Coloured Homemade Pasta

Coloured Homemade Pasta

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  • Recipe difficulty: Easy
  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Recipe course: Main dishes

Made with these products:


Preparation time: 35 minutes
Cooking time: 4 minutes
Serves: 4 people

  • 250 g ‘00’ flour
  • 2 eggs
  • 3 egg yolks
  • Squid ink for black pasta, beetroot juice for pink and spinach juice for green
  • Salt
  • Semolina


  • Place the flour, eggs and yolks, squid ink and a pinch of salt to the bowl of your Chef Titanium XL stand mixer, fitted with the dough hook.
  • Run the machine on speed 1 until the dough begins to come together. Increase the speed to 2 and knead the dough for seven minutes, until you have a smooth ball. Add a drop of water if you feel the mixture is too dry, but it should not be a soft dough.
  • Rest the dough, wrapped in clingfilm, in the fridge for 30 minutes. Fit your machine with the lasagne/pasta roller attachment, to the low speed outlet.
  • Unwrap the dough and roll through the widest setting on speed 1. Fold the dough in half and roll again.
  • Repeat this twice more until the dough is smooth. Dust with a little semolina if you feel it is sticking.
  • Reduce the setting on the roller to 1 and pass the dough through. Reduce again to 2 and repeat.
  • Continue this way until setting 8. Cut long strip of dough into 40 cm length and lay out to dry for 10 minutes.
  • Change the lasagne roller to the tagliatelle cutter and pass the strips of dough through the cutter, dusting with semolina as required. Leave the pasta in portioned nests on a cooling rack to dry out a little more.
  • Bring a pan of salted water to boil, drop in the pasta and cook for 4 four minutes, drain and serve.

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