Pin It My kitchen counter turned bright magenta the first time I peeled a roasted beet without gloves, and I spent the next hour scrubbing pink stains from under my fingernails. But when I kneaded that jewel-toned puree into flour and eggs, watching the dough transform into something almost too pretty to eat, I forgot all about my temporary tie-dye hands. The pasta came out smooth, glossy, and so vividly colored that my dinner guests thought I'd used food coloring until I showed them the foil-wrapped beet still cooling on the counter. Now I keep a pair of kitchen gloves by the oven just for beet days.
I made this for my sister's birthday dinner last spring, and she stood in the doorway watching me crank noodles through the pasta machine, completely mesmerized by the magenta ribbons piling up on the floured board. She'd always thought homemade pasta was out of reach, something only Italian grandmothers could pull off. When she took her first bite and realized it tasted as good as it looked, she asked me to teach her the following weekend. We've been swapping pasta experiments ever since.
Ingredients
- Medium beet (about 180 g): Roasting it whole in foil concentrates the sweetness and makes peeling a breeze once it cools, just slip the skin right off with your fingers or a paper towel.
- Olive oil (1 tablespoon): A drizzle before roasting keeps the beet moist and helps the skin release easily after cooking.
- All-purpose flour (2 cups, 250 g): The foundation of your dough, and you'll want a little extra on hand for dusting since beet puree adds moisture.
- Large eggs (2): They bind everything together and give the pasta that tender, silky texture you can't get any other way.
- Salt (1/2 teaspoon for dough, pinch for beet): Just enough to wake up the flavors without competing with whatever sauce you choose later.
- Roasted beet puree (1/4 cup, 60 g): This is your secret weapon for color and a gentle earthy undertone that surprises people in the best way.
- Unsalted butter or olive oil (2 tablespoons): A simple toss after draining keeps the noodles from sticking and adds a whisper of richness.
- Fresh herbs (basil, parsley): Chopped and scattered at the end, they bring a pop of green against all that magenta.
- Grated Parmesan or pecorino cheese: A little goes a long way, adding salty depth that balances the beet's sweetness perfectly.
Instructions
- Roast the beet:
- Preheat your oven to 400°F (200°C), wrap the scrubbed beet in foil with a drizzle of olive oil and a pinch of salt, then roast for 45 to 60 minutes until a fork slides through with no resistance. Let it cool just enough to handle, then peel away the skin, it should come off like a loose jacket.
- Make the puree:
- Toss the roasted beet into a food processor or blender and puree until completely smooth and glossy. Measure out 1/4 cup (60 g) for your dough and save any extra for smoothies or spreading on toast.
- Form the dough well:
- Mound your flour on a clean countertop and use your fingers to create a wide well in the center, like a flour volcano. Crack the eggs into the well, add the salt and beet puree, then use a fork to gently beat the wet ingredients together before slowly pulling in flour from the inner walls.
- Knead until smooth:
- Once the dough gets too thick to stir, dive in with your hands and knead for 8 to 10 minutes, folding and pressing until it transforms from shaggy and sticky into a smooth, elastic ball. If it clings to your palms, dust with a bit more flour, but don't overdo it or the dough will get tough.
- Rest the dough:
- Wrap the ball tightly in plastic wrap and let it rest on the counter for 30 minutes. This gives the gluten time to relax, which makes rolling out the pasta so much easier later.
- Roll and cut:
- Divide the dough into 4 pieces and work with one at a time, keeping the others covered. Roll each piece through a pasta machine starting at the widest setting and working down to about 1 to 2 mm thick, or use a rolling pin if that's what you have. Cut into tagliatelle, fettuccine, or whatever shape makes you happy.
- Boil and serve:
- Bring a large pot of salted water to a rolling boil, drop in your noodles, and cook for just 2 to 3 minutes until they're tender but still have a little bite. Drain, toss with butter or olive oil, scatter on fresh herbs and cheese, and serve immediately while they're still steaming.
Pin It There was an afternoon last fall when a friend came over feeling defeated by a long week, and I handed her a chunk of dough to knead while I rolled out noodles. She didn't say much at first, just pressed and folded the magenta dough over and over, her shoulders slowly dropping from her ears. By the time we sat down to eat, she was laughing again, twirling bright pink pasta around her fork and telling me this was exactly what she needed. Sometimes food is less about the recipe and more about the quiet ritual of making something beautiful together.
How to Store and Reheat
If you're not cooking the pasta right away, lay the cut noodles on a floured baking sheet in loose nests and let them dry for about 30 minutes before transferring to an airtight container. They'll keep in the fridge for up to 2 days, though the color may deepen slightly as they sit. You can also freeze them on the baking sheet until solid, then toss them into a freezer bag for up to 3 months, cooking them straight from frozen with just an extra minute or two in the boiling water. Leftover cooked pasta reheats best in a hot skillet with a splash of water or broth to loosen it up, since microwaving can make it rubbery.
Sauce Pairings That Shine
The earthy sweetness of beet pasta loves simple, elegant sauces that let the color and flavor come through instead of burying it. Brown butter with crispy sage is my go-to because it takes five minutes and tastes like a fancy restaurant, but a bright lemon cream sauce with a handful of peas also works beautifully, especially in spring. You can even go minimalist with just good olive oil, flaky sea salt, cracked black pepper, and a mountain of fresh Parmesan. I've learned that beet pasta doesn't need much, it's already doing the heavy lifting on looks and taste, so let it be the star and keep everything else supporting rather than competing.
Making It Your Own
Once you get comfortable with the base recipe, you can riff on it in all kinds of directions. Swap half the beet puree for roasted carrot or butternut squash for a softer, sweeter flavor and a sunset orange color. Add a teaspoon of finely grated lemon zest to the dough for brightness, or knead in a handful of finely chopped fresh herbs like basil or thyme for little green flecks throughout. If you want to make it vegan, replace the eggs with 1/4 cup of water and a tablespoon of olive oil, though the texture will be slightly more tender and less elastic.
- Try folding in toasted walnuts and crumbled goat cheese just before serving for extra richness and crunch.
- Toss the cooked noodles with roasted vegetables like zucchini, cherry tomatoes, and red onion for a colorful, veggie-forward meal.
- If you're feeling adventurous, use the dough to make ravioli filled with ricotta, lemon zest, and a pinch of nutmeg.
Pin It This pasta has a way of turning an ordinary Tuesday into something worth remembering, and it reminds me every time that cooking doesn't have to be complicated to feel special. I hope it brings as much color and joy to your table as it has to mine.
Recipe Questions & Answers
- → How do I achieve the best beet color in the pasta?
Roast the beet thoroughly until completely tender, then puree until smooth with no fiber bits. For deeper color, increase beet puree to 1/3 cup and reduce flour slightly to compensate for added moisture.
- → Can I make this dough ahead of time?
Yes, wrap the rested dough tightly in plastic wrap and refrigerate for up to 24 hours. Let it come to room temperature for 15-20 minutes before rolling and shaping.
- → What sauces pair well with beet noodles?
The subtle earthy beet flavor complements light sauces beautifully. Try brown butter with sage, lemon cream, garlic and oil, or a simple tomato sauce. Avoid heavy cream sauces that mask the delicate beet taste.
- → Is there a vegan option for this dish?
Substitute the 2 eggs with 1/4 cup water and 1 tablespoon olive oil mixed together. The texture will be slightly different but equally delicious. Omit dairy cheese or use a plant-based alternative.
- → How do I know when fresh pasta is cooked properly?
Fresh pasta cooks much faster than dried—typically 2-3 minutes. Taste after 2 minutes; the noodles should be tender but still slightly firm when bitten (al dente). Fresh pasta will rise to the surface when ready.
- → What if my dough is too sticky or too dry?
Sticky dough: dust with a bit more flour while kneading. Too dry: wet your fingers and continue kneading to incorporate moisture. The dough should be smooth and slightly elastic, not sticky or crumbly.