Instructions

For the pasta

1. Cook the beet however you would like. I roasted it whole drizzled with olive oil and wrapped in foil at 200°C (400°F) for about 45 minutes then peeled it. You can also peel it, cut it into quarters, cover with water and boil until soft. Once cooked, puree it in a food processor or blender with one tablespoon olive oil.
2. Mix the flour and salt together on the counter. Make a well in the centre and add the olive oil and 3 tablespoons of the beet puree. Add a bit of water and use a fork to begin mixing in the flour little by little. Continue adding water and mixing it with the flour until the dough starts to come together and you can begin kneading it together with your hands. You may end up adding more or less water depending on the brand of flour that you use. You want a soft dough that holds together but isn’t sticky. Knead the dough for 10 – 15 minutes then wrap it in plastic film and let it rest for an hour.
3. Cut the dough into 4 portions and roll it out. If you have a pasta machine, then you probably already know how to use it. If not, then roll the dough out on a floured counter using a rolling pin as thin as you can possibly get it. Use a knife or pizza cutter to cut it into the shape you want.
4. At this point you can either hang your pasta to dry or put a pot of water on to heat while you prepare your sauce.

For the sauce

1. Heat a large pan over medium heat. Add the olive oil and shallots and fry until soft. Add the garlic and continue frying until soft and fragrant. Add the white wine and simmer until reduced by half. Add the flour and whisk through to remove all lumps. Allow to cook for about a minute then mix in the olive oil. Add the vegetable stock, herb of choice, salt and pepper. If you choose to add any leftover beet puree, add it now along with some balsamic vinegar to cut the sweetness. With or without the beet puree, simmer the sauce until it is reduced to the consistency you want.

For the beet pasta

1. Boil the pasta in salted water for just 2 or 3 minutes. Fresh pasta cooks quickly, test it for doneness frequently. Drain and add directly to the sauce. Serve with fresh basil or chives, if desired.