Beet Noodle Pasta (Printable)

Fresh pasta infused with roasted beet puree, delivering earthy sweetness and striking magenta color perfect for elegant meals.

# What You’ll Need:

→ For the Beet Puree

01 - 1 medium beet (about 6 oz), trimmed and scrubbed
02 - 1 tablespoon olive oil
03 - Pinch of salt

→ For the Pasta Dough

04 - 2 cups all-purpose flour, plus extra for dusting
05 - 2 large eggs
06 - 1/2 teaspoon salt
07 - 1/4 cup roasted beet puree (from above)

→ For Serving (optional)

08 - 2 tablespoons unsalted butter or olive oil
09 - Fresh herbs (e.g., basil, parsley), chopped
10 - Grated Parmesan or pecorino cheese

# Directions:

01 - Preheat the oven to 400°F. Wrap the beet in foil, drizzle with olive oil, and sprinkle with a pinch of salt. Roast for 45–60 minutes until fork-tender. Cool slightly, then peel.
02 - Puree the roasted beet in a food processor or blender until smooth. Measure out 1/4 cup for the dough; reserve any extra for another use.
03 - On a clean surface, mound the flour and make a well in the center. Add eggs, salt, and the beet puree to the well.
04 - Using a fork, gradually incorporate the flour into the wet ingredients until a shaggy dough forms. Knead for 8–10 minutes until smooth and elastic (add a bit more flour if sticky).
05 - Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes.
06 - Divide the dough into 4 pieces. Roll each piece out with a pasta machine or rolling pin to your desired thickness (about 1–2 mm). Cut into noodles (tagliatelle, fettuccine, or shape of choice).
07 - Cook the pasta in a large pot of salted boiling water for 2–3 minutes, or until al dente. Drain and toss with butter or olive oil, fresh herbs, and cheese if desired.

# Expert Hints:

01 -
  • The color alone turns a simple weeknight dinner into something people talk about for weeks.
  • Earthy sweetness from the beets adds a subtle depth you won't find in plain pasta.
  • It's surprisingly forgiving once you get the feel for the dough, and mistakes still taste delicious.
  • You can make it ahead and freeze the noodles, which means homemade pasta whenever the craving hits.
02 -
  • Beet puree can vary in moisture, so add flour gradually during kneading instead of dumping it all in at once.
  • If the dough tears while rolling, it hasn't rested long enough, let it sit for another 10 minutes under the wrap.
  • Fresh pasta cooks in a fraction of the time dried pasta does, so don't walk away from the pot or you'll end up with mush.
  • The flavor of beet is subtle, almost hidden, it's really about the color and slight sweetness that plays well with butter or cream.
03 -
  • Roast an extra beet and puree the whole thing, then freeze the leftovers in ice cube trays for quick future batches.
  • Use a bench scraper to keep your work surface clean while kneading, beet dough loves to stick.
  • Don't salt your pasta water as heavily as usual, the noodles already carry a hint of salt from the dough.
  • If you don't have a pasta machine, roll the dough as thin as you can and cut it by hand, rustic shapes have their own charm.
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