How can I color pasta during cooking or afterwards, preferably using natural coloring? The 2019 Stack Overflow Developer Survey Results Are In Announcing the arrival of Valued Associate #679: Cesar Manara Planned maintenance scheduled April 17/18, 2019 at 00:00UTC (8:00pm US/Eastern)What ingredients can be added to pasta to give a different color?What ingredients can be added to pasta to give a different color?How can I fix an unpleasant color in a dish?What natural ingredients can be used to color food blue or green?How can I keep pasta shapes intact?How can I make a mayo/ketchup-based sauce come out with a consistent color?Can anybody help make homemade pasta foolproof?How can I turn my muffin batter into the natural blue color from blueberries?When buying blue potatoes how can you tell what color the flesh will be?How to avoid using artificial food coloring in cookie and cake decoratingHomemade Beet Pasta loses color when cooked

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How can I color pasta during cooking or afterwards, preferably using natural coloring?



The 2019 Stack Overflow Developer Survey Results Are In
Announcing the arrival of Valued Associate #679: Cesar Manara
Planned maintenance scheduled April 17/18, 2019 at 00:00UTC (8:00pm US/Eastern)What ingredients can be added to pasta to give a different color?What ingredients can be added to pasta to give a different color?How can I fix an unpleasant color in a dish?What natural ingredients can be used to color food blue or green?How can I keep pasta shapes intact?How can I make a mayo/ketchup-based sauce come out with a consistent color?Can anybody help make homemade pasta foolproof?How can I turn my muffin batter into the natural blue color from blueberries?When buying blue potatoes how can you tell what color the flesh will be?How to avoid using artificial food coloring in cookie and cake decoratingHomemade Beet Pasta loses color when cooked



.everyoneloves__top-leaderboard:empty,.everyoneloves__mid-leaderboard:empty,.everyoneloves__bot-mid-leaderboard:empty margin-bottom:0;








5















My daughter asked me if I could make her red bowtie pasta in honor of Matt Smith as Dr. Who.



I'd rather not use an artificial dye. Either way, how would I go about coloring the pasta itself? Assume that I am starting from store-bought dry pasta. Would I have to add the dye to the water in large quantities, or would adding some to melted butter and tossing work?










share|improve this question
























  • possible duplicate of What ingredients can be added to pasta to give a different color?

    – razumny
    Oct 30 '13 at 9:32











  • @razumny For me, the wording of the question body was clearly referring to premade pasta. Now that you understood it to encompass pasta from scratch too, I would normally ask the OP to clarify. In this case, if he really meant from scratch, we would have to close as a dupe, so I will edit the title to cover the other case only. This way, we have an interesting question even if the OP decides to go for self-made pasta.

    – rumtscho
    Oct 30 '13 at 10:00











  • @rumtscho: I must have missed that when I read the question originally. Drat...

    – razumny
    Oct 30 '13 at 10:32











  • @razumny you didn't miss it, I added it to the body. This is a case where I deliberately changed the meaning of a question to refer to only one of two possible interpretations. It is not done normally, but in the case that the OP had had the alternative interpretation in mind, the q would have been closed anyway, so I decided that it is justified this time.

    – rumtscho
    Oct 30 '13 at 10:35












  • I did intend on using pre-made pasta, people. I'm sure it would be trivial to find a recipe for colored fresh pasta.

    – Jeff Axelrod
    Jul 24 '15 at 3:15


















5















My daughter asked me if I could make her red bowtie pasta in honor of Matt Smith as Dr. Who.



I'd rather not use an artificial dye. Either way, how would I go about coloring the pasta itself? Assume that I am starting from store-bought dry pasta. Would I have to add the dye to the water in large quantities, or would adding some to melted butter and tossing work?










share|improve this question
























  • possible duplicate of What ingredients can be added to pasta to give a different color?

    – razumny
    Oct 30 '13 at 9:32











  • @razumny For me, the wording of the question body was clearly referring to premade pasta. Now that you understood it to encompass pasta from scratch too, I would normally ask the OP to clarify. In this case, if he really meant from scratch, we would have to close as a dupe, so I will edit the title to cover the other case only. This way, we have an interesting question even if the OP decides to go for self-made pasta.

    – rumtscho
    Oct 30 '13 at 10:00











  • @rumtscho: I must have missed that when I read the question originally. Drat...

    – razumny
    Oct 30 '13 at 10:32











  • @razumny you didn't miss it, I added it to the body. This is a case where I deliberately changed the meaning of a question to refer to only one of two possible interpretations. It is not done normally, but in the case that the OP had had the alternative interpretation in mind, the q would have been closed anyway, so I decided that it is justified this time.

    – rumtscho
    Oct 30 '13 at 10:35












  • I did intend on using pre-made pasta, people. I'm sure it would be trivial to find a recipe for colored fresh pasta.

    – Jeff Axelrod
    Jul 24 '15 at 3:15














5












5








5








My daughter asked me if I could make her red bowtie pasta in honor of Matt Smith as Dr. Who.



I'd rather not use an artificial dye. Either way, how would I go about coloring the pasta itself? Assume that I am starting from store-bought dry pasta. Would I have to add the dye to the water in large quantities, or would adding some to melted butter and tossing work?










share|improve this question
















My daughter asked me if I could make her red bowtie pasta in honor of Matt Smith as Dr. Who.



I'd rather not use an artificial dye. Either way, how would I go about coloring the pasta itself? Assume that I am starting from store-bought dry pasta. Would I have to add the dye to the water in large quantities, or would adding some to melted butter and tossing work?







pasta color coloring






share|improve this question















share|improve this question













share|improve this question




share|improve this question








edited Oct 30 '13 at 10:02









rumtscho

82.9k28191358




82.9k28191358










asked Oct 30 '13 at 2:00









Jeff AxelrodJeff Axelrod

2,707225074




2,707225074












  • possible duplicate of What ingredients can be added to pasta to give a different color?

    – razumny
    Oct 30 '13 at 9:32











  • @razumny For me, the wording of the question body was clearly referring to premade pasta. Now that you understood it to encompass pasta from scratch too, I would normally ask the OP to clarify. In this case, if he really meant from scratch, we would have to close as a dupe, so I will edit the title to cover the other case only. This way, we have an interesting question even if the OP decides to go for self-made pasta.

    – rumtscho
    Oct 30 '13 at 10:00











  • @rumtscho: I must have missed that when I read the question originally. Drat...

    – razumny
    Oct 30 '13 at 10:32











  • @razumny you didn't miss it, I added it to the body. This is a case where I deliberately changed the meaning of a question to refer to only one of two possible interpretations. It is not done normally, but in the case that the OP had had the alternative interpretation in mind, the q would have been closed anyway, so I decided that it is justified this time.

    – rumtscho
    Oct 30 '13 at 10:35












  • I did intend on using pre-made pasta, people. I'm sure it would be trivial to find a recipe for colored fresh pasta.

    – Jeff Axelrod
    Jul 24 '15 at 3:15


















  • possible duplicate of What ingredients can be added to pasta to give a different color?

    – razumny
    Oct 30 '13 at 9:32











  • @razumny For me, the wording of the question body was clearly referring to premade pasta. Now that you understood it to encompass pasta from scratch too, I would normally ask the OP to clarify. In this case, if he really meant from scratch, we would have to close as a dupe, so I will edit the title to cover the other case only. This way, we have an interesting question even if the OP decides to go for self-made pasta.

    – rumtscho
    Oct 30 '13 at 10:00











  • @rumtscho: I must have missed that when I read the question originally. Drat...

    – razumny
    Oct 30 '13 at 10:32











  • @razumny you didn't miss it, I added it to the body. This is a case where I deliberately changed the meaning of a question to refer to only one of two possible interpretations. It is not done normally, but in the case that the OP had had the alternative interpretation in mind, the q would have been closed anyway, so I decided that it is justified this time.

    – rumtscho
    Oct 30 '13 at 10:35












  • I did intend on using pre-made pasta, people. I'm sure it would be trivial to find a recipe for colored fresh pasta.

    – Jeff Axelrod
    Jul 24 '15 at 3:15

















possible duplicate of What ingredients can be added to pasta to give a different color?

– razumny
Oct 30 '13 at 9:32





possible duplicate of What ingredients can be added to pasta to give a different color?

– razumny
Oct 30 '13 at 9:32













@razumny For me, the wording of the question body was clearly referring to premade pasta. Now that you understood it to encompass pasta from scratch too, I would normally ask the OP to clarify. In this case, if he really meant from scratch, we would have to close as a dupe, so I will edit the title to cover the other case only. This way, we have an interesting question even if the OP decides to go for self-made pasta.

– rumtscho
Oct 30 '13 at 10:00





@razumny For me, the wording of the question body was clearly referring to premade pasta. Now that you understood it to encompass pasta from scratch too, I would normally ask the OP to clarify. In this case, if he really meant from scratch, we would have to close as a dupe, so I will edit the title to cover the other case only. This way, we have an interesting question even if the OP decides to go for self-made pasta.

– rumtscho
Oct 30 '13 at 10:00













@rumtscho: I must have missed that when I read the question originally. Drat...

– razumny
Oct 30 '13 at 10:32





@rumtscho: I must have missed that when I read the question originally. Drat...

– razumny
Oct 30 '13 at 10:32













@razumny you didn't miss it, I added it to the body. This is a case where I deliberately changed the meaning of a question to refer to only one of two possible interpretations. It is not done normally, but in the case that the OP had had the alternative interpretation in mind, the q would have been closed anyway, so I decided that it is justified this time.

– rumtscho
Oct 30 '13 at 10:35






@razumny you didn't miss it, I added it to the body. This is a case where I deliberately changed the meaning of a question to refer to only one of two possible interpretations. It is not done normally, but in the case that the OP had had the alternative interpretation in mind, the q would have been closed anyway, so I decided that it is justified this time.

– rumtscho
Oct 30 '13 at 10:35














I did intend on using pre-made pasta, people. I'm sure it would be trivial to find a recipe for colored fresh pasta.

– Jeff Axelrod
Jul 24 '15 at 3:15






I did intend on using pre-made pasta, people. I'm sure it would be trivial to find a recipe for colored fresh pasta.

– Jeff Axelrod
Jul 24 '15 at 3:15











6 Answers
6






active

oldest

votes


















3














You are not stating whether you are making the pasta yourself or if you are using premade pasta. I am going to assume it is the former.



For red pasta, I would recommend substituting some of the liquids with beetroot juice. You will need to experiment with it to get the color right.



I would also recommend trying it in pasta both with and without egg, as the yolk will play a role in how the color develops.






share|improve this answer


















  • 2





    A bit late for me to respond, but I was referring to coloring pre-made pasta. I thought this would have been obvious, as I expect it's trivial to look up recipes for colored fresh pasta.

    – Jeff Axelrod
    Jul 24 '15 at 3:17



















2














I've tried dying pasta by just adding food dye to the boiling water, but you don't get very deep colors.



I then tried letting it sit in the (cooled) water for a while, but it really didn't get that deep. (I didn't care about the texture as much; I needed something to use as intestines for halloween a few years back)



If you have the time, it might be easier to just make fresh pasta.






share|improve this answer




















  • 3





    On the other hand, even just tossing with beets turns it pink. Coloring after draining might be more promising?

    – Cascabel
    Oct 30 '13 at 2:54












  • @Jefromi : I could never get anything more than a pink ... not even a deep pink. (I ended up adding blue to get it more purplish). I don't know if vingear would've helped, as that helps to set the color on eggs (but I think that's in part to eat at the calcium) and on really bright t-shirts.

    – Joe
    Oct 30 '13 at 3:23






  • 1





    Yeah, make it from scratch. Tomatoes or beets to make it red, spinach to make it green.

    – citizen
    Oct 30 '13 at 9:36











  • Purple cabbage could also help to get colors anywhere from blue to red. The vinegar might not do much to set the color, but it could keep it stable since lot of natural pigments change depending on the pH.

    – SourDoh
    Oct 30 '13 at 16:53






  • 1





    I haven't tried it, but this how-to suggests cooking normally to al dente, then soaking the noodles after cooking in a fairly concentrated food-coloring dye bath (2 T water + 20 drops food coloring) in a zip-top bag. tablespoon.com/recipes/rainbow-pasta/…

    – NadjaCS
    Oct 9 '15 at 2:38


















0














If you just happen to have a vacuum pump, you can try
infusing the color similar to this article. This method should push the color all the way through.



Otherwise, making it from scratch is the way to go. This video explains how.






share|improve this answer


















  • 1





    Interesting idea, and I am tempted to upvote, but do you think it will really work? The article mentions that the fruits should be airy enough, and pasta is rather dense in its structure. Do you know of somebody having success with that, or was it just an idea to try it with pasta too?

    – rumtscho
    Oct 30 '13 at 17:38











  • @rumtscho, have seen Dave Arnold (the inspiration to the article) infuse denser things and the physics of it are sound (Pasta flour granules are huge by comparison and fairly porous).

    – MandoMando
    Nov 1 '13 at 14:04












  • I do happen to have a vacuum sealer. Maybe I'll try this out and report back!

    – Jeff Axelrod
    Jul 24 '15 at 3:18


















0














i added food coloring to my boiling noodles, turned out great! very deep and fun!






share|improve this answer


















  • 1





    How much coloring did you need? Did you use less water? Joe seemed not to have luck with this.

    – Cascabel
    Oct 9 '15 at 0:01


















0














I just saw a video where someone mixed the cooked pasta in gel food coloring, and it took on quite vibrant colors.



I suspect that the colors will then transfer to whatever the pasta comes in contact with (like your kid's face, if they're a messy eater), but it might be useful once in a while.



And in looking at the amounts he was using, I wouldn't be surprised if a pound of pasta required an ounce (2TB / 30mL) or so of coloring. (although he was using a strand pasta, which has more surface area than bow tie pasta)






share|improve this answer






























    0














    I tried boiling the noodles with colored water and it didn't change the color at all.



    I made a corn starch slurry with cold water (approx 1/2 cup) and McCormick's Colors from Nature (red 2 tsp), which is just concentrated beet coloring. I mixed it into the drained, but hot pasta and came out with a nice pink color.



    I finished it with extra virgin olive oil to help keep the noodles from sticking.



    It's not as uniform as I'd like, and a bit dark in some areas, but it'll work for a Minnie Mouse themed pasta salad.





    share








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      6 Answers
      6






      active

      oldest

      votes








      6 Answers
      6






      active

      oldest

      votes









      active

      oldest

      votes






      active

      oldest

      votes









      3














      You are not stating whether you are making the pasta yourself or if you are using premade pasta. I am going to assume it is the former.



      For red pasta, I would recommend substituting some of the liquids with beetroot juice. You will need to experiment with it to get the color right.



      I would also recommend trying it in pasta both with and without egg, as the yolk will play a role in how the color develops.






      share|improve this answer


















      • 2





        A bit late for me to respond, but I was referring to coloring pre-made pasta. I thought this would have been obvious, as I expect it's trivial to look up recipes for colored fresh pasta.

        – Jeff Axelrod
        Jul 24 '15 at 3:17
















      3














      You are not stating whether you are making the pasta yourself or if you are using premade pasta. I am going to assume it is the former.



      For red pasta, I would recommend substituting some of the liquids with beetroot juice. You will need to experiment with it to get the color right.



      I would also recommend trying it in pasta both with and without egg, as the yolk will play a role in how the color develops.






      share|improve this answer


















      • 2





        A bit late for me to respond, but I was referring to coloring pre-made pasta. I thought this would have been obvious, as I expect it's trivial to look up recipes for colored fresh pasta.

        – Jeff Axelrod
        Jul 24 '15 at 3:17














      3












      3








      3







      You are not stating whether you are making the pasta yourself or if you are using premade pasta. I am going to assume it is the former.



      For red pasta, I would recommend substituting some of the liquids with beetroot juice. You will need to experiment with it to get the color right.



      I would also recommend trying it in pasta both with and without egg, as the yolk will play a role in how the color develops.






      share|improve this answer













      You are not stating whether you are making the pasta yourself or if you are using premade pasta. I am going to assume it is the former.



      For red pasta, I would recommend substituting some of the liquids with beetroot juice. You will need to experiment with it to get the color right.



      I would also recommend trying it in pasta both with and without egg, as the yolk will play a role in how the color develops.







      share|improve this answer












      share|improve this answer



      share|improve this answer










      answered Oct 30 '13 at 9:37









      razumnyrazumny

      1,45161623




      1,45161623







      • 2





        A bit late for me to respond, but I was referring to coloring pre-made pasta. I thought this would have been obvious, as I expect it's trivial to look up recipes for colored fresh pasta.

        – Jeff Axelrod
        Jul 24 '15 at 3:17













      • 2





        A bit late for me to respond, but I was referring to coloring pre-made pasta. I thought this would have been obvious, as I expect it's trivial to look up recipes for colored fresh pasta.

        – Jeff Axelrod
        Jul 24 '15 at 3:17








      2




      2





      A bit late for me to respond, but I was referring to coloring pre-made pasta. I thought this would have been obvious, as I expect it's trivial to look up recipes for colored fresh pasta.

      – Jeff Axelrod
      Jul 24 '15 at 3:17






      A bit late for me to respond, but I was referring to coloring pre-made pasta. I thought this would have been obvious, as I expect it's trivial to look up recipes for colored fresh pasta.

      – Jeff Axelrod
      Jul 24 '15 at 3:17














      2














      I've tried dying pasta by just adding food dye to the boiling water, but you don't get very deep colors.



      I then tried letting it sit in the (cooled) water for a while, but it really didn't get that deep. (I didn't care about the texture as much; I needed something to use as intestines for halloween a few years back)



      If you have the time, it might be easier to just make fresh pasta.






      share|improve this answer




















      • 3





        On the other hand, even just tossing with beets turns it pink. Coloring after draining might be more promising?

        – Cascabel
        Oct 30 '13 at 2:54












      • @Jefromi : I could never get anything more than a pink ... not even a deep pink. (I ended up adding blue to get it more purplish). I don't know if vingear would've helped, as that helps to set the color on eggs (but I think that's in part to eat at the calcium) and on really bright t-shirts.

        – Joe
        Oct 30 '13 at 3:23






      • 1





        Yeah, make it from scratch. Tomatoes or beets to make it red, spinach to make it green.

        – citizen
        Oct 30 '13 at 9:36











      • Purple cabbage could also help to get colors anywhere from blue to red. The vinegar might not do much to set the color, but it could keep it stable since lot of natural pigments change depending on the pH.

        – SourDoh
        Oct 30 '13 at 16:53






      • 1





        I haven't tried it, but this how-to suggests cooking normally to al dente, then soaking the noodles after cooking in a fairly concentrated food-coloring dye bath (2 T water + 20 drops food coloring) in a zip-top bag. tablespoon.com/recipes/rainbow-pasta/…

        – NadjaCS
        Oct 9 '15 at 2:38















      2














      I've tried dying pasta by just adding food dye to the boiling water, but you don't get very deep colors.



      I then tried letting it sit in the (cooled) water for a while, but it really didn't get that deep. (I didn't care about the texture as much; I needed something to use as intestines for halloween a few years back)



      If you have the time, it might be easier to just make fresh pasta.






      share|improve this answer




















      • 3





        On the other hand, even just tossing with beets turns it pink. Coloring after draining might be more promising?

        – Cascabel
        Oct 30 '13 at 2:54












      • @Jefromi : I could never get anything more than a pink ... not even a deep pink. (I ended up adding blue to get it more purplish). I don't know if vingear would've helped, as that helps to set the color on eggs (but I think that's in part to eat at the calcium) and on really bright t-shirts.

        – Joe
        Oct 30 '13 at 3:23






      • 1





        Yeah, make it from scratch. Tomatoes or beets to make it red, spinach to make it green.

        – citizen
        Oct 30 '13 at 9:36











      • Purple cabbage could also help to get colors anywhere from blue to red. The vinegar might not do much to set the color, but it could keep it stable since lot of natural pigments change depending on the pH.

        – SourDoh
        Oct 30 '13 at 16:53






      • 1





        I haven't tried it, but this how-to suggests cooking normally to al dente, then soaking the noodles after cooking in a fairly concentrated food-coloring dye bath (2 T water + 20 drops food coloring) in a zip-top bag. tablespoon.com/recipes/rainbow-pasta/…

        – NadjaCS
        Oct 9 '15 at 2:38













      2












      2








      2







      I've tried dying pasta by just adding food dye to the boiling water, but you don't get very deep colors.



      I then tried letting it sit in the (cooled) water for a while, but it really didn't get that deep. (I didn't care about the texture as much; I needed something to use as intestines for halloween a few years back)



      If you have the time, it might be easier to just make fresh pasta.






      share|improve this answer















      I've tried dying pasta by just adding food dye to the boiling water, but you don't get very deep colors.



      I then tried letting it sit in the (cooled) water for a while, but it really didn't get that deep. (I didn't care about the texture as much; I needed something to use as intestines for halloween a few years back)



      If you have the time, it might be easier to just make fresh pasta.







      share|improve this answer














      share|improve this answer



      share|improve this answer








      edited Apr 13 '17 at 12:33









      Community

      1




      1










      answered Oct 30 '13 at 2:47









      JoeJoe

      61.1k11105312




      61.1k11105312







      • 3





        On the other hand, even just tossing with beets turns it pink. Coloring after draining might be more promising?

        – Cascabel
        Oct 30 '13 at 2:54












      • @Jefromi : I could never get anything more than a pink ... not even a deep pink. (I ended up adding blue to get it more purplish). I don't know if vingear would've helped, as that helps to set the color on eggs (but I think that's in part to eat at the calcium) and on really bright t-shirts.

        – Joe
        Oct 30 '13 at 3:23






      • 1





        Yeah, make it from scratch. Tomatoes or beets to make it red, spinach to make it green.

        – citizen
        Oct 30 '13 at 9:36











      • Purple cabbage could also help to get colors anywhere from blue to red. The vinegar might not do much to set the color, but it could keep it stable since lot of natural pigments change depending on the pH.

        – SourDoh
        Oct 30 '13 at 16:53






      • 1





        I haven't tried it, but this how-to suggests cooking normally to al dente, then soaking the noodles after cooking in a fairly concentrated food-coloring dye bath (2 T water + 20 drops food coloring) in a zip-top bag. tablespoon.com/recipes/rainbow-pasta/…

        – NadjaCS
        Oct 9 '15 at 2:38












      • 3





        On the other hand, even just tossing with beets turns it pink. Coloring after draining might be more promising?

        – Cascabel
        Oct 30 '13 at 2:54












      • @Jefromi : I could never get anything more than a pink ... not even a deep pink. (I ended up adding blue to get it more purplish). I don't know if vingear would've helped, as that helps to set the color on eggs (but I think that's in part to eat at the calcium) and on really bright t-shirts.

        – Joe
        Oct 30 '13 at 3:23






      • 1





        Yeah, make it from scratch. Tomatoes or beets to make it red, spinach to make it green.

        – citizen
        Oct 30 '13 at 9:36











      • Purple cabbage could also help to get colors anywhere from blue to red. The vinegar might not do much to set the color, but it could keep it stable since lot of natural pigments change depending on the pH.

        – SourDoh
        Oct 30 '13 at 16:53






      • 1





        I haven't tried it, but this how-to suggests cooking normally to al dente, then soaking the noodles after cooking in a fairly concentrated food-coloring dye bath (2 T water + 20 drops food coloring) in a zip-top bag. tablespoon.com/recipes/rainbow-pasta/…

        – NadjaCS
        Oct 9 '15 at 2:38







      3




      3





      On the other hand, even just tossing with beets turns it pink. Coloring after draining might be more promising?

      – Cascabel
      Oct 30 '13 at 2:54






      On the other hand, even just tossing with beets turns it pink. Coloring after draining might be more promising?

      – Cascabel
      Oct 30 '13 at 2:54














      @Jefromi : I could never get anything more than a pink ... not even a deep pink. (I ended up adding blue to get it more purplish). I don't know if vingear would've helped, as that helps to set the color on eggs (but I think that's in part to eat at the calcium) and on really bright t-shirts.

      – Joe
      Oct 30 '13 at 3:23





      @Jefromi : I could never get anything more than a pink ... not even a deep pink. (I ended up adding blue to get it more purplish). I don't know if vingear would've helped, as that helps to set the color on eggs (but I think that's in part to eat at the calcium) and on really bright t-shirts.

      – Joe
      Oct 30 '13 at 3:23




      1




      1





      Yeah, make it from scratch. Tomatoes or beets to make it red, spinach to make it green.

      – citizen
      Oct 30 '13 at 9:36





      Yeah, make it from scratch. Tomatoes or beets to make it red, spinach to make it green.

      – citizen
      Oct 30 '13 at 9:36













      Purple cabbage could also help to get colors anywhere from blue to red. The vinegar might not do much to set the color, but it could keep it stable since lot of natural pigments change depending on the pH.

      – SourDoh
      Oct 30 '13 at 16:53





      Purple cabbage could also help to get colors anywhere from blue to red. The vinegar might not do much to set the color, but it could keep it stable since lot of natural pigments change depending on the pH.

      – SourDoh
      Oct 30 '13 at 16:53




      1




      1





      I haven't tried it, but this how-to suggests cooking normally to al dente, then soaking the noodles after cooking in a fairly concentrated food-coloring dye bath (2 T water + 20 drops food coloring) in a zip-top bag. tablespoon.com/recipes/rainbow-pasta/…

      – NadjaCS
      Oct 9 '15 at 2:38





      I haven't tried it, but this how-to suggests cooking normally to al dente, then soaking the noodles after cooking in a fairly concentrated food-coloring dye bath (2 T water + 20 drops food coloring) in a zip-top bag. tablespoon.com/recipes/rainbow-pasta/…

      – NadjaCS
      Oct 9 '15 at 2:38











      0














      If you just happen to have a vacuum pump, you can try
      infusing the color similar to this article. This method should push the color all the way through.



      Otherwise, making it from scratch is the way to go. This video explains how.






      share|improve this answer


















      • 1





        Interesting idea, and I am tempted to upvote, but do you think it will really work? The article mentions that the fruits should be airy enough, and pasta is rather dense in its structure. Do you know of somebody having success with that, or was it just an idea to try it with pasta too?

        – rumtscho
        Oct 30 '13 at 17:38











      • @rumtscho, have seen Dave Arnold (the inspiration to the article) infuse denser things and the physics of it are sound (Pasta flour granules are huge by comparison and fairly porous).

        – MandoMando
        Nov 1 '13 at 14:04












      • I do happen to have a vacuum sealer. Maybe I'll try this out and report back!

        – Jeff Axelrod
        Jul 24 '15 at 3:18















      0














      If you just happen to have a vacuum pump, you can try
      infusing the color similar to this article. This method should push the color all the way through.



      Otherwise, making it from scratch is the way to go. This video explains how.






      share|improve this answer


















      • 1





        Interesting idea, and I am tempted to upvote, but do you think it will really work? The article mentions that the fruits should be airy enough, and pasta is rather dense in its structure. Do you know of somebody having success with that, or was it just an idea to try it with pasta too?

        – rumtscho
        Oct 30 '13 at 17:38











      • @rumtscho, have seen Dave Arnold (the inspiration to the article) infuse denser things and the physics of it are sound (Pasta flour granules are huge by comparison and fairly porous).

        – MandoMando
        Nov 1 '13 at 14:04












      • I do happen to have a vacuum sealer. Maybe I'll try this out and report back!

        – Jeff Axelrod
        Jul 24 '15 at 3:18













      0












      0








      0







      If you just happen to have a vacuum pump, you can try
      infusing the color similar to this article. This method should push the color all the way through.



      Otherwise, making it from scratch is the way to go. This video explains how.






      share|improve this answer













      If you just happen to have a vacuum pump, you can try
      infusing the color similar to this article. This method should push the color all the way through.



      Otherwise, making it from scratch is the way to go. This video explains how.







      share|improve this answer












      share|improve this answer



      share|improve this answer










      answered Oct 30 '13 at 17:03









      MandoMandoMandoMando

      8,49562254




      8,49562254







      • 1





        Interesting idea, and I am tempted to upvote, but do you think it will really work? The article mentions that the fruits should be airy enough, and pasta is rather dense in its structure. Do you know of somebody having success with that, or was it just an idea to try it with pasta too?

        – rumtscho
        Oct 30 '13 at 17:38











      • @rumtscho, have seen Dave Arnold (the inspiration to the article) infuse denser things and the physics of it are sound (Pasta flour granules are huge by comparison and fairly porous).

        – MandoMando
        Nov 1 '13 at 14:04












      • I do happen to have a vacuum sealer. Maybe I'll try this out and report back!

        – Jeff Axelrod
        Jul 24 '15 at 3:18












      • 1





        Interesting idea, and I am tempted to upvote, but do you think it will really work? The article mentions that the fruits should be airy enough, and pasta is rather dense in its structure. Do you know of somebody having success with that, or was it just an idea to try it with pasta too?

        – rumtscho
        Oct 30 '13 at 17:38











      • @rumtscho, have seen Dave Arnold (the inspiration to the article) infuse denser things and the physics of it are sound (Pasta flour granules are huge by comparison and fairly porous).

        – MandoMando
        Nov 1 '13 at 14:04












      • I do happen to have a vacuum sealer. Maybe I'll try this out and report back!

        – Jeff Axelrod
        Jul 24 '15 at 3:18







      1




      1





      Interesting idea, and I am tempted to upvote, but do you think it will really work? The article mentions that the fruits should be airy enough, and pasta is rather dense in its structure. Do you know of somebody having success with that, or was it just an idea to try it with pasta too?

      – rumtscho
      Oct 30 '13 at 17:38





      Interesting idea, and I am tempted to upvote, but do you think it will really work? The article mentions that the fruits should be airy enough, and pasta is rather dense in its structure. Do you know of somebody having success with that, or was it just an idea to try it with pasta too?

      – rumtscho
      Oct 30 '13 at 17:38













      @rumtscho, have seen Dave Arnold (the inspiration to the article) infuse denser things and the physics of it are sound (Pasta flour granules are huge by comparison and fairly porous).

      – MandoMando
      Nov 1 '13 at 14:04






      @rumtscho, have seen Dave Arnold (the inspiration to the article) infuse denser things and the physics of it are sound (Pasta flour granules are huge by comparison and fairly porous).

      – MandoMando
      Nov 1 '13 at 14:04














      I do happen to have a vacuum sealer. Maybe I'll try this out and report back!

      – Jeff Axelrod
      Jul 24 '15 at 3:18





      I do happen to have a vacuum sealer. Maybe I'll try this out and report back!

      – Jeff Axelrod
      Jul 24 '15 at 3:18











      0














      i added food coloring to my boiling noodles, turned out great! very deep and fun!






      share|improve this answer


















      • 1





        How much coloring did you need? Did you use less water? Joe seemed not to have luck with this.

        – Cascabel
        Oct 9 '15 at 0:01















      0














      i added food coloring to my boiling noodles, turned out great! very deep and fun!






      share|improve this answer


















      • 1





        How much coloring did you need? Did you use less water? Joe seemed not to have luck with this.

        – Cascabel
        Oct 9 '15 at 0:01













      0












      0








      0







      i added food coloring to my boiling noodles, turned out great! very deep and fun!






      share|improve this answer













      i added food coloring to my boiling noodles, turned out great! very deep and fun!







      share|improve this answer












      share|improve this answer



      share|improve this answer










      answered Oct 8 '15 at 21:01









      Crystal HennesseyCrystal Hennessey

      1




      1







      • 1





        How much coloring did you need? Did you use less water? Joe seemed not to have luck with this.

        – Cascabel
        Oct 9 '15 at 0:01












      • 1





        How much coloring did you need? Did you use less water? Joe seemed not to have luck with this.

        – Cascabel
        Oct 9 '15 at 0:01







      1




      1





      How much coloring did you need? Did you use less water? Joe seemed not to have luck with this.

      – Cascabel
      Oct 9 '15 at 0:01





      How much coloring did you need? Did you use less water? Joe seemed not to have luck with this.

      – Cascabel
      Oct 9 '15 at 0:01











      0














      I just saw a video where someone mixed the cooked pasta in gel food coloring, and it took on quite vibrant colors.



      I suspect that the colors will then transfer to whatever the pasta comes in contact with (like your kid's face, if they're a messy eater), but it might be useful once in a while.



      And in looking at the amounts he was using, I wouldn't be surprised if a pound of pasta required an ounce (2TB / 30mL) or so of coloring. (although he was using a strand pasta, which has more surface area than bow tie pasta)






      share|improve this answer



























        0














        I just saw a video where someone mixed the cooked pasta in gel food coloring, and it took on quite vibrant colors.



        I suspect that the colors will then transfer to whatever the pasta comes in contact with (like your kid's face, if they're a messy eater), but it might be useful once in a while.



        And in looking at the amounts he was using, I wouldn't be surprised if a pound of pasta required an ounce (2TB / 30mL) or so of coloring. (although he was using a strand pasta, which has more surface area than bow tie pasta)






        share|improve this answer

























          0












          0








          0







          I just saw a video where someone mixed the cooked pasta in gel food coloring, and it took on quite vibrant colors.



          I suspect that the colors will then transfer to whatever the pasta comes in contact with (like your kid's face, if they're a messy eater), but it might be useful once in a while.



          And in looking at the amounts he was using, I wouldn't be surprised if a pound of pasta required an ounce (2TB / 30mL) or so of coloring. (although he was using a strand pasta, which has more surface area than bow tie pasta)






          share|improve this answer













          I just saw a video where someone mixed the cooked pasta in gel food coloring, and it took on quite vibrant colors.



          I suspect that the colors will then transfer to whatever the pasta comes in contact with (like your kid's face, if they're a messy eater), but it might be useful once in a while.



          And in looking at the amounts he was using, I wouldn't be surprised if a pound of pasta required an ounce (2TB / 30mL) or so of coloring. (although he was using a strand pasta, which has more surface area than bow tie pasta)







          share|improve this answer












          share|improve this answer



          share|improve this answer










          answered Apr 1 '16 at 21:17









          JoeJoe

          61.1k11105312




          61.1k11105312





















              0














              I tried boiling the noodles with colored water and it didn't change the color at all.



              I made a corn starch slurry with cold water (approx 1/2 cup) and McCormick's Colors from Nature (red 2 tsp), which is just concentrated beet coloring. I mixed it into the drained, but hot pasta and came out with a nice pink color.



              I finished it with extra virgin olive oil to help keep the noodles from sticking.



              It's not as uniform as I'd like, and a bit dark in some areas, but it'll work for a Minnie Mouse themed pasta salad.





              share








              New contributor




              cyberop5 is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
              Check out our Code of Conduct.
























                0














                I tried boiling the noodles with colored water and it didn't change the color at all.



                I made a corn starch slurry with cold water (approx 1/2 cup) and McCormick's Colors from Nature (red 2 tsp), which is just concentrated beet coloring. I mixed it into the drained, but hot pasta and came out with a nice pink color.



                I finished it with extra virgin olive oil to help keep the noodles from sticking.



                It's not as uniform as I'd like, and a bit dark in some areas, but it'll work for a Minnie Mouse themed pasta salad.





                share








                New contributor




                cyberop5 is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                Check out our Code of Conduct.






















                  0












                  0








                  0







                  I tried boiling the noodles with colored water and it didn't change the color at all.



                  I made a corn starch slurry with cold water (approx 1/2 cup) and McCormick's Colors from Nature (red 2 tsp), which is just concentrated beet coloring. I mixed it into the drained, but hot pasta and came out with a nice pink color.



                  I finished it with extra virgin olive oil to help keep the noodles from sticking.



                  It's not as uniform as I'd like, and a bit dark in some areas, but it'll work for a Minnie Mouse themed pasta salad.





                  share








                  New contributor




                  cyberop5 is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                  Check out our Code of Conduct.










                  I tried boiling the noodles with colored water and it didn't change the color at all.



                  I made a corn starch slurry with cold water (approx 1/2 cup) and McCormick's Colors from Nature (red 2 tsp), which is just concentrated beet coloring. I mixed it into the drained, but hot pasta and came out with a nice pink color.



                  I finished it with extra virgin olive oil to help keep the noodles from sticking.



                  It's not as uniform as I'd like, and a bit dark in some areas, but it'll work for a Minnie Mouse themed pasta salad.






                  share








                  New contributor




                  cyberop5 is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                  Check out our Code of Conduct.








                  share


                  share






                  New contributor




                  cyberop5 is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                  Check out our Code of Conduct.









                  answered 3 mins ago









                  cyberop5cyberop5

                  1




                  1




                  New contributor




                  cyberop5 is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                  Check out our Code of Conduct.





                  New contributor





                  cyberop5 is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                  Check out our Code of Conduct.






                  cyberop5 is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                  Check out our Code of Conduct.



























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