I Eat Pasta: 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.

Ingredients

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

Preparation

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.