Sunday, August 7, 2011

Beet Pasta

Following up on the Spinach Pasta recipe, today I will explore using beets to flavor and color the pasta. The preparation is the same, except we will be using beets instead of spinach.

  • 2 whole eggs
  • 1 small raw beet
  • 1.5 cups of whole wheat flour

In the blender, put the two eggs and the peeled beet. Blend really well and sift the results to allow for a soft dough at the end and to remove any piece of the beet that the blender may have missed.

Incorporate the flour slowly into the egg/beet mixture, working the dough until the dough is no longer sticky to be rolled or extruded.

Final Result

For this post, I just rolled the pasta using the roller attachment and made raviolis using a cookie cutter or ravioli stamp.

Beet Ravioli

Beet Valentine's Day Ravioli
Beet Fettuccine

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