Homemade naturally colored tagliatelle

Name: Homemade naturally colored tagliatelle - Codrina J.
Ingredients: 1 piece of free; range chicken; approximately 100 g of white wheat flour; 2 tablespoons of Panacris tomato paste; iodized salt; 1 piece of noodle rolling and cutting machine :D.

Pasta/Pizza - Homemade naturally colored tagliatelle by Codrina J. - Recipia

I recently rediscovered how simple and satisfying it is to make homemade pasta. Since I was in the mood for something new, I played a bit with natural colors, in this case, tomato paste. I didn't complicate the recipe; I just wanted to test a different side of tagliatelle. Homemade pasta dough has a unique taste, and when you color it without artificial ingredients, it really is worth all the effort. Quick Info Total Time: About 1 hour (not including drying time) Preparation Time: 40-50 minutes (preparation + kneading + shaping) Cooking Time: Not cooked at this stage Servings: 1 (enough for one individual meal or as a side for 2 people) Difficulty: Medium (requires some physical work) Recipe Type: Fresh homemade pasta, naturally colored Ingredients 1 free-range chicken egg About 100 g of white wheat flour (sifted) 2 tablespoons of tomato paste Iodized salt (to taste) 1 manual pasta rolling and cutting machine (or pasta maker) Preparation Method 1. Place the sifted flour in a large bowl, forming a mound with a crater in the center. 2. Crack the egg and put it in the middle of the flour. Add the tomato paste over the egg. Sprinkle a pinch of salt. 3. Start kneading the dough from the outside, bringing the flour towards the center, over the egg and tomato paste. Continue to work the dough, gathering the flour until everything is incorporated. 4. Knead vigorously until the dough becomes homogeneous and elastic. If it seems too soft or sticky, sprinkle a little extra flour on the surface and continue kneading. Generally, it takes about 10-15 minutes of active kneading. 5. Once you have a smooth ball of dough, let it rest for 10-15 minutes at room temperature, loosely covered with a clean towel or plastic wrap. 6. Cut the dough into pieces suitable for rolling through the pasta machine. Before working with them, sprinkle each piece with flour to prevent sticking. 7. Roll each piece of dough through the pasta machine, starting from the thickest setting. Pass it through a few times, fold, and roll out again until the dough is smooth and even. 8. Gradually reduce the thickness, changing the machine setting after each pass, until you reach the desired thinness for tagliatelle. Generally, 2-3 passes at each thickness are sufficient. 9. Let the rolled-out sheets dry for 5-10 minutes in the air on the work surface before cutting. 10. Attach the crank to the cutting section of the machine. Cut the sheets into tagliatelle (or noodles, if you prefer another shape). Place the cut pasta on a clean towel, lightly floured, to prevent sticking. 11. If not using immediately, let them dry, spread out, for about 2 days in a cool, dry place on a clean kitchen towel. 12. Once completely dried, you can store them in glass containers with lids or in paper bags. Why I Make the Recipe Often I like that I can control exactly the ingredients. The texture of homemade pasta is different from that of dried store-bought pasta. They can be kept for a few days if well dried, and the taste is very pleasant. I can easily adjust the color and combinations based on what I have on hand. Tips and Variations Tips The dough must be kneaded well; otherwise, it will be difficult to roll out evenly. It is important to sprinkle flour on the pieces of dough before passing them through the machine to prevent sticking to the rollers. Drying the pasta is essential if you want to keep it longer. Substitutions You can use type 650 flour if you don't have type 000, but the texture will be slightly different. Tomato paste can be omitted for simple versions or replaced with another naturally colored ingredient (see below). Salt can be adjusted or omitted depending on the diet. Variations For other natural colors: add spinach puree for green or beet paste for pink. You can adapt the thickness of the pasta and shape, depending on the settings of the machine. Serving Ideas Boil like any fresh pasta in salted water for 2-4 minutes. Can be served with a simple tomato sauce, with butter and parmesan, or with olive oil and herbs. Can be used as a base for various pasta recipes, salads, or soups. Frequently Asked Questions 1. Do I need a pasta machine? It is not mandatory, but without a machine, it will be harder to roll out and cut the dough evenly. You can also use a rolling pin, but it will take longer and the sheets will be thicker. 2. Can I use another type of flour? Yes, but white wheat flour (ideally type 000) gives the best texture. Whole grain flours make the dough harder to work with and the pasta loses elasticity. 3. Can they dry without a towel, just on a tray? Yes, you can place the pasta on a tray lined with paper or directly on a clean, dry surface, but be careful not to overlap them and to stir them gently during drying to prevent sticking. 4. Can I double the recipe? Yes, just proportionally increase the quantities. It is important that for every 100 g of flour, you use 1 egg. 5. Can I add more tomato paste? You can add more, but if you add too much, the dough will become too soft, and you will need to compensate with more flour. Don't overdo it, so you don't change the texture too much. Nutritional Values Approximately, for the entire quantity (1 egg, 100 g flour, 2 tablespoons tomato paste): Calories: 270-300 kcal Protein: 10-12 g Carbohydrates: 50-55 g Fats: 3-4 g Values are approximate and depend on the size of the egg and the type of tomato paste used. They do not contain additives or extra fats. Storage and Reheating If well dried (2 days in the air, on a towel), the pasta can be stored for 2-3 weeks in glass containers or paper bags, in a cool, dry place. If not completely dried, I do not recommend storing for longer, as they may mold. Fresh, uncooked pasta should not be stored in the refrigerator for more than 1 day. After boiling, leftovers can be kept in the refrigerator in a closed container for a maximum of 2 days and can be easily reheated by blanching or steaming.

Homemade naturally colored tagliatelle

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