Prep 35 mins
Cook 1 hr
Recipe posted in response to a request. This is actually a recipe I found at FoodTV network by Molto Mario. I like to make this pasta at Christmas because of it's beautiful red colour. It is delicious and can be used any way you like, whether it be for some ravioli or fettucine or any shape of pasta you like.
To prepare roasted beets
- 680.38 g beets, washed and dried (2 to 2 1/2 inch around)
- 14.79 ml kosher salt
- 29.58 ml olive oil
To prepare roasted beet pasta
- 3 large eggs (4 if not jumbo)
- 946.36 ml unbleached all-purpose flour
- Preheat oven to 400 degrees.
- In a large mixing bowl, toss beets with oil and salt to coat.
- Place on lined baking sheet and place in 400 degree oven for 1 hour.
- Remove and allow to cool (about 20 minutes).
- Then puree in food processor.
- Peel beets under running water and cut into 1/4 inch dice.
- To make pasta: Make a mound of the flour in the center of a large wooden cutting board.
- Make a well in the middle of the flour and add the eggs, beet puree and any other flavorings you choose.
- Using a fork, beat together the eggs, oil and flavorings and begin to incorporate the flour starting with the inner rim of the well.
- As you expand the well, keep pushing the flour up to retain the well shape.
- Do not worry that this initial phase looks messy.
- The dough will come together when 1/2 of the flour is incorporated.
- Start kneading the dough with both hands, using the palms of your hands primarily.
- Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits.
- Lightly flour the board and continue kneading for 3 more minutes.
- The dough should be elastic and a little sticky.
- Continue to knead for another 3 minutes, remembering to dust your board when necessary.
- Wrap the dough in plastic wrap and allow to rest for 30 minutes at room temperature.
- Note: do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.
- Roll out to four 7 inch by 16 inch sheets and cut in whatever shape you wish.
This is an update to my April review which follows. I had frozen about a pound of the raw pasta dough to use later. I defrosted it and made it into noodles today. It was much better, and so I am changing my rating from 4 to 5 stars. I think what I did wrong the first time was to roll the dough too thin, and cook it too long. This time I rolled it to the setting of 4 on my pasta machine, which goes from 0 to 7. I also was more careful of the cooking time. As a result, the pasta is very nice, and the color even stayed brighter. I did have to add extra flour to the dough, which had gotten pretty sticky in the freezer. Thank you for this interesting recipe. April 23, 2012 Well, this was a lot of fun, actually. I scaled the recipe for one fairly large beet, but found that I needed to add quite a lot of extra flour in order to get a dough that could be rolled out. I did use my pasta machine, rolling the dough to a thickness of 5 out of 7. Quite a lot of the color was lost in the cooking, rather to my surprise, but still, I got pretty pink noodles. I felt the noodles were a bit lacking in tensile strength, which may have been caused by the larger amount of flour. I still have quite a lot of dough in the freezer, and am thinking of adding another egg to the mixture. I might try adding a little oil, also. I am looking forward to trying this dough to make a filled pasta, such as ravioli. BTW, the beet flavor was very very faint, which was fine with me. Thank you for sharing this recipe with us.