Homemade Beet Pasta loses color when cooked I love making homemade pasta, and I've been making the beet pasta for a while (I use this recipe here http://natalieparamore.com/homemade-beet-pasta/).
When I make the pasta, it gets a beautiful dark red color, like the pictures from the recipe; however, when I cook it, it loses most of it's color, and turns into a pink pasta, instead of the dark red.
Is there a way to avoid this, or reduce the loss of color? Something I can add to the recipe, a different way to make it, or something I can do before cooking the pasta?
Thanks
You could use commercial food coloring. I wouldn't tell, and it wouldn't take much. I use this brand for baking, I'm sure it would be fine in pasta: