Vibrant Beet Noodle Pasta (Printable Version)

Fresh pasta dough infused with roasted beet puree for stunning color and earthy sweetness.

# What You Need:

→ For the Beet Puree

01 - 1 medium beet, trimmed and scrubbed
02 - 1 tablespoon olive oil
03 - Pinch of salt

→ For the Pasta Dough

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

→ For Serving

08 - 2 tablespoons unsalted butter or olive oil
09 - Fresh herbs, chopped
10 - Grated Parmesan or pecorino cheese

# How To Make It:

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

# Expert Advice:

01 -
  • The vibrant magenta color makes an ordinary pasta night feel like a special occasion without any artificial ingredients.
  • The earthiness of the beets adds a subtle complexity that elevates even the simplest of sauces.
02 -
  • The dough might seem too dry at first, but resist adding extra liquid, as the beet moisture continues to incorporate during kneading.
  • Rolling the pasta thinner than you think necessary yields the best texture, as it will plump slightly during cooking.
03 -
  • Wear food-safe gloves when handling the beet puree and dough unless you want temporarily stained hands, a lesson I learned before an important meeting the next day.
  • Dust finished pasta generously with flour before storing to prevent the strands from sticking together, especially important with this slightly moister dough.
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