Home Pasta Homemade Beet Pasta Recipe. Easy And Exquisite!

Homemade Beet Pasta Recipe. Easy And Exquisite!

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This weekend I propose you this delicious homemade beet pasta recipe! With this recipe you can make different kinds of noodles and also prepare stuffed pasta! Such as sorrentinos, ravioli, cappelletti, agnolotti, etc. A new alternative to take advantage of seasonal vegetables! Go ahead to this recipe!

Certainly there is nothing like making homemade pasta because it allows us to have a notion of what ingredients are used for it. This time it is a paste made with beets, which makes it a wonderful option to implement extra nutrients. A paste with all the flavor and beneficial properties of beets!

Beets have the characteristic of having a natural sweet taste, and many are not attracted to its consumption because it is somewhat invasive. But to tell the truth, it is a vegetable that, if combined with other ingredients and in just the right amount, can be more than wonderful! Also it is a source of incredible nutrients for your body!

Let’s talk about the recipe:

Making this homemade beet pasta recipee is quite practical and simple. The ingredients used are few and often used, easy to find in any market. As a result, you will get a flexible and docile dough. Ideal for making any type of noodle or also pasta stuffed with different kinds of fillings.

About the ingredients:

The flour used in this homemade pasta is 0000 flour. It can also be 000 or all-purpose flour, as it is called in other countries. In any pasta recipe you should have an extra amount of flour to sprinkle while the dough is stretched. And even more when the dough is made with vegetables, which moistens the dough much more.

About beets:

Despite the speed and simplicity of this recipe, this preparation has an extra step. Which is to prepare the beet puree. To do this, you can previously choose to cook the beets or not. By having a dense and hard pulp, boiling it previously would be the convenient, in this way they would soften.

However, if you have a powerful blender, you could save this step. Because you could peel the beets and blend them directly. The machine may find it difficult to work as it is so thick. Therefore, to help this process and make the blender work better, water is added. And so a smooth and uniform puree is obtained.

About the dough:

It is a very soft and light dough, which does not need beating or raising times. Although it is advisable to let it rest for about 30 minutes so that the flour hydrates well. It can also be prepared the day before and stored in the refrigerator wrapped in kitchen film. Before stretching, let it warm for a few minutes to make it easier.

About Cooking:

The cooking is done in plenty of boiling water and in batches. In this way, the water temperature does not drop too low and the noodles are prevented from sticking together. Consequently, being a mixed dough, the water will be colored by the beet. And the paste when giving off a little of its color the result will be a light pink color.

Do you have any doubt or suggestion? Write me a comment at the end of this recipe 👇

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Visit my exclusive whole grain recipes website Integralisimo. For sweets recipes Locos Por Los Dulces and for vegan recipes Veganisimos.

Homemade Beet Pasta Recipe

Homemade Beet Pasta Recipe

Serves: 4 Prep Time: Cooking Time:
Rating 5.0/5
( 1 voted )

INGREDIENTS

  • All-purpose flour 500g / 17.64 oz / 4 ¼ cups
  • Beet puree 150 g / 5.29 oz
  • Eggs 4
  • All-purpose flour c/n
  • Salt c/n

INSTRUCTIONS

  1. In a bowl place the flour, eggs and beet puree. Mix. It does not need to be completely homogeneous. Place on kitchen plastic wrap. Let rest for 30 minutes.
  2. Sprinkle with flour, roll out the dough to the desired thickness. Cut the noodles with a sharp knife or use the homemade noodle attachment on the pasta machine.
  3. Boil in batches in plenty of boiling water for approximately 5 minutes.
  4. Remove the pasta from the water. Place over some sauce, olive oil or butter. Mix. This way the noodles won't stick together. Serve.

NOTES

  • The amount of extra flour depends on how much moisture the beet puree provides.
  • Raw or cooked beets can be used for the beet puree.
  • Amount of fresh pasta recommended per diner 100 grams / 0.22 pounds.
  • Let the dough rest in the refrigerator.
  • Once the pasta is ready, let it dry in the air before boiling.
  • The dough can be made the day before.
  • If you don't have the noodle attachment: roll out the dough, sprinkle with flour, roll and cut the noodles to the thickness you want with a sharp knife.
  • Keep in an airtight container.
  • For 4-5 diner.
  • Can be frozen (3 months).
  • Store in the refrigerator (3 days).
Did You Make This Recipe?
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