FRESH BEET PASTA DOUGH
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
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.
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Nuru Nu
[email protected]This pasta dough is amazing! I've made it several times now and it's always a hit. Thanks for sharing this recipe!
Onuoha Osinachi
[email protected]I'm not sure what I did wrong, but my pasta dough turned out really sticky. I'm going to try again soon though, because I really want to try this recipe.
Meredith Lavoie
[email protected]This is a great recipe for beginners. It's easy to follow and the dough is very forgiving.
MD BAYAZIED ISLAM SIMANTO
[email protected]I had a little trouble getting the dough to the right consistency, but overall I'm happy with the results. The pasta was delicious!
Pardesi Kanxa
[email protected]This pasta dough is a bit more time-consuming to make than store-bought dough, but it's definitely worth the effort. The flavor and texture are so much better.
Oworelu Omokaro joseph
[email protected]I'm not a huge fan of beets, but I really enjoyed this pasta dough. The beet flavor is subtle and not overpowering.
Jan Sher
[email protected]This pasta dough is so versatile. I've used it to make everything from ravioli to fettuccine. It always turns out delicious.
Malcolm Malcolm
[email protected]I love the earthy flavor of the beets in this pasta dough. It's a perfect complement to a rich, creamy sauce.
Kaleemkhoukar Kaleemkhoukar
[email protected]This pasta dough is a great way to add some extra nutrients to your meal. Beets are packed with vitamins and minerals, so you can feel good about eating this pasta.
Lochana Sadun
[email protected]The color of this pasta is amazing! It's so unique and eye-catching. I can't wait to try it with different sauces.
Ahil Khan
[email protected]I was skeptical about making my own pasta dough, but this recipe made it so easy. The dough came together beautifully and rolled out perfectly. The pasta cooked evenly and had a great texture.
James Zelenak
[email protected]This beet pasta dough is a game-changer! The dough is so vibrant and flavorful, and it cooks up perfectly. I love that it's made with wholesome ingredients too.