Rainbow Pasta

What 50 years ago began in an uprising in New York is today a worldwide movement for equality and same rights for LGBTIQ people. For me an occasion to make Rainbow Pasta to celebrate the Stonewall anniversary. A little time consuming, but the festivities are worth it.

The making of differently dyed doughs takes time, a big table and the joy of the work. Doing it together with someone, is of course more fun. It has to be said, you can also make the pasta with a rolling pin and cut it to strips by hand, but with a manual pasta machine it's much easier.

Ingredients

800 g	fresh, homemade rainbow pasta
1	small red onion
1 piece	fresh ginger, about half the amount of onion
5 Tsp	vegetable Brunoise - bought finished diced
2 dl	dry white wine
2.5 dl	sauce cream
2 Tsp	parmesan cheese, grated
	Salt, pepper and parmesan for seasoning
	fresh little herbs

Ingredients for pasta doughs

1.5 kg	flour (ideal is a flour made from 50 % wheat white flour and 50 % semolina wheat flour)
10	eggs
	Dyes
Red	1 tsp Harissa, dried and 1 tsp beetroot powder
Orange	1 tsp Harissa, dried and 1/2 tsp turmeric
Yellow	2 tsp turmeric
Green	a handful of parsley or spinach, puree
Blue	2 tsp Butterfly Pea Flower tea infusion, or dried
Purple	1 teaspoon Butterfly Pea Flower tea infusion and 1 teaspoon of beetroot powder

Preparation

The details of how to make the Rainbow Pasta, as well as the ingredients, are described below.
Sauce | Cut the onions and ginger into very small cubes and sauté in a little oil. Add the vegetable brunoise and steam at medium temperature for another 3-5 minutes. Deglaze with white wine and reduce the wine. Add the sauce cream and some Parmesan cheese and bring to a boil. Season with salt and pepper.
Preparation | Bring salted water to a boil in a large saucepan. Add the homemade Rainbow Pasta and reduce the heat a bit. Leave the pasta in the simmering water for 2-3 minutes and then pour it off. Toss the drained pasta in the sauce.

Serve |Spoon the risotto in deep plates. Sprinkle the remaining lemon zest over it and put the rose petal strips on top. Serve immediately.

Homemade rainbow pasta
The making of differently dyed doughs takes time, a big table and the joy of the work. Doing it together with someone is, of course, more fun. It has to be said, you can also make the pasta with a rolling pin and cut it to strips by hand, but with a manual pasta machine, it's much easier.
Before the creative part can begin, the different coloured doughs must be made. For the base dough take 260 g of flour and 3 eggs. Put the flour in a bowl and make a dent in the middle, add the eggs and mix the flour from the outside in with the eggs. Remove the lumpy dough onto a floured work surface and knead vigorously with your hands until the dough is smooth and no longer sticks to your hands. If necessary, add some flour if it is too sticky, or a drop of water if too dry. Wrap the finished dough in a plastic wrap and let it rest for at least 30 minutes.
For the 6 colored dough portions, you only need 1 egg and 100 g flour each for every color. Each egg is whisked beforehand with the color additives and then processed as described above. Mix the colors according to the ingredients list. For the color green use only the egg yolk and for the color blue only the egg white. Attention, if the blue tea infusion is mixed with the yellow egg yolk, the color turns green.
When all doughs have been made (base and 6 colors) they are mangled through the pasta machine. First with level 0 and then continue to level 6. Place all dough sheets on baking parchment. The colored dough sheets are then additionally cut by the machine into linguine strips.
Arrange the cut linguine strips alternately on the lightly moistened base dough. Carefully roll it again through the pasta machine on levels 4 to 6 so that the strips and the base dough are firmly connected. Then cut the finished, colorful dough sheet with the machine into Linguine. Hang the pasta over a wooden stick and dry until ready to use.