# What You Need:
→ For the Beet Puree
01 - 1 medium beet (about 6.5 oz), trimmed and scrubbed
02 - 1 tablespoon olive oil
03 - Pinch of salt
→ For the Pasta Dough
04 - 2 cups all-purpose flour (9 oz), plus extra for dusting
05 - 2 large eggs
06 - 1/2 teaspoon salt
07 - 1/4 cup roasted beet puree (about 2 oz)
→ For Serving (optional)
08 - 2 tablespoons unsalted butter or olive oil
09 - Fresh herbs (basil, parsley), chopped
10 - Grated Parmesan or pecorino cheese
# How to Make:
01 - Preheat your oven to 400°F. Wrap the beet tightly in foil, drizzle with olive oil, and sprinkle with salt. Place on a baking sheet and roast for 45-60 minutes until a fork slides easily through the flesh.
02 - Remove the roasted beet from the oven and let it cool until comfortable to handle. Peel off the skin and transfer to a food processor or blender. Blend until completely smooth. Measure out 1/4 cup for the pasta dough.
03 - Mound the flour on a clean work surface and create a deep well in the center. Crack the eggs into the well, add the salt and measured beet puree. Using a fork, gradually whisk the eggs and puree while pulling in small amounts of flour from the edges.
04 - Once a shaggy dough forms, use your hands to bring it together. Knead firmly for 8-10 minutes until the dough is smooth, elastic, and no longer sticky. Wrap in plastic and let rest at room temperature for 30 minutes.
05 - Divide the dough into 4 equal pieces. Working with one piece at a time, roll through a pasta machine or with a rolling pin until 1-2mm thick. Cut into fettuccine, tagliatelle, or your preferred noodle shape.
06 - Bring a large pot of salted water to a rolling boil. Add the fresh pasta and cook for 2-3 minutes until al dente. Drain, reserving a small amount of pasta water. Toss immediately with butter or olive oil, fresh herbs, and cheese if desired.
