# What You'll Need:
→ Beet Puree
01 - 1 medium beet (about 6.3 oz), trimmed and scrubbed
02 - 1 tablespoon olive oil
03 - Pinch of salt
→ Pasta Dough
04 - 2 cups (8.8 oz) all-purpose flour, plus extra for dusting
05 - 2 large eggs
06 - 1/2 teaspoon salt
07 - 1/4 cup (2.1 oz) 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
# Steps:
01 - Heat the oven to 400°F. Prepare for roasting the beet.
02 - Wrap the beet in foil, drizzle with olive oil, and season with salt. Roast for 45 to 60 minutes until tender. Allow to cool slightly and then peel.
03 - Process the roasted beet in a food processor or blender until smooth. Reserve 1/4 cup (2.1 oz) for incorporation into the dough.
04 - On a clean surface, mound the flour and create a well in the center. Add eggs, salt, and beet puree into the well.
05 - Use a fork to gradually incorporate flour into the wet ingredients until a rough dough forms. Knead for 8 to 10 minutes until smooth and elastic, dusting with extra flour if sticky.
06 - Wrap the dough tightly with plastic wrap and let it rest at room temperature for 30 minutes to relax the gluten.
07 - Divide the dough into four pieces. Roll each piece out to approximately 0.04 to 0.08 inches thickness using a pasta machine or rolling pin. Cut into desired noodle shape such as tagliatelle or fettuccine.
08 - Boil a large pot of salted water. Cook the noodles for 2 to 3 minutes until al dente. Drain thoroughly.
09 - Toss the cooked noodles with butter or olive oil, fresh herbs, and grated cheese if desired. Serve immediately.
