- Preheat oven to 350F. Wash beets and remove greens. Wrap in aluminum foil with 1 tbsp olive oil drizzled on top. Bake for 30-45 minutes or until tender. Allow to cool and remove skins. Process into about 1/2 cup puree.
- Put 1 cup whole wheat pastry flour into bowl, making a well in the middle.
- Add in 1/4 cup beet puree and 1 tbsp olive oil.
- Mix together with your hands and kneed until dough is firm and not sticky. Add water or flour if dough is too dry or wet.
- Either roll through a Kitchen Aid Pasta roller/cutter or by hand with a rolling pin and knife.
- Hang pasta and allow to dry or boil right away and enjoy!
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