Vibrant Beet Noodle Pasta (Printable)

Naturally colored pasta featuring roasted beet puree blended into fresh dough for earthy sweetness and stunning magenta hue.

# What You'll Need:

→ For the Beet Puree

01 - 1 medium beet (about 6 oz), trimmed and scrubbed
02 - 1 tablespoon olive oil
03 - Pinch of salt

→ For the 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 (from above)

→ For Serving (optional)

08 - 2 tablespoons unsalted butter or olive oil
09 - Fresh herbs (e.g., basil, parsley), chopped
10 - Grated Parmesan or pecorino cheese

# How to Make It:

01 - Preheat the oven to 400°F. Wrap the beet in foil, drizzle with olive oil, and sprinkle with a pinch of salt. Roast for 45–60 minutes until fork-tender. Cool slightly, then peel.
02 - Puree the roasted beet in a food processor or blender until smooth. Measure out 1/4 cup for the dough; reserve any extra for another use.
03 - On a clean surface, mound the flour and make a well in the center. Add eggs, salt, and the beet puree to the well.
04 - Using a fork, gradually incorporate the flour into the wet ingredients until a shaggy dough forms. Knead for 8–10 minutes until smooth and elastic (add a bit more flour if sticky).
05 - Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes.
06 - Divide the dough into 4 pieces. Roll each piece out with a pasta machine or rolling pin to your desired thickness (about 1–2 mm). Cut into noodles (tagliatelle, fettuccine, or shape of choice).
07 - Cook the pasta in a large pot of salted boiling water for 2–3 minutes, or until al dente. Drain and toss with butter or olive oil, fresh herbs, and cheese if desired.

# Expert Suggestions:

01 -
  • The color alone makes every plate feel like a celebration, no food coloring needed.
  • Fresh pasta has this tender chew that dried noodles just can't match, and you made it yourself.
  • Beets add a whisper of sweetness without overpowering, so even picky eaters stay curious.
  • It's easier than it looks, and the dough is forgiving once you get your hands in it.
02 -
  • The dough will look alarmingly pink at first, but don't panic, the color mellows into a gorgeous magenta once cooked.
  • If your dough feels too wet after adding the puree, add flour one tablespoon at a time instead of dumping it all in.
  • Fresh pasta cooks in a flash compared to dried, so watch the pot closely or you'll miss the perfect moment.
  • Roasting the beet instead of boiling keeps the flavor concentrated and the puree thick enough to handle.
03 -
  • Wear an apron or old shirt, beet puree stains fabric faster than you'd think and doesn't always wash out.
  • Taste your pasta water before adding the noodles, it should be as salty as the sea or your pasta will taste flat.
  • If the dough tears while rolling, don't stress, just patch it with a damp finger and keep going, it all cooks up beautifully in the end.
  • Use a bench scraper to gather flour and dough bits while kneading, it keeps your counter clean and makes cleanup a breeze.
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