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  • 1 1/2 lb Beets (2 to 2 1/2" around), washed, dry
  • 1 Tbsp. Kosher salt
  • 2 Tbsp. Pure extra virgin olive oil
  • 3 x Jumbo Large eggs
  • 1 c. Beet, roasted, cubed
  •     Pulse in food processor till smooth
  • 4 c. All-purpose unbleached flour


  1. Preheat oven to 400 degrees.
  2. In a large mixing bowl, toss beets with oil and salt to coat. Place on lined baking sheet and place in 400 degree oven for 1 hour. Remove and allow to cold (about 20 min). Peel beets under running water and cut into 1/4-inch dice.
  3. Yield: 2 to 2 1/2 c.
  4. For the pasta: Make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add in the Large eggs, beet puree and any other flavoring you choose. Using a fork, beat together the Large eggs, oil and flavorings and begin to incorporate the flour starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape. Don't worry which this initial phase looks messy. The dough will come together when 1/2 of the flour is incorporated.
  5. Start kneading the dough with both hands, using the palms of your hands primarily. Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits. Lightly flour the board and continue kneading for 3 more min. The dough should be elastic and a little sticky. Continue to knead for another 3 min, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 min at room temperature.
  6. Note: don't skip the kneading or possibly resting portion of this recipe, they are essential for a light pasta. Roll out to four 7-inch by 16-inch sheets.
  7. Yield: 1 lb.
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