How To Make Homemade Tri-Colored Pasta Noodles

by Texas Homesteader ~ 

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 when 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! #TexasHomesteader

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 I wanted 3 different colors from one batch – plaingreen spinachorange carrot. So I’ll have to prepare the dough regularly, divide into thirds and then amend the spinach & carrot portions.

Mixing The Pasta Dough

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)

Homemade pasta is simple to make and requires only 3 ingredients. #TexasHomesteader

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.

Homemade pasta is delicious and contains only 3 ingredients. #TexasHomesteader

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! #TexasHomesteader

Orange Carrot Noodles

For the final third 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! #TexasHomesteader

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 on the countertop 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 for the actual meat I used some charcoal-grilled steaks leftover from last night’s supper.

Fresh pasta cooks in only about 4 minutes so I first boiled the noodles in the leftover 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! #TexasHomesteader

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!


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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.

    1. Texas Homesteader 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! ~TxH~

  2. Nancy

    I use to make chicken and homemade noodles all the time. I loved it, as did two (2) of my three (3) kids.

  3. 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.

    1. Texas Homesteader 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!! ~TxH~


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