Everything is more fun when it’s a little twisted. We asked Chef Ryan Peters, based in Pittsburgh, Penn., to share his black and yellow pasta recipe. This stunning two-toned pasta is much easier to make than it might seem. Use this recipe to shake up your menu and create an eye-catching dish everyone will love:

Items needed:

• 1qt Camwear Round
• 1-pint Camwear Measuring Cup
• Camview Shaker with Salt and Pepper Lid
• Fork
• Pasta Roller
• Pasta Cutter or knife
• Large Pot

Ingredients:

• 6 cups durum flour
• 16 egg yolks
• 4 Tbsp olive oil
• 2 Tbsp salt
• 5 Tbsp ground turmeric
• 2 to 3 Tbsp activated charcoal powder
• 2 Tbsp of water

Directions

For Black Dough:

1. Measure 3 cups durum flour into your Camwear Round and separate all egg yoks into a 1-pint Camwear Measuring Cup.
2. Pour flour onto a clean surface and make a well in the middle of it.
3. Add eggs, oil, salt, activated charcoal powder, and 2 Tbsp of water into well.
4. Using a fork, mix wet ingredients and gradually incorporate flour.
5. Once it starts to come together, use your hands and begin to knead into a dough. Knead for approximately 15 minutes.
6. Rest at room temperature for approximately 30 minutes. (Optional: Ryan likes to rest his dough in the fridge for about 1 hour)

For Yellow Dough:

1. Measure 3 cups durum flour into your Camwear Round and separate all egg yoks into a 1-pint Camwear Measuring Cup.
2. Pour flour onto a clean surface and make a well in the middle of it.
3. Add eggs, oil, salt, and ground turmeric into well.
4. Using a fork, mix wet ingredients and gradually incorporate flour.
5. Once it starts to come together, use your hands and begin to knead into a dough. Knead for approximately 15 minutes.
6. Rest at room temperature for approximately 30 minutes. (Optional: Chef Ryan likes to rest his dough in the fridge for about 1 hour)

Putting it all together:

1. Roll out turmeric dough to about the 4 setting on your pasta roller first and repeat with charcoal dough.
2. Using a pasta cutter or a knife, cut strips of the charcoal dough.
3. Lay the strips on top of the turmeric dough into your desired pattern.
4. Roll this new sheet thru your pasta roller to desired thickness. Chef Ryan usually goes to about setting 6.
5. Cut or shape your sheet into whatever shape you’d like: pappardelle, fettuccine, tortellini–the options are endless! Chef Ryan shows one of his favorites: farfalle.

Cooking Instructions:

1. Fill a large pot with water. Bring to a boil and salt GENEROUSLY! This is your chance to make it taste delicious so don’t be shy!
2. Add pasta to boiling water and cook for about 1 to 2 minutes. Fresh pasta cooks very fast!
3. Pull pasta and add to sauce of your choice. Save some pasta water to adjust your sauce’s consistency, too.
4. Enjoy!

You can catch Chef Ryan cooking up pasta at upcoming restaurant Iron Born Pizza set to open in November 2019 in the Strip District of Pittsburgh, Penn.

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ABOUT THE AUTHOR: ADRIANA DESIDERIO IS THE DIGITAL CONTENT MANAGER AT CAMBRO.