Farfalle Italia #pasta #italianfood

⬇️ How to make Farfalle Italia.

📕 Doughs:

White base dough:

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

Add 1 tsp of activated charcoal powder for black and 2 tsp of beetroot powder for red.

Green spinach dough:

• 200g (7 oz) 00 flour
• 100g (3.5 oz) blanched spinach
• 100g (3.5 oz) egg yolks
• 1 tsp salt

Blend spinach + egg yolks + salt until smooth, then use 115g (4 oz) of this mixture to form the dough.

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 2 mm thick and the black dough to 1 mm thick.
2. Create a “flag layer”: green + white + red, with the thin black sheet in between.
3. Press lightly to seal and cut into even strips.
4. Alternate these strips with plain egg yolk dough strips.
5. Press and roll everything together into a single sheet.
6. Cut into 7 x 5 cm (2.7 x 2 in) rectangles and shape the farfalle.

🔔 Secret tip: When working with multiple doughs, keep them at the same hydration and firmness. If one is softer than the others, the pattern will distort when rolling and you’ll lose definition.