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Colorful Foliage Pasta

Look at how pasta-tively beautiful and delicate this pasta is...it's so magical! With a soft texture and playful, vibrant pattern, it looks like it is printed out of silk. Shhhh, but this is no magic! With Suncore Foods® Supercolor Powders Red Beet, Midori Jade Matcha, Purple Sweet Potato, Autumnal Baked Yam, you can magically create this stunning pasta! A meal is not just a meal--it helps create bonds between loved ones, so why not make it even more fun with wonderful colors. Head to SuncoreFoods.com to find the recipe along with our delightful Supercolor Powders Red Beet, Midori Jade Matcha, Purple Sweet Potato, Autumnal Baked Yam. Have fun with all of the pasta-bilities.

Ingredients

Base Dough:
4 large eggs
2.5 cups all purpose flour
Water as needed
Semolina for dusting

Lamination — Red Dough:
1 large egg
0.625 cups all purpose flour (1/2 cup + 1/8 cup)
1 tsp Suncore Foods® Red Beet Supercolor Powder

Lamination — Green Dough:
1 large egg
0.625 cups all purpose flour (1/2 cup + 1/8 cup)
1 tsp Suncore Foods® Premium Midori Jade Matcha Supercolor Powder

Lamination — Purple Dough:
1 large egg
0.625 cups all purpose flour (1/2 cup + 1/8 cup)
1 tsp Suncore Foods® Purple Sweet Potato Supercolor Powder

Lamination — Mustard Dough:
1 large egg
0.625 cups all purpose flour (1/2 cup + 1/8 cup)
1 tsp Suncore Foods® Autumnal Baked Yam Supercolor Powder

Directions

1. Base dough: Add all ingredients into a bowl of a stand mixer and mix on medium speed for 8 minutes adding a tsp of water as needed. Cover dough in cling wrap and let rest at room temperature for 1 hour.

2. Colored dough: Prepare each of the differently colored dough separately. For each colored dough, mix all ingredients together and knead for 10 minutes by hand or 8 minutes in a stand mixer at medium speed until smooth. Let rest for 30 minutes.

3. Roll out the colored doughs to a thickness of 1-2 mm and cut shapes of leaves and flowers using pie dough cutters. Keep covered under cling wrap to prevent drying as you work on the main dough.

4. Roll out the base dough into a long sheet to a thickness of 2mm. Place the cut leaves and flowers on half of the rolled sheet. Fold over the other half to cover and lightly press together to make it adhere. Roll out to a thickness of 2mm. For fettuccine, fold dough along the length while generously dusting with semolina to prevent sticking and cut to strips the width of ½ inch. Shake out all the cut strips and cook pasta in salted boiling water until al dente. Fresh pasta cooks very quickly so keep an eye on it. Serve with your favorite pasta sauce.

 


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