View Map


My pasta is red and yellow and pink and green, orange and purple and blue.  Rainbow pasta with all natural ingredients, not a bottle of food colouring in site.  There is so much you can do with coloured pasta, check out my rainbow farfalle and my polka dot farfalle for ideas.  You can of course use it to develop your own recipes, how about rainbow tortellini or ravioli, or even a rainbow lasagne.  Great to impress the adults and a nice way of getting your kids to eat their veg.

I use two bits of kit to make this which may not be in your inventory, a pasta machine and a juicer.  

In lieu of a pasta machine you could use a rolling pin or even a wine bottle, it is certainly possible but is tiring work if you're making more than one colour.

In lieu of a juicer you could try boiling the veg in water, blitzing in a food processor, with a stick blender or a mashing with a fork and straining through a fine sieve or muslin.  You should get the colours you want, however they probably won't be quite as strong.

Makes Dulcie's List   Makes Cosmin's List

first things first

  •  Choose which colour/s you want to make from the chart below ...admire the chart below as it is the last time EVER I am drawing a red cabbage.  Please note some pasta doughs are suitable as accent colours only, these are indicated below, if you make a big bowl of blue cabbage spaghetti you will not have a pleasant experience.  I know, I tried it for you.


Broccoli (light green)
  •  7 tbsp broccoli juice (obtained by putting roughtly 400g of broccoli through your juicer)
  •  1 egg
  •  200g '00' grade pasta flour
Spinach (dark green)
  •  7 tbsp spinach juice (obtained by putting roughly 175g of spinach through your juicer)
  •  1 egg
  • 200g '00' grade pasta flour
Red cabbage (blue)
  • 7 tbsp red cabbage juice (obtained by putting roughly 400g of red cabbage through your juicer) mixed with 1 tbsp of bicarbonate of soda
  •  1 egg
  •  200g '00' grade pasta flour
Beetroot (Dark Red/Purple)
  •  7 tbsp beetroot (obtained by putting roughly 110g beetroot through your juicer)
  •  1 egg
  •  200g '00' grade pasta flour
Tomato (Red/Orange)
  •  3 tbsp tomato puree
  •  1 egg
  •  200g '00' grade pasta flour
Carrot (orange/yellow)
  •  7 tbsp carrot juice (otrained by putting roughly 250g carrot through your juicer)
  •  1 egg
  •  200g '00' grade pasta flour
yellow pepper (light yellow)
  •  5 tbsp yellow pepper juice (obtained by putting roughly 175g yellow pepper through your juicer)
  •  3 egg yolks
  •  200g '00' grade pasta flour
Black Olives (Brown)
  •  3 tbsp black olive juice (obtained by putting roughly 170g black olives through yuor juicer
  •  1 medium egg
  •  1 egg yolk
  •  200g '00' grade pasta flour



For each colour
  1. Tip your flour onto a work surface to make a mound.
  2. Using your hands make a well in the centre of the flour and pour in the liquids and eggs.
  3. With a fork whisk the liquids gently, incorporating the flour gradually until you have a ball of dough.  If the liquid breaches your flour fort don't panic, have a plastic scraper to hand and use it to drag the liquid back into the flour.
  4. Knead the dough for approximately ten minutes until it is smooth.
  5. Cover with cling film / saran wrap and refrigerate for a minimum of 30 minutes before using in your favourite dish.
  6. Your dough can now be run through your pasta machine to make lasagne sheets or tagliatelle, shaped into farfalle or raviolli.  Check out my other pasta recipes for ideas.

Rainbow Farfalle recipe here


Polka Dot Farfalle recipe here


Trackback from your site.