Enhancing Emulsion

Enhancing Emulsion

Flavoring / dying pasta dough?

I am making three different types of homemade ravioli and I want to color the doughs to be able to tell them apart, as well as to enhance presentation.

For the fresh fava and paneer with curry emulsion, I think I will color the dough yellow with a pinch of turmeric.

For the roasted garlic and goat cheese, I thought a basil oil would provide a nice green color and a little flavor.

The third kind is sweet potato and pancetta, and I can't think of how to color/flavor it. Help please?

I only have about 2T of liquid to work with, so the coloring agent will have to be pretty potent.

I agree with a little carrot juice for an orange color You need to be careful with that. Carrots can be fairly overpowering, and sweet potato's flavor will be easily outmatched. you could try using Yams instead. They are a darker orange, and may give you the color you need without added colors or flavors. Another suggestion would be using spinach for your green, allowing you to use basil more freely in the dish.
Spinach was a standard method for green in college, mainly because it's cheaper.

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Flavoring / dying pasta dough?

I am making three different types of homemade ravioli and I want to color the doughs to be able to tell them apart, as well as to enhance presentation.

For the fresh fava and paneer with curry emulsion, I think I will color the dough yellow with a pinch of turmeric.

For the roasted garlic and goat cheese, I thought a basil oil would provide a nice green color and a little flavor.

The third kind is sweet potato and pancetta, and I can't think of how to color/flavor it. Help please?

hmm how about a pinch of paprika to make it a bit orange like a sweet potato ? ;o)

or maybe a bit of brown sugar/molasses , also it will give it a touch of sweet that always goes well with a sweet potato .

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