I don’t really like beets. Well I guess I like them if they are fried into beet chips, or thinly sliced and roasted in a hot oven with olive oil, rosemary and sea salt, and I chow down this roasted beet fettuccine…So I’m probably better off saying I don’t like your ordinary steamed beets or beet salad. This recipe is anything but ordinary. And the color! Oh my goodness the color of this pasta is spectacular! I need a dress or a pair of shoes in this color…:)
Anyways back to the food. I recently made this homemade pasta recipe for my family and it was so light and flavorful. I simply dressed it with sage and browned butter and shaved some fresh ricotta salata (a firm ricotta that you can shred).
This post only includes the instructions for making the dough. If you need directions for how to turn your fresh pasta dough into fettuccine then check out my Youtube video below. I explain how to make fettuccine using my Kitchenaid pasta roller and cutter.
Roasted Beet Fettuccine Dough
From the Garden of: Daddy
Yields: about 1 pound (4 servings)
Cook Time: 2-3 minutes fresh, 4-5 minutes frozen
Adapted from: Martha Stewart
Ingredients:
for the roasted beets:
3 small or 2 medium sized beets
olive oil for roasting
for the pasta:
roasted beets with skins removed
2 large eggs
1 egg yolk
1 tsp salt
2 3/4 cups all purpose flour plus more for kneading
Instructions:
1. To roast the beets: Preheat oven to 375 degrees. Place the beets (with the greens removed but the skins still on) on a square of tin foil and sprinkle with sea salt and drizzle with about 1 T of olive oil. Bunch up tinfoil around beets and place on a baking sheet. Roast for about 45 minutes to 1 hour or until very very tender.
2. To remove the skins, simple use a spoon to separate the beet flesh from the skin. The skin will literally fall right off.
3. Add the beets to your food processor and puree until smooth. Add the 2 whole eggs and egg yolk and puree until thoroughly mixed. Add the salt and flour and pulse until dough comes into a ball.
4. Knead dough on a floured surface for about 5 minutes until the dough is nice and smooth. Cover with plastic and refrigerate for 1-2 hours or up to 2 days.
5. Follow your pasta machines manufactures instructions to roll and cut your fettuccine.
Helpful Hint:
1. For instructions and helpful hints as to how to roll and cut fettuccine make sure you check out my Youtube video where I give step by step instructions on how to use a Kitchenaid pasta roller.: http://youtu.be/mHc4NV29090
2. I don’t recommend drying this pasta due to the eggs in the dough. To store, refrigerate for up to 2 days or freeze for up to 6 months. When cooking fresh pasta, cook for 2-3 minutes in salted, boiling water. When cooking frozen pasta, don’t defrost the pasta but instead cook the frozen pasta for 4-5 minutes in salted, boiling water.
I’ll soon post my instruction on how simple my browned butter sage sauce is to make!
With Love, Jennifer
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