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Homemade Beet Pasta

1 hr + 15 min


10 ingredients or less


This vibrant dough cooks into beautifully tender, chewy noodles. A lot of love (and arm strength) goes into making your own fresh pasta, but the result is absolutely worth it. This dough is perfect for noodles, but can also be used in lasagna or filled pasta like ravioli or tortellini. Since so much love is going into the dough, we think it's best to let it shine and use simple sauces to help highlight the flavour of the pasta itself.



1 hr + 15 min


45 min


30 min


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Free from

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tree nut

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  • 3.5 oz (100 g)
    cooked beets, peeled
  • ¼ cup (60 mL)
  • 2 cups (308 g)
    type 00 flour
  • ¼ tsp


  1. Blend the beets and water together using an immersion blender or regular blender. Blend until smooth.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Remove the noodles from the water and toss with desired sauce*. Enjoy!


  • * 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.


  • 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.

Let us know what you think

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains & Starches 77%

type 00 flour

Proteins 0%
Fruits & Veggies 23%

cooked beet

No significant sources of calcium

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

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Tijana - April 23, 2024, 2:10 p.m.

Very nice! :)

Kris - Oct. 9, 2023, 7:24 a.m.

Hi, I’ve made this recipe, although I substituted all purpose flour for the 00.

When kneading, I was able to combine all the flour, however I couldn’t get it “smooth”. It kept tearing. I did the recommended 10-15 mins.

Was it the all purpose flour? Or my technique? Any suggestions are appreciated

PUL Team - Oct. 9, 2023, 7:23 p.m.

Hey Kris, if you're seeing light tearing that looks like fibrous strands throughout the dough, that's normal, it's just the gluten development. If it's tearing more extremely though, simply let the dough rest for a few minutes, which should help the gluten network relax such that it doesn't tear as much, then try kneading again. If the dough feels too dry, you can also try misting it with a bit of water which can help with elasticity as well. All-purpose flour works okay for pasta but often needs a bit more kneading to achieve a stronger gluten network. I hope this helps in case you give it another go 🙂

noya2525benyair - June 30, 2023, 4:12 p.m.

Wow 🤩😋

Cierra - Feb. 18, 2023, 9:09 p.m.

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?

PUL Team - Feb. 19, 2023, 1:23 a.m.

Hey Cierra, we haven't tested it out but have one positive review with omitting the beetroot from Sripradha 🤗

Cierra - Feb. 19, 2023, 6:10 a.m.

Thanks! I did not see that comment

Agathe - July 30, 2022, 10:44 a.m.

Hi PUL ! I want to make this pasta recipe but I don't know how to serve it with... what sauces do you recommend?

PUL Team - July 30, 2022, 9:34 p.m.

Hey there, Agathe, that's a lovely question! To let this pasta really shine, we typically make a simple sauce by adding vegan butter to a pan with a couple of cloves of minced garlic. Once the garlic is cooked slightly, we serve it with the cooked pasta with fresh black pepper, sea salt, and fresh basil. We've also heard positive reviews for olive-based sauces with added vegetables (such as leafy greens) and nuts (such as walnuts). We hope you enjoy the pasta if you're able to give it a try 🙂

Leila - June 9, 2022, 10:42 p.m.

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,

PUL Team - June 11, 2022, 5:06 p.m.

Oh, Leila, you're too kind! We're so thrilled it was enjoyed. Thank you for helping make our PUL community so special 💛

Mariana - Feb. 28, 2022, 2:16 a.m.

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…

PUL Team - Feb. 28, 2022, 8:05 p.m.

Hey Mariana, that's a very interesting idea! We haven't tested it out, but have heard a positive review with spinach. Do let us know if you experiment with it 😃

elif - Feb. 23, 2022, 9 p.m.

If i use oat flour, will it be harder?

PUL Team - Feb. 24, 2022, 9:45 p.m.

Hey Elif, we haven't tested it out, although oat flour generally doesn't contain gluten whereas type 00 does. The higher gluten amount helps give the pasta texture and structure which oat flour likely won't replicate as nicely. A mix of gluten-free flours generally works better than using just one gluten-free flour on its own though if you're interested. If so, here's a flour blend recipe from Minimalist Baker that might help:…. If you do end up experimenting with oat flour, more water will likely be needed and the pasta will be stiffer. We hope this helps for now 😊

Nikki - Feb. 21, 2022, 7:35 p.m.

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❤

PUL Team - Feb. 22, 2022, 4:38 a.m.

Aw thank you, Nikki, it means so much 😊

Christianne - Feb. 18, 2022, 2:11 p.m.

Absolutely adore the colour! Would this pasta be suitable to be filled, like with ravioli for instance?

PUL Team - Feb. 19, 2022, 4:24 a.m.

Hey Christianne, thanks for the question! We haven't tested it out, but imagine it could work. Let us know how it goes if you experiment with it!

Sara - Feb. 15, 2022, 5:14 p.m.

Hi, is there a video or will there be a video for this? Thank you for sharing the recipe :)

PUL Team - Feb. 15, 2022, 9:25 p.m.

Hey Sara! There isn't a video for this one, although we'll note it down as an idea for future content 😊

Sandy Leca - Feb. 14, 2022, 2:30 p.m.

this looks amazing - definitely on the menu for our next fresh pasta night ♥

PUL Team - Feb. 14, 2022, 10:37 p.m.

We hope you enjoy it, Sandy!

Sripradha - Feb. 14, 2022, 8:51 a.m.

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)

PUL Team - Feb. 14, 2022, 10:30 p.m.

Hello, Sripradha, thanks for sharing your experience with homemade pasta! We haven't experienced sticking when cutting the rolled-up dough. Dusting it with flour and using a high-quality sharp knife can work wonders! We hope you enjoy it ✨

poppyyadong - Feb. 14, 2022, 1:22 a.m.

nice :)

Mia - Feb. 13, 2022, 10:02 p.m.

Hi! Can it be stored once it is already cooked?

Thanks for the recipe! I am looking forward to cook it:)

PUL Team - Feb. 14, 2022, 6:58 a.m.

Hey Mia! Cooked pasta is generally best enjoyed fresh, although you can store it in an airtight container in the fridge for up to 3 days. Note it does dry it out the longer it's stored though. We hope you enjoy the pasta 😊

Joselyn Amador - Feb. 13, 2022, 6:40 p.m.

Love it, thank you Sadia!

Diana - Feb. 13, 2022, 5:37 p.m.

Can I use a wholegrain gluten free flour instead of the wheat flour, like rice flour?

PUL Team - Feb. 14, 2022, 6:40 a.m.

Hey, Diana! Type 00 flour contains more gluten than wheat-based flour which helps to create an airy, light and chewy pasta. A gluten-free flour such as rice flour likely won't work nicely for this one as a 1:1 substitute. A mix of gluten-free flours generally works better than using just one gluten-free flour on its own if you're interested in experimenting with it. If so, here's a flour blend recipe from Minimalist Baker that might help:…. We'll note down a request for gluten-free pasta in the meantime 🤗

Diana - March 2, 2022, 5:47 p.m.

Thanks a lot!