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Roasted Beet Pasta

Roasted Beet Pasta

Beetroot is not on the list of my favourite food. But these deep purple-red beets are really good for eye-catching savoury dishes. My favourite dish is roasted beet pasta. Some people think making fresh pasta is a complicated work, but turns out making pasta from scratch is not as hard as you think. 

Of course making this roasted beet pasta not as simple as boiling store-bought pasta. But all the effort will be paid off once you tried this pasta. Think about roasted beet flavoured with rosemary, thyme or even garlic infused to the chewy pasta. Not only it will give vibrant colour, but the roasted beet will give balance flavour instead overwhelmingly taste of beet.

Roasted Beet Pasta

Ingredient

Roasted Beet

  • 2 medium red beet, rinsed and trimmed
  • 2 tablespoon olive oil
  • salt
  • rosemary or thyme, optional

Pasta Dough

  • 300 gr all-purpose flour
  • 3 egg yolk
  • 1 large egg
  • 1 tbsp olive oil
  • salt

Direction

  • Toss beet with oil and a large pinch of coarse salt. Wrap the beets and rosemary/thyme in a foil. Roast beet in a 200c until tender, for about 45 minutes to 1 hour.  Remove beet and allow it to cool. Peel beets and puree in a food processor until smooth.
  • Roasted beet pasta dough: Make a mound of the flour on a clean work surface. Make a well in the middle of the flour. Add egg yolks, whole egg, beet puree and salt into the mound of flour. Using a fork, beat thoroughly the eggs, oil and beet puree. When combined, gradually incorporate the flour into the egg mixture until a sticky dough has formed.
  • Start kneading the dough with hands, add extra flour if needed. Knead the dough for 10 to 15 minutes until a silky smooth elastic is formed. Wrap the dough tightly in a plastic wrap and let it rest for 30 minutes in a room temperature.
  • Unwrap the dough and cut into 4 or 8 pieces. Working with 1 piece dough at a time, keep the remaining pieces covered. Flatten the dough with a rolling pin into an oblong shape, dust the dough lightly with flour.
  • Pass the dough through the pasta machine. Fold the dough lengthwise and rotate 90 degrees. Repeat this step twice to smooth the dough.
  • Continue passing the dough through the pasta machine, turn the pasta machine dial by 1 setting each time until you get the desired thickness.
  • Placed the dough into a lightly floured surface, and cut into the desired shape. Drape over the rack until the strands semi-dry and don’t stick together. Cook immediately or transferred to a zipper-lock freezer bag and stored in the freezer.

Beet Roasted Pasta

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