Rainbow Pasta

After making a blueberry dessert pasta I couldn't stop and made several other types of pasta that are beautiful in color inspired by a website called Spoon Fork Bacon.  In addition to blueberry pasta made in a previous post I made tomato, spinach, saffron, and beet pasta.

I hung the pasta to dry on clothes hangers and stored them in large Ziploc bags. 

Ingredients:
basic pasta dough:
2 eggs
1 cup all purpose flour
1 cup semolina flour
1 1/2 tablespoons olive oil
1-2 tablespoons water, if needed
for spinach:
1/2 cup canned spinach, purred until smooth
for saffron:
1 pinch of saffron (soaked in 1/3 cup warm water for about 30 minutes)
for beet:
1 small roasted red beet, pureed until smooth
for tomato:
1 8oz canned tomato paste
for blueberry:
1/2 cup tundra blueberries (store bought blueberries will not give you a vibrant purple color)


Directions: 

1. For dough: In a food processor combine flours, eggs, spinach, saffron, beet, tomato, or blueberry, followed by oil. 
2. Knead dough on a floured surface to form a ball that is no longer sticky to touch.  If dough is dry add water, 1 teaspoon at a time. Knead dough for 8-10 minutes (dough should feel very tight and should bounce back when gently pressed), wrap in plastic and let sit for about 20 minutes before using. Follow pasta machine instructions for rolling out the dough and cutting into desired pasta type (or roll pasta dough by hand with a rolling pin until very thin and cut into desired pasta type, using a clean ruler for even noodles). 
3. To dry: Line freshly cut pasta dough onto a pasta dry rack (or onto clean clothes hangers), in a single layer and allow pasta to dry in a cool, dry place for 24 hours. Carefully remove pasta from drying rack and store in an airtight container or Ziploc bags until ready to use. Dry pasta will hold for up to 1 month if stored in a cool, dry place.