• 430 grams flour.
• 120 grams room temperature eggs that will be two large eggs.
• 135 grams beetroot.

• Roughly blend the beetroot pieces.

 

 

• Add the eggs to the beet puree.

 

 

• Blend into a smooth puree.

 

 

• I use a food processor to bring this dough together as it can be a touch messy otherwise. Blend the egg mixture and dry ingredients until it resembles wet breadcrumbs.

 

 

• Remove the blade from the processor and squeeze into a ball before bringing out onto a clean work surface to knead for 2-3 minutes.

 

 

• Knead the dough ball for a few minutes, wrap tightly in plastic wrap and rest for 10 minutes. Knead again for 3-4 minutes then wrap tightly again and let the dough rest for 30 minutes.

 

 

Rolling the pasta sheets

• Roll the pink pasta dough like any other regular dough with a pasta maker.
• You can use a rolling pin but fresh beet pasta dough is a touch softer so a pasta roller is much easier.
• Cut into your desired shape and place on a baking sheet dusted with coarse semolina so it doesn't stick.