Vibrant Beet Noodle Pasta (Printable)

Vibrant pasta made with roasted beet puree blended into fresh dough. Naturally colored, earthy-sweet noodles perfect for any meal.

# What You Need:

→ Beet Puree

01 - 1 medium beet (about 6.5 ounces), trimmed and scrubbed
02 - 1 tablespoon olive oil
03 - Pinch of salt

→ Pasta Dough

04 - 2 cups (8.5 ounces) all-purpose flour, plus extra for dusting
05 - 2 large eggs
06 - 1/2 teaspoon salt
07 - 1/4 cup (2 ounces) roasted beet puree

→ For Serving (optional)

08 - 2 tablespoons unsalted butter or olive oil
09 - Fresh herbs (basil, parsley), chopped
10 - Grated Parmesan or pecorino cheese

# Directions:

01 - Preheat the oven to 400°F. Wrap the beet in foil, drizzle with olive oil, and sprinkle with salt. Roast for 45–60 minutes until fork-tender. Cool slightly, then peel.
02 - Puree the roasted beet in a food processor or blender until completely smooth. Measure out 1/4 cup for the dough; reserve any extra for another use.
03 - On a clean surface, mound the flour and create a well in the center. Add eggs, salt, and beet puree to the well. Using a fork, gradually incorporate flour into the wet ingredients until a shaggy dough forms.
04 - Knead the dough for 8–10 minutes until smooth and elastic, adding more flour if sticky. Wrap in plastic wrap and let rest at room temperature for 30 minutes.
05 - Divide dough into 4 pieces. Roll each piece with a pasta machine or rolling pin to 1–2 mm thickness. Cut into noodles of your choice (tagliatelle, fettuccine, etc.).
06 - Cook pasta in a large pot of salted boiling water for 2–3 minutes until al dente. Drain and toss with butter or olive oil, fresh herbs, and cheese if desired.

# Expert Advice:

01 -
  • The naturally vibrant magenta color will make everyone at your table pull out their phones before taking a single bite.
  • It gives you that rare combination of impressive elegance and surprising simplicity that becomes your secret culinary superpower.
02 -
  • If your dough feels too wet after adding the beet puree, resist the urge to add tons of flour all at once, instead dust your hands and work surface with small amounts as you knead.
  • The pasta will lighten slightly when cooked, so dont worry if it seems almost shockingly bright when raw.
03 -
  • Save that leftover beet puree for adding to morning smoothies, hummus, or even chocolate cake batter where it adds moisture and nutrients while the chocolate masks any beet flavor.
  • For special occasions, create a two-tone effect by making both regular and beet pasta doughs, then laminating them together before cutting into noodles for a striking striped appearance.
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