“Tricolore” Pasta with Quail Sauce (Home made pasta in the colours of the Italian flag)

I came across these pictures taken over Christmas and remembered that I wanted to post them. The occasion warranted some extra work, and I had a request for home made pasta anyway.  The brightness of the colours impressed everyone, including me.

Tricolore Pasta

Make fresh egg pasta dough as described, leaving out two of the eggs as the spinach / beet paste will have some moisture. Divide the pasta dough in to 3 equal parts

For the Colours

Blanch about 250 g spinach and then squeeze our all the water. Process in a food processor to a smooth paste then pass the paste through a fine sieve to have a thick intense green juice. Do the same with 2 medium sized beetroots processed to a thick intense red juice

Method

Mix enough of the green juice into one third of the pasta dough, which should be very dry as one egg was left out, until you have an even coloured pasta dough with a smooth consistency. Repeat the process with a second of the three portions, using the red beetroot juice. The third portion should be corrected with water to ensure all three portions have the same amount of egg and consistency.

Cook in salted water until al dente, (make sure that you cook equal amounts of every colour).  Drain the pasta (do not rinse it under the cold tap) and transfer it to the pan with hot sauce. Mix and serve with plenty of grated parmigiano.

The Quail Sauce being a home favorite as we have plenty of quail, goes particularly well with home made parpardelle and did the tricolore a lot of justice on this occasion.

ENJOY !!  Do not forget the home made red wine.