this post is sponsored by Suncore Foods
Naturally Dyed Blue Fettuccine (v)
Print recipe here
45g self-raising flour
Handful of dried butterfly pea flowers (around 40-45) | I got mine from @suncorefoods
150g wheat flour
159g semolina flour
2tsp Olive oil
* Recipe based from @biancazapatkahomemade vegan pasta recipe
1- Begin by steeping your flowers in 160ml of boiling water for 3-4minutes or until a deep blue colour. Strain and set aside, letting cool to room temp
2- Begin making the dough by mixing the flour, semolina and salt in a bowl. Create a well and add in the blue water and olive oil. Mix and form a dough
3- Transfer to a floured work surface and knead dough until smooth and soft (approx 7min). Wrap in a ball and cover firmly. Let chill in fridge for 1/2-1hr.
4- On a floured surface, split the dough in half and roll out one half. Try till it out as thin as you can or use a pasta machine. Loosely roll up, making sure to flour the surface and use a sharp knife to cut into strips. Uncurl and lay loosely.
5- To cook, add to salted boiling water and cook for about 4-5min. Serve with your fav pesto, pasta sauce or keep it simple with olive oil, garlic, salt and pepper. Enjoy!💙💙