Place all ingredients in a bowl fitted with the paddle attachment, stir for one minute and scrape down the bowl. Turn to speed 1 for 45 seconds, scrape the bowl, then speed 2 for 25 seconds. Divide into 4 pieces. Leave one plain, color one pink, color the next one yellow, and finally stir some cocoa into the last to make a light brown color.
Combine all ingredients and mix for one minute on 1st speed. Finish mixing using 3rd speed until bottom and walls are clean. Scale 5 pounds dough, cut and press with a divider/rounder, place on baking trays, dab the top of the rolls with shortening ( this will allow the pasta to stick and not run off while baking). Top with pasta and stamp concha with desired marker. Proof for 20-30 minutes and Bake at 350F for 18 minutes.