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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