Today on Steve's kitchen we're going to
make a delicious naturally colored
rainbow pasta. Thank you to Florian for
reminding me to do this I did a pasta
series a little while back where I made
another rainbow pasta and I promise when
I got to Italy I would make something
with natural colors and rather than tell
me which colors I've missed, I'd like you
to comment down below and tell me how
you would get the colors that are not in
this rainbow of pasta's, comment down
below and tell me how you'd get those blue
and indigo colors that are often
difficult to get with pasta. Fresh pasta
is so simple to make, we've got flour,
eggs, a pinch of salt and I'm going to be
using for my orange a tomato paste. I've
got beetroot over here, just about a
tablespoon of beetroot, we're going to
get a purplly, pink color with that. I'm
going to be using a cup full of spinach
which I'm just going to wilt down on the
stove and for my yellow I'm going with a
delicious saffron, quite often you can
use turmeric though it's cheaper and it
does give a great color. All of my
pastas start with a hundred grams or
three and a half ounces of all-purpose
or double-zero flour. Just pop that down
onto our countertop, you can mix these in
a bowl of course but I like to do it on the
countertop, after all we're going to be
kneading it here anyway. Now I've got
fresh spinach here I'm just going to
wilt it in a pan, it will only take a
moment or so just till its soft and tender,
take the stalks off by the way. Now it
feels like I'm in a kindergarten today, I've
got these little piles, I'm going to make
each of one of these a little volcano,
going to add a pinch of salt into each
little crater, just break one egg into
the center also. Now I'm just going to
whisk the egg in the center of the
volcano and slowly draw some of the
flour in and when we've got a nice and
thick paste in the center I'm just going
to get my tomato paste and I'm going to
add a couple of tablespoons into there
and then continue to mix it through I'm
going to bring the flour in now and then
it's time to start using the hands and
just draw this up until we've got a
lovely pasta, because we've got the
tomato paste we've got an extra wet
dough at the moment and we can correct
that by adding a tablespoon of flour in
at a time, don't add too much flour
because we don't want too stiff a dough. Now
that's the consistency I'm looking for
not too stiff we've got a lovely smooth
dough and the color is looking
absolutely great so I'm just going to
take a little bit of plastic wrap, we'll
wrap this over and with all my pastas I
want them to settle for half an hour or
so to allow the flour to bloom and in
that short time I've just wilted this
down, you see that big cup of spinach has
gone down to just about a handful. We
want to actually squeeze the juice out
of this and again we're going to start
whisking the egg just to get it to a
paste, I'm going to add my wilted spinach,
it's only a little bit but it goes a
long way and same with the tomato we are
just going to knead this together until
we get a lovely smooth pasta. Again if we
need any extra flour because of the
moisture added by the spinach we'll add
a little, bit just a small amount at a
time. Now spinach makes an absolute
wonderful green and we're just going to
wrap this as well and let it settle. Two
down, two to go, this time I'm using
beetroot which makes a great color. I'm
going to add in about a tablespoon maybe
tablespoon and a half of minced beetroot.
Start to bring that wonderful color into
my pasta and I'm going to finish this by
hand, doesn't the beetroot produce just
a lovely color, it's not really a red
it's almost a dark pink. Now again I'm
not looking for a particular firm dough
but it shouldn't be sticky so that looks
about perfect. Now lastly I'm going with
this beautiful Spanish saffron it only
needs a little pinch in a bowl and then
I'm just going to add about a tablespoon
of water and just let the saffron steep
for about ten minutes. Now by now you
know the routine, we're going to start
mixing the egg into the center of the
volcano, now before I break down the
sides of my little volcano I'm going to
pour the saffron in with all the little
bits of saffron as well because they'll
continued to release a wonderful
delicate flavor. Now as I said before you
can use turmeric for this, it's a lot
cheaper but I do love the taste of
saffron and when it's dry enough to work
with your hands get on and finish the
job. Now continue to work your dough for
about five minutes until it's nice and
silky, of course the colors with natural
products like this are not as vibrant as
food colors but they still look
absolutely wonderful and they do taste
better. Now that's looking gorgeous I'm
going to wrap this one as well and there
you have four beautiful rainbow color
pastas are ready to work with. This
recipe is more about making the rainbow
pasta I'm going to be using this to make
a rainbow ravioli so you can fill the
ravioli with anything you like really, a
ragu or maybe a mozzarella and ham. I'm
actually going for a very simple filling
I've got about half a cup of soft
ricotta, I'm also putting some parmigiano
in there as well, just add some saltiness
to the ricotta I've also finely dice up
some salami and for color and flavor a
little bit of diced basil and we're just
going to mix this up to a nice simple
stuffing for our ravioli. If you have one
of those pasta rolling machines please
feel free to use it, I tend to think it's
just as simple to roll it out with a
rolling pin and a lot of people don't
have them so I'm going to show you how
to do it by hand and there is a whole
series on Steve's kitchen, I'll leave a
link down below
this video of different pastas that you
can make all without a machine. So I've
unwrapped my pasta, this lovely pink color
here, I'm going to sprinkle the
countertop with a little bit of
double-zero flour, I'm just going to make
a little rectangular shape out of it,
tiny bit of dusting over the top, my
rolling pin as well I'm just dusting in
flour and what we're going to do is just
start to roll this out and you'll see
because it's lovely and supple it rolls
very easily. We can roll and turn and if
I want to I can square the edges up as I
go, sprinkle a little bit of flour on top
again and you'll find with minimal
effort you can roll this out as thin as
any machine can do. Now you want your
pasta to be so thin it feels that you
can almost see your hand through it if
you wanted to turn this into tagliatelle
you could actually just roll this up now
and you could cut your strips along and
get beautiful pasta, just let it dry
out .We're going to be making ravioli so
I'm not going to be doing that, now you
could cut this sheet into half and make
square raviolis, I'm going to go for
roughly halfway I'm going with this
circular ravioli cutter, I'm just going
to mark out approximately where my
raviolis will be, now whichever filling
you decide to go with you want a
reasonable amount, not too much otherwise
you won't be able to cut the ravioli out
I'm using about a teaspoon of my ricotta
filling because I'm doing this for the
camera I'm just going to do six to show
you how I do it. I've got a little bit of
egg white here that I've just whipped up
and I'm going to go around the edge of
each of these, then I'm going to fold my
pasta over the top of those little
ravioli, I'm just going to tease it over
to the full width. Now you can see the
little mounds I'm just running my finger
around the outside just to squeeze some
of the air out, now you could use a crimp
cutter but I've got this little ravioli
cutter I'm going to go over the top push
that down and cut out myself the perfect
little round ravioli. Now I'll get
on and do the rest of these. So right now
they look like little sombrero hats, I'm
just going to push them down a little
bit to give them more of a
characteristic ravioli look and we have
that perfect little raviolis, of course
they're a little bit lighter now because
there's flour on them but when you cook them
they will come back. I'm going to get on
and do the rest of the colors and then
we'll show you what we've got.
Now there you have it gorgeous rainbow
ravioli this recipe makes about 15 of each
color depending on what size ravioli you
go for but the great thing is they store
for two or three days in the fridge and
you can freeze these as well, so you
don't have to obviously eat them all at
once and of course with any fresh
pasta it doesn't take long to cook.
I've got a pot of fresh salted water in
the background here and I'm going to do
half a dozen of these now for Michele
and I to have for our lunch. Now I've
just taking those out drained them off
and see how the colors have popped back
up, so I hope I've lived up to my promise,
made my natural rainbow pasta, I think
this looks almost as good or just as
good really, more natural than the food
coloring one we made earlier. If these
are cooled down a little bit, I'm going
to make a sauce just a little ragu sauce
or maybe a bechamel sauce to go with it
but I'll give it a try on camera for you
just to let you know what it tastes like.
Look at that beautiful filling you've
got the ricotta, you've got a little bit
of salami in there it's nice and piquant
it's got great flavor I could eat it just
as it is, get out make yourself some
natural rainbow pasta it's so simple to
make and that tastes just delicious. If
you've enjoyed this please share the
love, give the video a thumbs up and
share it on any social media, if you
share it across on facebook don't forget
to tag me and say hello and I love to
hear what you have to say, be good, I'll
leave a link to the full pasta series
on Steve's Kitchen, I'll see you next time,
take care.