HOW TO MAKE RAINBOW PASTA - No Food Coloring all Natural

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Make fresh pasta by mixing 100 grams of flour with 1 egg and a pinch of salt on the countertop.

Add 2 tablespoons of tomato paste for color and knead into a smooth dough.

Wrap the dough in plastic wrap and let it rest for 30 minutes.

Wilt 1 cup of spinach in a pan until soft, then squeeze out excess moisture.

Mix the wilted spinach into the dough along with more flour if needed to achieve a smooth consistency.

Add 1 tablespoon of minced beetroot to another batch of dough and knead until the color is incorporated.

For the yellow dough, steep a pinch of saffron in a tablespoon of water, then mix it into the dough with an egg.

Knead the saffron dough until silky and smooth, then wrap and let it rest.

Prepare the filling by mixing 1/2 cup of ricotta with parmesan, diced salami, and chopped basil.

Roll out the colored pasta dough with a rolling pin until thin.

Cut the dough into circles and fill with about a teaspoon of the ricotta filling.

Brush the edges with whipped egg white, fold over, and seal the ravioli using a cutter.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens