Colorful Fettuccine Pasta in Garlic Butter Sauce Recipe By Chef Ajay Chopra

Take three different bowls, add all-purpose flour, semolina, salt, eggs, and in each bowl individually add beetroot puree, turmeric in milk and spinach puree for three individual pasta colours.

Make a very tight dough. Add olive oil and slowly massage it in the dough.

Stretch the dough to raise the gluten in the dough which will eventually help during the time of rolling pasta. Cover all three doughs in a semi wet muslin cloth and rest it for 30 minutes.

Roll the pasta in a pasta machine and achieve the thickness you require, keep adding flour so it doesn't stick. If you don't have the pasta machine, roll the dough using a rolling pin, thin it down to at least ½ cm and cut into strips with ½ inch thickness.

To cook, bring a large pot of water to a rolling boil, add salt, oil and then add the pasta.

Cook the pasta soft for children and Al dente for adults. Strain the pasta once it's cooked, add oil if needed so the pasta doesn't stick with each other.

For the sauce add butter in the pan, oil, garlic and saute, add oregon, chilli flakes, chopped parsley. Salt and black pepper.

Remove the butter in a bowl. Add the pasta in the same pan, add the boiled residue water in the pan, vegetables as required, toss the pasta, add parsley and top it up with extra sauce.

Do that individually for three pastas or mix it as desired.

Finish the Pasta with parmesan cheese.