Ingredients: Makes 1 large bowl of pasta for 1 individual.
- 5 oz flour* you will need more when rolling out the dough
- 2 egg yolks
- 1 egg
- 2 tsp pureed beets that are cooked and peeled, I used golden beets, but red beets work too!
- 1/2 tsp salt
Start by having a big clean work surface because you will need it. Dump the flour in the center of your work space, creating a hole in the middle of the flour for the eggs and beets. Pour the eggs and beet puree in the hole and using a fork, whisk the eggs, slowly working in some of the flour, as the egg starts to thicken due to the flour add in the salt.
Continue to whisk in the flour. The egg and flour will be very sticky, so continue mixing and folding the dough. When it gets really hard to work the dough, you can use your hands to knead it. Soon you will be able to make the dough into a ball, at this time make sure that your work surface has flour on it. If you feel that your dough is too dry and you still have quit e a bit of flour to work in, you can take some of the egg whites saved to wet the dough a little, a little goes a long way. Once your dough has the majority of the flour worked into it, place in a ziplock bag or in plastic wrap and let sit for at least 30 min.
30 minutes later…
On a clean and floured work surface with a little pile of flour on the side you can now get started on making the pasta. I recommend cutting the dough into 4 pieces to make it easier to work with. Roll out a piece of the dough, making sure that your work surface and your rolling pin are well floured. Roll it out then fold it over, do this multiple times to work the dough.
You can now roll out the dough and make it nice and thin, because when you end up cooking the noodles they will thicken. Once the dough is rolled out, cut it into long thin strips. Repeat this process for the other pieces of dough.
Once all of the dough is rolled and cut into strips you can add the noodles to a pot of boiling water. You can add a bit of salt to the water as well. And now it’s just cooking pasta!
Strain out the water and pour into a bowl. Enjoy!
If you would like to double this recipe, keep in mind that the glucose bonds are very important in pasta making. So when doubling you want to keep the wet ingredients that do not add to the glucose content to a minimum, therefore only have one whole egg and add egg yolks. It is also easy to substitute in other vegetables to change the color of the pasta, like using spinach for green.