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Pasta artist Linda Miller Nicholson is making a colorful pasta with homemade dough.
Ingredients

Ingredients for Beef-Paprika Dough (Red) - 18oz

  • 1 small beet, peeled and chopped (about 2oz)
  • 1 tablespoon plus 1 teaspoon paprika
  • 3 large eggs
  • 2 ¼ cups flour

Ingredients for Parsley Dough (Green) - Serves 4

  • 1 tablespoon salt
  • 1 teaspoon baking soda
  • 1 bunch of parsley
  • 2 large eggs
  • 2 1/4 cups “00” pasta flour

Ingredients for Milk Dough (White, or off-white)

  • 1/3 cup heavy cream
  • 1/2 cup whole milk
  • 2 ¼ cups “oo” pasta flour

Ingredients for Simple Bechamel

  • Makes 5 cups of sauce
  • 4 tbsp butter
  • 4 tbsp flour
  • 4 c whole milk
  • ½ c freshly-grated parmigiano Reggiano
  • ¼ tsp Diamond Crystal kosher salt
  • Freshly-grated nutmeg to taste

Ingredients for Basil Oil

  • 1 tsp salt
  • ½ tsp baking soda
  • 4 oz fresh basil, leaves and stems (reserve a few basil leaves for garnish)
  • 2/3 c extra virgin olive oil

Directions for Beef-Paprikia Dough

Place the chopped beet in a small, non-metal bowl and cover with plastic wrap. Microwave for 50 seconds. Let sit for two minutes. Uncover and add to a blender along with the paprika and eggs. Blend on low speed, slowly increasing speed until a smooth puree forms.

Combine the flour and puree in the bowl of a standing mixer fitted with a paddle attachment and mix on low speed until a ball of dough forms. Continue to knead, either by hand or in the mixer for 3 minutes, so that the dough develops elasticity and silkiness. Seal the ball of dough in plastic wrap and let it rest at room temperature for 30 minutes before sheeting (see page 000). Alternatively, you can let the dough rest for up to 24 hours in the refrigerator. The dough will turn reddish-brown after that, although the dough is still usable for up to 3 days.

Directions for Parsley Dough

In a medium saucepan over high heat, bring the salt, baking soda, and 8 cups water to a boil. Add the parsley and blanch it for 15 seconds. Strain and press out the water. Add parsley to a blender and wait a minute or two for it to cool. Blend on low speed at first to combine, then increase the speed and puree until smooth. Strain the puree to remove any grainy threads. In the bowl of a standing mixer fitted with a paddle attachment, combine the flour and puree. Mix on low speed until a ball of dough forms. Continue to knead, either by hand or in the mixer, for 3 minutes, so that the dough develops elasticity and silkiness. Seal the ball of dough in plastic wrap and let it rest at room temperature for 30 minutes before sheeting. Alternatively, you can let the dough rest for up to 24 hours in the refrigerator.

Directions for Milk Dough

Combine the flour, ½ cup of milk, and cream in the bowl of a standing mixer fitted with a paddle attachment and mix on low speed until the dough starts to come together. Add milk to form a ball of dough. Continue to knead, either by hand or in the mixer for 3 minutes, so that the dough develops elasticity and silkiness. Seal the ball of dough in plastic wrap and let it rest at room temperature for 30 minutes before sheeting. Alternatively, you can let the dough rest for up to 24 hours in the refrigerator. The color sometimes yellows after that, although the dough is still usable for up to 3 days.

Directions for Bechamel

Melt butter in a medium saucepan over medium-high heat until foaming. Add flour. Cook, stirring, for 1 to 2 minutes or until bubbling. Remove from heat. Slowly add milk, whisking vigorously, until smooth. Return to heat. Cook, stirring with a wooden spoon, for 10 to 12 minutes or until sauce just begins to boil, thickens and coats the back of a wooden spoon. Remove from heat. Stir in the cheese, salt and nutmeg. For plating, this sauce should be velvety smooth. If there are any clumps at all, whiz with an immersion blender.

Directions for Basil Oil

Boil the salt and baking soda in a medium saucepan with 4 cups of water. Blanch the basil in the boiling water for 5 seconds and drain immediately. Press as much water out as you can and blend the basil and olive oil in a blender until smooth. Pour the basil oil through a fine-mesh strainer into a jar. It will take some time for the oil to pass through the mesh, so continue with the rest of the recipe while you wait. You can also make this step in advance. Basil oil keeps in the fridge for up to a week.

To Form Pasta Ribbons

Put the white dough in the pasta machine, or roll out, until it is about 15 inches long. Then brush water onto the sheet of dough and take red and green fettuccini strips and place them on top, alternating between colors. Once that is complete, roll out or place through pasta machine again. Next, take the sheet and cut your ribbons into ¾” strips. Use a paint brush and water to make first loop and adhere to itself. Then create the rest of the ribbon loops going back and forth. Brush a little bit of water in between each loop where they join together, so they do not fall apart in the water. Then take two skinny wooden dowels to pinch the loops shut.

To Plate Pasta Ribbons

Boil the ribbons for a short time in salted water and remove with a slotted spoon to a sheet pan lined with parchment and brushed with olive oil (to prevent sticking). Drizzle additional olive oil over the ribbons. Make a bed of béchamel in the well of a pasta plate, then drizzle the basil oil through the béchamel in a pleasing pattern, such as a swirl, dots, etc. Place them on the plate and drizzle with additional sauce.

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