This simple, healthy homemade colored pasta is 100% naturally colored using vegetables, adding a beautiful rainbow to your plate without any food coloring.
Place 1 cup of flour, 1 egg, and your chosen vegetable color source directly into a blender or food processor.
Blend until all ingredients form a smooth, consistent dough.
Transfer the dough to a surface and knead by hand to achieve a smooth ball, adding flour if necessary to reduce stickiness.
Let the dough rest for 30 minutes at room temperature before rolling and shaping.
Color Pasta Variations
Red Pasta: Boiled beetroot (+ optional carrots for hue).
Orange Pasta: Roasted red pepper (add extra flour if needed).
Yellow Pasta: Roasted yellow pepper or turmeric (add extra flour if moist).
Green Pasta: Spinach or parsley.
Purple Pasta: Boiled red cabbage or baked purple potatoes (add baking powder for hue adjustment).
Roll and Shape
Roll dough to thin sheets, flouring to prevent sticking. Use pasta machine or rolling pin.
Cut into ribbons or desired shapes.
Cook Colored Pasta
Sauté minced garlic in olive oil, add black pepper to taste.
Boil each color separately for 3 minutes.
Drain and mix with garlic-olive oil dressing or preferred sauce.
Video
Notes
You might need to add a bit more flour as the pepper has a higher water content. We don't want a sticky dough. Just add the flour as you blend.
If you are using the pepper, you might need to add a bit more flour as the pepper has a higher water content. We don't want a sticky dough. Just add the flour as you blend.
Check blog post for storing and drying techniques.