BEET PASTA DOUGH
 
 
Author:
Recipe type: Pasta, Appetizer,Vegetarian
Cuisine: Italian
Serves: 6-8
Ingredients
  • ½ cup beet puree (about 2 medium)
  • 2 large eggs + 1 large egg yolk
  • 3 cups all purpose flour + more for dusting
  • Extra virgin olive oil
  • Salt
Instructions
  1. Preheat oven to 190 C (375 F) Wash beets well with a vegetable brush,season with a pinch of salt and a drizzle of olive oil. Wrap tightly with foil or parchment and roast for about 45 mins. to 1 hour, until tender. When cool enough to handle rub the skin off and puree in a food processor.
  2. Mix eggs and the yolk with ½ cup beet puree and until well combined. Add the flour and a tea spoon of salt and mix.
  3. Transfer dough to a floured surface and knead for about 10 mins. until smooth and elastic. Wrap tightly in cling film and rest for an hour.
  4. Cut the dough into 6 or 8 equal pieces. As we work with one piece of dough at a time, you need to keep the rest of the pieces well covered. Flatten your piece of dough in your hand and dust lightly with flour. Start feeding it through the widest setting of your pasta machine (I use Kitchenaid pasta attachment) Folding and rotating, repeat for a few times on the same setting to smooth your dough.
  5. Change your setting to the narrower one and continue passing through twice on each setting, dust lightly if it's sticking to the pasta roller. When you reach the desired thickness (5 on Kitchenaid) place it on a lightly floured surface.
  6. If you are making ravioli as I did here you can cut the rolled pasta into desired shapes and sizes (don't hesitate to use a cookie cutter here) If you prefer to make tagliatelle place rolled pasta on a drying rack for 10 to 15 mins before cutting them with your pasta machine or by hand. You will need to dry tagliatelle for a further 20 mins. so that they don't stick together.
Notes
I wouldn't turn my oven on for just a couple of beets so I make sure to buy a few more beets and cook them all together. What I don't need for the pasta will keep in the fridge for a few days. I like to add it in my salads or have it as is, dressed with some lemon and extra virgin olive oil.

Slightly adapted from Martha Stewart
Recipe by HatiBon English at https://www.hatibon.com/blog/2015/11/beet-ravioli-2/