For a bright red addition to your plate, try coloring your pasta with beets! If you're looking to achieve a lighter pink colored pasta we recommend reducing the amount of beet puree you add to your dough.
- 2 small beets, rinsed and trimmed
- 10 ounces all purpose flour
- 5 yolks from 5 large eggs
- 1 whole large egg
- 1 teaspoon kosher salt
How To Make:
STEP 1: Bring a large pot of water to a boil. Add rinsed and trimmed beets and cook until easily pierced with a fork, approximately 40-45 minutes. Drain and let cool. Peel beets and purée with a hand-blender or food processor until smooth.
STEP 2: On a large, clean work surface, pour flour in a mound. Make a well in the center about 4 inches wide. Pour whole egg, egg yolks, 4 tablespoons beet purée, and salt into well and, using a fork, beat thoroughly. When combined, gradually incorporate flour into the eggs until a wet, sticky dough has formed.
STEP 3: Using a bench knife, scrape excess dough from fork and fingers. Begin to fold additional flour into the dough with the bench knife, turning the dough roughly 45 degrees each time, until dough feels firm and dry, and can form a ball, 2 to 5 minutes.
STEP 4: Knead the dough for at least 10 minutes. Press the heel of your hand into the ball of dough, pushing forward and down. Rotate the ball 45 degrees and repeat. Continue until dough develops into a smooth, firm ball. If dough feels too wet, add flour in 1 teaspoon increments. If dough feels too dry, add water slowly using a spray bottle.
STEP 5: Wrap the ball of dough tightly in plastic wrap and rest on countertop for 30 minutes.
STEP 6: Before rolling out and shaping your pasta, knead the dough for an additional 10 minutes.