#beetpasta

[jesuispompette]

Roasted Beet Fettucine

For the Beet Purée:

1 large beet or 2 small beets (approximately 7 ounces), rinsed and trimmed

olive oil

salt

pepper

For the Dough:

10 ounces all purpose flour

5 yolks from 5 large eggs

1 whole large egg

4 tablespoons beet purée

1 teaspoon kosher salt, plus more for salting water

Preparation:

To roast the beets: Preheat oven to 375. Wrap beet tightly in aluminum foil along with olive oil, salt and pepper. Roast until tender then let cool. Once it’s cool enough to handle, place the roasted beet in a kitchen towl (or paper towel) and remove the skin using the towel to avoid staining your hands.

To Make the Dough: On a large, clean work surface, pour flour in a mound. Make a well in the center about 4 inches wide. Pour whole egg, egg yolks, beet purée, and salt into well and, using a fork, beat thoroughly. When combined, gradually incorporate flour into the eggs until a wet, sticky dough has formed.

Using a bench knife, scrape excess dough from fork and fingers. Begin to fold additional flour into the dough with the bench knife, turning the dough roughly 45 degrees each time, until dough feels firm and dry, and can form a craggy-looking ball, 2 to 5 minutes.

Press the heel of your hand into the ball of dough, pushing forward and down. Rotate the ball 45 degrees and repeat. Continue until dough develops a smooth, elastic texture similar to a firm ball of Play-Doh. If dough feels too wet, add flour in 1 teaspoon increments. If dough feels too dry, add water slowly using a spray bottle.

Wrap ball of dough tightly in plastic wrap and rest on countertop for 30 minutes.

To Roll the Pasta: Meanwhile, place a sheet of parchment paper on a tray or cutting board and dust lightly with flour. Unwrap rested dough and cut into quarters. Set one quarter on work surface and re-wrap remaining dough. With a rolling pin, flatten the quarter of dough into an oblong shape about ½ inch thick.

Set pasta maker to widest setting and pass dough 3 times through the machine at this setting.

Place dough on a lightly floured work surface. Fold both ends in so that they meet at the center of the dough, and then fold the dough in half where the end points meet, trying not to incorporate too much air into the folds. Using rolling pin, flatten dough to ½-inch thick. Pass through the rollers 3 additional times.

Narrow the setting by 1 notch and repeat Step 8. Repeat once more (the dough should now have passed through the third widest setting). Continue passing the dough through the rollers, reducing the thickness by 1 setting each time until it reaches the desired thickness. It should now be very delicate and elastic to the touch, and slightly translucent.

Place rolled dough onto a work surface or baking sheet lightly dusted with flour or lined with parchment paper, folding the dough over as necessary so that it fits; sprinkle with flour or line with parchment between folds to prevent sticking.

Cover dough with plastic wrap or a kitchen towel to prevent drying, then repeat Steps 6 through 10 with remaining dough quarters. If making noodles, cut dough into 12- to 14-inch segments.

To Cut Noodles: Adjust pasta machine to noodle setting of your choice. Working one dough segment at a time, feed dough through the pasta-cutter. Alternatively, cut folded dough by hand with a chef’s knife to desired noodle width.

Divide the cut noodles into individual 4 ounce portions, dust lightly with flour, and curl into a nest. Place on parchment-lined rimmed baking sheet and freeze until ready to cook. Pasta can be frozen directly on the baking sheet, transferred to a zipper-lock freezer bag, and stored in the freezer for up to three weeks before cooking. Cook frozen pasta directly from the freezer.

To Cook: Bring a large pot of salted water to a rolling boil. Add pasta, stir gently with a wooden spoon, chopsticks, or a cooking fork, and cook, tasting at regular intervals until noodles are just set with a definite bite, about 1 ½ to 2 minutes. Drain, toss with sauce, and serve.

[mycameraeatsfirst]

Beet Pasta 🍝 | 📷: @tonyeats #centopastabar #beetpasta #beet #pasta #yelpla #zomato #feedfeed #tasty #food #foodie #foodbeast #foodporn #zagat #yelp #buzzfeast #tooprettytoeat #FEEDYOURCAMERA (at Cento Pasta Bar)

[cooking-with-tirzah]

Last night I tried out a new recipe for the bestie. Beet pesto! The color was phenomenal (seriously pink pasta, I love it), the flavor was unique, and the texture was perfect!! I roasted beets for about an hour, and then blended them with cashews, olive oil, garlic, lemon juice, and basil. I sprinkled some Gorgonzola ok top to give it a little bite, but Lizzy didn't think we needed it. I can't wait to go home and build onto this recipe. I'm thinking truffle oil, or maybe a chili to add some kick!! Chef friends, what do you think?? #tirzahskitchen #tirzahinturks #beetpasta #pinkpasta #vacationexperiments #travellingchef #willcookforairplaneticket (at Providenciales, Turks And Caicos Islands)

[christineelise]

Link to the recipe is in my IG Profile. Once you roast the beets - this takes only as long as it takes to cook pasta - and it is insanely delicious! My 5-Ingredient Creamy Vegan Garlic Herb Pasta with Roasted Golden Beets & Chard! https://ift.tt/1W1WZwb #garlicherb #garlicherbpasta #roastedbeets #goldenbeets #creamyveganpasta #vegan #veganpasta #vegancreamypasta #beetpasta #pastawithbeets #delightfuldeliciousdelovely https://ift.tt/2Zv17eC

[letseathealthynow]

Beet Pasta for lunch? I’m gamed! Love beets, love it in about anything. I especially love it in with pasta. ✨Full recipe is on site✨ ✨ Ingredients: 3 beets Tomato sauce A handful of parsley Gluten free whole wheat pasta 2 zucchini Vegan roasted garlic Parm (cheese) Bell peppers & scallions Chili pepper Olive oil | pink salt ✨ ✨ ✨ #veganfoodshare #beetpasta #pasta #instafood #food #veganrecipes #cleaneating #vegancheese #vegans #bestofvegan #eatclean #foodblogger #letscookvegan #eatfresh #veganblogger #veganlunch #foodblog #foodphotography #healthy #letseathealthynow #plantbased #healthylifestyle #beetroot #vegan #foodshare #healthyeating #vegansofig #healthyfood #veganfood #plantbasedfood

[livingalifeincolour]

Casunziei all’ampezzano - the local filled pasta- filled with ricotta and beets and served with butter, pecorino cheese and poppy seeds #casunziei #casunzieiallampezzana #ravioli #beetpasta http://ift.tt/2ofl9sl

[letseathealthynow]

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Beet Pasta for lunch? I’m gamed! Love beets, love it in about anything. I especially love it in my pasta. Simple Vegan beet pasta ✨ Ingredients: 3 beets Tomato sauce A handful of parsley Gluten free whole wheat pasta 2 zucchini Vegan roasted garlic Parm (cheese) Bell peppers & scallions Chili pepper Olive oil | pink salt ✨ ✨ #veganfoodshare #beetpasta #pasta #instafood #food #veganrecipes #cleaneating #vegancheese #vegans #bestofvegan #eatclean #foodblogger #letscookvegan #eatfresh #veganblogger #veganlunch #foodblog #foodphotography #healthy #letseathealthynow #plantbased #healthylifestyle #vegansalad #vegan #foodshare #healthyeating #vegansofig #healthyfood #veganfood #plantbasedfood

[obey-lo]

HAVE YOU EVER HEARD OF #BEETPASTA????????? I made a #BeetPasta with a #ShrimpPrimavera #cheflowdownndirty #nycchefs #ctchefs #calichefs 🍠🌶🍤🥕🥦 (at White Plains, New York)

[letseathealthynow]

Beet Pasta for lunch? I’m gamed! Love beets, love it in about anything. I especially love it in my pasta. Simple Vegan beet pasta made with love ✨Check blog tonight for recipe ✨ ✨ Ingredients: 3 beets Tomato sauce A handful of parsley Gluten free whole wheat pasta 2 zucchini Vegan roasted garlic Parm (cheese) Bell peppers & scallions Chili pepper Olive oil | pink salt ✨ ✨ ✨FULL RECIPE WILL BE POSTED ON THE BLOG TONIGHT #veganfoodshare #beetpasta #pasta #instafood #food #veganrecipes #cleaneating #vegancheese #vegans #bestofvegan #eatclean #foodblogger #letscookvegan #eatfresh #veganblogger #veganlunch #foodblog #foodphotography #healthy #letseathealthynow #plantbased #healthylifestyle #vegansalad #vegan #foodshare #healthyeating #vegansofig #healthyfood #veganfood #plantbasedfood