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VEGAN COLORED FRESH PASTA | beet spinach pumpkin rainbow pasta

Learn how to make colorful vegan fresh pasta, egg free, with ancient grains and naturally colored. Beets for pink pasta, pumpkin for yellow pasta and spinach for green pasta.
Portata Fresh pasta, Main Course, Pasta
Cucina Basics, Italian, Vegan
Keyword beetroot, fresh pasta, pasta, pasta dough, pumpkin, semolina, spinach, vegan
Preparazione 26 minuti
Cottura 4 minuti
Tempo totale 29 minuti
Porzioni 4 servings
Chef Fran Beauty Food Blog

Ingredienti

For fresh pink beet pasta

  • 250 g durum semolina flour
  • 145 g beet juice homemade from a medium beet
  • 1 tbsp +1 tsp extra virgin olive oil
  • a pinch of salt

For fresh vegan pumpkin pasta | yellow

  • 250 g durum semolina flour
  • 75 g pumpkin baked or puree
  • 68 g water
  • 1 tbsp extra virgin olive oil
  • a pinch of salt

For fresh vegan spinach pasta | green

  • 250 g durum semolina flour
  • 75 g baby spinach
  • 68 g water
  • 1 tbsp extra virgin olive oil
  • a pinch of salt

Istruzioni

For fresh pink beet pasta

  • Peel the beet, insert it into the slow juicer to obtain the amount of juice indicated.

For fresh vegan pumpkin pasta | yellow

  • Peel and remove the seeds from the pumpkin. Cut it into chunks and bake it. HERE how to bake pumpkins.
  • Blend baked pumpkin with oil, salt and water.

For fresh vegan spinach pasta | green

  • Wash and dry the spinach in a salad spinner. Blend with water, oil and salt using a hand blender or a small food processor.

With the bread machine

  • Add 250g of flour and all the ingredients prepared for each recipe in the bread machine basket. Set up the program to knead fresh pasta. The pasta dough must be smooth, elastic and non-sticky. Any time you make a different color of pasta, clean and dry the basket.

By hand

  • Add the flour and salt to a large mixing bowl (or on a clean work surface sprinkled with flour). Make a well in the middle and pour in oil, salt and a little water or beetroot juice. Add to the mixture with spinach or pumpkin and start kneading with your fingers, slowly incorporating the flour. Pour the remaining water (or juice) a little at a time, continuing to knead until you get a smooth, elastic and not sticky dough.

Rest

  • Form a ball and wrap it with cling film. Let the dough rest for 15 up to a maximum of 30 minutes out of the refrigerator.
  • After the rest, roll out the dough with a rolling pin and cut it into the shapes of pasta you like.
  • I used the sheeter machine to roll and cut the dough into tagliatelle.
  • Cook the fresh pasta immediately or let it dry on the drying rack or form nests of pasta and let them dry.

How to cook the fresh colored vegan pasta

  • Cook the pasta in boiling salted water. The cooking time varies depending on the shape of pasta, but usually, it takes from 2 to 4 minutes. The best way to check if fresh pasta is cooked is to taste it. In this way, you'll be able to adjust the cooking time.

Note

Tips and troubleshooting
If the dough is too dry, continue to work it until it softens. If it's not yet soft enough, moisten your hands with water and knead again.
I always sprinkle a little rice flour or durum semolina flour on the surface when I let the flour dry.
The best way to dry tagliatelle is to place them on drying racks. Once ready, the pasta will break and fall. Alternatively, cook the pasta immediately.
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