The Full recipe and more pictures can be found here - http://www.theflavorbender.com/2016/01/homemade-turmeric-pasta.html

I also made a Apricot and Chorizo bolognese to go with the pasta - http://www.theflavorbender.com/2016/01/apricot-chorizo-bolognese-homemade-turmeric-pasta.html

Homemade Turmeric Pasta dough

Makes/ Serves: 4 servings

WHAT YOU NEED

Turmeric Pasta

4 oz all-purpose flour

4 oz semolina (can be substituted with all-purpose flour)

1 egg

2 egg yolks

½ tsp ground turmeric powder

⅛ cup (2 tbsp) of olive oil, or vegetable oil

1 tsp salt

A few tbsp of water (if required)

Excess flour or semolina for rolling out dough

METHOD

Mix the flour, semolina, turmeric and salt together on a working bench or in a big bowl. Then create a nice well in the middle.

Add the egg, yolks and oil into a separate bowl. Pour this into the well and start mixing it all in with the flour using a fork or your fingers. Once properly incorporated, add water (a little at a time) if the mix seems too dry.

Once the mix comes together to form a somewhat cohesive dough, start kneading it for about 10 minutes until it's smooth and a little shiny.

Cut the dough into two portions, and form two smooth dough balls and wrap them in plastic wrap and leave them to rest for at least 1 hour at room temperature. If they are not going to be used immediately, you can store them in the fridge. But return the dough to room temperature before rolling it out.

You can roll it out using a pasta machine or a rolling pin.

If using a pasta machine, flatten the dough to a circle using your hand before putting it through the machine. Put the dough through the pasta machine on the thickest setting a few times (folding it over each time), until the dough softens and the edges are fairly smooth (this is to knead the dough - about 3-4 times in my pasta machine).

Once the dough is kneaded, increase the setting to 5 on your pasta machine (this will reduce the gap, so that you can roll out your pasta thinner. My machine goes from 0 to 9) and roll out your pasta thinner (but not too thin). Next cut pasta to a desired thickness - I usually use the fettuccine setting, but you can use a knife to cut your pasta thicker or thinner (I use a thicker setting for spaghetti).

(Step by step Instructions for rolling out pasta by hand can be found here)

Hang the pasta to dry for a few minutes, after which it can be stored for up to a week.

Bring a pot of salted water to a boil, and add a drizzle of oil. Cook the pasta in batches, for 1 ½ minutes - 2 minutes for each batch.

Toss the cooked pasta in some olive oil to keep it from sticking together.