There are not many things on this planet that are better than fresh, home-made pasta. Despite this, so many people are intimidated by making pasta at home and I, admittedly, used to be one of them. The stories you hear of Italian grandmothers with big guns (muscles, I mean) from years of laborious effort kneading pasta dough.
Why would any modern day city dweller bother to knead, roll and cut their own fresh pasta when you can buy it, cook it and have it on the table in less than 30 minutes? Because making it yourself affords you limitless creativity, and this fresh beet pasta is a prime example.
I first tried my hand at making fresh pasta during the first year that I lived in Barcelona when my then-not-yet husband gifted me a pasta maker for Christmas. We gave it a try and it turns out that making fresh pasta is not so difficult after all. You’re probably saying “sure, not so difficult if you have a pasta maker”.
Very true, but rolling it out and cutting it by hand doesn’t take that much longer than using a pasta machine and you have the flexibility to make any kind of pasta you want. Want green? Add spinach. Want vibrant yellow? Add saffron or turmeric. Want red? Add beets!
Right about now you might be thinking “beets, eww”. Firstly, beets when they’re fresh are good! You might (like me) have bad memories of being fed canned, syrupy beets as a child. Fresh beets are a whole other kettle of fish and I love them in this beet and sweet potato tartare. Secondly, this beet pasta doesn’t have an overwhelming taste of beets. There is a slight hint of beets, but the taste of the final dish will depend more on what kind of sauce you use.
If you’ve gone to all the effort to make beautiful red fresh beet pasta, then you don’t want to hide it under a tomato sauce. I suggest a simple white wine reduction sauce to allow the colour of the beets to shine through. Although it’s not necessary, if you have some beet puree left over and you want to use it, you can add it to the sauce for an even more sweet, beet-y flavour. In that case I recommend adding a teaspoon or two of balsamic vinegar to cut through the sweetness a bit. Brightly coloured homemade vegan pasta. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Fresh Beet Pasta
For the pasta
For the sauce
For the pasta
For the sauce
For the beet pasta
Serving Size: 1
Amount Per Serving: Calories: 764Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 1402mgCarbohydrates: 117gFiber: 7gSugar: 5gProtein: 20g
Brightly coloured homemade vegan pasta.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
This looks absolutely amazing! I cannot wait to try this! I've never even heard of pasta with beets before.
Thanks Kim. Let me know how it works for you.
Can I use half flour and half semolina
Can you store dry? If so, for how long?
Would this pasta be suitable for making ravioli?
Yes, I don't see why not.
Don't the color comes out when you cook it?
Looks beautiful. Will try making today. How thin do you tend to roll the pasta (what number on a pasta machine)?
Usually down to the third thinnest.