For a truly striking dish, add beetroot puree to your homemade pasta dough to give it a stunning purple-pink hue.
Beetroot Pasta Recipe
Cooking time: 30 minutes
Total time: 1 hour
For the beet puree
1 large beetroot
1 tsp olive oil
For the pasta dough
3 large eggs
60g beet puree
375-400g ‘00 pasta flour
Fine semolina flour, for dusting
Make the beet puree
Step 1: Preheat the oven to 180C (fan).
Step 2: Drizzle the beetroot with a little olive oil and wrap in foil. Then place on a baking tray and roast in the oven for 45 minutes or until very tender.
Step 3: Once your beets are cool enough to handle, peel away the skin (it should come away very easily). Puree in a blender or food processor until smooth. Set aside to cool.
Make the pasta dough
Step 4: On a large clean surface, pour the flour into a pile and make a well in the centre.
Step 5: Put the eggs and puree in the well and, using a fork beat thoroughly to combine. Gradually incorporate the flour into the eggs until a wet and sticky dough forms.
Step 6: Using your hands or a dough scraper, begin to incorporate more flour into the mix until the dough is firm and you can handle it easily.
Tip: You may not need all of the flour to get the dough to this point.
Step 7: Brush any remaining flour aside, and knead the dough for around 10 minutes until it becomes very smooth and elastic.
Step 8: Wrap in cling film and set aside at room temperature to rest for 30 minutes.
Shape the pasta
Step 9: Divide the dough into 6 equal pieces.
Step 10: Lightly dust your work surface with flour and take one of the dough pieces – covering the others with a damp cloth to stop them from drying out.
Step 11: Flatten into a rough rectangle and use a rolling pin (no rolling pin? A wine bottle works great) to roll out the pasta into a long sheet roughly 1mm thick.
Step 12: Dust with a little more flour and set aside while you repeat the process with the remaining dough.
Step 13: Using a pasta cutter or sharp knife, cut the pasta sheets into 12x12cm squares.
Cook the pasta
Step 14: Bring a large pot of liberally salted water to the boil. Add the pasta and cook for 1-3 minutes until al dente, toss with your favourite sauce and enjoy.
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