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Lunch/Dinners

Beet-Tinted Fresh Pasta

TIME

1 h 15 min

DIFFICULTY

Medium

SERVINGS

4

CALORIES

438 kcal

CARBS

77.2 g

PROTEIN

16.7 g

FAT

5.7 g

Z Beet-Tinted Fresh Pasta

About this recipe

Handmade sfoglia—fresh pasta dough made from flour and eggs—is a foundation of Emilia-Romagna cooking, rolled into sheets for cut and filled pastas. This recipe follows that egg-pasta tradition and adds a little roasted beet purée for color; it’s a variation, not a claim that beet dough is the regional classic.

WHY YOU’LL LOVE IT

Four simple ingredients make tender, fresh pasta from scratch. A spoonful of roasted beet gives the dough a subtle rosy tint. Roll it into tagliatelle, fettuccine, or lasagna sheets.

Ingredients

  • 3⅓ cups all-purpose flour (400 g), plus more for dusting
  • 4 large eggs
  • 1 tbsp roasted beet purée (about 15 g)
  • ½ tsp fine salt (about 3 g)

Preparation

  1. Place the flour on a clean work surface and make a wide well in the center. Beat the eggs with the beet purée and salt until blended.
  2. Pour the egg mixture into the well. Use a fork to gradually draw flour in from the sides until a shaggy dough forms.
  3. Bring the dough together with your hands and knead on the work surface for 8–10 minutes, until smooth and elastic. If it is sticky, dust lightly with flour; do not add water unless the dough is dry and will not come together.
  4. Wrap the dough tightly and let it rest at room temperature for 30 minutes.
  5. Divide the dough into 4 pieces and keep the pieces covered. Roll one piece at a time with a pasta machine or rolling pin, dusting lightly with flour as needed.
  6. Cut the sheets into tagliatelle or fettuccine, or leave them whole for lasagna. Arrange cut noodles in loose nests.
  7. Cook the fresh pasta in a large pot of well-salted boiling water for 2–4 minutes, until tender. Drain and serve with sauce.

Tips
Keep dough you are not rolling covered so it does not dry out.
If the dough feels sticky, add flour a little at a time.
Fresh pasta cooks quickly; have the sauce ready before boiling the noodles.

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