Salty Seattle Gives a Colored Pasta Dough Tutorial

[@zault]

Your production quality is extremely high on all of your videos, you deserve more subscribers.

[@stellachan5484]

A friend and I started making homemade pasta. I came across colored pasta on IG and always curious to know how to make it. I'm so glad I came across your video.

[@KonkysCreativeKitchen]

Not sure if you knew but she has an AWESOME book out called "Pasta, Pretty Please" - it's more than just a cookbook. It's also an excellent read as well! :D

[@carlagallo2761]

I'm 66 and I was a Chef. I tell you BRAVA. Also I maked coloured pasta dough but you are the best.

[@feivi12]

Amazing! Thank you! Do you mind also sharing how much veggies and eggs to add for how much flour? The ratio is the key.

[@karpetech]

You are incredibly talented and create such beautiful videos.

[@cinziamariani2328]

Wonderful!! I bought York book and made your purple roses.. gorgeous

[@marilynlegaspi4412]

Hi. With Annatto seeds you can get a great color. Annatto seed is an orange-red condiment and food coloring derived from the seeds of the achiote tree (Bixa orellana). It is often used to impart a yellow or orange color to foods, but sometimes also for its flavor and aroma. Its scent is described as "slightly peppery with a hint of nutmeg" and flavor as "slightly nutty, sweet and peppery". I hope you will give it a try.

[@MrAlwaysRight]

Genius. I wonder how a tamarind pasta would be. Its give a brown/toasted color.

[@xcassimus]

I tried this last night and it worked like a charm! Thanks for this great video 😊

[@fabianaajani1932]

I love making pasta dough! Your recipes inspires me! Thanks! God bless you!

[@MyGiga95]

it looks great. can you please advise how much do I neet to put from the beeds (or the parcly) for 100 gram of flour ?

[@mikelesley8510]

Water in the beets will impact how much colour is lost during the cooking process. The greater the water content the greater the colour loss. I use powdered beetroot and the colour last for longer than using fresh or frozen beets. Agree with Linda that making thin pasta that cooks faster also helps retain the colours.

[@sierralisse8897]

I absolutely love all your videos and can't get enough! There aren't enough coloured pastas in the world! :DDD

[@melvinwebbiii3680]

Super cool, I learned it super fast based on your video. I mostly do desserts on my channel 828 HNKC but I have a neat idea that requires colored dough and I'm ready after watching your video.

[@sol_antoniaregina]

I simply loved this video and your colorful pastas! Congrats on your cheerful and very much probably tasteful work! 😍😋😋

[@TheGrowGeek]

Love your videos keep them coming please :)

[@miadumont5925]

YOU MADE MY DAY! Discovering your wonderful pastas is a gift to me! Never made fresh pasta myself but when I buy color ones, it seems to fade while boiling... Do yours keep their color once cooked? Seems to! Thank you.

[@saltyseattle]

The trick to getting the colors to hold is to sheet the pasta very thin so you only have to boil for a very short time. Give it a try and let me know how it goes!

[@easyspeech7353]

Hii Salty Seattle! You are simply marvelous, as are your pasta creations! I want to learn making pasta dough without any eggs in it. Could you guide me, how could I achieve the same result of a pasta dough in its egg less version?

[@Schlonie]

What are the exact measurements you use? 4 eggs and how much flour? Oh and also what kind of flour would you suggest works best?

[@saltyseattle]

my favorite flour is antimo caputo 00 pasta fresca e gnocchi flour. if you can't find that, something that is finely-milled and low protein will work great. there are no hard and fast measurements, but a good rule of thumb is 3 eggs, approx 1/2 c of color ingredient (so beets+blueberries, for example), blend that, add to 2ish cups of flour.

[@Schlonie]

Thank you :D

[@jodiemason1669]

So no olive oil or extra egg yolks Saltyseattle?

[@Palomom]

@@saltyseattle have u ever used activated charcoal to dye your pasta?

[@varshawadhwa723]

@@saltyseattlewow

[@deiseanastacio4463]

I have done a lot of dough experiments, but i was not able to get it to the same thickness as yours. So i would like to ask you what is the proportion between the liquids and flour that you use (semolina and wheat flour). Thanks for the help and support.

[@rhondafannin4953]

I cook for a private preschool and would love to make these for the children I serve! Any suggestions on how to make vast quantities? 10 pounds of dried pasta is what I usually make when I'm cooking spaghetti or baked ziti. I am blessed to work for people who let me experiment and try new things. I feel like this would be a huge, healthy hit with the children.

[@InkyM4]

This is incredibly cool! What does the purple pasta end up tasting like? Do you really get the blueberry flavor?

[@takeahealthydig7760]

Hello, Love your videos. Can u help me, find a substitute for eggs. Wht else can be used instead of eggs?? Do you boil/steam your beets before use??

[@Mal_666]

Hi Lisa! I'm from Brazil and starting to do some vegan colored pasta (no eggs on the dough). For now, I went with Spinach for green, Red bell pepper for orange and Beets for purple. Sadly, it's hard to find blueberries down here, so I ended up with a purple-ish brown dough. Is there a substitute that I can use with the beets to get a more vibrant purple color on my dough? Thanks, and you're awesome!

[@andreabungi]

Hi Salty Seattle, how much flour do you use per egg? Your technique is inspiring and we are just about to have a go today. Andrea and Sara in Malabar, Australia.

[@TheCindyc501]

I love these tutorials

[@LaurieHenryBoucher]

Awesome video, thank you so much!!!

[@hannahnikolaev5685]

Thank you! I have been waiting for this

[@saltyseattle]

yay! been a long time coming, sorry!

[@Nana2401]

Can this be freeze and use when will be consumed, specially if you have kids is a good option

[@saltyseattle]

you sure can freeze pasta dough! it holds best when you vacuum seal it prior to freezing.

[@sahtesarisinmuzaffer]

What kind of flour do you use? I used mixture of semolina flour and regular wheat flour but yellowish color of semolina effected brightness of colors. I mixed my doughs with spinach, turmeric, red cabbage-baking soda.

[@razyehiely8061]

Hey, can I use pesto for the green color? Thank you!!!

[@karlaleon8]

Hello, I received my book today and I'm super excited about it. My question for you is that in the book you blanch the parsley, and in this video you add it fresh. Will the recipe be affected if I don't blanch it?

[@phoebecaroline7025]

Omg this is so cool like mind blowing I’m so going to do this😭😍 can you do a tutorial on more colors?! Ugh love this !! Thank you!

[@olgarakoto5728]

Thks, i wanna see those colours after cooking.

[@cmys001]

awesome recipe! whats a good egg replacer? i cant eat egg

[@sum12stupid4u]

Literally just water. Most dried pastas are just water+semolina+salt because it makes them more shelf stable in the long term. You can find an eggless recipe pretty easily on google by just typing in "eggless pasta recipe."

[@stephaniecaruana7599]

you can also try flour and the juice of the fruit or veg you want to use

[@isabellekim8579]

I love the video!! How much of each ingredient did you use? Is it mostly by eye?

[@sourapril]

Thank you for this video! Pastability :)

[@saltyseattle]

pastabilities are endless :)

[@lathyrusloon]

If I wanted a bright, rich purple would the blue from the butterfly peaflower be a good idea to add? or would it muddy the color and/or add a bad flavor?

[@KL2023]

Love this! ♡

[@kitchenCreations58]

Question, can I use semolina and do the same process? Or is flour preferred?

[@allinbrocade]

wow amazing !! such a fun channellllll!

[@valentinacastro4329]

Hi!!! Love ur pics!! I want to try and make these at home, do you have a recipe?? Thanks!!

[@saltyseattle]

yep, come to saltyseattle.com- recipes are in my book there, or you can join a virtual class! Cheers, Linda

[@QueenSoulSista]

Hi there... Im going to my first pasta maybe tomorrow and was wondering have you ever used dark cherries for color/flavor pasta... Maybe a dessert pasta

[@geahravago5344]

i also like making experiments so do u think u can also use pomegrante for red pasta dough

[@angienavarro7899]

expetacular me encanta los colores de verduras frescas amo las pastas

[@joycejacobs3499]

Does the food taste flavor transfer to the final pasta product or based on quantity used?

[@jackpaice]

"That Prince "Purple Rain", purple purple purple!" hehe

[@anm92]

So the green pasta came out beautifully... But the red/purple if beet bled out when I boiled the pasta... What do you do, to counteract that?

[@ericagiraudo4423]

Try not peel and dice the beet before you boile it. It works for me.

[@xingtinggong344]

I love this woman

[@sherryarrington2919]

Is there a need to strain the the liquid before adding to the flour?

[@MarianeRicon]

Thank you so much for this video!!! I'm a huge fan from Brazil ❤😘😘

[@hemadevidookee274]

What do they taste like? I mean any particular flavor when mixing ingredients?

[@amandaeakin2928]

Hi! Any tips with using this method for pizza dough? I'm making the dough from Ken Forkish's Flour Water Salt Yeast book and wondering how to use natural dyes (to make spooky dough for Halloween)

[@lissetteknight168]

You can add a colored water. Like tamarind tea then chilled or squid ink for black and blended greens like frozen spinach. Good luck! Sounds like fun!

[@victoriahansen4028]

Have you ever tried using purple basil to color pasta dough?

[@elizabethhuda6075]

Can you use a flour other than plain white? Like almond or coconut? If so what’s your recommended measurement?

[@steph1518]

I don't think that will work - coconut has very unique properties, and almond won't hold the dough together. If you're looking for gluten free, try rice, or a blend of rice, corn, buckwheat, oats etc. If someone has tried gluten free pasta, please tell us, I'd like to know if it works too :)

[@dianaries7613]

I believe in a podcast she mentioned using 00 semolina pasta flour. It can be found in Italian groceries or European import specialty shops.

[@notanoutsi6734]

how does "color" affects the taste of the pasta?

[@LivWAa]

How do you keep the beautiful colours when you cook the pasta? I made a wonderful purple pasta dough the other day, but when I cooked it it sort of lost its colour and became more of a borring pink... :)

[@saltyseattle]

Sheet your pasta very thin and cook it as soon as possible so you can boil it for a short time- like 60 seconds. Then the colors will hold.

[@Palomom]

@saltyseattle have u ever used activated charcoal to dye your pasta?

[@cynthiahsia7786]

Is there a specific reason to use frozen over fresh color ingredients?

[@saltyseattle]

not always. but if color is your primary concern, the way that they flash freeze vegetables straight off the vine seems to preserve their pigment the most without extra water content. I tend to use frozen beets, blueberries, and red peppers. Most everything else, i use fresh.

[@cynthiahsia7786]

saltyseattle great to know, thanks for clarifying! :)

[@kimeangra8234]

Can I use gluten free flour like oat, almond and coconut flour???

[@sabham5649]

We can replace the flour with thin semolina?

[@chrism6904]

yes

[@sourapril]

Can you use powdered harissa instead of paste?

[@joelchiam4374]

The like to dislike ratio really says a lot about the quality of this channel

[@8T8Keez]

Are the beets COOKED and then COOLED before you add them?

[@sourapril]

Quick question: why did you add a little flour to the liquid first in the blender?

[@saltyseattle]

i think maybe that was a trick of the light or camera angle or something. i went back and watched for what you meant, and i think the eggs maybe look like they are floury? They're not. Just eggs (or water if you're going for vegan pasta) plus the color ingredient, and that's it in the blender.

[@annjohn6969]

What can I use to substitute the eggs?

[@91kruti]

Hi in case of vegan / eggless pasta dough ? Do we use water or oil or both ?

[@lindamillernicholson8791]

kruti sanghvi water. And it needs a little extra flour plus more laminating to make it really come together.

[@91kruti]

Could you sometime do a video on eggless pasta dough, plain & coloured dough ?

[@cynthiamachuga6146]

Just wondering if you have a vegan version? Would aquaflaxa working in stead of eggs?

[@CrazyJanex]

Can u please make vegan version how u make pasta? Ur videos makes me happy! 👏🏻💪🤗

[@LesDaouk]

vegan version is just substitute eggs with warm water 3/4 cup

[@publicity6]

amazing... thank you

[@nikolinanikolina9249]

Can I dry it?

[@dancingecho3864]

“lots of PASTAbilitys” *groans in teenager*

[@annaojeda5485]

How many pounds of flour for each color?

[@neelaayaannnbatuu7859]

Hit the 👍👍👍👍👍👍👍👍

[@poojamalhotra5969]

Hi what about dhurum wheat semolina flour

[@pauld.bringas8314]

Is there a recipe to share? Please & thanks.

[@anonymousanonymous-qx7mv]

Whats the basic ingredient in a pasta dough

[@suritaz]

Ahm do you have the recipe or quantities of the dough that you could give me? :c

[@De10001]

100 grams of semolina flour for 1 egg. This is the standard recipe we use in Italy. Hope I have helped you.

[@De10001]

100 grams for person.

[@a.c.s.1121]

Teacher made me watch it lol Noice

[@smurfmama2020]

Help Corinne from threadbanger make her dough brighter

[@HookedonHD]

Where is the recipe?

[@yourlocalpunkkid6136]

Pastabilities...

[@karimabizeid]

Can you make that but instead of eggs water??

[@saltyseattle]

Sure can!

[@8schopra]

please make a vegan version if u know

[@niiho4119]

how to be extra 101