Colour of fresh pasta is wrong!
Hi, I am hoping to make some homemade pasta for a farmers market, and am experimenting at the moment with a few batches.
It tastes great, but I think the next day it doesn't look so appetizing - as in it almost has a greeny hue. It is certainly darker than it was the first day.
I use our own free range eggs and Doves Farm organic white bread flour.
I would really appreciate any advice you might have about what I am doing wrong!
Thoughts: Hi Marie, this is indeed very bizarre and I've honestly never heard of fresh pasta turning green before!
Certainly fresh pasta often darkens a little after it has dried out. Which isn't a problem at all.
I take it you are only using eggs, flour and a little salt? Have you identified anything you did differently the times it turned green?
The green hue certainly worries me, but a little normal darkening does not.
What you could do is to go a different fresh pasta route - for example, you could try making wholemeal pasta instead (and this should fit in well with the market's earthy and healthy ethos. I also suspect/hope that this version won't turn green!)
Try this whole wheat pasta recipe. I just added this page recently and this version really is delicious.
Please let me know how you get on by adding another comment below here... this is a mystery that needs solving!