Tri-color Fettucine

What's in pasta that's so magical? I find myself making so much of it these days, and not apologetically I might add. Like most dishes I make these days I have some sort of spark, some inspiration brought about by research or craving, lead the way; this was no different. I set out to make a no fuss dinner, but left to my own devices I do a little more without making things too difficult (I think).

This bowl was full of greens that were cooked down to the size of a golf ball.

It all started with some sorrel greens from the farmer's market. It was being held for salads, which is what I think I was going to make when the spark hit me. I had filled the salad spinner up with luscious greens but after rinsing them I decided to plunge them into boiling salted water instead of dressing them. I made a simple pasta dough and I was off. I strained, shocked, spun, and squeezed the sorrel until it was the size of a golf-ball. I then minced it and kneaded it into one-third of the pasta dough I had whipped up.

But making some green pasta wasn't good enough, I had done it once before and now I had white and green pasta. So I had to go for the "red gold" and knead some paprika into the last third leaving me with three colors!

This is when I recruited Franny for our rolling and cutting routine:

Once the sorrel pasta was rolled out we knew we had something great.

After the paprika pasta was rolled out we knew we had hit a home run!

Kapow!

I've really been happy with all of the fresh pasta made with fresh market eggs, Kalocsai flour, and some sea salt, but the colors blew me away! It was absolutely delicious and a marvel to look at, it almost made the dish difficult to eat, but then again it took me less time than the average bowl of pasta....go figure!