Homemade Vodka Pasta – Three colors (black, yellow, classic)

Ingredients

• 200 g Italian flour (type 00) (For each colored dough, two bowls of 200 g give 400 g of dough in total)
• 200 g Italian flour (type 00) (Second bowl identical to the first)
• 4 Eggs (2 eggs per bowl of flour, at room temperature)
• 1 tsp Natural coloring (squid ink powder or turmeric) (1/2 tsp squid ink for black dough, 1/2 tsp turmeric for yellow dough)
• 2 cloves Garlic (Finely minced)
• 200 ml Thick sour cream (At room temperature)
• 60 ml Vodka (Use in moderation, add at the end of cooking)
• 1 tsp Menton lemon zest (Finely grated zest, adds a very fragrant lemon note)
• 2 tbsp Fresh flat parsley (Chopped)
• to taste Salt (For seasoning the dough and sauce)
• to taste Ground black pepper (Freshly ground)
• 2 tbsp Extra virgin olive oil (To sauté the garlic)

Instructions

1. Weigh the flour

   Weigh 200 g of Italian flour into each bowl, for a total of 400 g. Add a pinch of salt to each bowl.

   Time: PT5M

2. Color the dough

   In the first bowl, incorporate ½ tsp squid ink to obtain black dough. In the second bowl, add ½ tsp turmeric for yellow dough. Mix well until the color is uniform.

   Time: PT5M

3. Form the dough

   Make a well in the center of each bowl, crack two eggs into it. Mix with a fork then knead by hand for 8‑10 minutes until you get a smooth and elastic dough. If the dough is too dry, add 1‑2 tbsp water; if too sticky, sprinkle a little flour.

   Time: PT10M

4. Dough resting

   Wrap each dough ball in plastic film and let rest 30 minutes at room temperature to relax the gluten.

   Time: PT30M

5. Prepare the vodka sauce

   Heat 2 tbsp olive oil in a pan over medium heat. Add the minced garlic and sauté for 1 minute without burning. Pour in the vodka, let reduce by half (about 2 minutes). Add the sour cream, lemon zest, chopped parsley, salt and pepper. Simmer for 5 minutes until slightly thickened.

   Time: PT10M

   Temperature: Medium

6. Cook the fresh pasta

   Bring a large pot of salted water to a boil. While the water heats, roll out each pasta (black, yellow, classic) with the machine or rolling pin to a thickness of 2 mm, then cut into tagliatelle or fettuccine. Drop the pasta into the boiling water for 2‑3 minutes; they are ready when they float to the surface.

   Time: PT5M

   Temperature: Boiling

7. Combine pasta and sauce

   Drain the pasta, return it to the pot, pour the vodka sauce and gently toss to coat each strand. Serve immediately, drizzled with a splash of olive oil and a little extra parsley.

   Time: PT5M

Nutrition Facts

Calories

720

Protein

25 g

Carbohydrates

85 g

Fat

30 g

Fiber

4 g

Ingredient Substitutions

• Instead of Italian flour (type 00): All-purpose white flour
• Instead of Italian flour (type 00): All-purpose white flour
• Instead of Eggs: Organic chicken eggs
• Instead of Natural coloring (squid ink powder or turmeric): Natural food coloring
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Thick sour cream: 30% liquid cream
• Instead of Vodka: Dry white wine (for a non‑alcoholic version)
• Instead of Menton lemon zest: Regular lemon zest
• Instead of Fresh flat parsley: Cilantro
• Instead of Salt: Sea salt
• Instead of Ground black pepper: White pepper
• Instead of Extra virgin olive oil: Sunflower oil

Equipment Needed

• Two large stainless steel bowls
• Rolling pin or pasta machine
• Chef's knife
• Fine grater (zest)
• Cutting board
• Heavy‑bottomed skillet
• Pot for cooking pasta
• Fine‑necked colander
• Silicone spatula
• Immersion blender (optional) (optional)

Critical Steps — Do Not Skip

• Color the pasta with pigments (squid ink or turmeric) to achieve uniform colors
• Reduce the vodka properly before adding the cream to avoid the alcohol evaporating too quickly
• Cooking fresh pasta: do not overcook, they cook in only 2‑3 minutes

Chef Tips from the Video

• Using Menton lemon provides a unique aromatic note that regular lemon cannot replicate.
• For an impressive visual effect, arrange the three colored pastas side by side on the plate before adding the sauce.

Troubleshooting

Storage

Refrigerator: Uncooked fresh pasta keeps 24 h in the refrigerator, wrapped in plastic film.

Freezer: Pasta can be frozen for 1 month after quick drying on a cloth.

Room temperature: Vodka sauce can be kept at room temperature for up to 2 hours, then refrigerated.

Make-Ahead Tips

• The dough can be prepared the day before and kept in the refrigerator wrapped in plastic film.
• Vodka sauce keeps for 2 days in the refrigerator; reheat gently before serving.