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Vegetable puree or juice works well. The green is usually spinach, and red is beet.
I've done it two ways.
1. Cook the carrots of beets until soft enough to get a nice puree - and puree with your eggs. Spinach will usually puree with only a quick blanche. You want a nice smooth dough so pureeing works well.
2. I have also juiced beets or carrots and used just some of the juice (added a little more flour as necessary). stir this into the eggs for the best results.
The pasta dough recipe I use only calls for flour & eggs- so I adjust the flour to get the consistency I want.
You can also use about 2 Tbsp of tomato paste for a nice red pasta
or 2 tbsp black squid ink for a black pasta.