Make Striped Pasta (from scratch) this Weekend!

Striped Pasta — It's easier than you think! And, it's a great project for the whole family!

For the striped pasta sheets, we used natural ingredients for the color - fresh spinach, roasted beets, and roasted carrots. With a pasta maker, this project comes together in under an hour and can be used to make any kind of pasta.

The dough itself takes about 15 minutes to make and is easily done by hand with a pasta maker.

We loved using our Marcato Atlas Pasta Maker. it features a standard pasta roller that can go from 2.5 mm to .3mm dough thickness and the removable double cutting head, makes either fettuccini or tagliolini noodles. It's the best manual pasta maker for under a hundred bucks!

To make the striped pasta in this post, we simply rolled out the basic dough into a flat sheet, and then rolled & cut the colored doughs with the fettuccini attachment to get even stripes. These are "glued" on with a little brush of water and then re-rolled together to create one, flat, striped sheet. You could use some ravioli forms to make gorgeous striped ravioli - or fold into bow tie shapes, agnolotti, or simply cut into strips.

Striped Pasta from Scratch

Download the Recipe/Print

Rest Time: 30 Minutes
Prep & Cook: 1 Hour

INGREDIENTS:

For the White Milk Dough:

• 2 1/4 cups All-Purpose Flour
• 1 teaspoon Salt
• 1 1/2 tablespoons Olive Oil
• 3/4 cup Milk

• 2 1/4 cups All-Purpose Flour
• 1 teaspoon Salt
• 1 1/2 tablespoons Olive Oil
• 3/4 cup Veggie Liquid (Recipes Below)

• 1 cup loosely packed Spinach
• 1 cup Water

• 1 small Beet, peeled
• 2 teaspoon Olive Oil
• 1 cup Water

• 1 medium carrot, peeled & chopped
• 1 teaspoon Olive Oil
• 1 cup Water

DIRECTIONS:

To make the veggie liquids:

For the Spinach Liquid: in a blender or food processor, blend together the spinach and water. Strain through a fine mesh sieve. Discard pulp or save for a smoothie, sauce, etc.

For the Roasted Beet Liquid: preheat the oven to 450F. Rub olive oil all over the beet and wrap in foil. Roast about 30-40 minutes or until fork tender. Chop and measure out 1/2 cup of the beet. Blend with 1 cup water and then strain through a fine mesh sieve. Discard pulp or save for a smoothie, sauce, etc.

For the Roasted Carrot Liquid: preheat the oven to 450F. Toss carrot with olive oil and roast 20-30 minutes or until fork tender. Measure out 1/2 cup of the chopped & roasted carrot (if it's a little less, no worries). Blend with 1 cup water and strain through a fine mesh sieve. Discard pulp or save for a smoothie, sauce, etc.

To assemble the striped pasta dough:

1. Using the pasta roller, roll out a quarter of the white dough until you reach a size 6 thickness, making sure to flour liberally so it doesn't stick. Set aside. Roll a quarter of one of the colored veggie doughs until it reaches a size 5 thickness. Run this veggie sheet through a fettuccini attachment to get long strips (or you can cut them with a pizza wheel and a clean ruler to get straight edges). Liberally dust these strips with flour to avoid sticking.

2. Brush the entire surface of the white dough with a little bit of water (too much and it will get soggy and fall apart). Working quickly, place the strips of veggie pasta evenly spaced across the surface. Dust liberally with flour and run through the pasta roller again, starting a thickness of size 3 and rolling gradually until you reach a thickness of size 6. Dust off extra flour with a dry brush and use for ravioli, bow-tie pasta, etc.!

Now, that you've got your beautifully striped pasta make perfect ravioli with these 2-piece ravioli forms.

Choose from our Jumbo Ravioli Form which makes 10 perfect ravioli at a time, or our standard size Ravioli Form which makes a dozen.

Each cast-aluminum form makes the process of shaping, filling, sealing, and cutting simple.

The cutters give that classic ruffled edge that normally requires an entirely separate tool!

This is going to be one stunning pasta dinner tonight!

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