Black And Orange Halloween Pasta Recipes

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BLACK & ORANGE HALLOWEEN PASTA FROM SCRACTH



Black & Orange Halloween Pasta from Scracth image

Make and share this Black & Orange Halloween Pasta from Scracth recipe from Food.com.

Provided by Late Night Gourmet

Categories     European

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

2 1/4 cups flour
1 tablespoon extra virgin olive oil
4 eggs
2 tablespoons tomato paste
1 teaspoon food coloring
1 teaspoon kosher salt
1 teaspoon baking cocoa (dark)

Steps:

  • NOTE: if using a food processor for both colors of dough, follow these steps in order (i.e., make the orange dough first), since the food coloring for the black dough will change the color of the orange dough.
  • Make a mound in 1/2 of the flour and create a well in the top of the mound. Add 2 eggs, 1/2 tablespoon of olive oil, tomato paste, and 1/2 teaspoon of kosher salt to the well. Knead the ingredients together until fully blended. Wrap in plastic wrap and allow to rest at room temperature for at least 30 minutes.
  • NOTES: 1) a food processor is highly recommendedfor making the "black" pasta, but the next step can be done by hand; 2) this small amount of cocoa doesn't make the pasta taste like chocolate, but increasing the quantity will.
  • Add remaining flour, 2 eggs, 1/2 tablespoon of olive oil, dark cocoa, and 1/2 teaspoon of kosher salt to food processor. Blend for a few seconds.
  • Add 4 drops each of green, blue, and red food coloring to food processor. Blend for about a minute. Add 4 more drops of green, blue, and red food coloring and blend for another minute. Add equal portions of food coloring as desired to deepen the dark color.
  • Remove dough from food processor. Dust work area with flour. Knead the ingredients together until colors are fully blended. Wrap in plastic wrap and allow to rest at room temperature for at least 30 minutes.
  • Roll dough flat and form into large rectangular strips. Cut by hand or use a pasta roller.
  • Add cut pasta to the boiling water in small batches and cook for 2-3 minutes each. Remove from water with strainer to keep the hot water boiling. Place in collander to drain. Continue until all the pasta is cooked.
  • Blend the orange and black pasta together in a bowl and serve.

Nutrition Facts : Calories 243.2, Fat 6, SaturatedFat 1.4, Cholesterol 124, Sodium 478.2, Carbohydrate 37.2, Fiber 1.6, Sugar 0.9, Protein 9.3

BLACK AND ORANGE HALLOWEEN PASTA



Black and Orange Halloween Pasta image

Cooking by color might not be the surest way to devise holiday-appropriate recipes, but who can resist the lure of black linguine on Halloween? Tossing it with pumpkin-hued vegetables lusty with garlic and hot pepper might seem like hobgoblin overkill, except that the flavors work well together. Really well. So much so that you'll be making this pasta combination again and again, long after the jack-o-lanterns have disappeared.

Provided by Melissa Roberts

Categories     Halloween     Dinner     Pasta     Quick & Easy     Parmesan     Squash     Butternut Squash     Fall     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 (main course) servings

Number Of Ingredients 9

2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch chunks
2 orange bell peppers, cut into 1-inch pieces
4 garlic cloves, thinly sliced
1 tablespoon thyme leaves
½ teaspoon hot red pepper flakes
¼ cup extra-virgin olive oil
1 pound black linguine or spaghetti (squid or cuttlefish ink pasta)
½ cup pitted Kalamata olives, chopped
Accompaniment: grated Parmigiano-Reggiano

Steps:

  • Preheat oven to 425°F with rack in middle.
  • Toss squash and bell peppers with garlic, thyme, red pepper flakes, oil, and 1/2 teaspoon each of salt and pepper in a 17- by 11-inch 4-sided sheet pan. Roast, stirring once, until vegetables are just tender and browned in spots, 25 to 35 minutes.
  • While vegetables finish roasting, cook linguine in a pasta pot of well-salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain pasta and return to pot.
  • Remove sheet pan from oven and pour reserved water over vegetables, stirring to loosen from pan. Stir in olives, then add vegetable mixture to pasta in pot and toss to combine.

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