Creating this “5 color pasta recipe” is a joy, akin to painting with flavors. Let’s dive into the steps:

1. Start by preparing the colored doughs. Divide the semolina flour into five equal parts, each in a separate bowl.
2. For the green pasta, mix flour with the spinach puree and one egg. Knead until smooth and set aside.
3. Repeat the process with the beet puree, carrot puree, tomato paste, and squid ink, each time mixing with flour and one egg. Adjust with water or flour as needed to achieve a smooth texture.
4. Wrap each dough in plastic wrap and let it rest for at least 30 minutes.
5. Roll out each dough thinly using a pasta machine or rolling pin, then cut into your desired shapes—fettuccine, tagliatelle, or even ravioli.
6. Bring a large pot of salted water to a boil. Cook the pasta in batches, about 2-3 minutes per batch, and transfer to a colander.
7. In a large pan, heat olive oil, then toss the cooked pasta with fresh basil leaves, Parmesan cheese, salt, and pepper.
8. Serve immediately with a drizzle of olive oil and more Parmesan if desired.