Pasta ingredients & colouring powders

Good pasta ingredients make all the difference: durum wheat semolina for pasta in a 1 kg pack is the classic base for al dente noodles, orecchiette, cavatelli or filled ravioli. To colour and flavour the dough, you will find spinach, tomato, beetroot, porcini and wild garlic powder in 100 g packs, plus a 100 g seasoning mix for herb pasta. Deep black pasta is easy with squid ink, available as a 15 g pack or as 8 portion sachets of 4 g each. The result: green, red, pink or black noodles with a natural flavour.

Tips for colourful pasta

• Durum wheat semolina is perfect for shaping orecchiette, gnocchi sardi, farfalle or pappardelle. Let the kneaded dough rest wrapped in cling film for around 30 minutes so it rolls out more easily and does not tear.
• Allow around 25 g of the herb pasta seasoning per 500 g of semolina.
• Porcini and wild garlic powder add colour and flavour at the same time, ideal for ravioli with a matching filling.
• A dough made from durum wheat semolina and water needs no eggs at all; for a softer dough, add some plain white flour (Swiss type 400).

Frequently asked questions about pasta ingredients

How much squid ink do I need for black pasta?

Start with a small amount, as even a little colours very intensely. The 4 g portion sachets make precise dosing easy. The ink adds a delicate, slightly salty sea note and also works well in risotto. Good to know: the 15 g ink contains molluscs (allergen).

What else can the vegetable powders be used for?

Spinach, tomato, beetroot and wild garlic powder can also be mixed into bread dough or stirred into cream sauces, salad dressings and marinades, while porcini powder rounds off cream sauces, risotto and soups. Tomato, spinach and beetroot powder also add colour to smoothies.

Find more colouring powders in our Vegetable powders & squid ink category, machines for rolling and shaping dough in the Pasta machines & attachments category and everything else for homemade pasta in the Pasta & ravioli category.