Roasted Beet Pasta

READY IN: 1hr 35mins




  • 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.