Get artistic with your pasta!
You might be familiar with this technique if you’ve ever worked with polymer clay to make jewelry or, perhaps, made one of those Swiss roll cakes that are rolled up like a log. It starts off a bit like the method for making Thin Stripes (page 72), but unlike the other patterns in this chapter, it doesn’t produce one big sheet of pasta. Instead, it yields a whole bunch of flat spiral circles that you can turn into individual shapes or stick on a sheet of base dough to make a larger design.
Prep Time: 60 minutes
Serves: 4 - 6
INGREDIENTS
- ½ batch Classic Pasta Dough (see step 6 onwards from Beet Pasta Dough recipe)
- ½ batch Beet Pasta Dough
- Semolina flour, for dusting
METHOD
- Divide each dough into quarters. Work with one quarter at a time and leave the rest covered. Roll each dough to the second- or third-thinnest setting on your pasta machine, or about 1 millimeter if rolling by hand.
- Dust a cutting board with flour. Cut each sheet of pasta into a 5 × 12-inch (13 × 30 cm) rectangle.
- Lay the classic dough rectangle on the cutting board, then place a red rectangle directly on top. Roll the dough lightly with a rolling pin, applying just enough pressure to make sure the layers are stuck together and there are no air bubbles.
- Trim all the edges to form a neat rectangle.
- Beginning with one of the short edges of the rectangle, roll the dough into a log as tightly as you can, but being careful not to smush the dough as you roll.
- Roll the log between your hands or on your work surface to make sure all the layers are tightly stuck together.
- Put the log in the freezer for about 15 minutes, until firm but not frozen solid.
- Remove the log from the freezer and slice it into circles as thinly and evenly as possible.
- To prevent the spirals from becoming distorted, roll them with a rolling pin rather than a pasta machine. Roll each circle out to about 1 millimeter thick.
- Lay the circles on a piece of parchment paper or floured surface and cover with a kitchen towel so they don’t dry out. Repeat the process with the remaining dough. Then you’re ready to cut and fold it into shapes.
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