Roasted Beet Pasta
- Ready In:
- 1hr 35mins
To prepare roasted beets
- 1 1⁄2 lbs beets, washed and dried (2 to 2 1/2 inch around)
- 1 tablespoon kosher salt
- 2 tablespoons olive oil
To prepare roasted beet pasta
- 3 large eggs (4 if not jumbo)
- 4 cups 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).
- 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.
Join The Conversation
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)