multicolored tagliatelle with fresh sauce
first courses from Italy
1 hour 15 minutes
translated by Italian with
Why purple? No artificial colors, no strange fruit, just carrots! Yes, purple carrots, some of you already know, others will be wondering whether it is a genetic treatment must know that the carrot was originally really purple, orange became only in 1500 in honor of Guglielmo dOrange. The taste is the same, but it is estimated that purple ones we have 22% less sugar and are rich in antioxidants.
Arm yourself first pastry! First we wash the carrots and clean it: this will surely will color your fingers
Cut them into small pieces and put them to boil in abundant salted water along with the potatoes. I have chosen for convenience of already peel the potatoes and cut them into pieces.
When they are boiled, the scoliamo and let cool in a colander. At this point we can reduce them to a puree with a fork or more practically pass masher.
We may collect the result into a bowl, where they then add a pinch of salt and 220 grams of flour, the rest will be useful later.
We start to work with your hands, then pour the mixture on floured surface and continue to knead until it is compact and not too wet. If you were to serve adjusted flour
By levying of dough pieces, with floured hands we create the strips: with the help of a fork cut the strip into pieces, of the desired size of the dumplings.
We can leave them, with a slightly square shape, or with hands give the oval shape to each piece.
As we are going to place them on a floured surface, dusting them in turn with additional flour to prevent sticking to the bottom and to each other.
Again with the help of a fork we can scratch the sides of the dumpling, to give it a classic look.
Just cook them in boiling salted water, draining them as soon as they surface. We have chosen to simply toss with butter and sage flavorful of our backyard.
A generous sprinkling of Parmesan cheese and enjoy!