Butterfly pasta with Grana Padano and vegetable confetti

Butterfly pasta with Grana Padano and vegetable confetti
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Details

. Difficulty: Medium . Doses: 4 people . Preparation time: 1 hour . Variety: Pasta
Lactose free Lactose free

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.
Danilo Angé
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