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Two-tone pasta filled with courgette and cured ham
1 h active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 900
  • Fat about 35g
  • Carbohydrates about 93g
  • Protein about 51g
This is needed
This is needed for 4 people
Light pasta dough
  • 3 fresh egg
  • 2 pinches salt
  • 250 g white flour
Red pasta dough
  • 70 g boiled beets
  • 250 g white flour
  • 2 fresh egg
  • 2 pinches salt
Filling
  • 2 courgettes
  • 1 organic lemon
  • 100 g Parmesan
  • 0.5 tsp salt
  • 100 g cured ham in slices
  • 2 tbsp basil
  • 250 g ricotta
  • 1 fresh egg whites
To cook the pasta
  • 50 g Parmesan
  • 2 sprigs basil
  • a little Tasmanian pepper
  • salted water, boiling
  • 2 tbsp olive oil
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And that's how it's done
And that's how it's done
Light pasta dough
Empty the flour and salt into a bowl. Add the eggs, mix, knead for approx. 10 mins. to form a smooth dough. Shape into balls, cover and leave to rest at room temperature for approx. 30 mins.
Red pasta dough
Chop the beetroot and puree with the eggs until smooth. Empty the flour and salt into a bowl. Add the beetroot mixture, mix, knead for approx. 15 mins. to form a smooth dough. Shape into balls, cover and leave to rest at room temperature for approx. 30 mins.
Filling
Finely grate the courgette and mix with the salt in a sieve, leave to absorb for approx. 15 mins., squeeze out thoroughly, transfer to a bowl. Finely chop the cured ham, finely grate the parmesan, finely chop the basil and grate the zest of the lemon. Add everything to the courgette along with the ricotta, mix.
To shape the dough
Using a pasta machine, thinly roll out ¼ of each, ensuring that the pieces of dough are roughly the same length. Always cover the pieces of dough with cling film or a damp cloth so that they don’t dry out.
Cut the red dough into thin strips, place on top of the light dough, press down firmly.
Using the pasta machine, thinly roll out the dough again.
Cut out circles (approx. 7 cm in diameter).
Spread approx. 2 tsp of the filling on each circle. Beat the egg white, use to brush the edges, fold into crescents, pressing out any trapped air, press down firmly.
To cook the pasta
Shave thin strips from the cheese using a peeler, tear the basil. Cook the pasta in boiling salted water for approx. 3 mins. until al dente, drain. Drizzle with oil, sprinkle with cheese, basil and pepper.

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