Homemade Beet Tagliatelle Pasta
Fresh egg pasta infused with cooked beets, creating vibrant red noodles. Mix pureed beets with eggs and semolina flour, knead until smooth, rest 30 minutes, then roll and cut into tagliatelle using a pasta machine or by hand. Cook briefly in salted boiling water until tender.
Ingredients
- 3 ½ oz cooked beets, chopped
- 2 eggs, whole
- 3 cups durum wheat semolina flour or all-purpose flourall-purpose flour1:1white_wheat_flour
recipe offers both options
Instructions
- 1
Chop cooked beets into chunks and blend with one egg until smooth and creamy
- 2
Transfer beet puree to a bowl, add remaining egg and flour
- 3
Knead by hand or with a stand mixer fitted with a dough hook until dough is homogeneous
- 4
Let dough rest at room temperature for 30 minutes
- 5
Divide dough into small pieces, dust with flour, and roll out with a rolling pin or pasta machine
- 6
If using pasta machine, pass dough at setting 6 two to three times, then at setting 4 two to three times, then at setting 3
- 7
Cut sheets into tagliatelle by hand with a knife or using pasta machine's tagliatelle cutter
- 8
Transfer finished tagliatelle to a floured tray
- 9
Repeat with remaining dough
- 10
Cook tagliatelle in salted boiling water for 60-90 seconds and serve with desired sauce
Good to Know
Store uncooked tagliatelle in refrigerator up to 1 day, or freeze up to 3 months on a floured tray
Prepare dough through rest period, cover and refrigerate up to 8 hours before rolling and cutting
Serve with light sauces that complement the delicate beet flavor, such as brown butter sage or ricotta cream
Common Mistakes
Skip resting dough to avoid tough, difficult-to-roll pasta
Avoid skipping flour between dough pieces to prevent sticking during rolling
Do not exceed cooking time to avoid mushy, overcooked noodles
Substitutions
recipe offers both options