Beet Noodle Pasta (Printable)

Homemade pasta featuring roasted beet puree blended into fresh dough. Earthy, naturally vibrant, and perfect for impressive meals.

# What You'll Need:

→ Beet Puree

01 - 1 medium beet (about 6 oz), trimmed and scrubbed
02 - 1 tablespoon olive oil
03 - Pinch of salt

→ Pasta Dough

04 - 2 cups all-purpose flour, plus extra for dusting
05 - 2 large eggs
06 - 1/2 teaspoon salt
07 - 1/4 cup roasted beet puree (from above)

→ For Serving (optional)

08 - 2 tablespoons unsalted butter or olive oil
09 - Fresh herbs (e.g., basil, parsley), chopped
10 - Grated Parmesan or pecorino cheese

# How to Make It:

01 - Preheat the oven to 400°F. Wrap the beet in foil, drizzle with olive oil, and sprinkle with a pinch of salt. Roast for 45-60 minutes until fork-tender. Cool slightly, then peel.
02 - Puree the roasted beet in a food processor or blender until smooth. Measure out 1/4 cup for the dough; reserve any extra for another use.
03 - On a clean surface, mound the flour and make a well in the center. Add eggs, salt, and the beet puree to the well.
04 - Using a fork, gradually incorporate the flour into the wet ingredients until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic (add a bit more flour if sticky).
05 - Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes.
06 - Divide the dough into 4 pieces. Roll each piece out with a pasta machine or rolling pin to your desired thickness (about 1-2 mm). Cut into noodles (tagliatelle, fettuccine, or shape of choice).
07 - Cook the pasta in a large pot of salted boiling water for 2-3 minutes, or until al dente. Drain and toss with butter or olive oil, fresh herbs, and cheese if desired.

# Expert Tips:

01 -
  • It transforms a humble root vegetable into something showstopping without pretense or complicated techniques.
  • The earthy sweetness of the beet means you barely need sauce—just butter and herbs wake it right up.
  • Making your own pasta is honestly easier than it looks, and this version tastes like you've spent hours when it's really just patient hands.
02 -
  • Beet puree holds water, so if your dough feels slick, dust with a tiny bit more flour as you knead—each kitchen's humidity is different, and your hands are the best judge.
  • Don't let the resting dough skip its 30 minutes; this isn't wasted time, it's when gluten relaxes and makes rolling infinitely easier.
03 -
  • For a vegan version, swap the eggs for 1/4 cup water plus 1 tablespoon olive oil—the dough will be slightly less elastic but every bit as delicious when served with olive oil and herbs.
  • If your beet puree is especially wet, you might need a tablespoon or two more flour than the recipe calls for; add gradually and trust your feel more than the numbers.
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