Two-toned Farfalle By Salty Seattle
Add a splash of color to your pasta night with this vibrant Two-Toned Farfalle recipe by Salty Seattle! Impress your guests with these homemade, naturally dyed bow-tie noodles that taste as amazing as they look.
Tasty Team
Ingredients
for 6 servings
- 4 cups flour (500 g), 1 3/4 cups (220 g) for yellow, 2 1/4 (280 g) cups for spinach, plus more for dusting
- 6 eggs, 3 each dough
- 2 cups baby spinach (80 g), packed
- 1 piece fresh turmeric, 2 inch (5 cm), finely chopped
Parmigiano Reggiano Cream Sauce
- 4 tablespoons butter
- 4 tablespoons flour
- 4 cups whole milk (960 mL)
- 2 cups parmigiano-reggiano (100 g), finely grated
- ½ teaspoon freshly ground nutmeg
- 1 salt, to taste
- 1 pepper, to taste
Nutrition Info
- Calories 603
- Fat 15g
- Carbs 88g
- Fiber 3g
- Sugar 9g
- Protein 26g
Estimated values based on one serving size.
Preparation
- For the Yellow: puree 3 eggs with the chopped turmeric until smooth, preferably in a high-speed blender.
- Place 1 ¾ cup (220 grams) flour in a medium mixing bowl and pour in the yellow puree.
- Stir with a wooden spoon until a shaggy dough forms.
- Sprinkle some flour on a wooden surface or cutting board, and turn the dough out of the bowl onto the surface.
- Knead for 5-10 minutes, or until silky and smooth, using additional flour as needed.
- Cover with plastic wrap and let rest for 30 minutes before sheeting. Will keep up to 3 days wrapped tightly in refrigerator.
- For the green, puree 3 eggs with the baby spinach until smooth, preferably in a high-speed blender.
- Place 2 ¼ cup (340 grams) flour in a medium mixing bowl and pour in the green puree.
- Stir with a wooden spoon until a shaggy dough forms.
- Sprinkle some flour on a wooden surface or cutting board, and turn the dough out of the bowl onto the surface.
- Knead for 5-10 minutes, or until silky and smooth, using additional flour as needed.
- Cover with plastic wrap and let rest for 30 minutes before sheeting. Will keep up to 3 days wrapped tightly in refrigerator.
- For the Parmigiano Reggiano Cream Sauce, melt the butter in a large saucepan over medium heat.
- Whisk in the flour and continue to cook for 2 minutes.
- Add the milk to the roux one cup at a time, whisking vigorously and smoothly after each addition.
- Once all the milk has been added, reduce heat to low, and begin to add parmigiano Reggiano, a handful at a time.
- Stir with a wooden spoon to incorporate each addition of cheese. Once all of the cheese has been incorporated and the sauce is smooth, stir in the nutmeg.
- Taste the sauce and add salt and pepper as needed. Toss with pasta and serve immediately.
- Enjoy!
- All your favorite recipes, stored in one place. Download the Tasty app and never lose a recipe again.