Candy cane sorprese fresh pasta

Name: Candy cane sorprese fresh pasta
Yield: 2 people
Cuisine: British
Ingredients: 50 g 00 flour; 50 g durum remilled semolina flour; 1 large egg; Pinch salt; 1 tbsp olive oil; 1 puréed beetroot for the stripes

In cucina con Sofia @In_cucinacon_Sofia

Milton Keynes via Italy

My classic pasta recipe tweaked for a bicoloured dough and a different shape called sorprese. Great in soups or served with a sage butter.

In cucina con Sofia @In_cucinacon_Sofia

Milton Keynes via Italy

My classic pasta recipe tweaked for a bicoloured dough and a different shape called sorprese. Great in soups or served with a sage butter.

Saved

Ingredients

2 people

50 g00 flour
50 gdurum remilled semolina flour
1large egg
Pinchsalt
1 tbspolive oil
1puréed beetroot for the stripes

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Steps

1

Combine the two flours together, create a well and add the oil and salt. Divide the sandy dough in two.
2

Beat the egg use half for one part of the dough and add the other half and some of the beetroot purée to the other half of the dough.
3

At this point you should have two smooth dough balls of different colour. Let rest for about 30 minutes.
4

After resting, start rolling both doughs in two different thickness, with the purple being the least thick. We will then start the process of lamination which will give you a candy cane effect. Shape in the desired shape and enjoy with your favourite condiment.

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Cooksnaps

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In cucina con Sofia @In_cucinacon_Sofia

on December 21, 2020 20:13

Milton Keynes via Italy

MasterChef contestant 2021, Italian born, I am a pasta and Italian recipes tutor. Passionate about food, the kitchen is my happy place that I love sharing with others. Also on IG @in_cucinacon_sofia