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Italian · Pasta
Homemade Colored Pasta
A simple recipe for pliable egg and flour pasta, infused with natural coloring like spinach or beets, perfect for a leisurely weekend.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Combine the flour and eggs in a food processor fitted with a blade attachment and pulse for 30 seconds until the mixture resembles fine, damp crumbs.
2
Gather the crumbs into a tight ball with your hands, wrap in plastic wrap, and let rest in the refrigerator for half an hour.
3
Roll out the dough with a standard rolling pin.
4
For colored pasta: for the red version, substitute part of the eggs with beetroot juice; for the green, blend wilted spinach with the egg; for the yellow, add turmeric to the flour.
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