Rainbow Pasta Salad

Ingredients

For dough 1

200g plain flour 

2 whole eggs 

Pinch of salt 

Red colouring (you can use any kind of colour) 

For dough 2

200g  plain flour

2 whole eggs 

Pinch salt 

For the salad 

200g cooked green lentil

200g  cooked butter beans 

2 red onions 

6-7 gurkens

4-5 small pickled  peppers (optional )

For the dressing 

2-3 cloves of garlic 

A handful of coriander 

Juice of 1/2 lemon  

1-2 green chillies

1/2 tbsp salt 

1-2 tbsp honey 

1-2 tbsp mustard 

3 tbsp olive oil 

1/2 lemon 

Black pepper

Few cubes of feta cheese 

Method

Pour the flour onto a clean surface. Make a little hole in the middle. Add salt and cracked eggs. Take a fork and gently beat the eggs. Depending on what colouring you are using, make sure the colour is even. If you are using liquid colouring, add a few drops into the eggs while you beat them to make sure the colour is even.

Staring from the edges, incorporate the flour into the eggs. Once it becomes hard to swirl with a fork, get your hands in there and form a smooth dough! Cover with a damp cloth and leave for half an hour. Prepare the second dough the same way without the colouring.

Roll the basic dough into flat sheets. Roll the coloured dough into a flat sheet then use a noodle cutter and cut into strips. Place these strips on top of the basic dough with gaps in between each strip. Press it down with your hands and then roll over a few times with a rolling pin.

Put it into a pasta maker to flatten the dough. Cut off the rough edges and then use a pasta cutter and cut into small squares. Fold them into a bow (like I fold them in the video).

Put into boiling water and wait for the bows to float to the top. Cook for about 3-5 minutes.

For the salad, chop all of the vegetables and mix with the pulses. Mix garlic, fresh coriander, chilli and lemon together to make a paste. Add the salt, honey, mustard, black pepper, oil and lemon juice. Mix well with the vegetables.

Serve the pasta on a plate and put the salad on top. For garnish, add a bit of feta cheese and fresh coriander.

Come back tomorrow for day 4 of my Pasta Challenge!