GREEN PASTA. The best and healthiest way to make colored pasta is by using vegetable puree. Today, we’re going green with spinach! You can also use broccoli, parsley, kale, or zucchini.Some people use vegetable water for a lighter color and a smoother dough. However, I prefer puree for a richer flavor and more nutritious pasta. The basic ratio for fresh egg pasta is 1 egg per 100g of “00” flour. For colored pasta, weigh one of the eggs and add an equal weight of vegetable puree. ( 1 part every 2