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naturally colored fresh pasta on black table. Tagliatelle in yello, red, orange and black.
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How to color pasta naturally

How to make fresh pasta and color noodles with natural color avoiding harmful food dyes in out food.
Prep Time20 minutes
Active Time1 hour
Resting time30 minutes
Total Time1 hour 50 minutes
Course: basic italian recipe, Main Course, Pasta
Cuisine: Italian
Keyword: basic italian, coloring noodles, colourful pasta, how to dye noodles, how to dye pasta, natural colored pasta
Yield: 5 people

Equipment

Materials

Instructions

How to make coloured pasta - Basic rules to follow

  • The added coloring ingredient should not exceed 1/5 of the flour weight.
  • Adjust the flour if needed. Some ingredients, like blended vegetables or juices, add extra moisture.
  • Knead well for an even color – To distribute the color evenly, knead the dough by hand until the pigment is fully blended.
  • Always let the dough rest after kneading. This allows the gluten to relax, making the dough easier to work and helps consistency.

Green Pasta dough

  • Use fresh spinach, beets, nettle, mint, basil, or parsley.
  • Boil the vegetables, then strain them thoroughly to remove excess water.
  • Blend them into a smooth purée and incorporate them into your pasta dough
  • Quantity: 2 tsp (6 g approximately) per 1/5 lb of flour (100 g).

Yellow pasta dough

  • Saffron (zafferano): half a packet for a delicate golden color on one pound of flour. A single saffron packet (bustina) typically contains 0.15 grams of saffron.
  • Turmeric (curcuma): Add 1 tsp per 100 grams (1/5 pound) of flour for a rich, warm yellow.
  • Yellow bell peppers: Roast or cook them, then peel and blend. Add one teaspoon at a time to the dough until you reach your desired shade. Drain the cooked peppers before blending to avoid excess moisture.

Orange pasta dough

  • Curry or Curcuma (turmeric). Starting from 2 tsp per 100 grams (1/5 pound) of flour.
  • Carrots and pumpkin. 50 grams (about 1.75 oz) of carrot per 100 grams (about 3.5 oz) of flour.

Red pasta dough

  • Tomato paste, tomato passata. 2 teaspoons of tomato paste for every 300 grams of flour (0.6 pound).
  • Paprika, red pepper flakes, or red beets. 30 grams (about 1 oz) for every 100 grams (about 3.5 oz) of flour.

Black pasta dough

  • Black squid ink: 2.5 g of squid ink on two pounds of flour.

Brown pasta dough

  • Coffee, cocoa powder, or orzo. These ingredients will give your pasta a rich, earthy tone. Start with 1 tsp over one pound of flour and add as you go, working your dough to uniform the color.

Purple fresh pasta

  • Cooked beets or purple cabbage. Cook the cabbage with a few drops of lemon juice to keep the color bright. Drain excess liquids and blend. Add one tsp at a time until you get to the desired color tone.

Notes

  • If you’re using vegetables, it’s best to boil them first.
  • ALWAYS drain the cooked vegetables and strain out any excess liquid, then blend them into a smooth purée before incorporating them into the dough.
  • When using liquid natural dyes, reducing the egg quantity is usually necessary.

How to store your colored pasta

Refrigerate: Store in an airtight container or wrap in plastic wrap. Use within 2-3 days.
Freeze: Arrange pasta on a baking sheet, freeze until firm, then transfer to a freezer bag or container. Use within 2 months.

Dried colored Pasta

Air drying: spread pasta on a clean, dry surface for 24–48 hours, turning occasionally.
Storage: once fully dry, store in an airtight container in a cool, dark place. It stays fresh for several months.