Beet Pasta Recipes

HOW TO MAKE BEET PASTA (PINK PASTA RECIPE)

Steps:

• If you bought beetroot juice, then skip this step. Otherwise, chop the beetroot into small enough pieces to fit your juicer chute and juice it.
• Add the flour to your clean working surface, create a well in the center, and then add the beet juice and oil to the center of the well.Make sure not to do this on a surface that stains easily, as beetroot juice can (and will) stain! Alternatively, you can mix the ingredients in a bowl.
• Use a fork or small spatula to mix from the center outwards, incorporating the ingredients into a 'shaggy' dough.
• Use your hands to knead the dough until smooth. This will take around 10 minutes.You could alternatively do this process in a stand mixer with a dough hook. Start on the lowest setting and increase once it reaches shaggy dough. Mix until the dough is smooth ad supple.
• If the pink pasta dough is a little too wet (i.e., it sticks to your hand a lot), then add a little more flour (just a tsp at a time). Then knead until smooth.It's okay if it's slightly 'tacky', though, as the juice will take some time to absorb into the dough properly. However, if it's still a little sticky after resting (next step), then you'll need to add a little more flour.
• Wrap the pink pasta dough in plastic wrap tightly and allow it to rest for 20-30 minutes in the refrigerator. During this time, the gluten will relax - ready for when you roll and shape the dough. If it isn't ready, then the dough will spring back into shape.
• Once the beet pasta dough is rested, it's time to divide it into more manageable pieces. I tend to separate mine into four pieces. Use a sharp knife or bench scraper to cut the dough ball into rough quarters.Working on one section at a time, cover the remaining pieces with clingfilm to stop them from drying out.
• Roll out the pasta dough. You can do this by hand or using a pasta machine. If you want to make pasta shapes like penne or spaghetti noodles, you can even skip the rolling altogether and use a pasta extruder.
• Dust the surface with semolina or flour and then. Using a rolling pin, roll the dough out to around 2-3mm. If the dough starts to stick to the rolling pin, dust the dough's surface with more semolina/flour.
• Once rolled out, sprinkle the beet pasta with a little more semolina/flour and then cut to your desired shape; lasagna sheets, bows, ravioli, or noodles like fettuccine, ribbons, pappardelle, etc.
• To hand cut the noodles, loosely roll the pasta dough, trim the ends, and then use a sharp knife to chop the noodles to your desired width. Once cut, toss with a little more flour/semolina, so the noodles don't stick together.Store any cut pasta under a clean kitchen towel and repeat this step with the remaining dough portions.
• Using one section of the beetroot pasta dough at a time, flatten it just enough to fit the widest setting of your pasta machine - sprinkle generously with semolina/flour.
• Feed the beet dough through the machine, fold it like a letter, and re-feed it through the machine a further three times.
• Continue to feed the dough through the machine, working your way through the settings one at a time until you reach the desired dough thickness. Make sure to sprinkle the dough with flour/semolina well, to stop it from sticking to the machine.
• Once the beet pasta dough is rolled out, you can use your pasta machine attachments (such as beet spaghetti/noodles) or cut the shapes by hand. Then repeat with the remaining dough.
• After you've rolled and shaped all the dough, you can either cook the beet pasta immediately or dry it to store for later (read below).To cook the beet pasta, bring a pot of salted water to a boil, then carefully add the beetroot pasta and cook for 2-3 minutes, stirring occasionally. This may take slightly less/longer based on how thick the pasta is and for ravioli.If you're cooking the pasta from frozen or dried, you'll need to add an extra 1-3 minutes. Once ready, drain and serve with the sauce of your choice! This time, I used homemade pesto. Herby butter and sauces with cheese also work particularly well with beet pasta.
• To dry: to dry the pink noodles, you can form them into nests and dry them either in a dehydrator or at room temperature for several hours (or longer, depending on the humidity and temperature). They are ready when the pasta 'snaps' rather than bends. Once dry, you can store it for several months in an airtight container.Fridge: store the pasta in an airtight container, sprinkled with lots of flour to avoid sticking, and use it within two days. The sooner, the better!Freeze: you can freeze the pasta all together or form it into "nests"/individual portions (my preferred choice). Make sure to sprinkle with extra flour. If you form into nests, then allow them to freeze on a tray before storing them in an airtight container for 2-3 months. You can freeze dry pasta for up to 6 months.

BEET PASTA RECIPE

Steps:

• Cook the pasta according to package directions in a large pot of boiling salted water until al dente.
• Meanwhile, whisk the olive oil and lemon juice together in a small bowl.
• Once pasta is cooked, drain, but reserve 1 cup of the cooking liquid.
• Toss the pasta with the lemon/oil sauce.
• Optional - Add the reserved cooking liquid 1/4 cup at a time until desired consistency is reached. I actually didn't need any when I served this right away, but as time goes on, it will dry out, so moisten it with the pasta water as needed. :)
• Gently stir in arugula, lemon zest, goat cheese, and season with salt and pepper.
• Garnish with pine nuts.

FETTUCCINE WITH CREAMY ROASTED BEET SAUCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine beets, onion, and garlic cloves in a bowl. Add olive oil, thyme, salt, and pepper; toss to coat. Transfer to a baking sheet.
• Roast in the preheated oven until cooked through and tender, about 1 hour.
• Remove from the oven and let cool until beets can be handled, 10 to 15 minutes. Remove beet skins.
• Transfer mixture to a food processor. Add vegetable broth and lemon juice; pulse until smooth. Transfer to a saucepan.
• Stir heavy cream into the beet mixture in the saucepan. Cook over medium-low heat until it begins to simmer, about 5 minutes. Stir in 1/2 cup Parmesan cheese until melted. Set aside.
• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and return to the pot. Pour beet sauce over pasta and toss until well combined. Top with 1 tablespoon Parmesan cheese and a pinch of additional thyme.

SPAGHETTI WITH BEET GREENS

Steps:

• 1. Bring a large pot of cold water to a boil over high heat and salt it generously. Add the spaghetti and boil, stirring occasionally, until al dente, about 9 minutes. Drain, reserving about 1/2 cup of the cooking water.
• 2. Meanwhile, cut the beet green stems into 2-inch pieces. Cut the larger leaves into wide ribbons; leave the smaller ones whole. Swish the stems and then the leaves in a big bowl of cold water to clean (in batches if necessary); lift them from the bowl with your fingers, shake them off and blot with a paper towel-they don't have to be really dry.
• 3. Put the olive oil and garlic in a large skillet over medium-low heat. Cook the garlic until golden, stirring occasionally, 4 to 5 minutes. Remove the garlic with a slotted spoon and drain on a paper towel. Increase the heat to medium; add the stems and season with salt. Cook, stirring occasionally, until you can insert the tip of a knife into the stems without resistance, 3 to 4 minutes. Add the red pepper flakes and cook, stirring, 30 seconds.
• 4. Turn the heat to medium-high, add the beet greens and cook, tossing occasionally, until the greens are coated with oil and just starting to wilt. Season with salt and cook until the leaves are wilted and tender, about 3 minutes. Reduce the heat to medium-low.
• 5. Pour the pasta on top of the greens and salt lightly. Toss with tongs and add the reserved pasta water. Divide among 4 pasta bowls and top with reserved garlic slices and desired cheese.