Red Beet Pasta Dough

This is a nontraditional but striking dough that pairs well with tangy white cheese including mozzarella di bufala, fresh goat cheese, and mascarpone.

Vegetarian servings4 – 6 addedMay 2018

• 1 medium red beet
• 1 tablespoon vinegar
• ¼ teaspoon Kosher salt
• 2 large eggs, room temperature
• 3 cups Pasta Flour Mix

1. Place the beet in a medium pot with a lid and add enough water to cover by about 2 inches (5 cm). Add the vinegar and salt and bring to a boil. Cover and reduce heat and simmer 45 minutes or until the beet is tender when pierced. Cool, then rub off the skin. You’ll need only ¼ cup of the beet. (Drained, cooked canned beets will also work though the color won’t be as bright.)
2. Chop the beet and combine with the eggs in the bowl of a food processor. Process until finely ground and only small bits of beet remain.
3. Pour the flour into a large bowl or onto a work surface, preferably wooden, and shape it into a “volcano”. Add the eggs and flavor mixture into the crater.
4. Gradually incorporate all of the flour.
5. Once a large clump forms, begin kneading for about 4 minutes. If needed, add a teaspoon of water at a time as needed to incorporate any loose flour.
6. Cover the dough and allow it to rest for 30 minutes at room temperature before rolling or shaping.

Tips

• Medium beets will impart magenta color; larger beets will impart a darker, almost purplish color. Some of the color will inevitably leach out into the water, but the cooked pasta will still be quite bright.