Vibrant Beet Noodle Pasta (Printable)

Naturally colored pasta featuring roasted beet puree mixed into fresh egg dough. Earthy sweetness and vibrant magenta hue.

# Ingredient List:

→ For the Beet Puree

01 - 1 medium beet (about 6 oz), trimmed and scrubbed
02 - 1 tablespoon olive oil
03 - Pinch of salt

→ For the Pasta Dough

04 - 2 cups all-purpose flour, plus extra for dusting
05 - 2 large eggs
06 - 1/2 teaspoon salt
07 - 1/4 cup roasted beet puree (from above)

→ For Serving (optional)

08 - 2 tablespoons unsalted butter or olive oil
09 - Fresh herbs (e.g., basil, parsley), chopped
10 - Grated Parmesan or pecorino cheese

# Directions:

01 - Preheat the oven to 400°F. Wrap the beet in foil, drizzle with olive oil, and sprinkle with a pinch of salt. Roast for 45–60 minutes until fork-tender. Cool slightly, then peel.
02 - Puree the roasted beet in a food processor or blender until smooth. Measure out 1/4 cup for the dough; reserve any extra for another use.
03 - On a clean surface, mound the flour and make a well in the center. Add eggs, salt, and the beet puree to the well.
04 - Using a fork, gradually incorporate the flour into the wet ingredients until a shaggy dough forms. Knead for 8–10 minutes until smooth and elastic (add a bit more flour if sticky).
05 - Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes.
06 - Divide the dough into 4 pieces. Roll each piece out with a pasta machine or rolling pin to your desired thickness (about 1–2 mm). Cut into noodles (tagliatelle, fettuccine, or shape of choice).
07 - Cook the pasta in a large pot of salted boiling water for 2–3 minutes, or until al dente. Drain and toss with butter or olive oil, fresh herbs, and cheese if desired.

# Expert Suggestions:

01 -
  • The color alone turns a simple weeknight dinner into something that feels like a special occasion without any extra effort.
  • Beets add a subtle earthy sweetness that plays beautifully with butter, herbs, or even a bright citrus sauce.
  • Making pasta from scratch is easier than you think, and this version gives you serious bragging rights.
  • It works with almost any sauce you love, from minimalist brown butter to a rich creamy reduction.
02 -
  • Beet puree adds moisture, so your dough might feel softer than regular pasta dough, just keep a small pile of flour nearby and use it sparingly as you knead.
  • Fresh pasta cooks in a fraction of the time dried pasta does, so don't walk away from the stove or you'll end up with mush instead of noodles.
  • If you want deeper magenta color, you can add another tablespoon or two of puree, but be ready to adjust the flour to keep the dough workable.
03 -
  • Roast an extra beet or two while the oven is hot and keep the puree in the fridge for up to a week, that way you can make fresh pasta on a whim without waiting an hour.
  • If your dough feels too sticky after resting, don't panic, just dust your work surface and rolling pin generously with flour and work quickly to prevent sticking.
  • A pasta machine makes the process easier and more consistent, but a good rolling pin and a little patience will get you there too, just aim for even thickness so everything cooks at the same rate.
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