# Ingredient List:
→ Beet Puree
01 - 1 medium beet (about 6.5 ounces), trimmed and scrubbed
02 - 1 tablespoon olive oil
03 - Pinch of salt
→ Pasta Dough
04 - 2 cups (8.8 ounces) all-purpose flour, plus extra for dusting
05 - 2 large eggs
06 - 1/2 teaspoon salt
07 - 1/4 cup (2.1 ounces) roasted beet puree
→ For Serving
08 - 2 tablespoons unsalted butter or olive oil
09 - Fresh herbs such as basil or parsley, chopped
10 - Grated Parmesan or pecorino cheese
# How-To Steps:
01 - Preheat the oven to 400°F. Wrap the beet in foil, drizzle with olive oil, and sprinkle with salt. Roast for 45 to 60 minutes until fork-tender. Cool slightly, then peel.
02 - Puree the roasted beet in a food processor or blender until completely smooth. Measure out 1/4 cup for the dough and set aside any remaining puree for another use.
03 - On a clean work surface, mound the flour and create a deep well in the center. Crack the eggs into the well along with the salt and beet puree. Using a fork, gradually draw flour from the edges into the wet ingredients until a shaggy dough forms.
04 - Knead the dough by hand for 8 to 10 minutes until smooth and elastic, adding small amounts of flour if the dough becomes too sticky. The dough should spring back when pressed lightly.
05 - Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes to relax the gluten.
06 - Divide the dough into 4 equal pieces. Roll each piece through a pasta machine or with a rolling pin to your desired thickness, approximately 1/16 to 1/8 inch. Cut into noodles such as tagliatelle or fettuccine.
07 - Bring a large pot of salted water to a rolling boil. Cook the fresh noodles for 2 to 3 minutes until al dente. Drain thoroughly and toss immediately with butter or olive oil, fresh herbs, and cheese if desired.
