Rainbow Linguine

1. Rainbow Linguine — Add the flour and eggs to the bowl of a stand mixer fitted with the dough hook. Mix on low, gradually adding the water as needed until a firm but workable dough forms. Knead with the dough hook for 6–8 minutes, until the dough is smooth and elastic. Wrap the dough and allow it to rest for 30 minutes. Divide the dough into 6 equal portions, keeping 1 portion plain and uncolored for making the striped pasta. Add the Suncore Foods® Natural Color Powders to the remaining 5 portions of dough. Add a few drops of olive oil to each portion as needed and knead the color into the dough by hand until evenly distributed. Wrap the portions and allow the dough to rest again for 30 minutes.
2. Rolling and Cutting the Pasta — Flatten one portion of dough enough to fit through the pasta machine. Beginning at setting 0, run the dough through the pasta machine twice at each setting, gradually working from setting 0 through setting 6. Using a sharp knife, cut the rolled pasta sheets into approximately 12-inch lengths. Pass the sheets through the linguine cutter. Gather the leftover pasta scraps and pass them through the spaghetti cutter. These thin strands can be used to create the striped pasta.
3. Striped Pasta — Roll the plain, uncolored pasta dough into a sheet. This will be the backing for the striped pasta. Brush the surface of the plain pasta sheet very lightly with water. Arrange the colored spaghetti strands lengthwise over the plain dough in whatever color order or pattern you prefer. Gently press the strands onto the dampened dough so they stay in place, then lightly flour the dough. Carefully pass the striped sheet through the pasta roller, beginning at setting 0. Continue rolling the sheet through the machine, gradually working from setting 0 through setting 5. This presses and smooths the colored strands into the plain pasta backing. Pass the finished striped sheet through the linguine cutter.
4. Cooking — Bring a large pot of salted water to a boil. Add the fresh linguine and cook for 30–60 seconds, just until tender. Reserve a little pasta cooking water before draining.
5. Lemon Butter Sauce — Melt the butter with the olive oil in a pan over medium-low heat. Add the grated garlic and cook for about 20–30 seconds, just until fragrant. Add 2–3 tablespoons of the reserved pasta water, the zest of half a lemon, 1–2 teaspoons fresh lemon juice, and a pinch of salt. Swirl or stir the sauce until smooth and glossy. Add the freshly cooked linguine and toss gently in the sauce for about 20–30 seconds, coating the pasta without overwhelming the natural colors. Finish with Parmesan if desired and serve immediately.