Cómo dar color a la pasta casera con puré de verduras

Making homemade pasta requires dedication, from kneading the dough to shaping the noodles. Even so, the result can sometimes seem bland. A touch of color helps to add character, and the secret lies in incorporating vegetable puree while kneading.

This technique yields colors ranging from pale green to deep red, and also adds flavor and nutrients. You can use spinach, beets, or carrots, and also bell peppers, squash, or cabbage. Adam Berger, who worked in Michelin-starred restaurants in Piedmont and Tuscany and now makes fresh pasta daily at Montelupo Italian Market and Rallenti Pasta in Portland, told Insider, "I love scalded, frozen, and crushed nettles for a vibrant green color."

According to Philips, the most effective and simple way to color pasta is to make a purée. Vegetables, such as spinach, beets, or peppers, are blended with eggs and salt. It's best to boil or roast them beforehand so they become tender and easy to purée. Then, the purée is kneaded with the dough, and the pasta is cut into the desired shape.

If vegetables aren't available, turmeric or herbs like parsley can alter the color. A pinch of turmeric with a boiled red pepper makes a bright orange paste, perfect for autumn celebrations.

Beets yield a vibrant magenta and a sweet, earthy flavor. Spinach and kale produce an appetizing green, rich in antioxidants and vitamins. Carrots and squash contribute an orange hue with a mild sweetness and are a unique alternative to tomato sauces. For a bolder color, red cabbage can turn blue or purple, although the color may fade during cooking. Blueberries add a deep blue with a fruity flavor that pairs well with cheese and cream sauces.

It is advisable to cook the vegetables before adding them to the pasta, because this extracts the maximum amount of pigment and softens its texture.