Tri-Coloured Pasta-Making (Neil Road)

Instructor: Chef Andre Kam

Refine your pasta-making fundamentals by focusing on the reliable methods for creating naturally coloured dough. This class strips away complexity, teaching you how to successfully integrate Spinach (green), Beetroot (red/pink), and Carrot (orange) purées into classic pasta dough. We will focus on the core processes needed to achieve consistent colour and excellent texture for any shape you choose to create.

What you’ll learn:

•  Learn the practical skill of adjusting dough hydration when using vegetable purées instead of typical liquid
• Understand the basic, effective methods for preparing and concentrating vegetable purées to ensure maximum colour saturation while keeping liquid and texture consistent for mixing
• Practice the necessary kneading adjustments for each coloured dough, to achieve a sufficient but not excessive gluten structure that allows the dough to be rolled thin without tearing
• Gain hands-on practice using an electric pasta machine to correctly laminate and roll the dough sheets to a uniform, thin size
• Learn a few shaping methods of pasta

Bring home:

• 2 types of pasta & pasta dough
• Hardcopy Recipes