But sometimes you want to keep things super simple without sacrificing an eye-catching presentation. And sometimes you just want some bright pink noodles, dammit. Luckily, if you've been following our fresh pasta series, you already know that making pasta from scratch isn't all that hard or complicated.
As for adding some color to the mix? It's barely even an extra step. Excepting some minor prep, the process is virtually identical to making regular fresh pasta.
For those of you new to the game, you can find our full instructions for making fresh pasta right here. I should make it crystal clear from the get go: colored pasta is not the same as flavored pasta.
There are ways to add flavors to your pasta and we may get to them eventually, but for the most part, colored pastas are purely an aesthetic undertaking. And frankly, speaking from personal, if limited, experience, I'd urge anyone looking to flavor their dough to reconsider: you'll always get better, fresher, more nuanced flavor from a sauce. Today we're going to be making four different colored pasta doughs.
A bright pink dough colored with beets, a deep dark black dough colored with squid ink, a green dough made with spinach, and a golden orange dough that gets its hue from tomato paste. The only real variable you'll want to watch out for is water content. See, pasta relies on one thing above all others: gluten, the network of proteins that form when water and flour mix to give pasta its stretchy texture and bite. Developing gluten is crucial for classic pasta.
But there's also such thing as too much water—a dough made of just flour and water turns out bland, mushy, and In my traditional pasta recipe , I found that using a higher ratio of egg yolks to egg whites was the way to go.
It's a delicate balance, but if you decide to experiment on your own, just know that getting it wrong is nothing a little extra flour or water can't balance out—at the end of the day, it all boils down to the textural cues we'll be covering in our kneading stage. Before we go any farther though, there are a few things you'll want to have on hand.
If you have pasta-making experience and you're looking for a good workout, all you'll really need is flour, eggs, and a rolling pin along with your coloring agent of choice. Using a rolling pin's a lot of work though, so I use a pasta-maker. At Serious Eats Headquarters, I call on the help of a stand mixer attachment; at home, I turn to one of the simple, hand-cranked rollers. I also like to keep a bench knife around to make tasks a little easier and a little neater.
If you don't have one, though, I think you'll still manage to get by. The only other thing you'll need is a few of square feet of surface space. Roma Termini: Rome's main railway station. Especially for you All about us! The basics Interesting facts National soccer team Learn the language! Basic frittata More frittata! Ancient Culture Plan your Trip Roma! Magic Marche Mangia! Click to go back to the home page. Ravioli is easy to make at home too. Cut out circles or squares from the rolled dough and add filling to one half of the shape.
Then fold over the other side and press the edges firmly together to prevent the contents leaking during cooking. Black pasta at Vapiano Black pasta is particularly suited for fish or seafood dishes. The black pasta is made freshly in-house and served with crayfish in a delicate mangetout, carrot and courgette sauce. Buon appetito! Back to overview.
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