Colouring Tagliatelle

Three-Colour Tagliatelle combines classic yellow egg pasta, vibrant spinach green ribbons and rich beetroot red strands in one beautiful homemade dish. Each dough follows the same simple method, with natural ingredients providing both colour and subtle flavour. The result is fresh, tender pasta that looks striking on the plate and tastes wonderfully authentic.

Prep Time 25

Cook Time 30

Total Time 55

Servings People

Ingredients

Ingredients for Classic Yellow Tagliatelle:

300 g ‘00’ flour or plain flour
3 large eggs free-range
1 large egg yolk extra
1 pinch fine sea salt

Ingredients for Green Tagliatelle:

300 g ‘00’ flour or plain flour
2 large eggs free range
100 g spinach fresh
1 pinch fine sea salt

Ingredients for Red Tagliatelle:

300 g ‘00’ flour or plain flour
2 large eggs free range
100 g roasted beetroot well drained
1 pinch fine sea salt

Instructions

Method for Classic Yellow Tagliatelle:

Tip the flour onto a clean work surface. Make a wide well in the centre.
300 g ‘00’ flour
Crack the eggs and extra yolk into the well. Add the salt.
3 large eggs, 1 large egg yolk, 1 pinch fine sea salt
Use a fork to whisk the eggs gently. Gradually draw in flour from the edges.
Once the mixture thickens, bring it together with your hands.
Knead firmly for 8–10 minutes. The dough should feel smooth and elastic.
Wrap in cling film and rest for 30 minutes at room temperature.
Roll out thinly using a rolling pin or pasta machine.
Fold loosely and cut into ribbons about 8mm wide.
Dust lightly with flour and form into nests.
Cook in well-salted boiling water for 2–3 minutes.

Method for Green Tagliatelle

Wilt the spinach in a dry frying pan over medium heat. Stir for 2–3 minutes.
100 g spinach
Cool slightly, then squeeze out all excess moisture. This step matters.
Blend the spinach into a smooth purée.
Tip the flour onto your work surface and make a well.
300 g ‘00’ flour
Add the eggs, spinach purée and salt to the centre.
2 large eggs, 1 pinch fine sea salt
Mix with a fork, then bring together with your hands.
Knead for 8–10 minutes until smooth and firm. Add a little flour if sticky.
Wrap and rest for 30 minutes.
Roll thinly and cut into ribbons. Dust and shape into nests.
Cook for 2–3 minutes in salted boiling water.

Method for Red Tagliatelle:

Roast the beetroot until tender if not already cooked. Allow it to cool fully.
100 g roasted beetroot
Blend into a very smooth purée.
Place the flour on your work surface and form a well.
300 g ‘00’ flour
Add the eggs, beetroot purée and salt.
2 large eggs, 1 pinch fine sea salt
Mix gradually, drawing flour into the centre.
Bring together into a dough and knead for 8–10 minutes.
The dough should feel firm and slightly silky. Add flour if needed.
Wrap and rest for 30 minutes.
Roll thinly and cut into tagliatelle ribbons.
Cook for 2–3 minutes in salted boiling water.

Equipment

Dough scraper
Rolling Pin or pasta machine
Cling film
Large Saucepan for boiling the pasta
Colander
Frying Pan for wilting spinach
Blender or small food processor for spinach or beetroot purée
Fine sieve for draining excess moisture from purées

Notes

Prep and Rest Times:

Yellow Tagliatelle: Prep 20 mins; Rest Time 30 mins

Green Tagliatelle: Prep 25 mins; Rest Time 30 mins

Red Tagliatelle: Prep 30 mins; Rest Time 30 mins

Helpful Tips for All Three:

Keep your work surface lightly floured.

If the dough feels dry, wet your hands slightly while kneading.

If it feels sticky, dust with a little more flour.

Fresh pasta cooks very quickly, so stay nearby.

Once cooked, toss immediately with your chosen sauce. The colours stay bright and beautiful when handled gently. With these three doughs, you can create striking plates that taste as good as they look.

Nutrition