If you do a quick search for pasta recipes, chances are you’ll walk away more confused than confident. Some call for flour and whole eggs, others for additions of water or oil. Weight versus volume measurements, kneading times, resting conditions—it’s all over the map.
So how’s a girl to choose the very best way? If you’re this girl, you obsess. ACTUALLY, let me re-phrase that. I am THIS girl, who is lucky enough to have a very best friend who has obsessed, batched, kneaded, rolled, cut, and walked away enough times covered in streaks of flour and crumbly bits of dough, to become an absolute pasta pro.
It’s ridiculous, really. She’s amazing. A.M.A.Z.I.N.G.
She does it all by feel. With dough crusted on the ends of her sleeves and pasted to her elbows at times, this woman is admirable. She just knows.
And, I, the princess that I am, simply get to stand by and watch (occasionally try out the pasta maker for a pressing or two), and delight in her beauty and all she creates.
Pasta perfection every time.
And, a beauty this one sure is.
Someone in our house has decided he LOVES beets. Yes, that’s right – he LOVES them.
Thus, I’m doing all that I can to creatively and seductively batch up the earthy bulbs to his ultimate delight.
This time, we relished in the visual art and sensational flavor of a fresh beet pasta – with a touch of garlic and black pepper.
Stimulate your senses in every way with this one…
Fresh Beet Pasta
**These measurements are all a bit rough ~ remember, Valerie does everything by feel.
2 1/2 cups all purpose flour
2 farm fresh eggs + 1 egg yolk (from her little girls, of course)
1 medium beet, cooked, peeled, and cooled
1-2 cloves garlic, minced
1/2 tsp. black pepper +
extra virgin olive oil, roasted pistachios, etc.
Combine the cooked beet and eggs in a food processor and puree until smooth. Add the garlic and pepper and process one more time to incorporate.
Using the beating end of an upright mixer, combine the flour and beet/egg mixture until just doughy enough. (Alternatively, which we’ve done in the past, you can form a flour bowl in the center of the counter, crack the eggs inside, and whisk together the dough with a fork, working in a pureed beet and the garlic and pepper – we chose electronics this time).
Dump the dough crumbles out on the counter and go to town kneading – until it’s just right.
Form into a ball and allow to rest about 15-20 minutes.
Divide the dough ball into quarters and then go to town with the pasta machine.
OR, if you don’t have a machine, roll out by hand into thin ribbons and then slice into your preferred shape.
Bring a large pot of SALTED water to a boil and add the fresh noodles. Cook for 3-4 minutes. Drain.
Dress with extra virgin olive oil, roasted pistachios, and additional black pepper.