Two Tone Pasta | Pasta Asciutta

~ Tandy

When in Italy it is common to order pasta as the first course of your meal. Dave and I tend to have this prima piatti as our main course for lunch. For my two tone pasta I first made rigatoni which are ridged pasta. I then made long flat sheets of pasta which I turned into ravioli. These pasta asciutta are cooked and served with a sauce that works for the shape of the pasta you have made.

Two Tone Pasta
Two Tone Ravioli
Head straight on to the recipe for Two Tone Pasta ♥

If you ask anyone who knows me well, they will tell you that I do not have any logic. For this months’ daring kitchen challenge I decided to get my pasta extruder out of the box and use it to make a pretty, two tone pasta. I did not realize that as soon as the two colours went into the extruder they would mix together to create a really pretty pink! It was only after I had made the second batch that Dave suggested that the way I went about extruding my pasta could have resulted in two tone spaghetti. You see, for the rigatoni I just put the red pasta and the white pasta in together.

Today’s inspiration ♥ Recipe For Two Tone Pasta ♥ can be found on Lavender and Lime Click To Tweet

Dave, who is an engineer, told me that I had I put in a piece of red, followed by a piece of white, and extruded spaghetti instead of a small pasta, I could have achieved a lovely striped affect. I made striped long pasta sheets and I used them to make ravioli. If you wanted to, you could follow this recipe and make your own farfalle.

Two Tone Pasta
Two Tone Rigatoni

Print Recipe
5 from 2 votes

Two Tone Pasta

This two tone pasta will add colour to your dish
Recipe Category: Main Course
Cuisine: Italian
All Rights Reserved: an original recipe from Lavender and Lime

Ingredients

  • 150 g 00 pasta flour divided, plus extra for dusting
  • 2 pinches salt
  • 1 egg lightly beaten
  • 1 egg yolk
  • 25 g tomato paste
  • Semolina for dusting

Instructions

  • Place 100g pasta flour into a mixing bowl
  • Add a pinch of salt and mix to combine
  • Add the egg and mix to form a dough
  • Turn out onto a lightly dusted surface and knead for 5 minutes
  • Wrap in cling film and place into the fridge to rest
  • Place the rest of your pasta flour into the mixing bowl
  • Add a pinch of salt and mix to combine
  • Add the egg yolk and tomato paste and mix to form a dough
  • Turn out onto a lightly dusted surface and knead for 5 minutes
  • Wrap in cling film and place into the fridge to rest for 30 minutes
  • Remove both lots of dough from the fridge
  • Lightly dust with flour and laminate both using the widest setting on your pasta machine
  • Dust your surface with semolina
  • Place the white pasta down on the semolina and cut in half
  • Cut the red pasta into 4 equal lengths
  • Place two lengths of the red pasta on one length of the white pasta
  • Repeat with the other pieces
  • Lightly roll a rolling pin to 'stick' the red pasta to the white pasta
  • Laminate once more on the widest setting
  • Continue to roll out your pasta until you reach setting number 5
  • Use to shape as you desire

Click on the links for conversions and notes.

Two Tone Pasta

What I blogged July 28:

This is my submission to the Daring Kitchen Challenge hosted by Dulcie from The Taste Trail

Tandy made #PatternedPasta in the form of two tone ravioli for the #daringkitchen challenge @Daring_kitchen @thetastetrail Click To Tweet

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Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. Dave and I are busy building a house which is an adventure all in itself. Each year we visit a new place overseas to experience the food of the area. Follow along on our adventures!

25 thoughts on “Two Tone Pasta | Pasta Asciutta”

  2. they are really rather attractive. reminding me of shells. wonderful that as well as being so good to look at they will be good to eat too

    Reply

  4. Hi, Fab blog! I am still in the very early stages – 5 months old. Just making efforts to link in with fellow bloggers to improve our followers and get the word out there for us both. I would appreciate you having a peek at my blog, as I have published several posts. Feel free to like, comment, follow or just take a peek. Thank you 🙂

    Reply

  8. Oooooo how pretty and I’m sure it tastes amazing since it’s homemade. Sadly I think I won’t be able to make this one as I don’t have a pasta maker, but I’ll keep it in mind for the day I splurge on one! 🙂

    Reply

  9. Omg!!! I have to try this!! I have been obsessively making my own pasta lately and my mind has just boggles at the thought that I have done this yet!! Thanks so much for sharing!

    Reply

  10. 5 stars
    I think you should be pretty happy with your logic Tandy 🙂 You’re getting me in the food mood for Italy in a couple of months.

    Reply
  13. Pingback: Colours, Roald Dahl | Book Review - Lavender and Lime

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