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Homemade Beet Pasta Dough

Category: Delicious Pasta Creations

This silky beet pasta dough brings a natural pink hue and subtle earthiness to your homemade pasta creations. Puréed cooked beets are blended with Italian '00' or all-purpose flour and egg, yielding a supple, colorful dough. The beets must be blended completely smooth to ensure even coloring and a flawless texture. After kneading until elastic, the dough is rested, then rolled and cut to your preferred pasta shape—pappardelle, tagliatelle, or ravioli. Cook briefly in boiling salted water and toss with your favorite sauce. This vibrant twist on traditional dough is a delightful way to showcase fresh flavors and artistry at the table.

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Updated on Wed, 21 May 2025 20:48:19 GMT
A plate of homemade beet pasta dough. Pin
A plate of homemade beet pasta dough. | applefoodie.com

This homemade beet pasta dough gives you pasta with a rosy pink glow and delicate earthy flavor. The beets not only add color but keep the dough supple and versatile for everything from ribbons to stuffed pasta. After surprising my family with pink pappardelle, my kids now always ask for beet pasta on birthdays and special nights.

The first time I made this is still one of my fondest kitchen memories seeing the vibrant sheets of dough roll out and everyone’s excitement at the table.

Ingredients

  • Wheat flour: Italian Tipo 00 or all-purpose flour works best for smooth silky dough, fine texture is key for pasta
  • Eggs: Bring structure and a rich texture, select fresh medium eggs for consistent results
  • Cooked beets: Create the color and a subtle earthy sweetness, steam or roast your beets until tender for the deepest color

Step-by-Step Instructions

Prep the Beets:
Purée the cooked beets with an immersion blender until completely smooth, no lumps should remain since this affects the texture of your dough
Make the Well and Combine:
Tip your flour onto the work surface and use a small bowl to create a deep well in the center. Crack the egg into the well and add your puréed beets. Use a fork to beat the egg and beets together thoroughly
Start Forming the Dough:
Gradually bring flour in from the edges, mixing gently until a thick paste forms in the center. Use a bench scraper to fold in the rest of the flour until you have a shaggy mass
Knead the Dough:
Knead vigorously for about ten minutes until the dough is smooth, elastic and deeply pink. This step helps the gluten develop for strong flexible pasta
Rest the Dough:
Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least one hour. This makes rolling much easier and prevents the dough from shrinking
Roll the Dough:
Unwrap and cut the dough in half. Keep one part wrapped. Roll the dough out lightly dusted with flour. Pass through the pasta machine starting on the widest setting. Fold in half and repeat several times until the sheet is even and the right width
Thin the Dough:
Keep running the dough through narrower settings until you reach the desired thickness. For most uses, setting six on your machine works well
Shape the Pasta:
Lightly flour the sheets and cut them into ribbons for pappardelle or tagliatelle, or use for ravioli shapes according to your choice
Cook the Pasta:
Boil in well salted water for about two minutes. The fresh beet pasta cooks quickly then toss it with your favorite sauce
A plate of homemade beet pasta dough. Pin
A plate of homemade beet pasta dough. | applefoodie.com

My favorite part of this recipe is the pure joy of seeing the bold color stand out on the plate especially when making ravioli stuffed with goat cheese My kids love helping with the rolling and cutting and the mess is worth every bit for the fun at dinner.

Storage Tips

Wrap uncooked dough tightly in cling film and refrigerate for up to two days You can also freeze cut noodles or pasta sheets in a single layer then transfer to airtight containers I sometimes make large batches and freeze them for busy nights.

Ingredient Substitutions

If you cannot find Tipo 00 flour use all-purpose for slightly thicker but still tender noodles Roasted beet is ideal for rich flavor but boiled works in a pinch Quail eggs can swap for chicken eggs for a gourmet touch

Serving Suggestions

Toss the hot noodles with brown butter poppy seeds and lemon for a light spring dish Pair with goat cheese and walnuts to highlight the earthy beet flavor Try creamy Alfredo or garlicky tomato sauce for a gorgeous contrast and tasty finish

A plate of homemade beet pasta dough. Pin
A plate of homemade beet pasta dough. | applefoodie.com

Cultural and Historical Context

Fresh pasta tradition runs deep in Italy and this beet version draws on Northern Italian flair for color and vegetable based doughs Many home cooks use beet pasta as a festive meal for holidays or special occasions There is something magical about carrying this little tradition into a modern home kitchen

Frequently Asked Questions About the Recipe

→ What type of flour works best for this pasta dough?

Italian 'Tipo 00' flour creates a tender texture, but all-purpose flour also works well for a chewy, silky finish.

→ How should I prepare the beets before adding?

Cook and peel the beets, then blend until completely smooth to avoid any chunks that could tear the dough.

→ Can I use a stand mixer for kneading?

Yes, a stand mixer on low can knead the dough, but hand-kneading gives better control over smoothness and elasticity.

→ How thick should I roll the dough?

Roll the dough to your preferred pasta shape thickness—setting 6 on most pasta machines suits pappardelle and tagliatelle well.

→ How long should beet pasta be cooked?

Fresh beet pasta cooks in salted boiling water for about 2 minutes, just until al dente and vibrant in color.

Homemade Beet Pasta Dough

Silky pasta dough colored naturally with beets for a vibrant Italian-inspired dish with easy preparation steps.

Preparation Time
45 min
Cook Time
2 min
Total Time
47 min
By: Ava

Category: Pasta Dishes

Skill Level: Intermediate

Cuisine: Italian

Yield: 2 Serves (Pasta dough for ribbon noodles or ravioli)

Dietary Preferences: Vegetarian, Dairy-Free

Ingredients

→ Dough

01 200 g Italian Tipo 00 wheat flour or all-purpose flour
02 55 g egg (approximately one medium egg)
03 70 g cooked beets

Steps

Step 01

Process the cooked beets with an immersion blender until completely smooth, ensuring no chunks remain.

Step 02

Mound flour onto a clean work surface. Create a well in the center and crack the egg into the well. Add the beet purée to the well with the egg.

Step 03

Use a fork to gently scramble the egg and blend it together with the beet purée. Gradually incorporate flour from the edges into the mixture until a thick paste forms.

Step 04

Utilize a bench scraper to fold the remaining flour into the paste. Continue mixing until a rough dough comes together.

Step 05

Knead the dough by hand for approximately 10 minutes until a smooth and elastic texture is achieved.

Step 06

Tightly wrap the dough in plastic wrap and let it rest at room temperature for at least 1 hour.

Step 07

Cut off half the rested dough and keep the remainder well wrapped. Lightly flour both sides and pass the dough through the widest setting of a pasta machine. Fold in half and repeat until the dough width matches the machine. Progressively roll through narrower settings until the desired thickness is reached (typically setting 6).

Step 08

Repeat rolling with the remaining dough. Dust the sheets lightly with flour and slice into wide ribbons for pappardelle, thinner strips for tagliatelle, or use as desired for ravioli.

Step 09

Cook the freshly cut pasta in boiling salted water for about 2 minutes, then serve immediately with your preferred sauce.

Notes & Tips

  1. Ensure beet purée is exceptionally smooth to prevent holes in the pasta sheets.
  2. Resting the dough allows gluten to relax for easier rolling and superior texture.

Necessary Equipment

  • Bench scraper
  • Plastic wrap
  • Pasta machine

Allergy Information

Always double-check ingredient labels for allergens and consult a healthcare professional if you’re unsure.
  • Contains eggs and wheat (gluten).

Nutritional Facts (Per Serving)

These details are for informational purposes and should not be considered medical advice.
  • Calories: 426
  • Fats: 4 g
  • Carbohydrates: 82 g
  • Proteins: 14 g