Pin it The first time I made beet pasta, I actually did it out of desperation. Our garden had produced an absolute mountain of beets, and I was running out of ideas for using them. As my hands turned increasingly pink from handling those ruby gems, inspiration struck - what if the color could transform a simple pasta dough? The kitchen looked like a crime scene by the end, but that vibrant magenta twirl of noodles on the plate made every stained fingernail worth it.
Last autumn, I served this beet pasta at a dinner party where a friend brought her notoriously picky eater son. I held my breath as he eyed the pink noodles suspiciously. To everyones shock, he declared them magic noodles and cleared his plate twice. His mother texted me the next morning to say hed asked when they could eat the special pink pasta again. Sometimes food becomes memorable in ways you never expect.
Ingredients
- Medium beet: Choose one thats firm with smooth skin and deep color, as wrinkled beets can be woody inside and wont puree smoothly.
- All-purpose flour: After much experimentation, I found that regular all-purpose gives the perfect balance between structure and tenderness without needing specialty flours.
- Large eggs: They bind everything together, and I discovered room temperature eggs incorporate much more easily into the dough.
- Unsalted butter: A small amount after cooking creates a silky coating that prevents the noodles from sticking while highlighting their earthy sweetness.
Instructions
- Roast that beet:
- Wrap your scrubbed beet in foil with a drizzle of olive oil and pinch of salt, then roast at 400°F for 45-60 minutes until fork-tender. The kitchen will fill with that distinctive earthy-sweet aroma that tells you transformation is happening.
- Create the vibrant puree:
- Once slightly cooled, the skin should slip off easily with a paper towel. Blend the peeled beet into a smooth puree that looks almost impossibly bright.
- Form the dough:
- Mound your flour on a clean surface, create a well, and add eggs, salt, and that gorgeous beet puree. The gradual incorporation creates a marbled effect before it becomes uniformly pink.
- Knead to perfection:
- Work the dough for 8-10 minutes until smooth and elastic, feeling it transform under your hands. This meditation in pink requires patience but builds structure in the pasta.
- Rest period:
- Wrap the dough and let it rest for 30 minutes, giving the flour time to fully hydrate. This is when I clean up the pink evidence from every surface of my kitchen.
- Roll and cut:
- Divide the dough into manageable pieces, then roll each through a pasta machine or with a rolling pin until thin enough to see your hand through it. Cut into your preferred noodle width.
- Quick cook:
- Fresh pasta needs just 2-3 minutes in boiling salted water. Watch for that moment when they float to the surface, signaling their readiness.
Pin it My neighbor Janet, who swears she cant boil water without burning it, asked me to teach her to make this pasta. We spent an afternoon covered in flour, laughing as we hand-cranked sheets of hot pink dough. Her teenage daughter wandered in, drawn by our laughter, and ended up joining us. Three generations of hands covered in pink dust, creating something beautiful together. Janet now makes beet pasta for special occasions, sending me photos of her increasingly expert creations.
Serving Suggestions
The mild earthiness of beet pasta pairs beautifully with simple, light sauces that dont overwhelm its delicate flavor and color. My absolute favorite is brown butter with crispy sage leaves and a squeeze of lemon, which creates a nutty contrast to the sweet notes in the pasta. A light cream sauce with just a touch of garlic also works beautifully, letting the color remain the star of the plate.
Make Ahead Options
Fresh beet pasta can be made up to 24 hours ahead and stored in the refrigerator, well-dusted with flour and loosely covered with a clean kitchen towel. For longer storage, I freeze the noodles in portion-sized nests on a baking sheet until solid, then transfer to freezer bags. The color actually seems to intensify slightly in the freezer, making for an even more dramatic presentation when cooked.
Troubleshooting Common Issues
The most common problem I see with beet pasta is dough that feels too wet initially, leaving cooks frantically dusting with more and more flour. The moisture content of beets varies dramatically, so trust your hands more than the exact measurements. The dough should feel smooth and slightly tacky but not stick to your fingers.
- If your pasta turns out grayish rather than pink, your beet likely wasnt fresh enough or wasnt pureed completely smooth.
- For pasta that breaks when rolling, let it rest longer to allow the gluten to relax before trying again.
- If the noodles clump during cooking, make sure to use plenty of water and stir gently immediately after adding them to the pot.
Pin it This beet pasta transforms an ordinary meal into something memorable without requiring professional skill. The real magic happens not just in the stunning color, but in the conversations that unfold around the table when you serve something this unexpectedly beautiful.
Recipe FAQs
- → Can I make beet pasta dough ahead of time?
Yes, absolutely. Wrap the rested dough in plastic wrap and refrigerate for up to 24 hours. Bring to room temperature before rolling out. You can also freeze cut noodles on a baking sheet, then transfer to freezer bags for up to 3 months. Cook directly from frozen, adding 1-2 minutes to cooking time.
- → How do I prevent the dough from being too sticky?
Keep extra flour nearby while kneading. If the dough feels sticky, dust it lightly with flour and continue kneading. The key is gradual incorporation—add flour a little at a time rather than all at once. If using a pasta machine, the dough shouldn't stick; if it does, dust with flour between passes.
- → What sauces pair well with beet noodles?
Light sauces work best to showcase the subtle beet flavor. Try brown butter with sage, lemon cream, or a simple garlic and olive oil preparation. Avoid heavy tomato sauces that can muddy the earthy taste. Goat cheese or ricotta-based sauces also complement the sweetness beautifully.
- → Can I use canned or pre-cooked beets instead?
Yes, canned or pre-cooked beets work in a pinch. Simply drain well and puree until smooth. However, they may be slightly wetter than roasted beets, so you might need to add a touch more flour to the dough. Fresh roasted beets offer better flavor and texture control.
- → How do I make this vegan?
Replace the 2 eggs with 1/4 cup water mixed with 1 tablespoon olive oil. Mix this into the flour well instead of whole eggs. The dough will come together similarly, though it may require slightly more kneading. Serve with olive oil, fresh herbs, and nutritional yeast or vegan parmesan instead of dairy cheese.
- → Why is my pasta dough grayish instead of vibrant magenta?
This usually means insufficient beet puree or beet paste that has oxidized. For deeper color, increase the puree to 1/3 cup (adjusting flour slightly) or use younger, smaller beets which have more intense pigment. Work quickly after pureeing the beets to minimize color loss from oxidation.