Colorful & Homemade: Discover the Vibrant World of Fresh Pasta at Your Local Farmers Market

3:55 PM |

Ingredients:
- 2 cups all-purpose flour
- 2 large eggs
- 1 cup fresh spinach (blanched and squeezed dry)
- Pinch of salt
- 1 tbsp olive oil (optional)
Unique Color: Bright, rich green from the spinach.
Important Notes:
- Spinach can release moisture, so make sure to squeeze out as much liquid as possible before pureeing.
- For a smooth mixture, use a blender or food processor.
- Works well with creamy or pesto-based sauces and pairs nicely with seafood or vegetable dishes.
Color Considerations: The green hue may fade slightly after cooking, but it will still remain vibrant.

Ingredients:
- 2 cups all-purpose flour
- 2 large eggs
- 1 cup fresh basil leaves (pureed)
- Pinch of salt
- 1 tbsp olive oil (optional)
Unique Color: A deep, fresh green that’s perfect for a summer aesthetic.
Important Notes:
- Fresh basil can sometimes brown when exposed to heat, so blanch the basil briefly (boil for 30 seconds, then ice-water shock) before pureeing to preserve the color.
- Basil has a subtle flavor that pairs beautifully with light tomato-based or pesto sauces.
Color Considerations: Basil pasta will maintain its green color if processed correctly, though some slight browning can occur if not blanched.

Ingredients:
- 2 cups all-purpose flour
- 2 large eggs
- 1/2 cup beetroot puree (fresh, roasted, or steamed)
- Pinch of salt
Unique Color: Vibrant red or deep purple depending on the beet variety.
Important Notes:
- Beetroot puree adds a sweet, earthy flavor and beautiful color, but it also has high moisture, so be prepared to adjust flour as needed.
- Pair it with creamy sauces like goat cheese, ricotta, or a hearty mushroom sauce.
Color Considerations: Beet pasta tends to retain its color beautifully when cooked but can bleed slightly if left too long in water.

Ingredients:
- 2 cups all-purpose flour
- 2 large eggs
- 1/4 cup sweet potato powder (or dried sweet potato puree)
- Pinch of salt
Unique Color: Purple, often with an earthy, slightly muted tone.
Important Notes:
- Sweet potato powder provides a soft, slightly sweet flavor, which pairs well with fall-inspired dishes or savory flavors like sage and brown butter.
- Ensure the dough consistency is right, as sweet potato powder can make it a little crumbly if not balanced with flour.
Color Considerations: The purple hue remains vibrant, though it may fade a little during cooking, becoming more pastel-like.

Ingredients:
- 2 cups all-purpose flour
- 2 large eggs
- 1 tsp ground turmeric
- Pinch of salt
- 1 tbsp olive oil (optional)
Unique Color: Golden yellow, making it eye-catching and cheerful.
Important Notes:
- Turmeric has a strong flavor, so use it sparingly. It adds not only color but a subtle earthy taste that complements rich, hearty sauces.
- Pairs wonderfully with curry-inspired dishes, or light vegetable-based sauces.
Color Considerations: The golden color holds up well during cooking and will stay bright and beautiful.

Ingredients:
- 2 cups all-purpose flour
- 2 large eggs
- Pinch of salt
Unique Color: Traditional ivory or pale yellow.
Important Notes:
- This is your base pasta dough. While simple, it holds up well in a variety of sauces, from marinara to creamy Alfredo.
- Works well with both fettuccini and linguini cuts.
Color Considerations: A neutral base that works well alongside vibrant, colorful pastas.

Rest the Dough: Allow the dough to rest for at least 30 minutes after kneading to help relax the gluten and make it easier to roll out.
Roll and Cut in Batches: Since you're working with multiple colors, it's easiest to work with one dough type at a time to avoid mixing colors or flavors unintentionally.
Flour Generously: Use plenty of flour while rolling and cutting to avoid sticking, especially for the more vibrant colors like beet or spinach.
Dry or Store Properly: If you're making these ahead of time, lay out the pasta on a baking sheet to dry slightly, then store in an airtight container. For long-term storage, you can hang the pasta to fully dry.