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Beet Noodles

New.Wife's picture
  All purpose flour 1⁄2 Cup (8 tbs)
  Quick mixing flour 1⁄2 Cup (8 tbs)
  Canned purred beets/Baby food beets 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Eggs 2 Small
  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.
Serve immediately.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish

Rate It

Your rating: None
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 909 Calories from Fat 427

% Daily Value*

Total Fat 48 g74.1%

Saturated Fat 7.7 g38.7%

Trans Fat 0 g

Cholesterol 321.4 mg107.1%

Sodium 1121.2 mg46.7%

Total Carbohydrates 98 g32.6%

Dietary Fiber 4.1 g16.3%

Sugars 2.8 g

Protein 22 g44.7%

Vitamin A 7.5% Vitamin C 1.4%

Calcium 5.8% Iron 37.1%

*Based on a 2000 Calorie diet

1 Comment

Anonymous's picture
Beet Noodles Recipe