Thursday, November 4, 2010

United colors of pasta

Fresh pasta is readily available in the refrigerator section of any supermarket. Love, fun and imagination are not.

So, let's get the palette ready (baked beet puree, butternut squash puree, chlorophyll extracted from spinach),

prep a canvass of semolina flour, bread flour, salt and eggs, and let the pasta fun begin.
Pasta sheets are like soft fabric; they are easy to cut with scissors, knife, or a pasta machine attachment into traditional (and not so traditional) pasta shapes.

My four-cheese, three-color ravioli are like no others.

Stracchi  means "rugs". Mine are colorful. How are yours?

Is pasta always the same color on both sides? It doesn't have to be!

I spent almost the entire day playing with my pasta and photographing it for the USPCA 2011 calendar (coming soon).

Thankfully, the gardeners came in the afternoon, and were looking in puzzlement at what I was doing. We shared a bowl of pasta, and there was nothing left to photograph.

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