color infused pasta noods
These are SO fun to make and I promise you, it isn’t nearly as hard as one may think. Want to know the best part (besides how beautiful they are)? There is NO food coloring used to create these hues. Instead, other foods or spices are used to make the coloring. These noodle recipes are by @saltyseattle (please check her page out! She is AMAZING in the noodle department) and there are SO many more in her cookbook Pasta, Pretty Please.
Also, read Jaclyn Misch’s blog post here about how much fun we had together making these noods!
ALL RECIPES MAKE
1 Dough Ball, approximately 8 servings
Prep Time: 10 minutes
Total Time: 1 hour
Pastas
Red Beet Dough (bright pink/purple)
4oz. beet juice (puree whole cooked or frozen beets, unthawed, before mixing)
2 large eggs
2.5 cups “OO” pasta flour
Turmeric (bright yellow) Dough & Paprika (orange) Dough
1 tablespoon ground turmeric OR 1 tablespoon paprika
4 large eggs
2 1/4 cups “OO” pasta flour
Blueberry Dough (lavender)
3/4 cups frozen blueberries (puree whole cooked or frozen blueberries, unthawed, before mixing)
2 large eggs
2 1/4 cups “OO” pasta flour
METHOD
In a blender on low speed (or a bowl with a fork), mix together the eggs and ingredient of choice while slowing increasing speed until a smooth puree forms.
Combine the flour and puree in the bowl of a standing mixer fitted with a paddle attachment and mix on low speed until a ball of dough forms. Continue to knead for 3 minutes, either by hand or in the mixer, so that the dough develops elasticity and silkiness. Cover the ball of dough in plastic wrap and let it rest at room temperature for 30 minutes before sheeting.
*See note below if you do not have a stand mixer.
Alternatively, you can let the dough rest for up to 24 hours in the refrigerator. The dough develops dark flecks after that, although it is still usable for up to 3 days. (You can also freeze your dough for up to 3 months.)
Once sheeted, boil the noodles in a large pot for about 2 minutes until the noodles float. Toss with your favorite pasta sauce (I recommend the Rainbow Roasted Red Pepper Sauce) and enjoy!
*If you do not have a stand mixer, place the flour down on a clean countertop and create a well. Add the puree to the middle of the well and carefully work the flour from the outsides into the puree with a fork until the dough is combined. Then use your hands to knead until the consistency is elastic and silky.
