Naturally Dyed Pasta

Pasta is usually formed by using a soft tender wheat flour that is hydrated from a number of liquid source including water, eggs, or other natural sources. In this recipe, we cut down on the eggs from our favorite pasta recipe and introduce moisture from herbs or vegetables.

For green pasta, the most common form is spinach. Red will come from beetroot. You can cook, steam or stew any vegetables ahead of time and let them cool before incorporating them into your dough.

1. Start by adding 500g flour to a large mixing bowl and create a well in the center of the flour with your fingers.
2. Add, salt, 2 whole eggs, and 3oz of spinach puree (for green pasta), or beetroot puree (for red pasta) to the well.
3. With your fingers or a large fork, break the egg and slowly work in the flour and spinach a little at a time until all of the ingredients form a rough dough.
4. Using your hands, knead the dough into a smooth, soft dough. If the dough feels extremely dry and cracking after a minute or two, dip your fingers into the bowl of water and continue working until the dough is smooth and forgiving. If you over hydrate your dough and it becomes too sticky, add a little extra 00 flour.
5. Cover the dough and let rest on the counter for approximately 15 minutes.
6. Finally, shape and cut the dough using your favorite or preferred method.
7. To cook the dough, boil in heavily salted water for roughly 3-5 minutes or until desired texture.
8. Serve with your favorite sauce of oil.