Save The first time I made beet noodles, my kitchen looked like a crime scene. Magenta splatters everywhere, my fingertips stained for days, but the moment those vibrant strands curled from my pasta machine, I was smitten. There's something magical about transforming an humble root vegetable into silky ribbons of pasta that brighten the entire table. The earthy sweetness of beets infuses the dough with subtle flavor while creating that show-stopping color that never fails to elicit gasps when I bring it to the table.
Last autumn, I served this pasta at a dinner party where everyone had arrived feeling tired and gray from the rainy weather. The collective mood lifted instantly when I set down that platter of fuchsia noodles tossed simply with brown butter and herbs. My friend Marco, an Italian food purist who typically scoffs at pasta innovations, twirled his fork through the beet noodles with suspicion before taking a bite. His eyebrows shot up, and he asked for the recipe before even finishing his first serving.
Ingredients
- Medium beet: Look for one with smooth skin and firm flesh, as fresher beets yield a more vibrant color and sweeter flavor in the final pasta.
- All-purpose flour: The backbone of our pasta, I find that keeping a bit extra nearby helps manage the dough if the beet puree makes things too sticky.
- Large eggs: They bind everything together, and their richness balances perfectly with the earthy sweetness of the beets.
- Salt: Just a touch enhances both the flavor and the color, making the magenta pop even more dramatically.
- Olive oil: Use something with good flavor since youll taste it in the finished pasta.
Instructions
- Roast that beet to sweet perfection:
- Wrap your beet in foil with a drizzle of olive oil and a pinch of salt, then roast at 400°F until fork-tender, about 45-60 minutes. Youll know its ready when your kitchen fills with that sweet, earthy aroma.
- Create the ruby puree:
- Once slightly cooled, the skin should slip right off with a little pressure from your fingers. Blend that jewel-toned flesh until silky smooth, watching the transformation from solid to vibrant puree.
- Mix your magical dough:
- Make a flour volcano on your countertop, adding eggs, salt, and exactly 1/4 cup of that glorious beet puree to the crater. The contrast between the white flour and ruby liquid creates a marbled pattern that slowly disappears as you mix.
- Knead with patience:
- Work the dough for a full 8-10 minutes until it transforms from sticky and shaggy to smooth and elastic. This is where the magic happens, developing the gluten that gives your pasta its perfect bite.
- Rest and reflect:
- Wrap your magenta ball in plastic and let it rest for 30 minutes. This relaxes the gluten and makes rolling much easier, while the color seems to intensify during this time.
- Roll into ribbons:
- Divide your dough into manageable pieces and roll each through a pasta machine, gradually decreasing the thickness setting. The sheets will transform from opaque to slightly translucent, revealing that stunning ruby hue.
- Shape your creation:
- Cut into your preferred noodle style – I find tagliatelle or fettuccine shows off the color beautifully. Watching the noodles fall from the cutter is possibly the most satisfying moment in cooking.
- Quick bath for perfect texture:
- These fresh noodles need just 2-3 minutes in salted boiling water. Watch carefully, as the color will brighten slightly before they reach that perfect al dente stage.
Save My daughter brought home her art teacher for dinner one evening, completely forgetting to tell me about our guest. I had nothing fancy planned, just these beet noodles tossed with brown butter, sage, and a sprinkle of pecorino. The teacher stopped mid-conversation when I set down the plates, exclaiming that the color palette was identical to a painting technique she had just been teaching that day. Sometimes food transcends mere sustenance and becomes a form of expression that connects us in unexpected ways.
Pairing Suggestions
The subtle earthiness of these noodles pairs beautifully with delicate sauces that wont overpower their flavor or hide that stunning color. Brown butter with crispy sage leaves creates a nutty complement that enhances without overwhelming. Alternatively, a light lemon cream sauce brings bright acidity that contrasts wonderfully with the beets natural sweetness. For wine, I suggest a crisp Pinot Grigio or unoaked Chardonnay that wont compete with the pastas unique character.
Troubleshooting Your Beet Pasta
If your dough feels too wet, incorporate more flour a tablespoon at a time during kneading until it reaches that perfect elastic consistency. Conversely, if its cracking or too dry, wet your hands slightly and continue kneading to add just a touch more moisture. The color can vary depending on your beet – golden beets create a gorgeous sunny yellow pasta, while Chioggia beets with their candy-stripe pattern will yield a more muted pink. Remember that deeper colored beets generally create more vivid pasta.
Storage and Make-Ahead Tips
Fresh beet pasta can be stored several ways depending on your timeline. For immediate cooking, dust freshly cut noodles with flour and form into nests on a parchment-lined tray until ready to boil, up to 2 hours at room temperature.
- For overnight storage, cover the flour-dusted noodles with plastic wrap and refrigerate, allowing them to come to room temperature before cooking.
- To freeze for longer storage, place the floured pasta nests on a baking sheet until frozen solid, then transfer to freezer bags where theyll keep for up to 3 months.
- Cook frozen pasta directly from the freezer, just add an extra minute to the cooking time.
Save This vibrant beet pasta reminds me that cooking is both science and art, a blend of technique and creative expression. As you twirl these ruby noodles around your fork, I hope they bring the same simple joy to your table that they always bring to mine.
Recipe FAQs
- → Can I make this pasta without a pasta machine?
Yes, you can use a rolling pin to roll the dough to 1-2mm thickness. It requires more effort but produces excellent results. Dust your surface well with flour and roll evenly.
- → How do I store fresh beet pasta?
Dust the noodles with flour, nest them loosely, and refrigerate for up to 2 days. For longer storage, freeze on a baking sheet, then transfer to freezer bags for up to 3 months.
- → Will the beet flavor be strong?
The beet flavor is quite subtle in this pasta. The primary appeal is the beautiful magenta color and slight earthy sweetness. You can add more puree for deeper color and flavor if desired.
- → What sauces pair best with beet pasta?
Simple sauces work best to showcase the color: brown butter with sage, light lemon cream, goat cheese sauce, or just olive oil with fresh herbs and Parmesan. Avoid heavy red sauces that mask the vibrant hue.
- → Can I make this pasta vegan?
Yes, replace the 2 eggs with 1/4 cup water and 1 tablespoon olive oil. The dough will be slightly different in texture but still produces delicious pasta. Use olive oil instead of butter for serving.
- → Why does my dough feel too wet or sticky?
Beets vary in moisture content. If your dough is sticky, gradually add more flour one tablespoon at a time while kneading until the dough is smooth and no longer tacky to the touch.