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

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Culinary Adventures with Camilla

Search This Blog