Colouring Tagliatelle

Adding colour to tagliatelle transforms a simple dough into something vibrant and full of character. With just a handful of natural ingredients, you can create ribbons that look as beautiful as they taste. I love how a change in colour can shift the whole mood of a dish. It turns an everyday bowl of pasta into something that feels thoughtful and a little bit special. You won’t believe how easy Colouring Tagliatelle actually is and my children love it.

Classic Yellow Tagliatelle

Traditional tagliatelle from Bologna carries a rich golden colour. That warm yellow comes from fresh egg yolks. The more yolks you add, the deeper the colour becomes.

Good quality free-range eggs give the best tone. They also add flavour and richness. I always choose eggs with bright orange yolks. The pasta looks better and tastes fuller.

If you want a stronger yellow without adding extra liquid, you can use a pinch of ground turmeric. Add it to the flour before mixing. Use it sparingly. Too much will affect the flavour.

Some cooks use saffron threads for a luxurious shade. Soak the threads in a spoon of warm water first. Then mix the liquid into the dough. The result feels special. The colour turns warm and slightly golden.

Yellow tagliatelle suits creamy sauces and slow-cooked ragù. It also pairs well with butter and sage. The colour signals comfort and tradition.

Green Tagliatelle

Green pasta brings a fresh look to the plate. In many Italian kitchens, cooks use spinach to achieve that colour. Florence and other Tuscan areas often feature green pasta in regional dishes.

Fresh spinach works best. Wilt it in a dry pan first. Squeeze out as much moisture as possible. Then blend it into a smooth purée. Excess water will make the dough sticky.

Add the purée directly to the flour and eggs. Reduce the number of eggs slightly if the spinach feels wet. You want a firm dough. It should feel smooth and elastic under your hands.

You can also use herbs for a lighter green tone. Parsley gives a bright shade. Basil adds fragrance along with colour. Blend the herbs with a little egg before mixing. The flecks create a lovely speckled effect.

For a deeper green, some cooks add a small spoon of spirulina powder. It provides strong colour. However, use it carefully. The flavour can turn earthy if you add too much.

Green tagliatelle looks beautiful with seafood. It also pairs well with lemon and olive oil. The colour feels vibrant and lively.

Red Tagliatelle

Red pasta always draws attention. It turns a simple dish into something striking. The most common ingredient for red tagliatelle is beetroot.

Roast the beetroot until soft. Then blend it into a smooth purée. Mix it into the flour with the eggs. The dough will look bright pink at first. As it rests, the colour deepens to a rich red tone.

Tomato paste offers another option. It creates a warm reddish-orange shade. It also adds a gentle sweetness. Choose a thick paste rather than chopped tomatoes. You want colour without excess moisture.

For a more intense red, try roasted red peppers. Blend them well and strain off extra liquid. The flavour feels sweet and slightly smoky. That depth works well with grilled vegetables or goat’s cheese.

When colouring tagliatelle, balance matters. Always adjust the flour if your purée feels wet. Knead the dough well. Rest it for at least 30 minutes. Then roll it thin and cut it into ribbons.

Colour should enhance the pasta, not overpower it. Keep flavours subtle and natural. That way, the sauce can still shine.

Making coloured tagliatelle at home feels creative and satisfying. You control the shade, the flavour, and the texture. With a few simple ingredients, you can turn a humble dough into something vibrant and memorable.