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I love making homemade pasta, and I've been making the beet pasta for a while (I use this recipe here http://natalieparamore.com/homemade-beet-pasta/). When I make the pasta, it gets a beautiful dark red color, like the pictures from the recipe; however, when I cook it, it loses most of it's color, and turns into a pink pasta, instead of the dark red. Is there a way to avoid this, or reduce the loss of color? Something I can add to the recipe, a different way to make it, or something I can do before cooking the pasta? Thanks

Jolenealaska
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Pascal
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2 Answers2

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You could use commercial food coloring. I wouldn't tell, and it wouldn't take much. I use this brand for baking, I'm sure it would be fine in pasta:

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Jolenealaska
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I tried making a natural pink cake using beets. The color always baked out. Online I found out that a more acidic batter could help. So, maybe some acid in your cooking water could help.

luckynumber3.com
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