
Homemade Beet Pasta
1 hr + 15 min
Meal
Make-ahead
10 ingredients or less
Freezer-friendly
Servings
Total
1 hr + 15 minPrep
45 minRest
30 minContains
Free from
Ingredients
-
3.5 oz (100 g)cooked beets, peeled
-
¼ cup (60 mL)water
-
2 cups (308 g)type 00 flour
-
¼ tspsalt
Directions
- Blend the beets and water together using an immersion blender or regular blender. Blend until smooth.
- Pile the flour and salt on a clean counter. Mix together, and then make a well in the center and pour the beet purée into the well.
- Use a fork and start gradually adding the flour to the beet purée by whisking the fork through the purée and picking up a small amount of the flour at the edges of the purée.
- Continue to pick up flour with the fork until a cohesive dough forms, then knead the dough until all the flour is incorporated into a ball. Note the mixture is supposed to be quite dry. Continue to knead. This takes a lot of strength and patience, about 10 - 15 minutes. Once the dough is smooth, wrap it in plastic and let it rest in the fridge for 30 minutes.
- Once the dough has rested, remove it from the fridge and divide it into 4 pieces. The dough can now be rolled out by hand or with a pasta roller.
- If using a rolling pin, roll and push the dough out as thin as it can go without ripping*. Lift and dust the dough with flour as needed. It's rolled well enough when you lift the dough and see the outline of your hand behind the dough.
- Once the dough is rolled out, lightly dust with more flour. Then roll the dough up into a cylinder and cut it into strips with a sharp knife.
- Unravel the noodles and toss them in more flour and leave them in a nest on your counter as you continue to roll and cut the remaining dough. At this point, you can either dry on a pasta drying rack, or freeze the noodles for storage if you are making the noodles in advance.
- When you are ready to cook the noodles, add them to a large pot of salted, boiling water to cook for 2 minutes. Cook in batches if needed to avoid overcrowding the pot. If your noodles are thicker, test one to check for doneness before removing them from the water, you may need to cook them for an extra 30 seconds - 1 minute.
- Remove the noodles from the water and toss with desired sauce*. Enjoy!
Notes
- * If you are struggling to roll the dough, use less flour on the counter and let the slightly sticky surface of the counter help to pull the dough out as you roll over it.
- * To let this pasta really shine, we made a simple sauce by adding vegan butter to a pan with a couple of cloves of minced garlic. Once the garlic was cooked slightly, we added the cooked pasta and garnished it with fresh black pepper, sea salt, and some sliced fresh basil.
Storage
- It's best to use the fresh pasta dough within 12 hours of making it.
- The fresh-cut noodles should be cooked the day they are made. Otherwise, they can be dried completely on a pasta drying rack and stored in airtight containers at room temperature for up to 5 days, or frozen and stored in the freezer for up to 1 month.
- Cook the frozen pasta the same as you would for fresh - for 2 minutes in salted, boiling water.
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Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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Discussion & Rating
Hello! I really want to make this but don’t like beets nor do I have any at home could I make this into regular pasta, if so, how?
Hi PUL ! I want to make this pasta recipe but I don't know how to serve it with... what sauces do you recommend?
These were AMAZING!!! Thank you so much Sadia and the whole PUL Team, I love all your recipes. It was really easy to make and I was done in no time. I served the pasta with a hot olive oil - herb mix and poured it over the noodles, it was absolutely delicious and I will make them again for sure.
All the best,
Leila
I’ve made this twice in les than a week and my family and I wonder if we could make more Flavors like kale, spinach, basil, carrot, herbal…
Hello!
If i use oat flour, will it be harder?
Absolutely love that you are showing basic recipes like pizza dough and homemade pasta as people often think it's too much work, but the difference is huge and I think a bit more effort really pays off. Love the colour❤
Absolutely adore the colour! Would this pasta be suitable to be filled, like with ravioli for instance?
Hi, is there a video or will there be a video for this? Thank you for sharing the recipe :)
this looks amazing - definitely on the menu for our next fresh pasta night ♥
Hey!
We already make this at home! Not with the beetroot... But the rest of it is same.. butwe use whole wheat flour. The idea of rolling it up and cutting it seems good.. I've always been scared of them getting stuck together despite the dusting of flour in between, so I cut them when they are flat:P it is a lot less even and takes more time... I'll try it your way next time! And since it doesn't have any veggies, we simply add stir fried veggie toppings like one would to noodles:) (and sometimes red sauce)
nice :)
Hi! Can it be stored once it is already cooked?
Thanks for the recipe! I am looking forward to cook it:)
Love it, thank you Sadia!
Can I use a wholegrain gluten free flour instead of the wheat flour, like rice flour?