Vegetable powders & squid ink
There are 7 products.
With vegetable powders and squid ink you can colour pasta dough, bread and grissini naturally. In this category you will find spinach powder in 100 g for green pasta, tomato powder in 100 g for a warm red shade and beetroot powder in 100 g for intense red to pink tones. Wild garlic powder gives bread dough a green colour and a mild, savoury note, while porcini powder adds earthy depth to savoury doughs and cream sauces. For jet-black spaghetti, tagliatelle, risotto or bread rolls there is squid ink in 15 g and squid ink in 8 portion sachets of 4 g. The result is colourful pasta and bread that stand out on every plate, without artificial colourings.
Tips for colouring dough
- Mix the vegetable powder into the flour or durum semolina first so the colour spreads evenly through the dough.
- Stir squid ink straight into the liquid or the dough: small amounts colour intensely, and the portion sachets make dosing easy. As the ink adds liquid, reduce the water or egg in the recipe a little.
- Squid ink also colours sweet recipes such as macaron shells or loaf cakes and adds a slightly briny note.
Ideas for colourful pasta
Serve green, red and black tagliatelle together on one plate or bake three-colour grissini for an aperitif. Tomato powder also seasons salad dressings, and beetroot powder gives sauces colour and a slightly sweet, earthy note.
Frequently asked questions about vegetable powders and squid ink
How much spinach powder does green pasta dough need?
A proven ratio is 15 to 20 g of spinach powder to 400 g of durum semolina and 115 g of whole egg. Combine the semolina and powder before adding the egg.
What should allergy sufferers know about squid ink?
The 15 g squid ink consists of ink and maltodextrin and contains molluscs, so it is not suitable for anyone with a mollusc allergy.
See also Pasta ingredients & colouring powders and Bread tins.