Red Beet Pasta

Instructions

1. Steam or roast the red beet: To start, steam or roast the chopped red beet until it is tender and can be easily pierced with a fork. This may take about 20-30 minutes, depending on your chosen method. Allow the beet to cool before proceeding to the next step.

2. Make the beet puree: Place the cooled red beet in a blender or food processor and blend until smooth, creating a vibrant beet puree.

3. Prepare the pasta dough: On a clean work surface, mound the flour and create a well in the center. Pour the beet puree, eggs, olive oil, and a pinch of salt into the well. Using a fork, gradually incorporate the flour into the wet ingredients until a shaggy dough forms.

4. Knead the dough: Once the dough starts coming together, knead it for about 8-10 minutes until smooth and elastic. If the dough feels too sticky, add a little more flour; if too dry, sprinkle with water. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.

5. Roll out the pasta: After the resting period, divide the dough into smaller portions for easier handling. Using a pasta machine or a rolling pin, roll out each portion into thin sheets. You may need to dust the dough with flour as you roll to prevent sticking.

6. Cut the pasta: With the pasta sheets rolled out, cut them into your desired pasta shape – whether it’s fettuccine, tagliatelle, or any other style you prefer.

7. Cook the pasta: Bring a large pot of salted water to a boil. Add the fresh red beet pasta and cook for 2-3 minutes or until al dente. Fresh pasta cooks much faster than dried pasta, so keep an eye on it to prevent overcooking.

8. Serve and enjoy: Once the red beet pasta is cooked to your liking, drain it and toss it with your favorite sauce. Consider pairing it with a simple garlic and herb butter sauce, a creamy Alfredo sauce, or a light lemon and olive oil dressing. The vibrant color and delicate flavor of the pasta will complement a variety of toppings beautifully.