Roasted Beet and Garlic Pasta
Let’s have a moment of
honesty. Even though I make pasta regularly now, and think I’m pretty talented
with these tasty carbs, I was really bad at it when I first started.
I would venture to say
that the first ten times I attempted pasta in one form or another, it was
pretty bad. Not even ok. Bad.
So when I decided to
challenge my pasta talents, I was a little nervous. There were so many
variables I couldn’t seem to master on the first attempts that I was worried it
would be like starting over.
The whole family was
home when I made my first attempt at beet pasta, and the whole day I kept
warning them that it might not work out. I even had a back up package of dried
pasta just in case.
But this was an
amazingly easy adjustment and the pasta was even better than we had all hoped
for.
You will need…
3 large red beets,
peeled and chopped
5 garlic cloves
4 tablespoons olive
oil, divided
1 teaspoon salt
½ teaspoon pepper
4 cups all purpose
flour plus extra for rolling the dough
4 large eggs
½ cup hot water
Start by preheating
your oven to 400 degrees F.
In a medium bowl, toss
together 2 tablespoons olive oil, the salt, pepper, garlic and beets. Toss until the
beets are all lightly coated with oil.
Spread the beets out
on a rimmed baking sheet and roast in the oven for 45 minutes to 1 hour. Until
the beets are slightly crisped on the outside.
Set the beets aside to
cool.
When the beets have
cooled, place them in the bowl of a food processor and blend until smooth.
Blend in 1 tablespoon olive oil with the beets.
In the bowl of a stand
mixer, combine the flour and about 1 cup of the pureed beets. Using your dough
hook, blend together the beets and flour. While the mixer is running, add in
the eggs one at a time.
Slowly add in the hot
water. Just a little at a time. Until the dough is completely combined but not
dry. About 7 minutes.
Lay out some plastic
wrap and lightly brush it with the remaining olive oil.
Wrap up your dough in
the plastic wrap and set aside for 30 minutes.
After the pasta dough
has rested. Roll out to your desired thinness for your desired use.
Cook for 2 minutes in salted boiling water and serve hot.
Love and Beer Floats
Angela
Roasted Beet and Garlic Pasta
3 large red beets,
peeled and chopped
5 garlic cloves
4 tablespoons olive
oil, divided
1 teaspoon salt
½ teaspoon pepper
4 cups all purpose
flour plus extra for rolling the dough
4 large eggs
½ cup hot water
Start by preheating
your oven to 400 degrees F.
In a medium bowl, toss
together 2 tablespoons olive oil, the salt, pepper, garlic and beets. Toss until the
beets are all lightly coated with oil.
Spread the beets out
on a rimmed baking sheet and roast in the oven for 45 minutes to 1 hour. Until
the beets are slightly crisped on the outside.
Set the beets aside to
cool.
When the beets have
cooled, place them in the bowl of a food processor and blend until smooth.
Blend in 1 tablespoon olive oil with the beets.
In the bowl of a stand
mixer, combine the flour and about 1 cup of the pureed beets. Using your dough
hook, blend together the beets and flour. While the mixer is running, add in
the eggs one at a time.
Slowly add in the hot
water. Just a little at a time. Until the dough is completely combined but not
dry. About 7 minutes.
Lay out some plastic
wrap and lightly brush it with the remaining olive oil.
Wrap up your dough in
the plastic wrap and set aside for 30 minutes.
After the pasta dough
has rested. Roll out to your desired thinness for your desired use.
Cook for 2 minutes in salted boiling water and serve hot.