Garden Rocket & Beetroot Farfalle


Green (rocket) pasta:
- 300g of Double Zero (Tippo) flour
- 185g total of eggs + rocket puree
Red (beetroot) Pasta:
- 300g of Double Zero (Tippo) flour
- 185g total of eggs + beetroot puree
White (whole egg) Pasta:
- 300g of Double Zero (Tippo) flour
- 185g eggs


1. Make each colour pasta dough:
a. Mix ingredients until combined in a medium bowl
b. Knead the dough on a lightly floured surface for approx 10min or until smooth, elastic and shiny.
c. Roll into a ball and place in an airtight container in the fridge for at least 15min
2. Using a pasta machine or a rolling pin, roll into 2-3mm sheet.
3. Cut the green and red pasta sheets into approx 5mm strips or the fettuccine setting on your pasta machine. Set aside.
4. Place red and green fettuccine strips parallel in alternate positions over the white pasta sheet.
5. Run through the pasta machine or use a rolling pin to laminate.
6. Cut into rectangles and pinch in centre to create butterfly shapes
7. Cook for approx. 1min in boiling well salted water
8. Serve with sauce of your choosing!

Feeling inspired? Share that 🖤 with your friends and follow us for updates