Beet Noodle Pasta (Printable Version)

Magenta noodles blended with roasted beet puree create a colorful, earthy Italian dish.

# 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 (such as basil or parsley), chopped
10 - Grated Parmesan or pecorino cheese

# Method Steps:

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 fork-tender. Cool slightly and peel.
02 - Blend the roasted beet in a food processor or blender until smooth. Measure out 1/4 cup for the dough and reserve any extras.
03 - On a clean work surface, mound the flour and create a well in the center. Add eggs, salt, and beet puree into the well.
04 - Use a fork to gradually mix flour into liquids until a shaggy dough forms. Knead for 8 to 10 minutes until smooth and elastic, adding flour if sticky.
05 - Wrap dough in plastic wrap and rest at room temperature for 30 minutes.
06 - Divide dough into 4 portions. Roll each to about 1 to 2 mm thickness using a pasta machine or rolling pin, then cut into desired noodle shapes.
07 - Boil pasta in salted water 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 natural beet color means no artificial dyes, just real vegetables doing their thing on your plate.
  • Fresh pasta that's actually achievable at home, even if you've never made it before.
  • That subtle earthiness pairs beautifully with simple brown butter or a bright lemon cream, letting the beet shine without competing flavors.
02 -
  • If your dough is cracking at the edges when you roll it, you didn't rest it long enough—always give it that full 30 minutes or the gluten will fight you.
  • The exact amount of beet puree matters because it affects how much flour you need; if your dough feels too wet, let it rest for five minutes before adding more flour, not the other way around.
  • Fresh pasta made with beet will stain everything it touches, so wear an apron you don't mind turning purple and keep paper towels nearby—it's part of the charm.
03 -
  • Weight your ingredients if possible—it's the difference between pasta that turns out silky every time and pasta that's inconsistent.
  • Don't skip the resting period; it's not extra time, it's the secret ingredient that makes rolling effortless instead of frustrating.
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