Reginette Italia #pasta #italianfood

⬇️ How to make Reginette.

📕 Recipe:

White base dough:

• 100g (3.5 oz) 00 flour
• 43g (1.5 oz) water

Add:

• 1 tsp activated charcoal (black)
• 2 tsp beetroot powder (red)

Green dough:

• 100g (3.5 oz) 00 flour
• 50g (1.7 oz) blanched spinach
• 50g (1.7 oz) egg yolks
• 1 tsp salt

Egg yolk dough:

• 100g (3.5 oz) 00 flour
• 87.5g (3 oz) egg yolks
• 1/2 tsp salt

Instructions:

1. Roll the white, red and green doughs to about 2 mm (0.08 in) thick, and the black dough to 1 mm (0.04 in).
2. Create the flag layer: green + white + red, with a thin black sheet in between each layer.
3. Press lightly to seal everything together.
4. Cut this layered sheet into even strips.
5. Alternate these strips with plain egg yolk dough strips.
6. Press everything gently with a rolling pin to bind, then roll the sheet out to 1.2 mm (0.47 in) thick.
7. Use a serrated pasta cutter to cut the Reginette.

🔔 Secret tip: Lightly moisten between the layers with a little bit of water to help them stick.