Save The first time I made beet pasta, my hands looked like I had committed a crime. Bright pink fingerprints everywhere. My roommate walked into the kitchen, eyes wide, and I had to explain that no, I was not injured, just experimenting with dinner. Now I keep an extra apron specifically for beet days and warn anyone who enters that the kitchen has temporarily become a crime scene of delicious proportions.
Last Valentine's Day, I made this for a dinner party and watched my friend's face go from skeptical to delighted. She swore she hated beets, but then proceeded to eat three helpings. There is something magical about transforming a humble root vegetable into something that looks like it came from a restaurant kitchen. The conversation at the table kept circling back to the color, then the taste, then requests for the recipe.
Ingredients
- 1 medium beet: Roasting concentrates the natural sweetness and gives you that intense magenta color we are after
- 2 cups all-purpose flour: The foundation of your dough, with extra set aside for dusting because this pasta will be sticky
- 2 large eggs: Room temperature eggs incorporate better and create a more elastic dough
- 1/2 teaspoon salt: Enhances the beet flavor and seasons the dough from within
- 1 tablespoon olive oil: Used for roasting the beet and adds richness to the final dish
Instructions
- Roast the beet:
- Wrap that scrubbed beet in foil like a little present, drizzle with olive oil and salt, then let it roast at 400°F for about 45 minutes until it gives easily when you poke it with a fork.
- Make the puree:
- Peel the cooled beet and blend it until completely smooth, then measure out exactly 1/4 cup for your dough.
- Build the well:
- Mound your flour on a clean counter and create a crater in the center, then crack the eggs, add the salt and beet puree into that well.
- Form the dough:
- Use a fork to slowly pull flour from the edges into the wet ingredients, then switch to hands and knead for 8 minutes until the dough becomes smooth and elastic.
- Let it rest:
- Wrap the dough in plastic and let it relax at room temperature for 30 minutes, which makes rolling much easier.
- Roll and cut:
- Divide into four pieces, roll each to your desired thickness, then cut into noodles using a knife or pasta machine.
- Cook quickly:
- Fresh pasta cooks fast, 2 to 3 minutes in salted boiling water, so watch closely and taste frequently.
Save 
Save After serving this at a summer dinner, my friend actually took a picture of her empty bowl because she could not believe how something so beautiful could taste so good. Beet pasta has become one of those recipes I make when I need to remind myself that cooking is supposed to be playful and surprising.
Making It Vegan
Swap the eggs for 1/4 cup water mixed with 1 tablespoon olive oil. The dough will be slightly more delicate but still holds together beautifully when rolled thin. I have made this version for vegan friends and they could not tell the difference in texture.
Sauce Pairings That Work
Keep it simple because the visual impact is already so strong. Brown butter with sage lets the beet flavor shine, while a light lemon cream adds brightness without overpowering. Sometimes I just toss it with good olive oil and fresh herbs and let the pasta speak for itself.
Storage and Timing
You can make the dough ahead and refrigerate it overnight, wrapped tightly in plastic. Actually, letting it rest overnight improves the texture. Fresh cut noodles can be dusted with flour and frozen in bundles on a baking sheet, then transferred to a freezer bag for up to a month. Cook frozen noodles directly in boiling water, adding about one extra minute.
- Cook pasta water should taste like the sea, not just slightly salted
- Reserve a splash of pasta water before draining to help sauces cling
- These noodles reheat better than leftover wheat pasta because they retain moisture
Save 
Save There is something deeply satisfying about pulling bright pink noodles from a pot of boiling water. Every time I make this, I remember that cooking is supposed to be fun.
Questions & Answers
- → What does beet pasta taste like?
The beet flavor remains subtle and earthy rather than overpowering. You'll notice gentle sweetness that pairs beautifully with savory herbs and cheese. The natural beet essence enhances the pasta without dominating, making it versatile for various sauce preparations.
- → Can I make this dough vegan?
Absolutely. Replace the two large eggs with 1/4 cup water mixed with 1 tablespoon olive oil. The texture remains workable and the color stays vibrant. You may need slight flour adjustments during kneading to achieve proper elasticity.
- → How long can I store the beet puree?
Fresh roasted beet puree keeps refrigerated in an airtight container for 4-5 days. You can also freeze portions for up to 3 months. Thaw frozen puree overnight in the refrigerator before incorporating into pasta dough.
- → What sauces work best with magenta noodles?
Keep sauces simple to highlight the vibrant color. Brown butter with sage creates nutty depth, while light lemon cream adds brightness. Olive oil tossed with fresh basil, parsley, and grated Parmesan lets the natural beet flavor take center stage without overwhelming the delicate hue.
- → Why is my dough too sticky?
Beet puree adds moisture, so dough may feel tackier than traditional pasta dough. Sprinkle small amounts of flour during kneading until the surface feels smooth and elastic. The dough should still feel slightly soft but not stick to your hands or work surface.
- → Can I dry this pasta for storage?
Yes. Cut noodles and arrange them in a single layer on a drying rack or clean dusted surface. Let air dry for 12-24 hours until completely brittle. Store dried noodles in an airtight container for up to 2 weeks. Cooking time may increase slightly for dried pasta.