"Recipes from the Chef's Kitchen"
Linton - Certified Chef Instructor
(To be mixed with Spaghetti Pasta)
1) 1 cup fresh parmesan cheese
2) 6 cloves garlic
3) 2 cups loosely packed baby spinach leaves
4) 1 cup firmly packed basil leaves
5) 1/2 cup chopped walnuts
6) 1/4 cup lemon juice
7) 1/4 teaspoon lemon zest
8) 1/4 teaspoon salt
9) 2 tablespoons olive oil
10) 16 ounces colored spaghetti pasta (see recipe below)
1) Bring a large pot of lightly salted water to a boil.
2) Cook pasta at a boil until cooked through but firm to the bite, about 12 minutes...
then drain. Transfer pasta to a large bowl.
3) Place first eight ingredients into food processer and pulse until combined
4) With food processor running, drizzle olive oil into the mixture. Continue processing
until the oil is integrated smoothly.
5) Pour sauce over the spaghetti pasta and toss to coat. Salt to taste.
Colored Pasta (for Spaghetti)
1) 2 cups semolina flour
2) 2 cups unbleached all-purpose flour or “00″ flour
3) 4 large eggs
4) 1 tsp. extra-virgin olive oil
5) 1 tsp. salt
6) (this entire recipe will require ~ 6 oz. of puree)
7) 1 cup unbleached all-purpose flour for dusting
8) Coloring ingredients (see below)
1) Natural Food Coloring (turmeric powder, yellow carrots, lemon zest,
saffron flowers, bee pollen)
2) Natural Food Coloring (orange carrots, orange zest, carrot juice, pumpkin,
papaya, cumin powder)
3) Natural Food Coloring (red beets (great coloring and doesn’t
flavor!), chilli powder, strawberries and pomegranate)
4) Natural Food Coloring (beetroot, pomegranate powder and raspberries)
5) Natural Food Coloring (red grapes, organic red wine, red cabbage,
purple carrots, purple potatoes, acai berry powder)
6) Natural Food Coloring (spinach juice, wheat grass, kale, swiss chard
leaves, lime zest)
7) Natural Food Coloring (blueberries and blackberries)
8) Natural Food Coloring (instant coffee granules, pure espresso, heavily
steeped black tea, cocoa powder, cinnamon)
1) Make sure you have a clean work surface. Using your flour, create a ‘well’ directly
onto your work surface (think volcano).
2) Pour in the eggs, olive oil, vegetable puree and salt. Then add the coloring ingredients
of your choice.
3) Staying in the center, begin mixing the eggs with a fork. Once your egg yolks have
been broken, use your hands to slowly incorporate flour, and mix until fully
incorporated. The dough will start to stiffen, and come together.
4) Set the dough ball aside, and wash and dry your work surface as well as your hands.
5) Lightly flour your clean work surface, and knead the dough until smooth and
workable. It will be slightly firm, but it shouldn’t be too dry, nor too wet. If you find
that the dough is too sticky, add a little bit more flour. If you find that your dough is
too dry, wet your hands a little bit, and knead some more.
6) Roll the dough into a ball. When you poke it, it should feel tacky, but not sticky
7) Loosely wrap the dough in plastic wrap, and refrigerate for 45 minutes.
8) You don’t need a pasta machine, but it makes your life a little bit easier. You can
always use a rolling pin, and a lot of elbow grease.