Color Changing Pasta

Ingredients

• 2 lobsters Lobster Shells (used to make a rich stock that colors the dough red)
• 4 cups Water (for simmering the lobster shells)
• 2 cups All‑Purpose Flour (sifted, for the pasta dough)
• 3 Eggs (large, at room temperature)
• 1 tbsp Olive Oil (extra‑virgin, adds elasticity to the dough)
• ½ tsp Salt (fine sea salt, for seasoning the dough)
• 2 tbsp Butter (unsalted, for finishing the cooked spaghetti)
• 2 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Make Lobster Stock

   Rinse the lobster shells, then place them in a large stockpot with 4 cups of water. Bring to a boil, reduce to a gentle simmer, and cook for 20 minutes. Strain through a fine mesh sieve, discarding solids, and set the bright red stock aside to cool.

   Time: PT20M

   Temperature: simmer

2. Prepare Pasta Dough

   In a mixing bowl, combine 2 cups sifted flour and ½ tsp salt. Make a well in the center, add 3 eggs, 1 tbsp olive oil, and ½ cup of the warm lobster stock (adjust amount to achieve a slightly sticky dough). Mix until a shaggy dough forms, then knead on a lightly floured surface for 8‑10 minutes until smooth and elastic.

   Time: PT10M

3. Roll and Cut Spaghetti

   Divide the rested dough into 4 portions. Using a pasta machine or rolling pin, roll each portion into thin sheets (about 1 mm thick). Lightly dust with flour, then roll the sheet loosely into a rope and cut into ¼‑inch strands to form spaghetti. Unfold the strands and lay them on a floured tray.

   Time: PT10M

4. Cook the Lobster‑Infused Spaghetti

   Bring a large pot of salted water to a rolling boil. Add the fresh spaghetti and cook for 2‑3 minutes, or until al‑dente (homemade pasta cooks faster than dried). Drain, reserving ¼ cup of the cooking water.

   Time: PT3M

   Temperature: boiling

5. Finish and Serve

   Return the drained spaghetti to the pot, add 2 tbsp butter and a drizzle of the remaining lobster stock if desired. Toss gently until butter melts and coats the pasta. Plate, garnish with chopped parsley, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

420

Protein

18 g

Carbohydrates

55 g

Fat

12 g

Fiber

2 g