Easy Pink Pasta Dough

Growing up, I thought pasta only came in beige or yellow. That’s just how it was in our house – a box of spaghetti from the store, boiled until done. It wasn’t until I started experimenting in my own kitchen that I learned you could actually make pasta dough in different colors.

The first time I tried making pink pasta, my kids couldn’t believe their eyes. No food coloring needed here – just some beet puree mixed into the dough. It’s actually pretty simple to do, and the natural color is so much better than anything artificial. Plus, it’s a fun way to sneak some extra vegetables into dinner without anyone being the wiser.

What Kind of Beetroot Should I Use?

For making pink pasta dough, you can use either fresh or pre-cooked beetroot – both options will give you that beautiful pink color. If you’re using fresh beets, look for ones that are firm and smooth, without any soft spots or blemishes. While any variety of beetroot will work, regular red beets are your best bet since they have the most intense color that will really show up in your pasta dough. Just keep in mind that if you’re starting with raw beets, you’ll need to cook them first until they’re tender enough to puree smoothly. And here’s a handy tip: you can find pre-cooked, vacuum-sealed beets in most grocery stores these days, which are just as good and will save you some time in the kitchen.

Options for Substitutions

Let’s talk about what you can swap in this pink pasta recipe while still getting great results:

• All-purpose flour: While all-purpose flour works well, you can use ’00’ flour (Italian-style flour) for a silkier texture, or substitute up to half the flour with semolina flour for a more traditional pasta with better bite. Whole wheat flour can replace up to 25% of the all-purpose flour, but using more might make the pasta too dense.
• Beetroot: For the pink color, you can replace fresh beetroot with 3-4 tablespoons of beetroot powder. If you’re after different colors, try spinach for green, squid ink for black, or tomato paste for orange-red pasta. Just keep the liquid content similar to the original recipe.
• Eggs: The eggs are crucial for the pasta’s structure and can’t be completely replaced. However, if you need to adjust the size, use about 60 grams of egg per large egg called for in the recipe. Duck eggs can work too – just weigh them to match the total gram amount.

Watch Out for These Mistakes While Making

The biggest challenge when making pink pasta dough is getting the moisture level right – too much beetroot juice can make your dough sticky and unworkable, while too little will leave it dry and crumbly. To achieve the perfect consistency, add the beetroot puree gradually, starting with about half the amount and adjusting as needed until the dough feels smooth but not sticky. Another common mistake is rushing the kneading process – this dough needs at least 10 minutes of steady kneading to develop the gluten properly, which gives your pasta that ideal chewy texture. When rolling out your pasta, don’t skip the resting periods between each thickness setting – letting the dough relax for 1-2 minutes prevents it from springing back and ensures even, thin sheets that cook evenly.

What to Serve With Pink Pasta?

This eye-catching pink pasta is perfect for creating all sorts of Italian-inspired dishes! Since the beetroot gives the pasta a subtle earthy sweetness, it pairs really well with light cream sauces or a simple brown butter and sage sauce. You can also toss it with olive oil, garlic, and fresh herbs to let the pasta’s unique color shine. If you’re making the pasta into shapes like fettuccine or pappardelle, try serving it with roasted vegetables or a light mushroom sauce that won’t overpower the pasta’s natural beauty. Remember, sometimes the simplest preparations are the best – even just a drizzle of good olive oil and a sprinkle of parmesan cheese can make this pasta the star of your meal.

Storage Instructions

Keep Fresh: Your freshly made pink pasta dough can rest in the fridge for up to 24 hours when wrapped tightly in plastic wrap. If you’ve already shaped your pasta, dust it with a little flour and store it in an airtight container in the fridge for up to 2 days.

Freeze: Got extra pasta? Shape it first, then arrange in a single layer on a baking sheet and freeze until solid (about 1 hour). Transfer to a freezer bag and it’ll keep for up to 3 months. No need to thaw before cooking – just pop it straight into boiling water and add an extra minute to the cooking time.

Make Ahead: This dough is perfect for making ahead! You can prepare it a day before and keep it in the fridge, or shape your pasta and freeze it for later use. Just remember that fresh pasta always tastes best when cooked within the first day or two of making it.

Preparation Time	15-20 minutes
Cooking Time	5-10 minutes
Total Time	20-30 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1600
• Protein: 40-45 g
• Fat: 5-10 g
• Carbohydrates: 320-340 g

Ingredients

• 430 grams of all-purpose flour
• 120 grams eggs at room temperature (equivalent to two large eggs)
• 135 grams beetroot (refer to instructions)

Step 1: Prepare Beetroot and Egg Mixture

Roughly blend the beetroot using a mini food processor, stick blender, or food bullet/smoothie maker.

Add eggs to the blended beetroot and blend again until you achieve a smooth liquid consistency.

It’s perfectly fine if there are a few tiny chunks of beetroot remaining.

Step 2: Combine Ingredients for Pasta Dough

To bring together the pasta dough, use a method that works best for you – more detailed guidance can be found in my Homemade Pasta Dough Recipe.

For cleaner results, especially with colored doughs, a food processor is highly recommended.

Add the flour and beetroot/egg mixture to the food processor and blend until the mix resembles wet breadcrumbs.

Step 3: Form the Dough

Carefully remove the blade from the food processor, then use your hands to squeeze the mixture into a rough ball.

Transfer the dough onto a clean benchtop and knead it for a few minutes until it forms a cohesive ball.

Wrap the dough tightly and let it rest for about 10 minutes.

Step 4: Knead and Rest the Dough

After the initial rest, knead the dough again for 3 to 4 minutes until it becomes smooth.

Wrap the dough tightly once more and allow it to rest for at least 30 minutes, extending up to an hour if necessary.

This rest period is crucial for achieving optimal texture in your pasta.

Step 5: Shape the Pasta

Once rested, roll out the pasta dough and cut it into any shapes you desire.

This dough is versatile and can be used to create various pasta forms.

Step 6: Prepare for Cooking

Place the cut pasta shapes onto a baking sheet lined with parchment paper.

Dust them generously with semolina to prevent sticking, as beetroot doughs can be slightly sticky.

Now your pasta is ready to be cooked and enjoyed!