Fresh Colored Pasta

Ingredients

  • FOR THE FRESH BEETROOT PASTA:

  • FOR THE FRESH PUMPKIN PASTA:

  • FOR THE FRESH SPINACH PASTA

Directions

Enjoy preparing this fun recipe with your children and fill the plate with healthy pasta. Discover a new way to eat vegetables.

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Ingredients

Adjust Servings:
FOR THE FRESH BEETROOT PASTA:
250g durum wheat
145g beetroot juice
16g extra virgin olive oil
1 pinch of salt
FOR THE FRESH PUMPKIN PASTA:
250g durum wheat
75g baked pumpkin
68g water
12g extra virgin olive oil
1 pinch of salt
FOR THE FRESH SPINACH PASTA
250g durum wheat
75g fresh baby spinach
68g water
12g extra virgin olive oil
1 pinch of salt

Steps

1

Peel the beetroot, insert it in the slow juicer in order to obtain the indicated quantity of juice for fresh beetroot pasta.

Peel and remove the seeds from the pumpkin. Cut it into cubes and put it in the oven. Blend the baked pumpkin with oil, salt and water for the fresh pumpkin pasta.

Wash and dry the spinach. Blend it with water, oil and salt using an immersion blender or a small food processor for the fresh spinach pasta.

2

Add 250g of flour and the prepared ingredients of each recipe to the bread pan of the Breadmaker. Select the program for pasta dough. This will result in a smooth, elastic and non-sticky dough. Whenever you prepare a different color of pasta, wash the pan thoroughly and dry it.

3

Form a dough ball and cover it with the plastic wrap. Let it set for a minimum of 15 minutes, maximum 30 minutes, outside of the fridge.

4

After setting, roll out the dough using a rolling pin and form it in the shape that you prefer.

5

Cut the dough using the pasta machine to make tagliatelle.

6

Cook the pasta immediately, leave it to dry on the pasta rack or form pasta nests and let them dry.

Enjoy

Fresh Colored Pasta

Ingredients

Adjust Servings:
FOR THE FRESH BEETROOT PASTA:
250g durum wheat
145g beetroot juice
16g extra virgin olive oil
1 pinch of salt
FOR THE FRESH PUMPKIN PASTA:
250g durum wheat
75g baked pumpkin
68g water
12g extra virgin olive oil
1 pinch of salt
FOR THE FRESH SPINACH PASTA
250g durum wheat
75g fresh baby spinach
68g water
12g extra virgin olive oil
1 pinch of salt

Nutritional information

258 beetroot
242
gourd
239
spinach
Calories
258 beetroot
242
gourd
239
spinach
Carbs
258 beetroot
242
gourd
239
spinach
Fat

Francesca Bettoni

Francesca Bettoni

Beauty therapist, fitness trainer and expert in sports nutrition, Francesca has always taken care of the wellbeing and health. Beauty Food Blog was created based on her love for food and nature, same as Francesca’s passion for photography and constant search of wellbeing through nutrition. The food can leverage our beauty and make us shining from inside!

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