Ingredients for one colour
- 100 g Molini Spigadoro 00 flour
- 1 egg white
- 10 g Extra virgin olive oil
- 30 g water
- 2 g of Gusto&Colore (e.g. RED)
Ingredients for 6 people
- 400 g Molini Spigadoro 00 flour
- 4 egg whites
- 40 g oil
- 120 g water
Ingredients for the sauce
- 4 courgettes
- 1 untreated lemon
- fresh basil
- 1 spoonful of soft cheese e.g. robiola
- extra virgin olive oil
- 1 clove of garlic
The method for this recipe is divided into 4 steps which include making the pasta to obtain four different colours.
Place the flour, salt and colouring powder in a bowl. Sift the ingredients together. Add the egg white and lastly, the water.
Mix well with a wooden spoon at first, then tip the dough out onto a work surface and knead it by hand until an even dough is formed.
Wrap the dough in cling film and leave it to rest for 30 minutes at room temperature. Proceed in the same way with the other colouring powders.
Lightly flour the work surface and roll out the doughs one at a time to a thickness of about 1 mm.
Leave to dry for about 40 minutes. Roughly cut into diamond shapes.
Finely slice the washed courgettes.
Sauté the courgettes in a pan with some oil and the unpeeled garlic. Add the grated lemon peel.
Season with salt and pepper. Remove from the heat and add the soft cheese.
Cook the pasta “al dente” in salted water for about 2 minutes. Toss the “maltagliati” (Italian for roughly cut), garnish with the basil and serve.
Our thanks to the blogger, Maddalena Laschi