How To Make Homemade Tri-Colored Pasta Noodles

by Tammy Taylor~

I remember when I first found out how easy homemade pasta is to make.  Now pasta purists typically use a special pasta flour called semolina.  And of course when I first started making homemade pasta I did too.  But y’all know I’m far from a purist with anything, especially in the kitchen!  I want quick, easy & delicious without special ingredients.  So I now just typically use plain ole all-purpose flour for my homemade pasta noodles and they always turn out great!

Flour – salt – egg – water and BOOM! 

Now don’t tell anyone else how easy it really is – people always seem to be impressed to find out that someone makes their own pasta!  So don’t rat me out, m’kay??  Pinky swear??

Recently I decided I’d try to make colored/flavored pasta using powdered dehydrated vegetables from my garden last year.  I knew I had dehydrated Malabar Spinach in the pantry, and dehydrated carrots too!  Come see what I did.

I love homemade pasta, but I wanted tri-colored pasta. So to my usual pasta dough recipe I added dehydrated & powdered spinach or carrots, leaving 1/3 plain. Delicious! #TaylorMadeHomestead

Now if I were making all my pasta dough the same flavor/color, this whole shebangie would have been much easier.  I’d just toss in my dehydrated veggie powder and mix it all up as usual.  But there are only 2 of us so I wanted 3 different colors from one batch – plaingreen spinachorange carrot.

So I mixed the flour, salt, egg and water as usual to make the dough.  I added about 1/2 teaspoon garlic powder and about 1/4 teaspoon cracked pepper to the mix for a little extra umph.  RancherMan loves garlic & cracked pepper!

(For the original pasta recipe & more detailed directions, you can see my original pasta recipe here)

Then I divided the pasta dough into thirds. Two of the dough chunks were placed under a wet cloth to keep them from drying out.

But I kneaded the remaining third and used my *Pasta Machine to make a sheet of pasta dough.  I rolled it through first on the thickest setting, then smaller & smaller until I got to the #3 setting.  I like my pasta noodles thick & hearty so I don’t typically go any lower than that.

Then I flipped the dough sheet over to the fettuccine-cutting side and cut it into noodles with a quick turn of the handle.  Since suppertime was not for about 3 hours, I dusted the noodles with little flour to keep them from sticking together & piled them in a ‘nest’ to dry for a bit.

Green Spinach Noodles

Now I turned my attention to one of the remaining dough thirds.  I want this one to be green and spinach flavored.  So I took several dehydrated spinach leaves from the pantry & crushed them using a *coffee grinder that I have reserved for just this purpose.  When the spinach leaves were powdered I had about a tablespoon of powder.

Since the liquid had already been added to my dough when I initially put it all together, I sprinkled just enough water into this powdered spinach to make a thick baby-food consistency.  Then I kneaded it into the dough. (I dusted with a little more flour on when it seemed to be a little sticky due to the extra moisture)  Finally I rolled the dough into a pasta sheet & cut it into noodles the same as before.

I love homemade pasta, but I wanted tri-colored pasta. So to my usual pasta dough recipe I added dehydrated & powdered spinach or carrots, leaving 1/3 plain. Delicious! #TaylorMadeHomestead

Orange Carrot Noodles

For the final hunk of dough I brought out dehydrated sliced carrots from my pantry.  Again into my coffee grinder until it was powdered.  I followed the same procedure as the dehydrated spinach above, adding just enough water to make it a thicker baby-food consistency.

I love homemade pasta, but I wanted tri-colored pasta. So to my usual pasta dough recipe I added dehydrated & powdered spinach or carrots, leaving 1/3 plain. Delicious! #TaylorMadeHomestead

Then I kneaded it into the dough.  Again, I did have to dust the dough ball a few times with flour to adjust for the additional moisture.  But soon it was smooth & not sticky, ready to be made into noodles.  So I used my pasta machine & rolled the dough flat before finally cutting it all into noodles.  This last third was dusted with flour the same as the previous two flavors and nested to dry a bit.

Delicious Home-Cooked Meal Comes Together

Supper tonight would incorporate these delicious (and PRETTY!) noodles with leftovers from previous nights.  I brought out leftover broth from the Pork Roast we had the other night, and some leftover charcoal-grilled steaks leftover from last night’s supper.

Fresh pasta cooks in only about 4 minutes so  I boiled the noodles in the broth.  The flour I used to coat the noodles thickened the broth somewhat.  I drained the excess broth and added the meat, chopped into about 1/2″ cubes and stirred until it was heated through.  So it was perfect with nothing added but salt & pepper.

And as I said, I love a hearty, thick noodle.  These tri-colored noodles were perfect!

I love homemade pasta, but I wanted tri-colored pasta. So to my usual pasta dough recipe I added dehydrated & powdered spinach or carrots, leaving 1/3 plain. Delicious! #TaylorMadeHomestead

I steamed a little fresh asparagus from the garden for a veggie side and a quick homemade meal was ready in a flash – homemade noodles and all!

~TMH~

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6 thoughts on “How To Make Homemade Tri-Colored Pasta Noodles

  1. Evelyn Edgett

    I make homemade noodles now and then, and while I have a pasta attachment on my Kitchen Aid Mixer, I usually just roll out the dough (made without semolina!) and cut it out with a pizza cutter. I make what I call monster noodles, big and thick, almost but not quite dumpling noodles. My son and I eat them often, but the Redneck isn’t wild about them (his loss!). I will be trying to make some flavored noodles now that you have explained your process.

    Reply
    1. Taylor-Made Homestead Post author

      Homemade noodles – really delicious, no Evelyn?? I just love ’em. And your pizza cutter tip is great too – I’m totally gonna try that for chunkier noodles! ~TMH~

      Reply
  2. candace

    Could you still distinguish the separate flavors after it was all cooked together? I might try something like that with my home grown and dried tomatoes. I haven’t made any noodles since last year’s harvest auction fundraiser at the local community club. As a senior and a short one at that I try to avoid making things I love too often so as not to have to completely concede defeat to the battle of the bulge. I bet the noodles would be terrific with basil stirred into the mix or even pesto.

    Reply
    1. Taylor-Made Homestead Post author

      The noodles were kind of an overall taste, blended with the broth and the steak. I can’t say I could taste carrots or spinach specifically, but the dish was delicious! I’ll totally try the dehydrated tomato this year – great idea. And I totally know what you mean about trying not to make things I love too often. Right now I’m experimenting with cake-mix cookies using my crazy cake dry ingredients and I can’t get the cookies to stay fluffy as they cool. So I tried it again with half the butter & the other half applesauce, but that’s not right either. Eating the failed cookies is delicious, but fattening!! ~TMH~

      Reply

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