Skip to main content

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

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

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

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas