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Pasta Farfalle (Bi-Colore)

cook:

1 h 30 min

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So as I told you- last week was just the beginning of the Pasta Serie! This pasta here requires two pasta doughs- Yellow and Red. The yellow color is obtained from the eggs and the red from beet puree. The technique is very simple and the result is damn stunning. All you need is just to arrange the red pasta stripes on top of the yellow one. Then cut and shape to beautiful Farfalle shape. BTW- if you ask yourself why it called farfalle- that means Butterfly in Italian. It also looks like a bow-tie and that's why I close the video like this.

600 gr pasta

US

original

metric

Picture for Pasta Farfalle (Bi-Colore)

600 gr pasta

US

original

metric

Ingredients

For the yellow pasta

free range eggs

3 free range eggs

pasta flour

300 gr pasta flour

For the red pasta

free range eggs

2 free range eggs

pasta flour

300 gr pasta flour

beet puree

50 gr beet puree

For the sauce:

butter

50 gr butter

sage leaves

10 sage leaves

Directions

Step 1

First, make the beet puree by simply boil one beet until soft. Then blend it into a smooth paste (it's important that the paste will be smooth, otherwise the pasta will break).

beet puree

50 gr beet puree

Step 2

Make the pasta: Pour the flour on the working surface. Make a pit in the middle.

pasta flour

300 gr pasta flour

Step 3

Break one egg at a time into a separate bowl. This way we clear that all the eggs are fine and avoid damaging the rest of the mixture just in case one egg is off.

free range eggs

3 free range eggs

Step 4

Start mixing the eggs into the pit, each time collecting more flour from the sides of the pile.

Step 5

When the eggs are fully incorporated into the flour, knead the dough until it is smooth and elastic.

Step 6

Wrap the dough then place it in the fridge to rest for at least one hour, maximum 2 days.

Step 7

Repeat the process with the red paste (just replace one egg with beet puree).

beet puree

50 gr beet puree

pasta flour

300 gr pasta flour

free range eggs

2 free range eggs

Step 8

When you are ready to make your pasta- boil some water and make the sauce. In the meantime open the pasta.

Step 9

Using a rolling pin- open the dough as thin as you can. If you have a pasta machine start rolling on level 1 and go thin until level 7.

Step 10

After opening the red pasta into a pasta sheet- cut it into a Tagliatelle shape.

Step 11

Arrange the red pasta strips on the yellow pasta sheet, roll with a rolling pin and cut the edges.

Step 12

Open in a pasta machine again (level 7).

Step 13

Cut the pasta with a pasta roller to rectangle pieces and shape them to Farfalle shape: Fold the rectangle piece like a wavy potato chip. Squeeze in the middle. Open to Farfalle shape.

Step 14

Boil water for the pasta. Salt the water properly.

Step 15

Cook for 4 minutes. In the meantime- Make the sauce by melting butter in a pan. Fry sage leaves in the butter and add some of the boiling water from the pasta to create an emulsion.

Step 16

Add the pasta to the sauce.

Step 17

Plate. Spread Parmigiano-Reggiano, the sauce, and black pepper on top.

Step 18

YASSS!

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