Color Your Pasta with Juice

  • Serves

    makes 1 1/2 Cups Juice

Italian chefs like to cook their pasta in vegetable extracts, an ingenious riff on the centuries-old technique of boiling pasta in wine. At Vun in Milan, Andrea Aprea uses red cabbage juice to give spaghettoni a glorious purple hue. Chef Niko Romito of Abruzzo’s Ristorante Reale juices flame-charred leeks for cooking spaghettini that he tosses with pancetta and parmesan. Almost any vegetable juice—beet, carrot, even zucchini—will saturate pasta with color and infuse it with sweet-savory flavor.


  • 1 12 cups fresh vegetable juice (stop by your local juice bar if you don't have a juicer at home)


Step 1

Boil 1 cup of the juice in a large skillet.

Step 2

In the meantime, cook plain dry pasta in boiling water for 2 minutes. Strain the pasta, and transfer it to the skillet with boiling juice to finish cooking.

Step 3

Add more juice, a little at a time, until the pasta is al dente.

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