Beet Pasta
Equipment
- pasta machine
- Food Processor
- Stove
Ingredients
- 2 cups all-purpose flour (unbleached) plus extra for kneading
- 3 eggs (large)
- 1 tsp water
- 1 tsp olive oil
- 1 tsp salt
Instructions
- 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.
- 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.