Roasted Beet and Garlic Pasta

Let’s have a moment of honesty. Even though I make pasta regularly now, and think I’m pretty talented with these tasty carbs, I was really bad at it when I first started.

I would venture to say that the first ten times I attempted pasta in one form or another, it was pretty bad. Not even ok. Bad.

So when I decided to challenge my pasta talents, I was a little nervous. There were so many variables I couldn’t seem to master on the first attempts that I was worried it would be like starting over.

The whole family was home when I made my first attempt at beet pasta, and the whole day I kept warning them that it might not work out. I even had a back up package of dried pasta just in case.

But this was an amazingly easy adjustment and the pasta was even better than we had all hoped for.

You will need…

3 large red beets, peeled and chopped

5 garlic cloves

4 tablespoons olive oil, divided

1 teaspoon salt

½ teaspoon pepper

4 cups all purpose flour plus extra for rolling the dough

4 large eggs

½ cup hot water

Start by preheating your oven to 400 degrees F.

In a medium bowl, toss together 2 tablespoons olive oil, the salt, pepper, garlic and beets. Toss until the beets are all lightly coated with oil.

Spread the beets out on a rimmed baking sheet and roast in the oven for 45 minutes to 1 hour. Until the beets are slightly crisped on the outside.

Set the beets aside to cool.

When the beets have cooled, place them in the bowl of a food processor and blend until smooth. 

Blend in 1 tablespoon olive oil with the beets.

In the bowl of a stand mixer, combine the flour and about 1 cup of the pureed beets. Using your dough hook, blend together the beets and flour. While the mixer is running, add in the eggs one at a time.

Slowly add in the hot water. Just a little at a time. Until the dough is completely combined but not dry. About 7 minutes.

Lay out some plastic wrap and lightly brush it with the remaining olive oil.

Wrap up your dough in the plastic wrap and set aside for 30 minutes.

After the pasta dough has rested. Roll out to your desired thinness for your desired use.

Cook for 2 minutes in salted boiling water and serve hot.  

Love and Beer Floats

Angela

Roasted Beet and Garlic Pasta 

3 large red beets, peeled and chopped

5 garlic cloves

4 tablespoons olive oil, divided

1 teaspoon salt

½ teaspoon pepper

4 cups all purpose flour plus extra for rolling the dough

4 large eggs

½ cup hot water

Start by preheating your oven to 400 degrees F.

In a medium bowl, toss together 2 tablespoons olive oil, the salt, pepper, garlic and beets. Toss until the beets are all lightly coated with oil.

Spread the beets out on a rimmed baking sheet and roast in the oven for 45 minutes to 1 hour. Until the beets are slightly crisped on the outside.

Set the beets aside to cool.

When the beets have cooled, place them in the bowl of a food processor and blend until smooth. Blend in 1 tablespoon olive oil with the beets.

In the bowl of a stand mixer, combine the flour and about 1 cup of the pureed beets. Using your dough hook, blend together the beets and flour. While the mixer is running, add in the eggs one at a time.

Slowly add in the hot water. Just a little at a time. Until the dough is completely combined but not dry. About 7 minutes.

Lay out some plastic wrap and lightly brush it with the remaining olive oil.

Wrap up your dough in the plastic wrap and set aside for 30 minutes.

After the pasta dough has rested. Roll out to your desired thinness for your desired use.

Cook for 2 minutes in salted boiling water and serve hot.