Using the lowest, or widest, setting (ours is a '1'). Form a tongue and guide it through the machine. Fold the dough into thirds and run it through again. Fold the dough in thirds one more time and run it through again. Lay that on the floured parchment and repeat with the different colors. 

Before laying the next dough on top of the pile, spritz it with water and gently press the doughs together. At the end, your dough stack will look like this.

Trim the uneven edges of the dough and set aside. You should have a long rectangle. We used the uneven sides to create multi-colored fettucine noodles, so it wasn't wasted!

Cut the rectangle in half and stack the halves on top of each other like this. Wrap dough in plastic and refrigerate for at least 30 minutes.

After the dough has chilled, slice 1/2" pieces from the stack and run it though the pasta machine. They ran the 1/2" piece through twice, catching the dough and laying it flat so that it didn't break. They ran it through on a '2' setting, then again on a '5' to create a long ribbon.

The next recipe post will should you what we did with this beautifully striated, laminated dough. Stay tuned!

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