Save My cutting board was stained pink for a week after I first tried making beet pasta, and I didn't care one bit. The dough came together softer than I expected, almost silky under my palms, and when I rolled it through the machine, each pass revealed deeper shades of magenta. I had invited friends over without mentioning the color, and the look on their faces when I brought out those ruby noodles made every sticky fingerprint worth it. This isn't just pasta, it's edible theater that tastes like the earth decided to show off.
I made this for my sister's birthday last spring, and she kept holding up her fork to the window to catch the light through the noodles. We dressed them simply with brown butter and sage because I didn't want anything to compete with that gorgeous hue. She took about fifty photos before taking a single bite, and when she finally did, she went quiet in that way that means something landed just right. It became her request every time she visits now, and I've learned to keep a beet in the pantry just in case.
Ingredients
- Medium beet (about 180 g): Roasting it whole keeps the sweetness concentrated, and the skin slips off like magic once it cools, so don't skip the foil wrap.
- Olive oil (1 tablespoon for roasting): Just enough to keep the beet from drying out in the oven and to coax out that caramelized edge.
- All-purpose flour (2 cups plus extra): The backbone of your dough, and having extra on hand is essential because beet puree can make things wetter than expected.
- Large eggs (2): They bind everything into a cohesive, elastic dough that can handle rolling without tearing.
- Salt (1/2 teaspoon for dough, pinch for beet): It sharpens the sweetness and makes the pasta taste alive instead of flat.
- Roasted beet puree (1/4 cup): This is your color and flavor agent, smooth as velvet and just enough to tint without turning the dough too wet.
- Unsalted butter or olive oil (for serving): A simple fat to let the noodles shine without drowning them in heaviness.
- Fresh herbs and Parmesan: Optional, but a handful of basil or parsley and a few shavings of cheese make it feel complete.
Instructions
- Roast the beet:
- Preheat your oven to 400°F (200°C), wrap the scrubbed beet in foil with a drizzle of olive oil and a pinch of salt, then roast for 45 to 60 minutes until a fork slides in easily. Let it cool just enough to handle, then peel away the skin with your fingers or a paper towel.
- Make the puree:
- Toss the roasted beet into a food processor or blender and puree until completely smooth, no chunks. Measure out 1/4 cup (60 g) for the dough and save any extra in the fridge for smoothies or dips.
- Form the dough well:
- Mound the flour on a clean counter and use your fingers to create a wide well in the center, like a volcano crater. Crack the eggs into the well, add the salt and beet puree, then use a fork to gently whisk and pull in flour bit by bit until it starts to clump.
- Knead until smooth:
- Once the dough is shaggy, dive in with your hands and knead for 8 to 10 minutes, pressing and folding until it turns smooth and elastic. If it feels too sticky, dust with a little extra flour, but don't overdo it or the noodles will turn tough.
- Rest the dough:
- Wrap the dough tightly in plastic wrap and let it rest on the counter for 30 minutes. This relaxes the gluten and makes rolling so much easier.
- Roll and cut:
- Divide the dough into four pieces and work with one at a time, keeping the rest covered. Roll each piece through a pasta machine starting at the widest setting and working down to 1 or 2 mm, or use a rolling pin if you're feeling ambitious, then cut into your favorite noodle shape.
- Cook fresh:
- Bring a large pot of salted water to a rolling boil and drop in the noodles. They'll cook fast, just 2 to 3 minutes, so taste one to check for that perfect al dente bite, then drain and toss immediately with butter, herbs, and cheese.
Save One evening I served this to a friend who swore she hated beets, and she polished off two helpings before I told her what was in it. She stared at me, fork frozen mid-air, then laughed so hard she nearly choked. That moment taught me that color and context can completely rewrite someone's relationship with an ingredient. Now I make it whenever I want to surprise someone or shake up a tired dinner routine.
How to Store and Freeze
If you're making the pasta ahead, dust the cut noodles generously with flour and twist them into little nests, then lay them on a parchment-lined tray. You can refrigerate them for up to two days or freeze them solid, then transfer to a freezer bag. Cook them straight from frozen, adding just an extra minute to the boil, and they'll taste as fresh as the day you rolled them.
Best Sauces to Pair
I've found that simple is best here, brown butter with crispy sage, a light lemon cream, or even just good olive oil with garlic and red pepper flakes. Heavy tomato sauces can muddy the color, and you lose that stunning visual. Let the pasta be the star and dress it like you're highlighting a painting, not covering it up.
Making It Your Own
You can swap the eggs for a mix of water and olive oil if you need it vegan, though the texture will be slightly less silky. I've also added more beet puree for a deeper color, but be ready to adjust the flour because it gets sticky fast. Sometimes I throw in a tiny pinch of nutmeg or black pepper into the dough just to add a whisper of warmth.
- Try using different beet varieties like golden or Chioggia for a color twist.
- Add finely grated lemon zest to the dough for a bright, unexpected note.
- Serve it cold as a pasta salad with goat cheese and arugula for a stunning summer dish.
Save This recipe taught me that cooking can be an act of pure joy, not just necessity. Every time I pull those magenta strands from the pot, I'm reminded that food is allowed to be playful, beautiful, and a little bit magic.
Recipe FAQ
- → How do I prevent the beet pasta dough from becoming too wet?
The key is measuring your beet puree accurately at 1/4 cup and adjusting flour as needed during kneading. If the dough feels sticky, dust with small amounts of additional flour gradually. Beets release moisture, so this adjustment ensures proper dough consistency for rolling.
- → Can I make this pasta dough ahead of time?
Yes, wrap the rested dough tightly in plastic wrap and refrigerate for up to 24 hours. You can also freeze shaped noodles for up to 3 months. When cooking frozen pasta, add 1-2 minutes to the cooking time.
- → What sauces pair best with beet pasta?
Simple sauces work beautifully to highlight the earthy beet flavor. Try brown butter and sage, light lemon cream, fresh ricotta with herbs, or a simple olive oil and garlic preparation. Avoid heavy red sauces that compete with the beet color and taste.
- → How can I enhance the beet flavor in the pasta?
Increase the roasted beet puree beyond 1/4 cup for deeper flavor, but reduce flour slightly to maintain proper dough consistency. You can also add beet juice from the processor or fresh horseradish for subtle peppery notes that complement the earthiness.
- → Is this suitable for gluten-free or vegan diets?
For vegan versions, replace the two eggs with 1/4 cup water and 1 tablespoon olive oil, then use plant-based butter for finishing. For gluten-free, substitute all-purpose flour with gluten-free pasta flour blend in a 1:1 ratio, though the texture may differ slightly.
- → How long does fresh beet pasta keep before cooking?
Fresh cut noodles are best used within a few hours of making. Store them in a single layer on a floured baking sheet, lightly covered at room temperature. For longer storage, freeze the uncooked noodles and cook directly from frozen without thawing.