Roasted Beet Pasta

"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."
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by mianbao photo by mianbao
Ready In:
1hr 35mins
Ingredients:
5
Serves:
6
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ingredients

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directions

  • 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).
  • Peel beets under running water and cut into 1/4 inch dice.
  • Then puree in food processor.
  • 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.

Questions & Replies

  1. Tried this but with my kitchenaid mixer and pasta attachment. Dough was so incredibly sticky even after adding a substantial amount more flour that it only clogged up my machine attachment. When pasta did come out it was so sticky it was useless. What did I do wrong??
     
  2. Has anyone tried to make this gluten free using an alternative to regular flour? Any suggestions on what to substitute?
     
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Reviews

  1. I just noticed that Steps 5 and 6 under "Directions" should be reversed: Peel beets under running water and cut into 1/4 inch dice. Then puree in food processor.
     
  2. This was so fun! First time using my pasta rollers for my mixer. I had to add a lot more flour to get a dough that wasn't too sticky to roll, but the kneading and resting definitely led to a nice light dough. I tossed the cooked pasta with some melted butter, parmesan, parsley, and lemon zest. Such a lovely spring pasta!
     
  3. 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.
     
  4. It is indeed a beautiful colour & much superior to just boiling pasta WITH beets! I can see me doing that but it wouldn't be roast beetroot then! I will research gluten-free as I believe there is no need for the kneading, but this is what processors & mixers were made for. I wanted to do as suggested first though. The things I did differently were: beating the beetroot puree & eggs BEFORE adding to the flour & I sifted the flour to a bowl in the first place. I was NOT messing about with flour on a board & DEFINITELY NOT beating eggs in the flour on a board!! My clean-up was minimal as a result. Next time I will add dried herbs (and 2 tbsp water) as I think the speckled effect will make it look attractive too. I made lasagne sheets & cut some in tagliatelle. I may knead a bit longer next time - with a machine! (and it does mean beetroot in step 9)
     
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Tweaks

  1. Step 9 says to beat in the eggs and oil, I think that should be beets, unless I missed something saying to add oil?
     

RECIPE SUBMITTED BY

I am a recent widow and am trying to find my way in life without my DH. I am blessed with many great friends and my sister and brothers who I love very much. I love to cook to entertain and feed my friends and family whenever I can. My interests are running, tennis and working out. I have a crazy little cat named Lucy who keeps me entertained - that is her picture you see on my page.
 
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