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

  • Are you cooking for too long? Fresh pasta needs only a couple of minutes in the boiling water. I mean literally a couple. Most pasta I have made fresh (spaghetti sizes) is ready in less than 2 minutes in boiling water. Thicker pastas may need 3 minutes.
    – Escoce
    Feb 21, 2016 at 17:01
  • If I cook right after I make it, it's "less worse", since it takes less time to cook, and it looses less color. If I leave it overnight to dry off, to consume the next day, it takes a while longer to cook, and it gets the pink coloring. For spinach pasta, the effect is not as bad, but for beet, it loses a lot of it's color
    – Pascal
    Feb 21, 2016 at 17:07
  • Well generally fresh pasta isn't meant to be dried overnight. Beet juice is water soluble, spinach leaf not so much.
    – Escoce
    Feb 21, 2016 at 17:11
  • Just checking if anyone knows a different way to make it, or maybe even a type of food coloring, that could be used. Or a technique to store it. I found that, if I froze it, and the cooked it, it loses less color.
    – Pascal
    Feb 21, 2016 at 17:16
  • 1
    I've only made green (spinach) pasta. From a related question, tomato paste was recommended for red color. I don't know if it'd be more stable (and if you could mix some in w/ the beets).
    – Joe
    Feb 21, 2016 at 17:28

2 Answers 2


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:



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.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.