By Babs in Toyland on April 01, 2003
Photo by mianbao
Photo by mianbao
"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."
Serving Size: 1 (229 g)
Servings Per Recipe: 6
"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."