What you'll knead:

For 4 servings:
- 3 cups of all-purpose flour, plus more for rolling the pasta
- 1 tsp of salt
- 4 large eggs
- 2 tbsp of coloring powder of your choice (included in the kit)

Instructions:

1. Using a fork, mix in a large bowl the salt, flour, and coloring powder. Creativity starts here! Play around with the pasta dyes to create your favorite colors. The color of your pasta might change after cooking, and become lighter. That is normal with natural coloring powders made from vegetables; their color fades when exposed to sunlight and mixed with flour and water. Be careful while using the coloring powders, as they can stain hands and clothes. We recommend using gloves and an apron.

2. Using your fingers, create a well with your flour-salt mixture. This should be deep enough to keep the flour walls intact. For an authentic touch, you can do this on your kitchen counter (but be warned: this might get messy!) Make sure to use plenty of flour.

3. Carefully combine the eggs with the dry ingredients. Take your time and enjoy the process! Continue until the dough feels very soft.

4. Carefully combine the eggs with the dry ingredients. Take your time and enjoy the process! Continue until the dough feels very soft.

5. Get to kneading. Coat a clean countertop with a handful or two of flour. Then, pour your dough onto the surface and begin folding and refolding your dough over itself until it becomes firm. At this point, you can start kneading: using your knuckles and the heel of your hand, press, push, punch, and roll your dough until you can’t see any air bubbles (hint: if you’re not sure, use a knife to slice the dough in half. If there are visible bubbles in the dough, keep kneading). Add more flour to the countertop as necessary. When your dough has formed a smooth and elastic ball, it’s ready to go.

6. Let the dough rest. Wrap the dough in plastic and let it rest in a covered bowl for half an hour at room temperature, or up to 24 hours (refrigerated). If you let the dough rest in the fridge, you will need to bring it back to room temperature before use.

Vodka Sauce

Ingredients:
6 tbsp olive oil
1 garlic clove, chopped
1/2 shallot or red onion, diced
450g strained tomatoes or 110g&tomato puree
50-100ml vodka
230g cream
1 tsp chilli flakes
225g pasta
50g Parmesan cheese, grated
1 tbsp butterFresh basil
Salt and pepper

Instructions:
1. heat the olive oil in a large pan.
2. add the chopped garlic and diced onion. Fry everything until soft.
3. add the tomato purée and reduce well to reduce the water content. If you are using
4. tomato purée does not need to be simmered for as long.
5. now add the vodka, cream and chilli flakes. Stir everything well and allow the mixture to simmer until a creamy sauce is formed.Season with salt and pepper and remove the pan from the heat.
6. cook the pasta in salted water as usual.Before draining the pasta at the end of the cooking time, skim off 120 ml of the cooking water.
7 Then cook the pasta in salted water as usual.Before draining the pasta at the end of the cooking time, skim off 120 ml of the cooking water.
8. put the pan back on the hob and switch it to a medium heat.
9. add the pasta, the cooking water and tablespoon of butter to the sauce and mix everything thoroughly until the butter has melted.
10. now mix in 45 g Parmesan cheese. Flavour with salt and pepper if necessary.Season again with salt and pepper.
12. serve the pasta alla vodka with the remaining Parmesan cheese and fresh & basil.