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:
- Measure 3 cups durum flour into your Camwear Round and separate all egg yoks into a 1-pint Camwear Measuring Cup.
- Pour flour onto a clean surface and make a well in the middle of it.
- Add eggs, oil, salt, activated charcoal powder, and 2 Tbsp of water into well.
- Using a fork, mix wet ingredients and gradually incorporate flour.
- Once it starts to come together, use your hands and begin to knead into a dough. Knead for approximately 15 minutes.
- 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:
- Measure 3 cups durum flour into your Camwear Round and separate all egg yoks into a 1-pint Camwear Measuring Cup.
- Pour flour onto a clean surface and make a well in the middle of it.
- Add eggs, oil, salt, and ground turmeric into well.
- Using a fork, mix wet ingredients and gradually incorporate flour.
- Once it starts to come together, use your hands and begin to knead into a dough. Knead for approximately 15 minutes.
- 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:
- Roll out turmeric dough to about the 4 setting on your pasta roller first and repeat with charcoal dough.
- Using a pasta cutter or a knife, cut strips of the charcoal dough.
- Lay the strips on top of the turmeric dough into your desired pattern.
- Roll this new sheet thru your pasta roller to desired thickness. Chef Ryan usually goes to about setting 6.
- 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:
- 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!
- Add pasta to boiling water and cook for about 1 to 2 minutes. Fresh pasta cooks very fast!
- Pull pasta and add to sauce of your choice. Save some pasta water to adjust your sauce’s consistency, too.
- 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.