|All purpose flour||1⁄2 Cup (8 tbs)|
|Quick mixing flour||1⁄2 Cup (8 tbs)|
|Canned purred beets/Baby food beets||2 Tablespoon|
|Olive oil||2 Teaspoon|
|Cider vinegar||2 Tablespoon|
|Vegetable oil||2 Tablespoon|
In a food processor, combine flours, beets, and salt until well blended.
Add eggs and olive oil; blend well.
Wrap dough in aluminum foil and allow to rest at room temperature for 3 minutes.
Knead dough lightly on a floured surface for 1 minute.
Divide dough into quarters.
Roll each quarter through a pasta machine using wide noodle cutters, keeping unused dough wrapped in aluminum foil.
Place noodles on a pasta holder to dry, about 3 minutes.
Bring 4 quarts water to a boil.
Add vinegar and vegetable oil.
Add noodles and cook just until tender, about 1 minute.
Drain noodles and transfer to a heated serving platter.
Drizzle sauce of your choice over noodles; toss.