Roasted Beet Pasta
photo by DianaEatingRichly
- Ready In:
- 1hr 35mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
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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
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To prepare roasted beet pasta
- 3 large eggs (4 if not jumbo)
- 4 cups unbleached all-purpose flour
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
Reviews
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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!
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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.
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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)
RECIPE SUBMITTED BY
Babs in Toyland
Roswell, Ga
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.