Pin this The first time I made beet pasta, my hands looked like I'd committed a crime in the kitchen. My roommate walked in, took one look at my magenta-stained palms, and asked if I was okay. I just laughed and held up a sheet of the most shockingly pink pasta dough I'd ever seen. Sometimes the messiest ingredients create the most beautiful results.
I served this at a dinner party last winter, watching snow fall outside while we twirled bright pink noodles around our forks. Something about that color against a gray February evening felt like an act of rebellion against the season. Everyone went quiet for a moment when the bowls hit the table, then the questions started flowing.
Ingredients
- 1 medium beet: Roasting concentrates the natural sugars and gives you that intense magenta hue that boiled beets just cant match
- 2 cups all-purpose flour: You can use 00 flour for a more delicate texture, but regular flour works beautifully here
- 2 large eggs: Room temperature eggs incorporate more evenly into the dough structure
- 1/2 teaspoon salt: Enhances both the beet flavor and the pasta itself
- 1/4 cup beet puree: This is your magic ingredient, adding both color and a subtle earthy sweetness
Instructions
- Roast the beet:
- Wrap it in foil with olive oil and salt, then roast at 400°F for 45 to 60 minutes until it's completely tender when pierced with a fork.
- Make the puree:
- Peel the cooled beet and blend it until completely smooth, measuring out exactly 1/4 cup for your dough.
- Build the dough:
- Mound your flour on a clean surface, create a well in the center, and crack in the eggs along with the salt and beet puree.
- Bring it together:
- Gradually incorporate the flour into the wet ingredients with a fork, then knead by hand for 8 to 10 minutes until the dough transforms from shaggy to smooth and elastic.
- Let it rest:
- Wrap the dough in plastic and set it aside for 30 minutes, which relaxes the gluten and makes rolling much easier.
- Roll and cut:
- Divide the dough into four pieces, roll each to about 1 to 2 mm thickness using a pasta machine or rolling pin, then cut into your preferred noodle shape.
- Cook quickly:
- Boil the noodles for just 2 to 3 minutes in salted water, tasting frequently since fresh pasta goes from perfect to overdone fast.
Pin this My niece helped me roll the dough once, and she kept asking if we were making princess pasta. By the time we finished, she'd convinced herself that this was what royalty ate for dinner. Sometimes imagination is the best seasoning.
Choosing Your Beet
Look for beets that feel heavy for their size with smooth, unblemished skin. Smaller beets tend to be sweeter and more tender, while larger ones can have a slightly woodier texture that affects your puree consistency.
Rolling Tips
If the dough springs back while rolling, let it rest for another 5 minutes. Pasta dough has a personality, and sometimes it needs a moment to cooperate with your plans.
Serving Suggestions
Simple preparations let the beet flavor shine without competing. Brown butter with sage creates a nutty richness that complements the earthy sweetness. A light cream sauce with lemon adds brightness that cuts through the pasta's slight sweetness. Keep garnishes minimal, maybe just some fresh herbs and a dusting of cheese.
- Try serving with crumbled goat cheese for a tangy contrast
- Toasted walnuts add a pleasant crunch and nutty flavor
- A drizzle of high-quality olive oil at the end brings everything together
Pin this There's something deeply satisfying about serving food that makes people pause and smile before they even take a bite. This beet pasta turns a simple dinner into a moment.
Recipe FAQs
- → What does beet pasta taste like?
The beet flavor is quite subtle, adding mild earthiness and natural sweetness to the pasta. The taste remains similar to traditional fresh egg pasta, with just a hint of vegetable undertones that complement rather than overwhelm.
- → Can I make beet pasta without a pasta machine?
Absolutely. Use a rolling pin to roll the dough thinly and evenly, then cut into noodles with a sharp knife or pizza cutter. The texture may vary slightly but results remain delicious.
- → How long does homemade beet pasta keep?
Fresh beet pasta can be refrigerated for up to 2 days when wrapped tightly in plastic wrap. For longer storage, freeze the cut noodles on a baking sheet, then transfer to an airtight bag for up to 3 months.
- → What sauces work best with beet noodles?
Light sauces that won't mask the beautiful color work best. Try brown butter and sage, lemon cream, garlic and olive oil, or simply fresh herbs with grated Parmesan. Avoid heavy red sauces that compete visually.
- → Why is my pasta dough too sticky or dry?
Humidity and beet puree moisture content vary. If sticky, add flour one tablespoon at a time. If dry and crumbly, add water one teaspoon at a time. The dough should feel smooth and elastic, similar to traditional pasta dough.
- → Can I use golden beets instead?
Yes, golden beets create gorgeous yellow-orange pasta with slightly milder, sweeter flavor. The method remains identical, though the visual impact differs from the striking magenta of red beets.