Beet Noodle Pasta (Print View)

Fresh pasta dough blended with roasted beet puree delivers natural color and subtle earthy sweetness.

# Components:

→ Beet Puree

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

→ Pasta Dough

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

→ For Serving (optional)

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

# Directions:

01 - Preheat oven to 400°F. Wrap beet in foil, drizzle with olive oil, sprinkle with salt, and roast for 45–60 minutes until fork-tender. Let cool slightly and peel.
02 - Puree the roasted beet in a food processor or blender until smooth. Measure out 1/4 cup for the dough, reserving any extra for other uses.
03 - On a clean surface, mound flour and create a well. Add eggs, salt, and beet puree into the well. Gradually incorporate flour into wet ingredients using a fork until a shaggy dough forms.
04 - Knead dough by hand for 8–10 minutes until smooth and elastic; add extra flour if sticky. Wrap in plastic wrap and let rest at room temperature for 30 minutes.
05 - Divide dough into 4 portions. Roll each piece to about 1–2 mm thickness using a pasta machine or rolling pin. Cut into noodles such as tagliatelle or fettuccine.
06 - Boil a large pot of salted water. Cook pasta for 2–3 minutes until al dente. Drain and toss with butter or olive oil, fresh herbs, and cheese if desired.

# Expert Advice:

01 -
  • The pasta cooks in just a couple of minutes because it's fresh, and there's something almost magical about watching it transform in boiling water.
  • Beet puree gives you beautiful color without any fussy food coloring, and the subtle earthiness pairs beautifully with simple brown butter or cream.
  • Making pasta by hand feels fancier than it is, and your guests will assume you spent hours when you really just needed one quiet afternoon.
02 -
  • The beet puree needs to be fully cooled and drained of excess moisture before mixing into the dough, otherwise you'll end up with a soggy mess that won't hold together no matter how much flour you add.
  • Fresh pasta is done when it floats to the surface of boiling water and you cook it for maybe 30 more seconds; overcook it even slightly and it turns mushy instead of tender.
  • If your dough feels sticky as you're kneading, resist the urge to dump in flour all at once—a pinch at a time gives you much better control and prevents the dough from becoming tough.
03 -
  • Room temperature eggs and ingredients mix into the dough more evenly, which helps you avoid streaks of color and creates a more uniform, beautiful finished pasta.
  • If your dough tears while you're rolling it, just pinch the edges back together or overlap two pieces slightly—fresh pasta is forgiving because you're going to cook it soon anyway.
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