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I love this recipe for all of the same reasons I love the spinach fettuccine recipe.  Beets like spinach have some incredible heath benefits.  Adding an ingredient like beets to a homemade pasta does not only make it more healthy; it will make your dish much more beautiful.   Try this…..make it homemade, add beets and see if you don’t impress the heck out of the guests at your next party.  Chef Maria

Ingredients

  • 2 cups unbleached all-purpose flour plus additional for kneading
  • 3 large eggs
  • 1 teaspoon water
  • 1 teaspoon olive oil
  • 1 teaspoon salt

Preparation

In a food processor blend all ingredients except for additional flour until mixture just begins to form a ball. On a lightly floured surface knead dough, incorporating additional flour as necessary, until smooth and elastic, about 8 minutes. Dough is best used immediately but may be made 1 day ahead and chilled, wrapped in plastic wrap. To roll pasta dough:  Set smooth rollers of pasta machine on widest setting. Cut dough into 4 pieces and wrap 3 of them separately in plastic wrap. Flatten unwrapped piece of dough into rectangle and feed through rollers. Fold rectangle in half and feed through rollers 8 or 9 more times, folding in half each time and dusting in half as necessary to prevent sticking. Turn dial down to next (narrower) setting and feed dough through rollers without folding. Continue to feed dough through, without folding, making space between rollers narrower each time, until narrowest setting is reached. Halve sheet crosswise and arrange on a dry kitchen towel, letting pasta hang over edge of work surface. Roll out remaining dough in same manner. Cut dough while pasta is still soft.

Beet Pasta

Roast 1 red beet until softened, about 45 minutes.  Let cool.  Peel and grate or puree in a food processor.  Add 2 tablespoons grated cooked beet to the well in the flour.  Use 1 large egg instead of 2 medium ones.  Continue as per the Basic Pasta Dough recipe.  

About Chef Chef Maria

Born in Venezuela, Chef Maria developed her passion for food as a young girl. In her early 20’s she came to the United States and entered the restaurant business in Boston MA. Later in San Diego CA she opened El Tucan Restaurant. It was in San Diego that Chef Maria was challenged by the culture and regional ingredients that ultimately contributed to the inventive style she’s known for today. Also during this time in San Diego, Chef Maria was introduced to organic produce importance of nutrition.

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