The Tricolor Pasta specially curated by ibis Hotels for Republic Day by Vinay Kadam – Executive Sous Chef, ibis Mumbai Airport was one of its kind. Vinay Kadam is Ex. Sous Chef at ibis Mumbai Airport, with total experience of 10 years of stint in Intercontinental and Accor. He is always keen to learn and like to do fusion with Indian and Western cuisine.
Sous Chef Kadam shares the recipe for his interesting Tricolor Pasta below.
Ingredients
- Wheat flour 1 cup
- Semolina flour 1/2 cup
- Egg 2no.
- Olive oil 1/2 tea spoon
- Salt 1/4 tea spoon
- Cream cheese 1/4 tea spoon
- Parmigiana cheese 1 tablespoon
- basil 2-3 leaves
- black paper 1/4 tea spoon
- water 2table spoon
- food powder
- beetroot 1/2 tea spoon
- tomato 1/2 tea spoon
- spinach 2 table spoon
Method:- Food powders: – (beetroot, spinach, tomato etc…amount depends on how bright you want the colours to be…. start with 1 tsp.) originally used beetroot powder. But I think that if process some beet in a food processor and squeeze the juice to use as a colour it will be a brighter colour. It shouldn’t fade as much in the boiling process. You can use eggs instead of adding oil and water …. add 2 eggs instead of 2 in large bowl combine and whisk semolina flour, flour and salt. Make a well in the middle and add egg. Mix and incorporate the eggs with your hands. Add oil and knead… adding 1tbs of water to dough until all the flour is incorporated into the dough. Split dough into 3 parts. Add a different colour powder to 3 of the dough pieces leaving 2 dough pieces plain coloured. Knead in the coloured powder into the dough for approx. 8-9 minutes by hand. Roll each dough piece to ¼ inch round. Place each dough piece on top of each other, alternating with a plain colour to stripes. Make sure you seal the layers with a bit of water. Cut it in to round shape, seal together. Gently roll pasta dough to 1/8-inch thickness. If you have pasta machine, this step would be easier, so use it. Cook in salted boiling water till desired doneness.
