A friend and I started making homemade pasta. I came across colored pasta on IG and always curious to know how to make it. I'm so glad I came across your video.
Not sure if you knew but she has an AWESOME book out called "Pasta, Pretty Please" - it's more than just a cookbook. It's also an excellent read as well! :D
Hi. With Annatto seeds you can get a great color. Annatto seed is an orange-red condiment and food coloring derived from the seeds of the achiote tree (Bixa orellana). It is often used to impart a yellow or orange color to foods, but sometimes also for its flavor and aroma. Its scent is described as "slightly peppery with a hint of nutmeg" and flavor as "slightly nutty, sweet and peppery". I hope you will give it a try.
Super cool, I learned it super fast based on your video. I mostly do desserts on my channel 828 HNKC but I have a neat idea that requires colored dough and I'm ready after watching your video.
Water in the beets will impact how much colour is lost during the cooking process. The greater the water content the greater the colour loss. I use powdered beetroot and the colour last for longer than using fresh or frozen beets. Agree with Linda that making thin pasta that cooks faster also helps retain the colours.
YOU MADE MY DAY! Discovering your wonderful pastas is a gift to me! Never made fresh pasta myself but when I buy color ones, it seems to fade while boiling... Do yours keep their color once cooked? Seems to! Thank you.
The trick to getting the colors to hold is to sheet the pasta very thin so you only have to boil for a very short time. Give it a try and let me know how it goes!
my favorite flour is antimo caputo 00 pasta fresca e gnocchi flour. if you can't find that, something that is finely-milled and low protein will work great. there are no hard and fast measurements, but a good rule of thumb is 3 eggs, approx 1/2 c of color ingredient (so beets+blueberries, for example), blend that, add to 2ish cups of flour.
I cook for a private preschool and would love to make these for the children I serve! Any suggestions on how to make vast quantities? 10 pounds of dried pasta is what I usually make when I'm cooking spaghetti or baked ziti. I am blessed to work for people who let me experiment and try new things. I feel like this would be a huge, healthy hit with the children.
Hii Salty Seattle! You are simply marvelous, as are your pasta creations! I want to learn making pasta dough without any eggs in it. Could you guide me, how could I achieve the same result of a pasta dough in its egg less version?
Hi Salty Seattle, how much flour do you use per egg? Your technique is inspiring and we are just about to have a go today. Andrea and Sara in Malabar, Australia.
Hi Lisa! I'm from Brazil and starting to do some vegan colored pasta (no eggs on the dough). For now, I went with Spinach for green, Red bell pepper for orange and Beets for purple. Sadly, it's hard to find blueberries down here, so I ended up with a purple-ish brown dough. Is there a substitute that I can use with the beets to get a more vibrant purple color on my dough? Thanks, and you're awesome!
Hello, I received my book today and I'm super excited about it. My question for you is that in the book you blanch the parsley, and in this video you add it fresh. Will the recipe be affected if I don't blanch it?
I have done a lot of dough experiments, but i was not able to get it to the same thickness as yours. So i would like to ask you what is the proportion between the liquids and flour that you use (semolina and wheat flour). Thanks for the help and support.
What kind of flour do you use? I used mixture of semolina flour and regular wheat flour but yellowish color of semolina effected brightness of colors. I mixed my doughs with spinach, turmeric, red cabbage-baking soda.
Literally just water. Most dried pastas are just water+semolina+salt because it makes them more shelf stable in the long term. You can find an eggless recipe pretty easily on google by just typing in "eggless pasta recipe."
Hi there... Im going to my first pasta maybe tomorrow and was wondering have you ever used dark cherries for color/flavor pasta... Maybe a dessert pasta
If I wanted a bright, rich purple would the blue from the butterfly peaflower be a good idea to add? or would it muddy the color and/or add a bad flavor?
i think maybe that was a trick of the light or camera angle or something. i went back and watched for what you meant, and i think the eggs maybe look like they are floury? They're not. Just eggs (or water if you're going for vegan pasta) plus the color ingredient, and that's it in the blender.
How do you keep the beautiful colours when you cook the pasta? I made a wonderful purple pasta dough the other day, but when I cooked it it sort of lost its colour and became more of a borring pink... :)
Hi! Any tips with using this method for pizza dough? I'm making the dough from Ken Forkish's Flour Water Salt Yeast book and wondering how to use natural dyes (to make spooky dough for Halloween)
not always. but if color is your primary concern, the way that they flash freeze vegetables straight off the vine seems to preserve their pigment the most without extra water content. I tend to use frozen beets, blueberries, and red peppers. Most everything else, i use fresh.
I don't think that will work - coconut has very unique properties, and almond won't hold the dough together. If you're looking for gluten free, try rice, or a blend of rice, corn, buckwheat, oats etc. If someone has tried gluten free pasta, please tell us, I'd like to know if it works too :)