Laminated pasta dough can be made by rolling pasta doughs together. You can place herbs or flowers between two sheets or, in this case, you can create a multi-colored pasta by laminating different kinds of dough together. In this case I used a beet (pink) dough, a red pepper (orange) dough, and an egg yolk (yellow) dough.
LEARN THIS PROCESS! You can color the doughs with so many different things. Think spinach puree for green or dried blueberries for blue. BE CREATIVE...COOK FEARLESSLY!
If you are curious about the title of this post, parrot tulips are my favorite flower. Their colors inspired this dough.
I offer the ingredients in weight measurements instead of volume measurement as they are more precise. Since the procedure was the same of all of the doughs, so I am only writing it down once.
Beet Pasta Dough
Ingredients
200 grams semolina flour
75 grams all-purpose flour
2 eggs
1/4 cup beet puree
Roasted Red Pepper Pasta Dough
Ingredients
200 grams semolina flour
150 grams all-purpose flour
2 ounces red pepper puree
2 eggs
1 Tablespoon sweet or smoked paprika
Basic Pasta Dough
Ingredients
200 grams semolina flour
125 grams all-purpose flour
3 eggs, room temperature
1 egg yolk
2 to 3 Tablespoons tepid water
Procedure
Place all of the dry ingredients in a mound on a clean workspace. Use an egg to form a hollow in the dry ingredients; it will look like a volcano. Add the wet ingredients to the hollow. Use a fork to beat the wet ingredients into the dry to form a scraggy dough. Knead until smooth and elastic, approximately 5 minutes. Wrap the dough in plastic and let rest for, at least, 30 minutes at room temperature.
To Laminate the Dough
Cut each dough ball into quarters and cover the parts you aren't using. One quarter at a time, roll the dough as thin as you can. If you have a pasta machine, use that. But I did this batch with a rolling pin. Repeat with the different dough layers.
Before laying the next dough on top of the pile, spritz it with water and gently press the doughs together. At the end, your dough stack will look like this.
Trim the uneven edges of the dough and set aside. You should have a long rectangle. I used the uneven sides to create multi-colored noodles, so it wasn't wasted! Cut the rectangle in half and stack the halves on top of each other like this. Wrap dough in plastic and refrigerate for at least 30 minutes.
After the dough has chilled, slice 1/2" pieces from the stack and roll it as thin as you can. You will end up with parrot tulip-hued pasta dough.
Stay tuned for a ravioli recipe that uses this dough.