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
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.