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Monday, February 15, 2016

All Natural Vegan Homemade Fresh Rainbow Pasta

This is going to be a pretty long recipe so bear with me.

Rainbow in desserts are pretty common nowadays, even we have a few coming up soon, just add some food colouring in your batter and all is good.

To achieve an appetizing rainbow savoury dish is not that easy, surely you could just add in food colour like you have done in sweet dishes but it just doesn't do justice to the food you are eating.

There are lots of vibrant colours in the nature and putting some of them in a dish is just as easy and healthier. And the thought of not using any food colour makes the food more appetizing.

Here we are going for an all natural rainbow colour so why not go the full way and make it Vegan.
All the hype about vegan these days. To be honest, we, ourselves, are not vegans. We don't judge anyones dietary choices, we give people options so once in a while we make vegan stuff.

Back to the recipe... Making fresh pasta is easy, simple steps. If you do not have/own a pasta roller, hand rolling and cutting will be the way to go. Still easy to do, just a hand full of ingredients and some spare time, coz although easy, it is time consuming to make 7 different colours of pastas.

Ok... we know black isn't in the rainbow but any colour is awesome !!


Infographic Recipe will be updated soon


How to make Fresh Pasta

Method
1. First make the dough according to each recipe below
2. Dust the pasta machine with flour and a little on the counter surface
3. Flatten the prepared dough and shape it into a rectangle shape
4. Set your pasta machine to the thickest setting and feed the dough through the pasta roller
5. Fold the dough in thirds on itself and feed it through the machine crosswise again
6. Lower the thickness setting and repeat the rolling steps above
7. Roll the pasta two times at each setting, and don't skip settings
8. Roll the pasta thin to your preference
9. Cut the long dough into noodle-length sheets, around 30cm (12 inches)
10. Feed the sheet of pasta through the pasta cutter of choice
11. Hang the noodles to let them dry without overlapping, for 30 minutes

Tips
I. Fresh pasta cooks for about 1 minute
II. You can store them in the freezer, refrigerator or dry them out completely 

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Red Pasta 
Yields 2 servings

Ingredients
150g Semolina flour
10g Vegetable oil
60g Beetroot, washed, peeled
60g Water
Pinch of Sea salt
Extra water
Flour, for dusting

Method
1. Chop beetroot into manageable pieces
2. Add beetroot and water into a blender
3. Blend until very fine and well incorporated
4. Press the purée through a fine sieve
5. Heat the liquid on low heat an reduce it into 65g of liquid
6. Let it cool
7. In a bowl, add in semolina flour and salt
8. Stir to combine and make a well
9. Pour the reduced liquid and oil into the well
10. Stir it with a spoon until no more liquid can be seen
11. Knead it with your hands into a cohesive ball, if dough feels too dry, add a little extra water
12. Cover and rest the dough for 30 minutes in room temperature
13. Divide the dough into 2 equal portions
14. Dust the portions with flour and keep 1 portion covered
15. To roll the pasta, See ”How to make Fresh Pasta” above

Tips
I. If you don’t reduce the beet juice and just measure out what you need, the hue of the pasta will be more on the pink side
II. The vegetables does not add a lot of flavor to the pasta, so you can choose the sauce to your liking
III. If making rainbow pasta, olive oil and garlic will be a perfect dressing as it does not cover up the colour

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Orange Pasta 
Yields 2 servings

Ingredients
150g Semolina flour
10g Vegetable oil
65g Carrot Juice
Pinch of Sea salt
Extra water
Flour, for dusting

Method
1. In a bowl, add in semolina flour and salt
2. Stir to combine and make a well
3. Pour the carrot juice into the well
4. Stir it with a spoon until no more liquid can be seen
5. Knead it with your hands into a cohesive ball, if dough feels too dry, add a little extra water
6. Cover and rest the dough for 30 minutes in room temperature
7. Divide the dough into 2 equal portions
8. Dust the portions with flour and keep 1 portion covered
9. To roll the pasta, See ”How to make Fresh Pasta” above

Tips
I. Adding a little beetroot juice makes the colour of orange a bit deeper as only carrot will be on the yellowish side
II. The vegetables does not add a lot of flavor to the pasta, so you can choose the sauce to your liking
III. If making rainbow pasta, olive oil and garlic will be a perfect dressing as it does not cover up the colour

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Yellow Pasta 
Yields 2 servings

Ingredients
150g Semolina flour
10g Vegetable oil
30g Yellow bell pepper
35g Water
Pinch of Sea salt
Extra water
Flour, for dusting

Method
1. Blend water and yellow bell pepper to form a puree
2. In a bowl, add in semolina flour and salt
3. Stir to combine and make a well
4. Pour the puree and oil into the well
5. Stir it with a spoon until no more liquid can be seen
6. Knead it with your hands into a cohesive ball, if dough feels too dry, add a little extra water
7. Cover and rest the dough for 30 minutes in room temperature
8. Divide the dough into 2 equal portions
9. Dust the portions with flour and keep 1 portion covered
10. To roll the pasta, See ”How to make Fresh Pasta” above

Tips 
I. If making rainbow pasta, olive oil and garlic will be a perfect dressing as it does not cover up the colour

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Green Pasta 
Yields 2 servings

Ingredients
150g Semolina flour
10g Vegetable oil
10g Spinach powder
65g Water
Pinch of Sea salt
Extra water
Flour, for dusting

Method
1. In a bowl, add in semolina flour, spinach powder and salt 
2. Stir to combine and make a well
3. Pour the water and oil into the well
4. Stir it with a spoon until no more liquid can be seen
5. Knead it with your hands into a cohesive ball, if dough feels too dry, add a little extra water
6. Cover and rest the dough for 30 minutes in room temperature
7. Divide the dough into 2 equal portions
8. Dust the portions with flour and keep 1 portion covered
9. To roll the pasta, See ”How to make Fresh Pasta” above

Tips
I. You can use fresh spinach, sub 45g of Fresh Spinach plus 20g of water and blend it up in a blender
II. The vegetables does not add a lot of flavor to the pasta, so you can choose the sauce to your liking
III. If making rainbow pasta, olive oil and garlic will be a perfect dressing as it does not cover up the colour

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Blue Pasta 
Yields 2 servings

Ingredients
150g Semolina flour
10g Vegetable oil
30 buds Butterfly pea flower
65g Water, boiling
Pinch of Sea salt
Extra water
Flour, for dusting

Method
1. Pour the boiling water over the flowers in a cup and let it steep for 30 minutes
2. Remove the buds and let the tea cool
3. In a bowl, add in semolina flour and salt
4. Stir to combine and make a well
5. Pour the tea and oil into the well
6. Stir it with a spoon until no more liquid can be seen
7. Knead it with your hands into a cohesive ball, if dough feels too dry, add a little extra water
8. Cover and rest the dough for 30 minutes in room temperature
9. Divide the dough into 2 equal portions
10. Dust the portions with flour and keep 1 portion covered
11. To roll the pasta, See ”How to make Fresh Pasta” above

Tips
I. If you want your pasta to be a darker shade of blue, steep longer, but it make have a stronger floral taste
II. Mild floral taste that compliments a lot of sauce
III. If making rainbow pasta, olive oil and garlic will be a perfect dressing as it does not cover up the colour

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Purple Pasta 
Yields 2 servings

Ingredients
150g Semolina flour
10g Vegetable oil
45g Purple cabbage, washed
20g Water
Pinch of Sea salt
Extra water
Flour, for dusting

Method
1. Chop cabbage into manageable pieces
2. Add cabbage, oil and water into a blender
3. Blend until very fine and well incorporated
4. In a bowl, add in semolina flour and salt
5. Stir to combine and make a well
6. Pour the purée into the well
7. Stir it with a spoon until no more liquid can be seen
8. Knead it with your hands into a cohesive ball, if dough feels too dry, add a little extra water
9. Cover and rest the dough for 30 minutes in room temperature
10. Divide the dough into 2 equal portions
11. Dust the portions with flour and keep 1 portion covered
12. To roll the pasta, See ”How to make Fresh Pasta” above

Tips
I. The colour came out paler than expected, if you want to achieve a brighter colour, try using maqui berry powder (Sub 65g Water and 3g Maqui berry powder)
II. The vegetables does not add a lot of flavor to the pasta, so you can choose the sauce to your liking
III. If making rainbow pasta, olive oil and garlic will be a perfect dressing as it does not cover up the colour

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Black Pasta 
Yields 2 servings

Ingredients
150g Semolina flour
10g Vegetable oil
5g (2 tsp) Bamboo charcoal powder
65g Water
Pinch of Sea salt
Extra water
Flour, for dusting

Method
1. Dissolve bamboo charcoal powder in water
2. In a bowl, add in semolina flour and salt
3. Stir to combine and make a well
4. Pour the water and oil into the well
5. Stir it with a spoon until no more liquid can be seen
6. Knead it with your hands into a cohesive ball, if dough feels too dry, add a little extra water
7. Cover and rest the dough for 30 minutes in room temperature
8. Divide the dough into 2 equal portions
9. Dust the portions with flour and keep 1 portion covered
10. To roll the pasta, See ”How to make Fresh Pasta” above

Tips
I. Bamboo charcoal has no flavor to it and have lots of health benefits
II. If making rainbow pasta, olive oil and garlic will be a perfect dressing as it does not cover up the colour

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Links to Supplies:

Pasta Maker
Juicer
Drying Rack
Butterfly Pea Flower



Hope you guys enjoy this weeks [How To's]

See you next week :)

xo D

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