Roasted Beet Pasta

Total Time: 1 hr 35 mins Preparation Time: 35 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 1/2 lbs beets, washed and dried (2 to 2 1/2 inch around)
• 1 tablespoon kosher salt
• 2 tablespoons olive oil
• 3 large eggs (4 if not jumbo)
• 4 cups unbleached all-purpose flour

Recipe

• 1 preheat oven to 400 degrees.
• 2 in a large mixing bowl, toss beets with oil and salt to coat.
• 3 place on lined baking sheet and place in 400 degree oven for 1 hour.
• 4 remove and allow to cool (about 20 minutes).
• 5 then puree in food processor.
• 6 peel beets under running water and cut into 1/4 inch dice.
• 7 to make pasta: make a mound of the flour in the center of a large wooden cutting board.
• 8 make a well in the middle of the flour and add the eggs, beet puree and any other flavorings you choose.
• 9 using a fork, beat together the eggs, oil and flavorings and begin to incorporate the flour starting with the inner rim of the well.
• 10 as you expand the well, keep pushing the flour up to retain the well shape.
• 11 do not worry that this initial phase looks messy.
• 12 the dough will come together when 1/2 of the flour is incorporated.
• 13 start kneading the dough with both hands, using the palms of your hands primarily.
• 14 once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits.
• 15 lightly flour the board and continue kneading for 3 more minutes.
• 16 the dough should be elastic and a little sticky.
• 17 continue to knead for another 3 minutes, remembering to dust your board when necessary.
• 18 wrap the dough in plastic wrap and allow to rest for 30 minutes at room temperature.
• 19 note: do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.
• 20 roll out to four 7 inch by 16 inch sheets and cut in whatever shape you wish.