TWO-TONED FARFALLE BY SALTY SEATTLE RECIPE BY TASTY

Steps:

• For the Yellow: puree 3 eggs with the chopped turmeric until smooth, preferably in a high-speed blender.
• Place 1 ¾ cup (220 grams) flour in a medium mixing bowl and pour in the yellow puree.
• Stir with a wooden spoon until a shaggy dough forms.
• Sprinkle some flour on a wooden surface or cutting board, and turn the dough out of the bowl onto the surface.
• Knead for 5-10 minutes, or until silky and smooth, using additional flour as needed.
• Cover with plastic wrap and let rest for 30 minutes before sheeting. Will keep up to 3 days wrapped tightly in refrigerator.
• For the green, puree 3 eggs with the baby spinach until smooth, preferably in a high-speed blender.
• Place 2 ¼ cup (340 grams) flour in a medium mixing bowl and pour in the green puree.
• Stir with a wooden spoon until a shaggy dough forms.
• Sprinkle some flour on a wooden surface or cutting board, and turn the dough out of the bowl onto the surface.
• Knead for 5-10 minutes, or until silky and smooth, using additional flour as needed.
• Cover with plastic wrap and let rest for 30 minutes before sheeting. Will keep up to 3 days wrapped tightly in refrigerator.
• For the Parmigiano Reggiano Cream Sauce, melt the butter in a large saucepan over medium heat.
• Whisk in the flour and continue to cook for 2 minutes.
• Add the milk to the roux one cup at a time, whisking vigorously and smoothly after each addition.
• Once all the milk has been added, reduce heat to low, and begin to add parmigiano Reggiano, a handful at a time.
• Stir with a wooden spoon to incorporate each addition of cheese. Once all of the cheese has been incorporated and the sauce is smooth, stir in the nutmeg.
• Taste the sauce and add salt and pepper as needed. Toss with pasta and serve immediately.
• Enjoy!