Duo-coloured pasta dough with kale
A pasta dough with two colours that is ideal, for example, for making ravioli.
Creation by Stan Evers, student at Cas Spijkers Academie, Boxmeer, the Netherlands.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
112 |
g |
flour |
|
1 |
stuk |
egg |
|
30 |
ml |
oil |
|
30 |
ml |
water |
|
1 |
pinch of |
salt
|
|
1 |
tbsp |
kale chlorophyll |
Preparation method
- Put the flour and salt in a bowl and add the egg.
- Knead the mixture and keep adding a couple of drops of water and oil.
- Keep kneading until you have a nice elastic dough.
- Leave the dough to rest for 30 minutes.
- Cut the dough in half and colour one half green by adding kale chlorophyll.
- Use a pasta machine to roll out both doughs and then stick them together evenly lengthwise.
- Roll them through the machine once more.
- The dough can be used for a variety of dishes, such as ravioli.
Serving suggestions
- As a garnish to a game dish.
- Serve several ravioli with a vegetable filling as a vegetarian dish.