rainbow pasta recipe

Easter/ Spring Pierogi

Easter/Spring Pierogi

I already enjoy making pasta with veggie- based dough. The colors are so pretty, and I love the way they taste. So, since it is almost Easter, I went a step further and used my veggie-based dough to make pierogi.

They remind me a little of Easter eggs. They came out so nice, I will be making them on Easter.

I used a potato and cheese filling, so that part is pretty traditional. The pierogi are also a nice choice for a meat-free dinner.

I served them with sauteed onions and sour cream.  Here is the recipe for all.

 

Easter/ Spring Pierogi

 All of the vegetable doughs were mixed using a food processor. If you want to mix them by hand- puree the veggies first.  Once the doughs are made allow them to rest at least 30 minutes. Since veggie pasta dough tends to be a little softer than traditional pasta- I actually prefer to make them a day ahead and chill. Chilling the dough, even for an hour, will help. The traditional pierogi dough was mixed in a stand mixer.

To make the pierogi a little sturdier, you can also make regular pierogi dough and mix a little of that dough in with the veggie-based doughs.

When ready to roll out your dough, grab a hunk of each dough and press them together. If the the dough is a little sticky that will help. Then on a floured surface roll out to the desired thickness. Folding and rolling a couple of times helps to mix up the color pasta better. I use a template to make my pierogi- but you can cut them out with any round cutter or even a glass or jar. Spoon filling of your choice on center of dough circle. Fold dough in half over filling and press edge with fork to seal. Wetting the edge of the dough will help the dough to stick. Don’t overfill or pierogi will split. Test a couple first to get the hang of it. Place a few at a time into salted boiling water and cook until they float. You can eat them as is, or brown cooked pierogi in butter in a skillet. Serve with grilled onions and/or sour cream. We would often make a larger batch and then freeze them, uncooked, on wax paper-lined baking sheets. When frozen they would be transferred to a freezer bag or container. Place right from the freezer into boiling water when ready to use.

 

Carrot Pasta

1 c. flour

1/2 t. dried dill

1/3 c. carrot puree

1-2 T. water, if needed

   Beet Pasta

1 c. flour

1/2 t. dill

1/3 c. beet puree

1-2 T. water, if needed

Spinach Pasta

2 c. flour

1 10 oz. package frozen spinach, cooked, drained, reserving some of the liquid

Mix this dough as for other pastas, but don’t be too quick to add reserved liquid. While kneading you’ll get water out of the spinach. May require more kneading and rolling than other pasta doughs. Be patient, it’s worth the work.

Classic Pierogi Dough

2 c. flour
1 t. salt
½ c. water (you can also use half milk and half water)
1 egg
Mix all ingredients together and knead on floured surface until smooth. Cover and let rest at least 15 minutes. Roll out thin and cut into circles. Re-roll scraps. You should get between 20-30.

 Pierogi Filling

1 lb. Potatoes, peeled and boiled
4 oz. cream cheese – normally I would use farmer’s cheese or cottage cheese, but cream cheese was what I had
1/2 c. shredded cheddar cheese, optional
salt and pepper to taste
Mash potatoes with other ingredients and season to taste.

I usually add some chopped sweet onion to my filling, but one of my guests isn’t crazy about onions, so I am leaving them out. Feel free to add some, if you like.

Homemade Vegetable Pasta

Veggie Pasta Linguine

Homemade pasta is so much fun to make and the flavor is worth the extra effort. I taught a pasta class a couple of nights ago. Everyone had a great time.  We made several different veggie based pastas, including spinach, carrot and beet. The recipe is pretty simple. Cooked veggies and flour.

We combined the ingredients in a food processor, then let the dough rest before rolling. Once you are ready to roll out your pasta, the shape is up to you. You can hand roll the pasta, and cut into noodles. We used pasta makers to roll the dough, and then a cutting attachment for the angel hair pasta and linguine.  Some dough was also used to make cheese stuffed ravioli, or combined with other pasta dough for more of a rainbow pasta.

We also had some egg based pasta dough and a parsley pasta dough.

Directions for mixing to dough is all the same- combine ingredients in a food processor and mix until dough forms into a ball. Allow to rest, covered, for 20 minutes, before rolling.

To cook fresh pasta, noodles are cooked in boiling, salted water for 1-2 minutes. Ravioli are cooked in boiling water for 3-5 minutes.

 

Mixed veggie pasta, ready to be cut

Spinach angel hair

Carrot and Spinach Ravioli

Parsley Linguine

 

 

 

 

 

 

 

 

 

 

Carrot Pasta

1 c. flour

1/3 c. cooked carrots

1-2 T. water, if needed

 

       Beet Pasta

1 c. flour

1/3 c. cooked beets

1-2 T. water, if needed

 

Spinach Pasta

2 c. flour

1 10 oz. package frozen spinach, thawed, drained, reserving some of the liquid

 

Mix this dough as for other pastas, but don’t be too quick to add reserved liquid. While processing, you’ll get water out of the spinach. May require more kneading and rolling than other pasta dough. Be patient, it’s worth the work.

Parsley Pasta

1 c. flour

3 t. chopped fresh parsley

1 egg

1 T. oil, (optional)

2-4 T. water, if needed

Basic Pasta Dough

1 c. flour

1 egg

1 T. olive oil

1 T. water, if needed

 

Four Cheese Ravioli Filling

3 c. shredded mozzarella cheese

15 oz. whole milk ricotta cheese

8 oz. cream cheese

5 oz. shredded Parmesan cheese

Combine all ingredients and mix well. Chill until ready to use. This will fill dozens and dozens of ravioli. Extra filling can be frozen and used another time.