# What to Use:
→ Beet Puree
01 - 1 medium beet, trimmed and scrubbed
02 - 1 tablespoon olive oil
03 - Pinch of salt
→ 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
→ Serving
08 - 2 tablespoons unsalted butter or olive oil
09 - Fresh herbs such as basil or parsley, chopped
10 - Grated Parmesan or pecorino cheese
# How to Prepare:
01 - Preheat oven to 400°F. Wrap beet in foil, drizzle with olive oil and sprinkle with salt. Roast for 45-60 minutes until fork-tender. Cool slightly, then peel.
02 - Puree roasted beet in food processor or blender until smooth. Measure 1/4 cup for dough; reserve extra for another use.
03 - Mound flour on clean surface and create well in center. Add eggs, salt and beet puree. Gradually incorporate flour with fork until shaggy dough forms.
04 - Knead dough for 8-10 minutes until smooth and elastic, adding more flour if sticky. Wrap in plastic and rest at room temperature for 30 minutes.
05 - Divide dough into 4 pieces. Roll each piece with pasta machine or rolling pin to 1-2 mm thickness. Cut into noodles of desired shape.
06 - Cook noodles in large pot of salted boiling water for 2-3 minutes until al dente. Drain and toss with butter or olive oil, herbs and cheese if desired.
