Beet Noodle Pasta (Print Version)

Vibrant noodles infused with roasted beet puree for a naturally colorful, earthy-flavored dish with fresh herbs and cheese.

# Components:

→ Beet Puree

01 - 1 medium beet, trimmed and scrubbed (about 6.3 oz)
02 - 1 tablespoon olive oil
03 - Pinch of salt

→ Pasta Dough

04 - 2 cups all-purpose flour (approx. 8.8 oz), plus extra for dusting
05 - 2 large eggs
06 - 1/2 teaspoon salt
07 - 1/4 cup roasted beet puree (approx. 2.1 oz)

→ For Serving (optional)

08 - 2 tablespoons unsalted butter or olive oil
09 - Fresh herbs (such as basil or parsley), chopped
10 - Grated Parmesan or pecorino cheese

# Method:

01 - Preheat oven to 400°F. Wrap beet in foil, drizzle with olive oil, and sprinkle with salt. Roast for 45 to 60 minutes until tender. Cool slightly and peel.
02 - Blend roasted beet in a food processor or blender until smooth. Measure out 1/4 cup for dough; reserve excess for another use.
03 - On a clean surface, mound flour and create a well in the center. Add eggs, salt, and beet puree into the well.
04 - Using a fork, gradually incorporate flour into wet ingredients until a shaggy dough forms. Knead dough for 8 to 10 minutes until smooth and elastic, adding more flour if sticky.
05 - Wrap dough in plastic wrap and allow to rest at room temperature for 30 minutes.
06 - Divide dough into 4 portions. Roll each out thinly (1 to 2 mm) using a pasta machine or rolling pin. Cut into desired noodle shapes.
07 - Boil a large pot of salted water. Cook pasta for 2 to 3 minutes until al dente. Drain and toss with butter or olive oil, fresh herbs, and cheese as desired.

# Expert Advice:

01 -
  • The color alone will make people think you've been secretly trained as a professional pasta maker.
  • Fresh pasta that tastes earthy and slightly sweet without any beet flavor overpowering the actual noodle.
  • It's actually easier than you'd expect, and you'll feel genuinely proud serving it.
02 -
  • The beet puree adds moisture, so add flour gradually if your dough feels sticky—pasta dough should be firm, almost unwilling to stick to your hands.
  • Don't skip the rest period; it transforms a sluggish dough into something that rolls beautifully and holds its shape.
  • Fresh pasta cooks in minutes, not the 10-plus minutes dried pasta needs, so don't step away from the pot.
03 -
  • If your dough cracks when rolling, let it rest for another 10 minutes under a towel—sometimes it just needs a moment to relax.
  • Cook your pasta in plenty of salted water (it should taste like the sea) so the noodles have room to move freely and cook evenly.
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