Rainbow Pasta

Rainbow Pasta

Made with Concentrato

The Double Concentrated Tomato Puree is intense and tasty, and in its various versions is ideal to enhance the color, taste and texture of your dishes. This is a traditional product as its resistance to long cooking times makes it ideal for ragù sauce and stews, but it is surprisingly successful in bringing out the best in quicker, more creative recipes: from the dressing of pies and quiches, to delicious side sauces and tasty pestos with pasta. It takes 5.5 kg of fresh tomatoes to obtain 1 kg of Double Concentrated Tomato Puree.

40 min (COOK TIME: 40 min)

Medium

Ingredients

  • 2 parts semolina flour with 1 part water
  • 2 tablespoons For orange pasta, use Mutti Double Concentrated Tomato Paste, mixed with water
  • For purple pasta, use beetroot puree with a little water
  • For green pasta, use spinach puree
  • Gnocchi board
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Method

  1. Mix semolina flour with water. Knead into dough; add a little water if your dough is too dry or a little semolina if it’s too wet.
  2. Cover & let rest for 30 minutes.
  3. Taking small pieces of dough (leaving the rest covered) roll into long thin tubes, cut into small pieces and roll onto a gnocchi board to make gnocchetti. You can also roll out the dough with a rolling pin and cut into strips of fettuccine.
  4. Have some fun making your own pasta shapes. Try twisting dough around a metal skewer to make trofie. No pasta machine needed!

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Also made with: Concentrato


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