Colorful Farfalle

Ingredients

• 400 g flour (or 200 g flour and 200 g semolina)
• 4 eggs
• 0.5 tsp Salt
• 1 tbsp Olive Oil
• 1 pinch saffron powder
• 2 tsp beetroot powder (spice shop)
• 3 tsp spinach powder
• 1 tsp oil

Instructions

1. 1.

   Knead the specified ingredients into a smooth, pliable dough, adding more flour or water if needed.

2. 2.

   Divide the dough into four parts and color three of them.

3. 3.

   Stir saffron powder into the yellow dough.

4. 4.

   Stir beetroot powder into the red dough.

5. 5.

   Stir spinach powder into the green dough.

6. 6.

   Shape each colored dough into a ball, brush with oil, cover with a cloth, and let rest for 30 minutes.

7. 7.

   Roll out the dough on a floured surface to varying thinness, or use a pasta machine.

8. 8.

   Layer the differently colored, unevenly rolled sheets alternately, press lightly, cut lengthwise strips, pass them again through the pasta machine or hand‑stretch. Cut rectangles with a dough cutter and shape into farfalle.

9. 9.

   Spread the noodles on floured kitchen towels and let dry for several hours, turning occasionally so they dry evenly.

10. 10.

    Cook the dried noodles in plenty of boiling salted water until al dente (1–3 min).