Beetroot Pasta

My copy of The Pasta Man is covered in beet juice from working on this recipe. I made Mateo’s vegan beetroot dough which resulted in a lot of waste. But I loved the colour so used it as inspiration to make my own beetroot pasta. It will turn pink once cooked which could make for fun kiddies meals. Or you can use it like I did to make striped dough.

Beetroot Pasta
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For months I had a case of disappearing data. At home we have a very simple 3G WiFi setup with 10GB of data per month. For ages this has been more than enough for me as I do very little on the Internet at home. I get private emails and check one of the work email addresses on a daily basis. In the morning I read blogs, and in the afternoon I do a puzzle which I have to download. Unless the television is on, I’m listening to podcasts. And that is about all I do that uses data regularly. At one point in time I had shared my login details with someone, but I never realised they were the reason my data was being used up each month. Luckily for me it was not a big deal as I have data on my phone that barely gets used.

Today’s inspirational recipe from Lavender and Lime ♥ Beetroot Pasta ♥ #LavenderAndLime Click To Tweet

That contract gives me 6.5GB a month and I hardly scratch the surface. I listen to podcasts in the car and hotspot my iPad to my phone when I’m at customers taking orders. So for months I was using that data for the last week of the month instead of the home WiFi. But then a comment not directed at me made me realise how my data was being used up. I was quite angry for a number of reasons I won’t go into. But to remedy the ‘problem’ I changed the name of the home modem and the password for access. And last month I used 2GB of data. Just goes to show that some things are extremely data heavy, such as YouTube, which I never use. Do you use data heavy features?

 

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Beetroot Pasta

I would suggest using this pasta with an egg dough to make one sided, or two sided striped pasta
Recipe Category: Italian
Makes enough for: 2 people
All Rights Reserved: An original recipe from Lavender and Lime

Equipment

  • juicer

Ingredients

  • 90 g beets, peeled, trimmed and juiced
  • 2 eggs
  • 260 g 00 flour
  • 1 pinch fine salt

Method

  • Place the beet juice and eggs into a stand mixer bowl and whisk to combine
  • Add the flour and salt, swap to a dough hook, and mix until a dough forms
  • Knead for 10 minutes then tip out onto a piece of cling film, flatten into a disc and cover tightly
  • Place into the fridge for at least 30 minutes, or overnight if you have time
  • Roll out and use as needed

To make one-side only stripes you will need a batch of plain pasta dough

  • Roll out the beetroot pasta to the thinnest setting on your machine and cover with a damp cloth
  • Roll out the plain pasta dough to the same thickness and place lengthwise on a silicone mat, and cover with a damp cloth
  • Place the beetroot dough lengthwise in front of you and use a sharp knife to cut 1cm wide strips
  • Arrange these strips in a lattice pattern across the top of the plain dough *
  • Allow the strips to overhang as necessary
  • Once you have created your pattern gently roll over the top of the pasta with a rolling pin. You just want to get the two pastas to stick to one another
  • Trim the overhanging pieces and cut your pasta into your desired width along the length

Notes

To make two sided striped pasta see this post. Here is a recipe for a rich egg dough.
* You can do any pattern you want, on the diagonal or like a chequerboard. Or you can swap the stripes for circles or other shapes. Use your imagination.
Take a look at what was previously posted on Lavender and Lime on June 20:

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8 thoughts on “Beetroot Pasta

  1. So pretty. I’ve filled ravioli with beets but never used them to color pasta. I did, in my catering days, use beet powder plus others, to create colorful tortillas that I cut into shapes. There are so many pretty colored powders… might be easier than to use the actual beet!

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