# What You'll Need:
→ For the Beet Puree
01 - 1 medium beet (about 180 g), trimmed and scrubbed
02 - 1 tablespoon olive oil
03 - Pinch of salt
→ For the Pasta Dough
04 - 2 cups (250 g) all-purpose flour, plus extra for dusting
05 - 2 large eggs
06 - 1/2 teaspoon salt
07 - 1/4 cup (60 g) 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
# How To Make It:
01 - Preheat the oven to 400°F (200°C). Wrap the beet in foil, drizzle with olive oil, and sprinkle with a pinch of salt. Roast for 45–60 minutes until fork-tender. Cool slightly, then peel.
02 - Puree the roasted beet in a food processor or blender until smooth. Measure out 1/4 cup (60 g) for the dough; reserve any extra for another use.
03 - On a clean surface, mound the flour and make a well in the center. Add eggs, salt, and the beet puree to the well.
04 - Using a fork, gradually incorporate the flour into the wet ingredients until a shaggy dough forms. Knead for 8–10 minutes until smooth and elastic (add a bit more flour if sticky).
05 - Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes.
06 - Divide the dough into 4 pieces. Roll each piece out with a pasta machine or rolling pin to your desired thickness (about 1–2 mm). Cut into noodles (tagliatelle, fettuccine, or shape of choice).
07 - Cook the pasta in a large pot of salted boiling water for 2–3 minutes, or until al dente. Drain and toss with butter or olive oil, fresh herbs, and cheese if desired.
