multi-colored pasta dough


Spending the entire day in the kitchen is a luxury I truly relish. It’s my chance to play with food, get creative and have fun. Plus, I find it very therapeutic and a wonderful way to relax and unwind from the stress of the workweek.

One thing I have wanted to devote some time to is to learn how to make is multi-colored pasta. I admit this is an indulgent undertaking as coloring the pasta adds little to no flavor, but I love how colorful it looks. I strive to make dishes that are not only tasty, but also visually appealing. Yes, I could have made the ravioli with plain dough, but how much more festive and attention grabbing is this colored pasta? And, isn’t appropriately reminiscent of the Italian flag?


The recipe I adapted to make this pasta is from the blog, Home Cooking in Montana. (Isn’t the ravioli Ellie made is stunning?) Unlike that recipe, I used two different methods to apply color to the basic pasta dough. I did not have beet powder so I had to use beet purée to make the red pasta. I boiled one small beet until tender, peeled and puréed it, and whisked about 2 teaspoons of it with the egg I used to make the pasta dough. I had to add a little more purée as I kneaded the dough to achieve the exact shade of red I wanted. Start with just a small amount of color since it’s easy to add more, if needed. For the green pasta, I incorporated almost a whole tablespoon of spinach powder – dried ground spinach, which, is made primarily for coloring pasta – into the flour I used to make the pasta dough.

Since this was my first attempt and I wasn’t sure how easily the colors would incorporate into the dough, I made three separate batches, instead of one batch as directed in the original recipe. I made one full recipe of plain pasta dough and half recipes of each of the two colors. Making these striped pasta turned out to be fairly easy, but took a little time and patience. First, I rolled each batch of dough to about ¼” thickness using a rolling pin, then stacked them on top of each other. As you can see, the thickness of the dough at this stage determined the width of the colored stripes in the finished pasta.


Next, I sliced a piece from the stack about 1/8″ thick and ran it through the pasta machine several times at progressively narrower settings. The dough in the foreground of the photo above is the result after one pass through the machine at its widest setting. From there I rolled the dough twice at each setting, making the dough thinner and longer after each pass. I stopped at the second to last setting because I didn’t want the dough to be too thin and fragile.


I love the consistency of this dough. It came together well and had a nice smooth feel. In addition to the ravioli, I was also able to make some beautiful fettuccine.


Aside from using puréed beets instead of beet powder and making three separate batches, I followed Ellie’s recipe exactly as found in her blog, Home Cooking in Montana, so I won’t be reprinting it here. Thanks for sharing your recipe, Ellie!

© Daisy’s World, 2012. All rights reserved. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Daisy’s World with appropriate and specific direction to the original content.


13 thoughts on “multi-colored pasta dough

  1. I’m teaching a pasta class today at Learning Disability Association of Yukon. We have lots of help to do it too. I think this recipe would totally intrigue the students. I’ll let you know how it goes with pictures/video too. Thank you

  2. Oh, Daisy… your pasta came out soooo BEAUTIFUL! You did an amazing job, and your photos are incredibly beautiful!
    I simply love the idea of making the pasta with the Italian flag colors… what a great idea!

    Thanks for trying out the recipe. I am so glad you enjoyed making the pasta. It does take a bit to make the dough, but when you see the final result… it’s worth it:).

  3. Stunning! I have been wanting to play with colored pasta and I would have been futzing around with pureed spinach and wringing my hands at the texture of my pasta … so thanks for the tips! This is utterly exquisite. Well done!

    • I made some fetuccine for lunch over the weekend and just added spinach powder. It is such a nice effect and doesn’t really alter the texture of the pasta.


  4. That is so fun! I’m going to try that when my kids grow up and I have a whole day to spend in the kitchen. 🙂 Meanwhile, I am so excited to get a good idea for using up the beet powder I bought recently to color the frosting for a birthday cake–bright pink pasta is sure to be a hit at our house!


Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s