Saw this idea on Pinterest, and we almost immediately tried it out! I mean, black spaghetti that tastes like regular pasta, and won’t stain your mouth? Yes! We wanted to check it out for ourselves, to see if it really worked… or if it could be another of those Pinterest fails. It worked wonderfully well! We had fun making it, and eating it afterwards.
We had Wilton’s gel color at hand, so we used it for this recipe. Gel colors are much more concentrated and you need a little amount to get great color results. You can find gel food coloring at your baking supply store, in Guatemala you can find individual colors at Blossom. You can divide, or multiply the amount of pasta, water and food coloring in this recipe to suit your needs.
We wondered if you could use regular liquid food coloring, which we also have at home, and get the same results. Well, no. I tried it out with green food coloring, using 40 drops of yellow, 4 drops of blue and 4 cups of water. Brought it to a boil and cooked about ¼ of a packet in the regular way. They did come out green, but the color wasn’t deep enough, compared to the ones that cooked with the gel color.
A solution, if you have liquid food color at home and want to use it, is to put the cooked pasta into a ziplock bag and add about 10 drops of food coloring diluted in a teaspoon of water. Gently massage the pasta and leave it in the bag for a couple of minutes. Rinse the excess food coloring off under running water. This results in a deeper color. The good news is, this method doesn’t stain your mouth either, and it also tastes like regular pasta.
For the sauce, you can use your favorite tomato or bolognese sauce. We liked using green olives to make it look like monster eyes! We loved this idea, and we will definitely repeat it with different colors in the future.
Recipe adapted from The 36th Avenue
Yields: 2-3 servings
8 oz. of spaghetti (half of a 16-oz. pack)
8 cups of water
1 teaspoon salt
¼ teaspoon gel food coloring
- In a large pot put 8 cups of water, ¼ teaspoon food coloring and 1 teaspoon salt for each half pound (8-oz.) of dry spaghetti. The packet we used was labeled 400 grams. We used half.
- Bring the water to a boil.
- Add spaghetti and return to boil.
- Cook uncovered approximately 10-12 minutes, or until tender, stirring occasionally. Avoid overcooking.
- Remove from heat and drain.
- To avoid the pasta from sticking, add a little bit of olive oil and mix to coat.
- Serve and cover with your favorite sauce.
Have you made this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!
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