Wednesday, January 19, 2011

Striped Pasta (Linguine & Ravioli)

These striped linguine and ravioli pasta from scratch were very good. It took a little bit of time to make them but worth it. They were fun to make too. 

Spinach Dough
1/2 cup semolina flour
1/3 cup quinoa flour plus additional for kneading
1/2 teaspoon salt
1 egg
1/4 cup spinach juice, strained

Beets Dough
1/2 cup semolina flour
1/3 cup quinoa flour plus additional for kneading
1/2 teaspoon salt
1 egg
1/4 cup blended steamed beets (1 steamed beet + 1/4 water)

Red Bell Pepper Dough
1/2 cup semolina flour
1/3 cup quinoa flour 
1/2 teaspoon salt
1 egg
1/4 cup red bell pepper juice, strained

1.  Place all ingredients except for additional flour in food processor. Process until mixture just forms a ball (do not over-process).
  • By hand: Blend together all dry ingredients in a large bowl. Make mound with the dry ingredients and scoop out a well in the middle. Beat together the wet ingredients and pour into the well. With a fork, whisk and incorporate the flour from the edges a little at a time. Try not to let the egg spill over the sides. Keep whisking and then mixing by hand until all the flour is incorporated. Knead the dough lightly for 7-8 minutes until dough is smooth, elastic and not sticky. 
2. Take out the ball from the food processor or bowl onto a lightly floured work surface. Knead for about 7 or 8 minutes, incorporating a little extra flour from time to time so as to keep it from sticking. Knead it until it is smooth, elastic, and no longer sticks. Cover with a damp cloth and let stand for 1 hour. 

3. Adjust the pasta maker to #7, then roll each dough ball into a sheet. Work with the white dough first, then the green, and then the red to keep the colors from mixing. 
4. Cut the edges of the sheets to make a rectangular shape.

5. Using a knife or a pizza cutter, cut several 1/2 inch (2.5 cm) strips. 

6. Arrange the strips overlapping each other in the desired color sequence.
7. With a rolling pin, gently work on the overlapping strips to adhere together. This will keep the dough strips from falling apart when you pick them up to roll in the pasta machine.
8. Gently, take the pasta sheet off the counter. 
9. Roll the sheet to the desired thickness using the pasta machine. The pressure of the rolling action fuses the strips together into a single sheet which is ready for use. 
To make linguine pasta. Cut the pasta sheet to fit in the pasta machine. 

1. Roll the sheet to your desired thickness . I do #7 - #5 - #3 - #2 thickness adjustments on my pasta machine for linguine.
2. Roll the sheets out and let them rest for 2 minutes. Now you are ready to make linguine.
3. Using the linguine attachment, cut each sheet into linguine pasta.
To make ravioli. Do steps 3 to 9 above. For ravioli, I adjusted the thickness and started out with #7 - then #5 - then #3 for the sheet. 

1Using the ravioli attachment, fold the pasta sheet in half, feed the middle fold in the ravioli maker; let the ends of the sheet hang on each side.
2. Put 2 tablespoons of filling(add a little at a time) in the center.
3. Gently, roll to make ravioli.
4. Let the ravioli rest for 10 minutes before you separate them.


  1. This pasta is so fun! I bet whoever enjoyed eating them had fun too. I haven't been this brave yet, but maybe the next time I make pasta I will have to mix it up.

  2. I am not talented in the kitchen, no really not at all, but I sure like seeing what others are doing. This is incredible, I can't believe that this is even possible. How wonderful to make a sauce and then have it served over these noodles, well actually I wouldn't want to cover them, they need to be showed off. How often would you actually do something along this line?

  3. Merut - Yes. I enjoyed making and eating them. :)

  4. Medifast - I only do it whenever I feel like making it or when i'm craving for pasta.

  5. Thank you for the wonderful Tutorial. I am new to pasta making and wanted to experiment with different 'flours', like mesquite,blue corn and quinoa. I was experimenting with quinoa and semolina and found your website. Thanks.
    I can hardly wait to try it with the beets and spinach for a more colorful touch.