Tiger Pappardelle

To make the orange dough:

1. In the bowl of a stand mixer fitted with the paddle attachment or a large bowl, add the flour.
2. Make a well in the center. Add the eggs and tomato paste and mix until well-combined.
3. If too wet, add a little more flour. If too dry, add a little water.
4. On a lightly floured surface, knead the dough until smooth and elastic. Wrap in plastic and allow to rest at room temperature for 30 minutes.

To make the black dough:

1. In the bowl of a stand mixer fitted with the paddle attachment or a large bowl, add the flour and cocoa powder.
2. Make a well in the center. Add the eggs and mix until well-combined.
3. Slowly add water to form a dough. If too wet, add a little more flour. If too dry, add a little more water.
4. On a lightly floured surface, knead the dough until smooth and elastic. Wrap in plastic and allow to rest at room temperature for 30 minutes.

To make the white dough:

1. In the bowl of a stand mixer fitted with the paddle attachment or a large bowl, add the flour.
2. Make a well in the center. Add the milk and cream and mix until well-combined.
3. If too wet, add a little more flour. If too dry, add a little more milk.
4. On a lightly floured surface, knead the dough until smooth and elastic. Wrap in plastic and allow to rest at room temperature for 30 minutes.

To assemble:

1. Divide each rested dough into two equal pieces. Keep the pieces covered when not in use.
2. Take one piece of the orange dough and place on a floured surface.
3. Roll the orange dough into a thin sheet using a pasta machine or rolling pin, until it is about 1/16th inch (1.5 millimeters) thick. Cover the sheet with a towel.
4. Take one piece of the white dough and roll into a thin sheet using a pasta machine or rolling pin, until it is about 1/16th inch (1.5 millimeters) thick.
5. Cut the rolled white sheet into straight or wavy lines about 2 inches (5 centimeters) wide.
6. Lightly moisten the top of the orange sheet with a damp paper towel.
7. Arrange the cut strips of the white dough diagonally over the orange dough, leaving about 3-4 inches (7-10 centimeters) of orange between the stripes.
8. Gently press a rolling pin across the sheet to seal the white strips onto the orange dough. Cover the sheet with a towel.
9. Take one piece of the black dough and roll into a thin sheet using a pasta machine or rolling pin, until it is about 1/16th inch (1.5 millimeters) thick.
10. Cut the rolled black sheet into straight or wavy lines about 1/8-1/4 inch (3-6 milliliters) wide. Cut the strips into about 2-3 inch (5-7.5 centimeter) pieces to make the black stripes.
11. Lightly moisten the top of the orange and white sheet with a damp paper towel.
12. Arrange the cut strips of the black dough perpendicular to the white strips over the orange dough, leaving enough space between the stripes to show the orange and white colors.
13. Gently press a rolling pin across the sheet to seal the black stripes onto the dough.
14. Roll the dough into a thin sheet using a pasta machine or rolling pin, dusting with flour as needed to prevent sticking, until it is about 1/16th inch (1.5 millimeters) thick and all the colors are sealed together.
15. Use a pastry cutter or pappardelle cutter to cut the sheet into ribbons about 1 1/4 inch (3 centimeters) wide.
16. Arrange the Pappardelle into small nests on a parchment-lined baking sheet or hang on a pasta drying rack to dry for 30 minutes. Repeat with remaining dough.
17. Bring a large pot of salted water to a boil. Add the pasta in batches, careful not to overcrowd, and boil until they rise to the surface and are just tender, about 2-3 minutes if fresh.
18. Drain and serve immediately with desired sauce.