Homemade All-Natural Blue Pasta

Homemade All-Natural Blue Pasta Recipe

Today I have more fun with homemade natural blue food coloring for you: All-natural blue pasta! 😀

After making blue sugar hearts, blue ice cream and blue ice bowls – all colored with my homemade natural blue food dye (made with red cabbage and baking soda), I now made blue pasta.

natural blue pasta recipe


naturally colored blue pasta natural blue food dye

Knead together all ingredients. Add some drops of natural blue food dye and some baking soda.

homemade naturally colored pasta recipe

Using a rolling pin, roll out the natural blue pasta dough and cut it into strips.

Bring water to a boil. Slowly add 1/2 tsp baking soda to the water: it’ll fizz and bubble furiously! Cook noodles till they rise to the top (for about 1 or 2 minutes).

pasta naturally colored with red cabbage purple blue teal green

You’ll have to experiment a bit till your pasta is true blue – not green or purple. Red cabbage dye is ph sensitive: the ph level of your tap water will affect the color of the pasta.

blue pasta natural food coloring red cabbage

Natural blue food dye doesn’t affect the taste of the pasta: Your blue pasta won’t taste of red cabbage or baking soda! 😉

17 thoughts on “Homemade All-Natural Blue Pasta

    1. Yes, it’s crazy isn’t it? 😀 The color looks so unnatural – yet it’s all-naturally colored with red cabbage.

  1. Saving this on Pinterest because a few years ago our church did a Mid Winter Blues Night in which everyone had to bring blue food and we had a contest to judge the entries. These are amazing ideas!

  2. Oh my Lina! Amazing! Fresh pasta was next on my list to make and I have red cabbage – just wondering what the boys would say if I dish up blue pasta for dinner! 😛 Thanks for sharing at Fiesta Friday.

  3. Wow, this is so amazing! Home-made pasta has always fascinated me, and blue-coloured home-made pasta is all the more interesting! I’ve got to try this out. 🙂
    What flour do you use for the pasta? Would it be the same as the refined wheat flour aka maida that we get here in India?
    Also, why do you add soda bicarb to the water before boiling the pasta? Any specific reason for doing so?

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