How To Make Beet Noodles Recipes

BEET NOODLES WITH PARSLEY PESTO AND PARMESAN

Beet Noodles with Parsley Pesto and Parmesan image

Using a combination of red and Chioggia beets makes for a beautiful presentation. They're cut into thin noodles before roasting, which cuts the cooking time down to just 10 minutes.

Provided by Martha Stewart

Time 20m

Number Of Ingredients 7

Ingredients

3 medium beets, peeled and cut into thin noodles (about 4 cups)
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 cup packed flat-leaf parsley leaves
2 tablespoons walnuts, toasted
2 tablespoons grated Parmesan, plus more for serving
1 small clove garlic

Steps:

Preheat oven to 425 degrees. Toss beet noodles with 1 tablespoon oil; season with salt and pepper. Arrange in an even layer on a rimmed baking sheet and roast until just tender, about 10 minutes.
In a food processor, puree parsley, walnuts, cheese, garlic, remaining 2 tablespoons oil, and 1 to 2 tablespoons water until creamy. Season with salt and pepper.
Transfer noodles to a serving platter. Dollop with parsley pesto and serve, with more grated cheese.

FRESH BEET PASTA DOUGH

Fresh Beet Pasta Dough image

These rich, delicate noodles pair well with a variety of sauces.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Vegetarian Recipes

Yield Makes about 1 pound

Number Of Ingredients 7

Ingredients

8 ounces red or golden beets (about 2 medium), without greens
2 teaspoons olive oil
Coarse salt
2 large eggs
1 large egg yolk
2 1/2 cups all-purpose flour, plus more for dusting
Semolina flour, for storage

Steps:

Preheat oven to 375 degrees. Toss beets with oil and a large pinch of salt. Wrap tightly in a parchment-lined piece of foil, and place on a baking sheet. Roast until tender, 45 minutes to 1 hour. Let cool. Rub beets with paper towels to remove skins. Puree in a food processor (you should have 1/2 cup puree).
Add eggs and yolk to puree in food processor, and process until combined. Add flour and 1 heaping teaspoon salt, and process until dough just comes together, about 20 seconds.
Transfer dough to a well-floured surface. Knead until smooth and elastic, 5 to 10 minutes, adding up to 2 tablespoons flour if dough is sticky. Place on a piece of parchment and cover with an inverted bowl, or wrap tightly in plastic; let rest for 1 to 2 hours.
Cut dough into 8 pieces. Working with 1 piece at a time (keep the remaining pieces covered with the inverted bowl), flatten dough into an oblong shape slightly thinner than the pasta machine's widest setting (number 1). Dust dough very lightly with flour, and feed through machine. Fold lengthwise into thirds and rotate 90 degrees. Repeat twice on same setting to smooth dough and increase its elasticity.
Turn the dial to next narrower setting. Pass dough through twice, gently supporting it with your palm. Continue to press dough, passing it through ever-finer settings, two passes on each setting, until sheet is almost translucent and very thin but still intact (number 5 of 8 on a KitchenAid pasta roller). The dough will stretch to about 16 inches long. If dough bubbles or tears, pass it through again, and dust with flour if the dough is sticking.
For farfalle, lasagna squares, or ravioli: Place rolled sheet on a lightly floured surface, and cut into desired shape, using a dry brush to dust flour off if needed. Cook according to corresponding recipe. For ribbon pastas: Place dough on a drying rack until slightly tacky, 10 to 15 minutes, and then cut into strands using a pasta machine, cutting attachment, or by hand. Drape over rack until strands are semidry and don't stick together, about 20 minutes. Cook immediately, or lay in a single layer on a baking sheet dusted with semolina, cover tightly with plastic wrap, and refrigerate overnight.

BEEF AND NOODLES

Beef and Noodles image

The best beef and egg noodles you'll ever have. Affordable, quick, and yummy! I have to give credit to my grandma. She used to cook this for her 5 kids and then later for all her grandkids.

Provided by Ian Garrett

Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes

Time 1h30m

Yield 4

Number Of Ingredients 10

Ingredients

1 pound sirloin steak, cut into 1-inch cubes
2 tablespoons butter
1 large onion, sliced
1 cup beef stock
2 bay leaves
1 pinch dried thyme
salt and ground black pepper to taste
1 cup frozen peas
1 tablespoon cornstarch
4 cups egg noodles

Steps:

Heat a skillet over medium-high heat; cook steak, working in batches, until seared and browned on all sides, about 5 minutes. Transfer seared steak to a plate.
Melt butter in the same skillet over medium heat and saute onion until softened, 5 to 10 minutes. Add steak to onion and pour beef stock over steak; season with bay leaves, thyme, salt, and pepper. Bring to a boil, reduce heat to low, cover skillet with a lid, and simmer until steak is tender, 50 minutes to 1 hour 50 minutes. Stir peas and cornstarch into steak mixture; cook uncovered until liquid thickens, about 10 minutes.
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Serve beef mixture over noodles.

Nutrition Facts : Calories 402.3 calories, Carbohydrate 38.7 g, Cholesterol 96.1 mg, Fat 14.4 g, Fiber 3.7 g, Protein 28.5 g, SaturatedFat 6.7 g, Sodium 155.8 mg, Sugar 5.1 g

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