Colour on a plate matters, but so does what got it there. Instead of reaching for artificial dye, we build colour straight into the dough using real ingredients that also happen to look fantastic.

Beetroot for a proper pink red

Beetroot gives the dough a deep pink to red tone that survives cooking, so you don’t end up with the flat, slightly synthetic look you sometimes get from artificial colouring.

Spinach for green

Spinach is still the most reliable route to a genuine green pasta, with a subtle vegetal note running alongside the colour rather than colour with nothing behind it.

Blue matcha for something a bit different

Made from butterfly pea flower, blue matcha gives a genuinely striking blue that’s still fairly rare on UK menus, which makes it a good fit for a tasting menu course or a seasonal special.

Charcoal for a dramatic black

Activated charcoal is what gives our black pasta its punch, popular in seafood dishes and anywhere you want real contrast on the plate, again without touching artificial dye.

Frequently Asked Questions

Does coloured pasta taste different?

Beetroot and spinach bring a subtle flavour of their own. Blue matcha and charcoal are closer to flavour neutral, so they’re really more of a visual choice.

Can colours be combined with any filling or shape?

Most of our colours work across the shape range. Just check with us when you order so we can confirm what’s available at the time.

Want to build a coloured pasta feature into your menu? Get in touch to talk lead times, or browse our homepage for inspiration.