We have a slightly ridiculous amounts of beets this year. Last year was the first year we grew them and the entire family loved them so we grew three times as much this year. Beets should keep well in cold storage so I’m looking forward to eating them most of the winter.
However, lots of beets means learning new ways of preparing them so last week I took a stab at making beet pasta. It turned out great. The dough was a really pretty color and the kids thought that was pretty awesome. The only thing I was a little disappointed in was the color of the pasta after it had been cooked. Most of the red came out in the water so we had very pale pink noodles. Aside from that they were easy to make and not a whole lot more time consuming that making regular pasta.
Want to make your own beet pasta? Here’s how I did it.
Recipe makes approximately 8 servings. This is a long process although not a ton of work. Start early!
Peel and chop 1-2 beets. Roast them in the oven at 350 degrees until soft. Let cool.
If you store your eggs in the fridge, take 3 out to bring them to room temperature.
Put 3 cups of all purpose flour in a stand mixer and crack your three room temperature eggs in.
Continue to knead your dough. Add flour until your dough is smooth and not sticky. Depending on the size of your eggs you may need to add quite a bit more, or just a small amount. If your dough is ever too dry you can add a bit of water.
Once your dough is looking smooth and elastic, remove it from the bowl and knead by hand for about five minutes. Longer if you’re tough, shorter if you’re a weakling when it comes to kneading. Like me.
The rest of my instructions include using a pasta machine. If you don’t have one you can hand roll and cut them. I tried to find a good online tutorial for this but I didn’t have much luck. It might be worth looking into however, I’ve done it before and it’s not very difficult.
Cut your small section in half and roll one piece through the thickest setting on your pasta machine. Fold it in half and run it through again. Continue to fold and run through until you get a nice uniform piece. When you get a nice piece start rolling it through thinner settings until you get to the second smallest setting, or smallest, depending on your preference.
Dust with more flour and run it through your choice of noodle. I always use my linguine cutter again because I have to separate all my noodles after they have been cut and that takes twice as long on the spaghetti cutter.
Repeat steps with all the dough.
This is also where I get help. Lots of help. Three kids fighting over who gets to help in fact!
The next step is optional. I like to hang my noodles partly because I freeze half of them and partly because I find if they dry for a half hour or so they just come out a nicer texture. You can however cut and boil your noodles right away. If you don’t hang them, flour them liberally as you continue to cut the rest or you’ll get a big pile of noodles all stuck together.
Once your noodles have hung for a bit get a big pot of salted water boiling. Add your noodles and cook for about 5-7 minutes. I’ve never actually timed it I just keep sneaking noodles and trying them until they are ready.
Drain and serve any way you like!
3 eggs, room temperature
3-4 cups all purpose flour
1/2 cup beet puree
Combine eggs, 3 cups of flour, and beet puree into a stand mixer. Mix with the dough hook until well combined. Continue to add flour until you get a smooth, elastic, and not sticky dough. Let rest for at least half an hour. Roll out and cut. Boil in salted water for 5-7 minutes.