Homemade Beet Pasta Dough (Print-Friendly Version)
Silky pasta dough colored naturally with beets for a vibrant Italian-inspired dish with easy preparation steps.
# 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:
01 -
Process the cooked beets with an immersion blender until completely smooth, ensuring no chunks remain.
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.
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.
04 -
Utilize a bench scraper to fold the remaining flour into the paste. Continue mixing until a rough dough comes together.
05 -
Knead the dough by hand for approximately 10 minutes until a smooth and elastic texture is achieved.
06 -
Tightly wrap the dough in plastic wrap and let it rest at room temperature for at least 1 hour.
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).
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.
09 -
Cook the freshly cut pasta in boiling salted water for about 2 minutes, then serve immediately with your preferred sauce.
# Notes & Tips:
01 -
Ensure beet purée is exceptionally smooth to prevent holes in the pasta sheets.
02 -
Resting the dough allows gluten to relax for easier rolling and superior texture.