Making your own fresh pasta at home sounds intimidating, but it’s also an achievable skill. Once you learn to master the art of making pasta, you will become addicted to this activity and the result is always a surprise.

In order not to get bored, from time to time you can try to color the pasta by using natural dye. Sometimes it’s fun to play with the aesthetic of your food. There are so many different shapes and colors you’ll be amazed by the final product.

While the results are unique and beautiful, this isn’t something you should attempt unless you have a whole afternoon to kill. In fact, once you’ve got your colored purée, the process is virtually identical to making regular neutral-colored pasta. The only difference between colored pasta and regular pasta is adding a brightly-colored puree or juice while you make the dough. The best part about it is that these methods of pasta-coloring are derived from super healthy ingredients. 

Here are some ideas for your pasta-coloring:

  • Pink — Simply steam the beetroot (or buy them pre-steamed). You can also boil it and then purée it in a food processor until smooth.
  • Yellow — We turn to turmeric, which has a naturally earthy flavor. Add just 2 teaspoons of the ground spice to the dough to make some beautiful bright yellow pasta! 
  • Green — You can use spinach or parsley. Sautee the spinach until wilted to release excess water, then give it a blitz in the food processor until smooth. Add three tablespoons of purée to the dough and watch the magic happen as you knead the dough.
  • Purple — We use blueberries or purple potatoes. Boil the potatoes or just blend the blueberries and add it to the pasta dough.


  • 1 medium-sized beet
  • 2 eggs
  • 2 teaspoons olive oil
  • 300 g Tipo ’00’ flour


Step 1: Cook the beet however you would like. You can roast it whole drizzled with olive oil and wrapped in foil at 200°C (400°F) for about 50 minutes then peeled, or you can also peel it, cut it into quarters, cover with water and boil until soft. Once cooked, purée it in a food processor.

Step 2: Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it. Add the beetroot purée and heat with a fork until smooth.

Step 3: By using your hand, mix the eggs and beetroot purée with the flour, incorporating a little at a time, until everything is combined.

Step 4: add more flour if you need until the dough starts to come together and you can begin kneading it together with your hands.

Step 5: Once you’ve made your dough you need to knead and work it with your hands to develop the gluten in the flour. You’ll know when to stop – it’s when your pasta starts to feel smooth and silky instead of rough and floury.

Step 6: Wrap the dough in plastic film and let it rest for an hour. After that you can roll you pasta whatever you like.

Leave a Reply

Your email address will not be published. Required fields are marked *