Medium
4 per.
60 min
Chef Danilo Angé
Ingredients
50 g carrots
350 g courgettes
80 g peas
1 bunch basil
40 g Grana Padano Riserva
2 tbsp extra-virgin olive oil
Salt
For the red pasta:
80 g flour
40 g cooked beetroot
For the yellow pasta:
80 g flour
1⁄2 g saffron
30 ml warm water
For the green pasta:
80 g flour
40 g steamed spinach purée
Preparation
Red pasta:
Knead the flour with the beetroot, previously blended. Wrap in cling film and leave to rest for 30 min.
Yellow pasta:
Mix the saffron and water. Add to the flour and knead into a dough. Wrap in cling film and leave to rest for 30 min.
Green pasta:
Knead the flour with the spinach purée. Wrap in cling film and leave to rest for 30 min.
With the help of a small fruit baller, carve little balls out of the carrots and courgettes then steam with the peas.
Roll out the various doughs to a thickness of 3 mm and make small butterfly shapes.
Cook the pasta in boiling water until just tender. Toss the drained pasta in pan with a little oil and the vegetables. Garnish with Grana Padano slivers..
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