I have been dreaming about this technique for a long time. With clay it's fairly simple. You roll out sheets of different colors, make a few layers of each color, one on top of the other. Roll up everything, then cut them into rounds and put all the pieces together side by side and roll out again. The same thing ought to work with pasta dough. And it did. The two doughs are made with juiced beets and juiced broccoli rabe. QUITE the mess. First time I've actually used the beast of a juicer in my house that looks like a rocket engine. The noodles didn't come out so much Father Christmas as King Crimson, but it does look cool. I then cut these strips into noodles and as you can see the color faded a lot. But they are multicolor psychedelic. And I'm hoping they really taste like beet and rabe. So the key to keeping these for a while, since they're just white flour and vegetable juice: precook and then dehydrate in nests. If you just dry them, they are really brittle. Which is of course why semolina replaces regular wheat in commercial dried noodles. At least in Italy. The real question is what kind of soup can I put these in? Crab maybe?
Food Historian at the University of the Pacific. Director of Food Studies in San Francisco.
Author of Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (2008 IACP Jane Grigson Award) and Pancake. A cookbook with Rosanna Nafziger THE LOST ART OF REAL COOKING.
Coeditor of The Lord's Supper with Trudy Eden and Editor of A Cultural History of Food: The Renaissance.
Food Cultures of the World Encyclopedia (4 vols.) Three World Cuisines: Italian, Mexican and Chinese recently won the Gourmand World Cookbook Awards Best Foreign Cuisine book in the World. The Routledge International Handbook to Food Studies is in print.
A sequel to the cookbook - entitled THE LOST ARTS OF HEARTH AND HOME.
Latest Books: Grow Food, Cook Food, Share Food from Oregon State U Press, a little book on Nuts from Reaktion and The Food History Reader from Bloomsbury. The Most Excellent Book of Cookery (translation of a 16th c. French Cookbook with Tim Tomasik) from Prospect Books. Not to mention THE BEAST: The Food Issues Encyclopedia for Sage. Latest: At the Table. Noodle Soups coming up next!