Beet Noodle Pasta (Print Version)

Fresh noodles blended with roasted beet puree create a colorful, earthy dish with bright flavors.

# What You'll Need:

→ 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 (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, chopped (e.g., basil, parsley)
10 - Grated Parmesan or pecorino cheese

# Steps to Follow:

01 - Preheat the oven to 400°F. Wrap the beet in foil, drizzle with olive oil, sprinkle with salt, then roast for 45 to 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 pasta dough and reserve any extra for other uses.
03 - On a clean surface, mound the flour and form a well in the center. Add eggs, salt, and the beet puree to the well.
04 - Gradually incorporate the flour into the wet ingredients with a fork until a shaggy dough forms. Knead for 8 to 10 minutes until smooth and elastic, adding extra flour as needed if the dough is sticky.
05 - Wrap the dough in plastic wrap and allow it to rest at room temperature for 30 minutes.
06 - Divide the dough into 4 equal portions. Roll each portion with a pasta machine or rolling pin to 1 to 2 mm thickness, then cut into desired noodle shapes such as tagliatelle or fettuccine.
07 - Boil a large pot of salted water. Cook the noodles for 2 to 3 minutes until al dente. Drain well.
08 - Toss the cooked pasta with butter or olive oil, chopped fresh herbs, and grated cheese if desired. Serve immediately.

# Additional Tips::

01 -
  • The dough has a natural sweetness that plays beautifully with savory butter and herbs, so you don't need heavy sauces.
  • It's vegetarian, impressive enough for guests, and actually easier to make than you'd think once the beets are roasted.
  • That jewel-toned color is real—not food coloring—which somehow makes the whole meal feel more intentional.
02 -
  • The beet puree has moisture, so don't be alarmed if your dough feels wetter than traditional egg pasta—resist the urge to dump in extra flour all at once, or you'll end up with a dense, heavy dough.
  • Roasting the beet is non-negotiable; boiling or microwaving will give you a watery puree that throws off your flour-to-liquid ratio and leaves your pasta mushy.
  • Fresh pasta is forgiving if you remember that it keeps cooking even after you drain it, so pulling it from the water slightly under your preference actually gives you the best bite.
03 -
  • If your dough feels too sticky while kneading, dust with flour a tiny pinch at a time rather than adding a large handful; you can always add more but you can't take it back.
  • Invest in a pasta machine even if you think you won't use it often—it makes rolling infinitely easier and gives you consistent thickness that's hard to achieve by hand.
  • Cook fresh pasta in plenty of salted water and taste it early and often; the window between perfect and overdone is narrower than with dried pasta, sometimes just 30 seconds.
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