Beet Noodle Pasta (Print View)

Fresh pasta blended with roasted beet puree offers earthy sweetness and bright color for a delightful meal.

# Components:

→ Beet Puree

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

→ Pasta Dough

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

→ 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

# Directions:

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

# Expert Advice:

01 -
  • The pasta tastes naturally sweet and earthy, making even plain butter and herbs taste restaurant-worthy.
  • You'll impress people without much effort because the color does half the talking for you.
  • Once you nail the dough, you'll reach for this whenever you want fresh pasta that feels a little more thoughtful than usual.
02 -
  • The amount of beet puree you add is flexible—more puree means deeper color but drier dough that needs extra flour to balance it out, so adjust gradually and taste the beet flavor as you go.
  • Fresh pasta dough is wetter than dried pasta dough because of the egg, so don't panic if it feels softer than you expect during kneading; trust the process and knead past the point where it feels sticky.
  • The resting period isn't optional—skipping it makes rolling nearly impossible because the gluten fights back, but those 30 minutes turn the dough into something smooth and forgiving.
03 -
  • If you don't have a pasta machine, a rolling pin and patience work just as well—the goal is thin, even sheets, and your forearms will thank you for the exercise.
  • Save your pasta water before draining—a splash of starchy water stirred into the butter helps it coat the noodles silkily and brings everything together like a pro move you didn't know you needed.
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