beet, healthy, pasta
Chef Maria Cummins
(unbleached) plus extra for kneading
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.
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.
Visit https://therealfoodacademy.com for more recipes like this.