At RockFoods we provide restaurants and hotels with coloured as well as neutral fresh pasta. But what does it takes to colour pasta? Here's some secrets to achieve best results.
Colored pasta is not the same as flavored pasta.
There are ways to add flavours to your pasta and we may get to them eventually, but for the most part, coloured pastas are purely an aesthetic undertaking. And frankly, speaking from personal, if limited, experience, I'd urge anyone looking to flavour their dough to reconsider: you'll always get better, fresher, more nuanced flavour from a sauce.
Pasta Coloring Basics
Coloring pasta dough is as easy as coming up with an intensely colored purée and adding it to your dough as you bring it together. In fact, once you've got your colored purée, the process is virtually identical to making regular neutral-colored pasta. Today we're going to be making four different colored pasta doughs. A bright pink dough colored with beets, a deep dark black dough colored with squid ink, a green dough made with spinach, and a golden orange dough that gets its hue from tomato paste. For the orange and black doughs, we're pulling our coloring straight out of a jar, whereas for the pink and green dough, we boil our vegetables then purée them until completely smooth before incorporating them into the dough.
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Thai-Italian Chamber of Commerce (TICC)
ALMA - La Scuola Internazionale di Cucina Italiana
Love these epic vintage posters. Bringing them to life with a little tasty animation is super smart.