Go Back
+ servings
tri color pasta
Print Recipe
3 from 1 vote

Homemade Tri-Color Pasta

Homemade Tri-color Pasta is colored with vegetables; beets, tomatoes, and spinach. It is as yummy as it is beautiful.
Prep Time10 mins
Cook Time4 mins
rest time and roll out time1 hr 30 mins
Total Time1 hr 44 mins
Course: Main Course
Cuisine: Italian
Keyword: healthy, homemade pasta,, tricolor pasta, vegetable pasta
Servings: 4
Calories: 275kcal


  • This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
  • stand mixer
  • pasta roller and cutter (optional but very helpful)


  • 1 cup unbleached all-purpose flour (120g)
  • 1 Large egg plus 1 egg yolk
  • ¼ tsp Salt
  • 2 Tbsp vegetable juice (beet or spinach) or 2 Tbsp. tomato paste.


  • Make the beet and spinach juice by cooking the vegetable and then pureeing it. Use a nut milk bag to strain out the solids, leaving the juice for the pasta. For the tomato, use tomato paste.
  • Mix each color of pasta separately.
    For each color of pasta, mix the flour, eggs, salt, and vegetable juice in the bowl of the stand mixer. Knead the dough on medium-low until you have a firm, smooth dough-about 2 minutes. If the dough is sticky, add a little additional flour. If the dough is dry, add a little vegetable juice and remix until the perfect consistency.
  • Let the dough rest for 60 minutes. Divide each color of dough into 2 pieces and cover to keep from drying out. Then roll out each piece of dough using the pasta roller attachment until the desired thickness is achieved. Add flour as needed if the dough is a little sticky. You can also roll the dough by hand.
  • Cut the rolled dough into the desired width with the fettuccini attachment. Alternately cut the dough by hand with a knife.
  • Cook the pasta in 4 quarts of boiling water until desired doneness (about 4 minutes).
  • Drain into a colander and run under cool water briefly to stop the cooking process.
  • Serve with your favorite sauce or my Sage Browned Butter Sauce.
  • You can store the pasta fresh in the refrigerator for three to four days. Dry the pasta on a drying rack and store for 6 to 8 months in a container with an airtight lid,



Visit my websites SHOP MY KITCHEN for small appliances, tools, and hard to find pantry items.
This pasta is perfect for chicken noodle soup.  Cut the pasta into 3-4 inch lengths.  Precook the pasta and add it to the soup just before serving.  


Serving: 1.5cups | Calories: 275kcal | Carbohydrates: 48g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 123mg | Sodium: 339mg | Potassium: 112mg | Fiber: 2g | Sugar: 1g | Vitamin A: 178IU | Calcium: 28mg | Iron: 3mg