Hello friends, Heidi here from Rain Country. God is good all the time. In this video I show you how I make my own homemade organic pasta, and how you can even color it naturally just to make it fun. I go over the powders I tested—blue butterfly pea flower powder, beet juice powder, and moringa—and I also share other options like turmeric, tomato powder, carrot, red cabbage, and even activated charcoal if you want a black pasta without using squid ink. One thing I learned is that a lot of that beautiful color can leech into the cooking water, so the finished noodles may turn more pastel, but they’re still really pretty. I walk you through my basic dough process: flour on the board, make a well, add eggs (and a little olive oil if you want), then mix and knead until smooth. I talk about why I prefer organic ultra-fine semolina flour (it holds up better and is less likely to get mushy), and why semolina often needs a little extra water as you work it. I also show different ways to shape pasta—fettuccini, spaghetti, bow ties (and farfalle with a scalloped wheel), plus simple textured pastas for holding sauce. And yes, if you’re wanting to put pasta up long-term, you can dry it well and even vacuum seal it into jars.