Multicolor maltagliati with zucchini and lemon is a healthy and scenic dish. Check out the recipe with fresh pasta flour and Taste and Color.
Ingredients for 1 type of color
- 100 g Fresh Pasta Flour with type 2 flour Molini spigadoro
- 1 Albumen
- 10 g EVO oil
- 30 gr Water
- 2 g of Gusto&Colore powder (e.g. RED)
Ingredients for 6 people
- 400 g of Molini Spigadoro 00 flour
- 4 egg whites
- 40 g of oil
- 120 g of water
Ingredients for the dressing
- 4 zucchini
- 1 untreated lemon
- fresh basil
- 1 tablespoon of fresh robiola-type cheese
- extra virgin olive oil
- 1 clove of garlic
- halls
- pepper
Proceedings
The procedure of this recipe is divided into 4 steps that include processing the dough to obtain 4 different types of colors.
In a bowl, bring together the flour, salt, and coloring powder. Sift these ingredients together. Add the egg white and last, the water.
Mix first with a wooden spoon, then turn the dough out onto a work surface and work with your hands until it forms a smooth ball.
Wrap the dough in plastic wrap and let it rest for about 30 minutes at room temperature. Proceed in the same way for the other coloring powders.
Lightly flour the work surface and roll out the doughs one at a time to a thickness of about 1 mm.
Allow to dry for about 40 minutes. Cut into irregular diamond shapes.
Finely slice the previously washed zucchini.
Saute the zucchini in a pan with a drizzle of oil and the poached garlic clove. Add the grated lemon zest.
Adjust for salt and pepper. Remove from heat and add cream cheese.
Boil the pasta al dente in salted water for about 2 minutes. Saute maltagliati in the sauce, garnish with basil and serve.
Thanks to blogger Maddalena Laschi for the recipe.
