Pasta canvas inspired by artist Kirra Jamison

Pasta canvas

Inspired by Kirra Jamison

When thinking about repetition, routine and rhythm, there is only one recipe that springs to mind - pasta dough made from scratch.
All it takes is some flour, water, egg and a bit of time to knead, roll & shape and knead, roll & shape.
For this Cook Like an Artist, we decided to take it up a notch by making pasta inspired by Linden alumni artist Kirra Jamison.

Ingredients

400g Tipo 00 flour, plus extra for dusting
3 eggs
pinch of sea salt
cold water

For natural food colouring, you can use a selection of any of the following;

turmeric
spinach (cooked and blended)
grapes (blended and strained)
tomato paste
coffee (room temperature)
vegemite
blueberries (blended and strained)
strawberries (blended and strained)
beetroot (cooked and blended)

Monet, The Galette

METHOD 1

Prepare each of your natural food colours and allow to cool to room temperature.
Place 100g of the flour on a clean board or workbench and divide into even sections for each natural food colour you will be using.
One at a time, add a small amount of your food colour to each section of flour and begin to knead together until the dough is smooth and elastic, adding a little extra flour if too sticky or a little water if too dry. Cover with plastic wrap and set aside to rest at room temperature.

METHOD 2

Once you have all of your coloured dough ready, place the remaining flour on a clean board or workbench and add a pinch of salt. Create a well in the center and crack the eggs into the middle. Using a fork, gently whisk the eggs, slowly incorporating a little flour into the egg mixture at a time until a dough begins to form and you can no longer whisk with a fork. Now using your hands, begin to knead the dough and continue kneading for about 5 minutes, or until the dough is smooth and elastic, adding a little extra flour if too sticky or a little water if too dry. Cover with plastic wrap and set aside to rest at room temperature for an hour.
Divide dough into four pieces and using a pasta machine, feed the dough through the rollers, reducing the width gradually until you reach the mid-width setting (setting 4 or 5), dusting with flour each time. Keep sheets of pasta covered while repeating with remaining dough.

Monet, The Galette

Method 3

Now, working with one sheet at a time, use your coloured dough to create patterns and images on your pasta sheets. Dust with flour and feed through the pasta machine until you reach the thinnest setting.
Place your pasta sheets together on the table. Admire your artwork and choose how you will like to eat your art pasta! *

Enjoy!!

*This recipe uses Melbourne based chef Julia Busuttil Nishimura's pumpkin tortelli. To finish this recipe, click here.

IMAGES > Pasta Canvas photos by Jasmin McNeill.