Beet Pasta Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine beets, onion, and garlic cloves in a bowl. Add olive oil, thyme, salt, and pepper; toss to coat. Transfer to a baking sheet.
• Roast in the preheated oven until cooked through and tender, about 1 hour.
• Remove from the oven and let cool until beets can be handled, 10 to 15 minutes. Remove beet skins.
• Transfer mixture to a food processor. Add vegetable broth and lemon juice; pulse until smooth. Transfer to a saucepan.
• Stir heavy cream into the beet mixture in the saucepan. Cook over medium-low heat until it begins to simmer, about 5 minutes. Stir in 1/2 cup Parmesan cheese until melted. Set aside.
• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and return to the pot. Pour beet sauce over pasta and toss until well combined. Top with 1 tablespoon Parmesan cheese and a pinch of additional thyme.

Steps:

• Put butter in a large skillet over medium-high heat. Heat butter until it turns nutty brown, then add the beets and sage leaves.
• Cook, stirring occasionally, until the beets are tender and lightly browned, about 10 minutes. Add some cooked pasta and toss. Garnish with Parmesan.

Steps:

• 1. Bring a large pot of cold water to a boil over high heat and salt it generously. Add the spaghetti and boil, stirring occasionally, until al dente, about 9 minutes. Drain, reserving about 1/2 cup of the cooking water.
• 2. Meanwhile, cut the beet green stems into 2-inch pieces. Cut the larger leaves into wide ribbons; leave the smaller ones whole. Swish the stems and then the leaves in a big bowl of cold water to clean (in batches if necessary); lift them from the bowl with your fingers, shake them off and blot with a paper towel-they don't have to be really dry.
• 3. Put the olive oil and garlic in a large skillet over medium-low heat. Cook the garlic until golden, stirring occasionally, 4 to 5 minutes. Remove the garlic with a slotted spoon and drain on a paper towel. Increase the heat to medium; add the stems and season with salt. Cook, stirring occasionally, until you can insert the tip of a knife into the stems without resistance, 3 to 4 minutes. Add the red pepper flakes and cook, stirring, 30 seconds.
• 4. Turn the heat to medium-high, add the beet greens and cook, tossing occasionally, until the greens are coated with oil and just starting to wilt. Season with salt and cook until the leaves are wilted and tender, about 3 minutes. Reduce the heat to medium-low.
• 5. Pour the pasta on top of the greens and salt lightly. Toss with tongs and add the reserved pasta water. Divide among 4 pasta bowls and top with reserved garlic slices and desired cheese.

Steps:

• Preheat oven to 425 degrees. Drizzle beets with oil and season with salt. Wrap tightly in foil and roast until tender, 1 hour. Peel and chop once cool.
• Pulse beets, walnuts, and tomatoes in a food processor. Season with salt and red-pepper flakes.
• Cook pasta in salted water according to package directions. Drain, reserving 1 cup water, and return to pot.
• Toss with beet mixture, adding pasta water until creamy. Serve with ricotta, a drizzle of oil, and red-pepper flakes.

Steps:

• Preheat oven to 400 degrees.
• In a large mixing bowl, toss beets with oil and salt to coat.
• Place on lined baking sheet and place in 400 degree oven for 1 hour.
• Remove and allow to cool (about 20 minutes).
• Peel beets under running water and cut into 1/4 inch dice.
• Then puree in food processor.
• To make pasta: Make a mound of the flour in the center of a large wooden cutting board.
• Make a well in the middle of the flour and add the eggs, beet puree and any other flavorings you choose.
• Using a fork, beat together the eggs, oil and flavorings and begin to incorporate the flour starting with the inner rim of the well.
• As you expand the well, keep pushing the flour up to retain the well shape.
• Do not worry that this initial phase looks messy.
• The dough will come together when 1/2 of the flour is incorporated.
• Start kneading the dough with both hands, using the palms of your hands primarily.
• Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits.
• Lightly flour the board and continue kneading for 3 more minutes.
• The dough should be elastic and a little sticky.
• Continue to knead for another 3 minutes, remembering to dust your board when necessary.
• Wrap the dough in plastic wrap and allow to rest for 30 minutes at room temperature.
• Note: do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.
• Roll out to four 7 inch by 16 inch sheets and cut in whatever shape you wish.

Steps:

• Preheat oven to 375 degrees. Toss beets with oil and a large pinch of salt. Wrap tightly in a parchment-lined piece of foil, and place on a baking sheet. Roast until tender, 45 minutes to 1 hour. Let cool. Rub beets with paper towels to remove skins. Puree in a food processor (you should have 1/2 cup puree).
• Add eggs and yolk to puree in food processor, and process until combined. Add flour and 1 heaping teaspoon salt, and process until dough just comes together, about 20 seconds.
• Transfer dough to a well-floured surface. Knead until smooth and elastic, 5 to 10 minutes, adding up to 2 tablespoons flour if dough is sticky. Place on a piece of parchment and cover with an inverted bowl, or wrap tightly in plastic; let rest for 1 to 2 hours.
• Cut dough into 8 pieces. Working with 1 piece at a time (keep the remaining pieces covered with the inverted bowl), flatten dough into an oblong shape slightly thinner than the pasta machine's widest setting (number 1). Dust dough very lightly with flour, and feed through machine. Fold lengthwise into thirds and rotate 90 degrees. Repeat twice on same setting to smooth dough and increase its elasticity.
• Turn the dial to next narrower setting. Pass dough through twice, gently supporting it with your palm. Continue to press dough, passing it through ever-finer settings, two passes on each setting, until sheet is almost translucent and very thin but still intact (number 5 of 8 on a KitchenAid pasta roller). The dough will stretch to about 16 inches long. If dough bubbles or tears, pass it through again, and dust with flour if the dough is sticking.
• For farfalle, lasagna squares, or ravioli: Place rolled sheet on a lightly floured surface, and cut into desired shape, using a dry brush to dust flour off if needed. Cook according to corresponding recipe. For ribbon pastas: Place dough on a drying rack until slightly tacky, 10 to 15 minutes, and then cut into strands using a pasta machine, cutting attachment, or by hand. Drape over rack until strands are semidry and don't stick together, about 20 minutes. Cook immediately, or lay in a single layer on a baking sheet dusted with semolina, cover tightly with plastic wrap, and refrigerate overnight.