Rainbow Pasta

Name: Rainbow Pasta
Yield: 6 servings
Ingredients: 3 cups (725 mL) flour (12.75 oz./360 g), plus additional for dusting; ½ cup (125 mL) vegetable juice or puree (see cook’s tip); 2 eggs; ½ tsp (2 mL) salt

Prep 10 min

Cook 50 min

Ready in 60 min

Green and pink pasta is fun—even for picky eaters! Using colorful veggies gives this pasta natural and nutritional color.

Ingredients

3 cups (725 mL) flour (12.75 oz./360 g), plus additional for dusting
½ cup (125 mL) vegetable juice or puree (see cook’s tip)
2 eggs
½ tsp (2 mL) salt

Directions

Add all the ingredients to the Deluxe Stand Mixer. Knead for 5 minutes. Wrap the dough in plastic wrap and chill for 30 minutes or overnight.
Flour your hands and work surface. Divide the dough into quarters and flatten them slightly to form 2" (5-cm) round disks. Generously flour each disk.
Attach the Pasta Roller and turn it to setting 3. Set the mixer to Custom speed 1. Feed the dough through each setting twice, starting with setting 3 and going down to setting 1. Cut the pasta sheets in half or to your desired length.
Attach the Spaghetti Cutter or Fettuccine Cutter to the mixer. Feed the individual pasta sheets through and lay the noodles in an even layer.
Bring a large pot of salted water to a boil. Cook the pasta for 2–3 minutes, stirring occasionally. Drain the pasta and serve with your favorite sauce.

Yield:

6 servings

Nutrients per serving:

U.S. nutrients per serving (using beet juice): Calories 260, Total Fat 2 g, Saturated Fat 0.5 g, Cholesterol 60 mg, Sodium 220 mg, Carbohydrate 49 g, Fiber 2 g, Sugars 1 g (includes 0 g added sugar), Protein 9 g

Cook's Tips:

Humidity and flour brand can impact the consistency of your dough. If your dough is sticky, add more flour, 1 tbsp (15 mL) at a time. If your dough feels too dry, add more vegetable juice or puree, 1 tbsp (15 mL) at a time.

All-purpose flour works great, but using 00 flour or even bread flour will give your noodles a more al dente texture.

Carrot, beet, and tomato juices are easily found in stores and work great in this recipe. If you want to use fresh vegetables or make spinach pasta, try making your own purees using the Deluxe Cooking Blender!

Try cutting this recipe in half, so you can make all the colors of the rainbow! Add a different vegetable juice or puree to each batch.

You can freeze prepared pasta before cooking it. Complete steps 1–4, then let the pasta dry on the counter for about 20 minutes, or until it’s no longer tacky. Sprinkle with flour. Pick up a small bundle of pasta and gently twirl it into a nest. Repeat with the remaining pasta. Place on a sheet pan and freeze them. Once frozen, place the nests into a plastic bag and freeze for up to 2 months. When you’re ready to cook your pasta, bring a large pot of salted water to a boil before gently dropping in the frozen pasta nests. Stir to loosen the nests to ensure they cook evenly. The pasta should only need 3–4 minutes to cook, depending on the thickness of the noodles.