Barilla Tri-Color Rotini is actually a relatively clean pasta product with no seed oils - just wheat flour, dried vegetables, and synthetic vitamins. Making it at home allows you to use certified organic ingredients and avoid synthetic vitamin fortification while achieving the same colorful spiral pasta.
Based on: Tri-Color Rotini
· Makes approximately 32 servings (4 pounds dried pasta)
· Serving: 2 oz (56g) - same as commercial product
Why This Recipe is Seed Oil Free
Commercial Tri-Color Rotini from Barilla often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Tri-Color Rotini may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic Semolina Flour
1800g (about 14 cups) · Bob's Red Mill Organic Semolina Pasta Flour
Primary flour base providing the chewy texture and golden color characteristic of quality pasta
Organic Durum Wheat Flour
450g (about 3.5 cups) · Jovial Organic Durum Wheat Flour
Adds extra protein and gluten strength for better pasta texture and bite
Creates natural green coloring and adds mild vegetable flavor plus extra nutrients
Filtered Water
About 900-1000ml (4 cups) · Filtered tap water or spring water
Hydrates the flour to form pasta dough - amount varies based on humidity
Sea Salt
15g (about 1 tablespoon) · Redmond Real Salt
Enhances flavor and strengthens gluten structure in the dough
Instructions
Step 1. Divide your semolina and durum wheat flour into three equal portions (750g semolina + 150g durum each). In three separate large mixing bowls, combine each flour portion with salt (5g per bowl). To the first bowl, whisk in the tomato powder thoroughly - this creates your red dough base. To the second bowl, whisk in the spinach powder until evenly distributed - this is your green base. Leave the third bowl plain for the traditional golden pasta color. The key here is ensuring the vegetable powders are completely integrated before adding water, as they can clump easily.
Step 2. Create wells in the center of each flour mixture and gradually add water, starting with 300ml per bowl. Using a fork, slowly incorporate the flour from the sides into the water, working in a circular motion. The dough should come together when you can form a shaggy ball that holds together but isn't sticky. Add water 1 tablespoon at a time if too dry, or a sprinkle of flour if too wet. Each colored dough will behave slightly differently - the vegetable powders absorb moisture differently than plain flour.
Step 3. Turn each dough out onto a clean counter and knead vigorously for 8-10 minutes until smooth and elastic. The dough should spring back when poked and have a silky feel. The colored doughs may take slightly longer to develop proper texture. Wrap each ball tightly in plastic wrap and rest at room temperature for 30-60 minutes - this allows the gluten to relax and makes rolling much easier.
Step 4. Using a pasta machine or rolling pin, roll each dough to setting #6 (about 1.5mm thick) for rotini. Cut into rectangles roughly 4 inches by 2 inches. To form rotini spirals, wrap each rectangle around a thick skewer or dowel (about 1/4 inch diameter), overlapping slightly, then slide off carefully. The spirals should hold their shape - if they spring back, the dough needs more resting time. Work in small batches to prevent drying.
Step 5. Arrange the shaped rotini on parchment-lined baking sheets, making sure pieces don't touch. For immediate use, boil in heavily salted water (1 tablespoon salt per quart) for 8-10 minutes until al dente. For storage, air-dry for 2-4 hours until completely firm, then store in airtight containers. Dried homemade pasta keeps for 2-3 months and cooks in 10-12 minutes from dried state.
Step 6. To serve, use exactly like commercial rotini - 2 oz (56g) per serving. Cook in abundant boiling salted water, stirring occasionally to prevent sticking. The homemade version will have a more robust wheat flavor and firmer bite than commercial pasta. Reserve 1/2 cup pasta cooking water before draining - the starch helps bind sauces beautifully to the spiral ridges.
Storage
Fresh pasta keeps 2-3 days refrigerated in sealed containers. Dried pasta stores 2-3 months in airtight containers in a cool, dry place. Freeze fresh pasta up to 3 months - cook directly from frozen, adding 2-3 extra minutes to cooking time.
Cost Comparison
Cost per serving (homemade)$0.67
Cost per serving (store-bought)$0.25
Savings-168%
The homemade version costs more per serving due to premium organic ingredients and smaller scale production. However, you're getting superior nutrition, no synthetic additives, and complete control over ingredients - plus the satisfaction of homemade pasta.