Baking is my first choice when having my son help in the kitchen.
It’s not always dessert or sweets.
Bread can be lots of fun, too. There is just something so fascinating about using yeast to rise the dough.
Pasta from scratch is another kid-friendly cooking project.
And even if you are in a kid-free kitchen, pasta has universal appeal.
The counters are guaranteed to be a flour-dusted mess, but who doesn’t enjoy feeding the dough through the rollers of the pasta machine? It’s worth the clean-up.
I’ve been experimenting with all sorts of different flavors from spinach to pumpkin. A few weeks ago I went all out making a rainbow including fresh roasted beet pasta.
It was my way of showing beets some love. They don’t have to be limited to salads or soups.
Roasted beets have a wonderful earthy flavor. And their deep pink hue is beautiful.
How To Make Fresh Roasted Beet Pasta
The first step is to roast the beets in the oven.
You can buy packaged cooked beets at the grocery if you want to save a little time and effort. They definitely come in handy.
Once the beets are tender enough to be pierced with a knife, I puree them in a food processor along with eggs and a little olive oil.
After that I pulse in the flour and salt to form my pretty pink dough.
Adding veggie purees to homemade dough is an easy way to sneak in more vegetables while creating lovely saturated colors, but they don’t dominate the flavor.
Once the dough has rested, I roll it out. You can use a pasta machine or a rolling pin on a lightly dusted work surface.
I cut out the noodles with a knife or a pizza roller.
The best part about from scratch pasta is that it cooks in only 2 minutes.
Fresh roasted beet pasta can be tossed in so many sauces including pesto, brown butter and just olive oil, garlic, salt and pepper.Print
Fresh Roasted Beet Pasta
- Prep Time: 90 minutes
- Cook Time: 2 minutes
- Total Time: 92 minutes
- Yield: Serves 4 1x
2–3 medium beets without greens* (about 6 ounces)
1 tablespoon plus 1 teaspoon olive oil
1–1/2 teaspoons kosher salt
1/4 teaspoon black pepper
2–1/2 cups all-purpose flour plus more for work surface
Preheat the oven to 400 degrees F.
Wash the beets and place them on individual sheets of aluminum foil. Drizzle the beets with 1 tablespoon olive oil and season with 1/2 teaspoon salt and pepper. Fold into loose packets and transfer to a sheet pan. Roast the beets for 50-60 minutes until they are easily pierced with a knife. Let the beets cool slightly before using a paper towel to rub off their skins.
Puree the beets in a food processor with the eggs and remaining olive oil. Add the flour and remaining salt and pulse until a dough forms. Turn the dough onto a lightly floured work surface and knead for a couple minutes until the dough is smooth. Form the dough into a round disk and cover with plastic wrap. Allow the dough to rest at room temperature for 30 minutes or refrigerate overnight. (If the dough is refrigerated, make sure to let it come to room temperature before rolling out the pasta.)
Divide the pasta dough into 4 pieces keeping them covered. Working with one piece of dough at a time, flatten slightly and feed through the smooth rollers of a pasta machine starting at the widest setting. Fold the pasta sheet in half each time it is fed through at a narrower setting until the pasta sheet is very thin but does not tear. Place the pasta sheets on a floured work surface to dry for 10 minutes. (Note: If you do not have a pasta machine, you can roll out the sheets of pasta with a rolling pin on a floured work surface.)
Cut the pasta sheets into 12-inch lengths. Sprinkle the sheets with flour and roll them up loosely. Using a knife or pizza cutter, trim the rough edges and cut into 1/4-inch wide strips. Unroll and place the strips on a floured sheet pan. Repeat with the remaining dough.
Bring a large saucepan of salted water to a boil. Cook the pasta for 2 minutes until al denté and then toss with desired sauce.
*Beet greens can be used to make pesto.
You can use packaged cooked beets instead of roasting the beets yourself.