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Beet Pasta

Italian.Chef's picture
  All purpose flour 3 1⁄2 Cup (56 tbs)
  Eggs 4
  Olive oil 2 Tablespoon
  Salt 1 Teaspoon
  Beets 2 Small, cooked and pureed

1. In a medium bowl, add 3 cups of flour and make a well in the center. Add the eggs, olive oil, salt, and beet puree. Mix well to make a dough.
2. Transfer the dough onto a floured board and knead for about 15 minutes, adding some of the reserved flour as needed. Work the dough into a ball, cover it with a bowl, and let it rest for 15 minutes.
3. Roll the dough into a cylinder about 6 or 7 inches long, and then slice it into 1/2-inch pieces. Flatten the pieces of pasta dough slightly with a rolling pin or the palm of your hand. for instructions on rolling and cutting the dough; for directions on how to roll pasta by hand.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2232 Calories from Fat 483

% Daily Value*

Total Fat 55 g83.9%

Saturated Fat 11.1 g55.4%

Trans Fat 0 g

Cholesterol 845.9 mg282%

Sodium 2386.5 mg99.4%

Total Carbohydrates 355 g118.3%

Dietary Fiber 17.5 g70.1%

Sugars 16.5 g

Protein 74 g147.3%

Vitamin A 20.8% Vitamin C 16.7%

Calcium 20.6% Iron 143.2%

*Based on a 2000 Calorie diet

Beet Pasta Recipe