Yellow Pasta with Meatballs

Just working my way through the many colors of pasta, and this week I created some vibrant yellow noodles. The pasta itself is simple to make, turmeric being the key ingredient to add that beautiful yellow hue.

Yield: 2 plates
* 2Eggs
* 1 3/4 – 2 1/2 cups flour
* 1 Tbsp Turmeric
* 1/2 Ib Meatballs / Ground beef
* 3 Small Peppers or 1 Large
* 1/2 Yellow Onion
* 2 Tbsp Butter
* 2 Tbsp Olive Oil
* Garlic Salt
* Red Pepper Flakes

To make the pasta:
Crack 2 eggs and the turmeric into a food processor or mixer, blend until smooth. Add the flour, and blend again until a dough forms. Add small bits of flour if it’s too sticky. Cover and put aside for about 30 minutes.

After the dough has rested, bust our the pasta machine and get cut your noodles to size. Boil until the noodles float to the top, about 5 minutes, but test for desired consistency.

For the Sauce:
Make your own meatballs or use frozen. I used a ground turkey with taco seasoning. Cook until done, set aside.

Slice your peppers of choice, I used Anaheim because that is what I have growing at home. Slice half a yellow onion and add both to a pan with olive oil and cook until tender and fragrant.

When Pasta is almost done cooking, add butter, olive oil, & seasoning to your pan of vegetable and cook for about 5 minutes, until a little thicker.

Combine the sauce with the noodles and top with meatballs, and you got yourself a dinner.

I thought these turned out great, the turmeric gave off the greatest color, and not much flavor.

In case you missed out, I have also made Green Ravioli, Orange Heart Ravioli, Purple Basil Ravioli, and Magenta Beet Pasta.

Let me know what you think,


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