Fresh Beetroot Pasta

Name: Fresh Beetroot Pasta
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Precooked beets 0.7 cup; Type 00 flour 2 ½ cups; Eggs medium 2; Semolina (for dusting) to taste

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Difficulty: Easy
Prep time: 20 min
Serving: 4
Cost: Average
Note + 30 minutes of resting

PRESENTATION

Fresh beet pasta is a dish you find from northern Italy all the way down to Sardinia. And look, it’s easy to see why. This homemade beetroot pasta has a stunning, jewel-like amaranth color that really pops. The magic happens when you mix tender pre-cooked beetroot into the dough, along with eggs to keep it moist and elastic. Seriously good. This gives you a beet pasta dough perfect for everything—from classic lasagna sheets to soft ravioli, even rustic maltagliati. In Sardinia, people fill their beet-infused pasta—like Culurgiones—with potatoes and a zesty blue cheese sauce. And here's the thing, this creates a sweet and earthy burst of flavors in every bite. Across other regions, folks toss beet tagliatelle with fresh asparagus or bake it into savory tarts—pretty simple, right? Shows how versatile and fun this pasta can be. It’s amazing how beetroot can transform a basic pasta, not just with color but a subtle, sweet taste that brightens the dish and your table. The fresh beet pasta scene in Italy is all about playing with tradition. One day, it’s a beetroot pasta dish topped with butter and sage; the next, pink pasta with crumbled pecorino or a bright beet pesto. Even crispy beetroot bread and a moist beet cake aren’t off the table—people love this ingredient. Thing is, making pasta with beets is creative yet simple. Whether you go for simple shapes or get fancy with stuffed pasta, you’re enjoying a dish that’s lively and fresh, packed with gentle earthiness. No question. No matter which direction you take, each plate is a reminder of how Italian home cooks keep things interesting by experimenting with old favorites and bold, natural colors. I gotta say, it's all about finding joy in the kitchen and bringing some Italian flair to your table. For real.

How to prepare Fresh Beetroot Pasta

To prepare fresh beetroot pasta, drain the pre-cooked beetroot to remove any liquids 1. Cut it into pieces and place it in a cup 2, blend finely with an immersion blender 3.

Set aside the obtained puree 4. Place the flour on a work surface 5. To make the well in the center more easily and precisely, you can use the base of a bowl 6.

Once the space is created 7, pour the beetroot puree 8 and the two eggs 9 inside.

Use a fork to start mixing the ingredients initially without taking additional flour 10, then gradually begin to gather more and more flour, and when the dough is sufficiently dry, continue by hand and knead until it is smooth and homogeneous, being careful not to tear it to avoid ruining the gluten structure. If necessary, add more flour as needed. Once a ball is formed 11, cover it and let it rest for at least 30 minutes. With a dough scraper, cut half of the dough 12. (You can keep the other half covered with plastic wrap so it doesn't dry out).

You can roll it out with a rolling pin or with a pasta machine to make the formats you prefer. We have prepared tagliatelle, rolling it with a rolling pin on a work surface sprinkled with semolina (or slightly floured). Roll out the dough as thinly as possible 13; if you use the pasta roller, go to the penultimate thickness, sprinkle with semolina 14 and let it dry for a few minutes. Even out the edges to create a rectangle 15.

Roll up the dough 16, cut strips about 1/4 inch thick 17, and form the classic nests 18.

Storage

You can freeze the fresh beetroot pasta while raw, in the various chosen formats.

For freezing, place the pasta formats well spaced on a tray and then place them in the freezer to harden for a couple of hours.

Once well hardened, put them in freezer bags and place them back in the freezer. They can be boiled directly from frozen.

Tip

If you want to use raw beetroot, you will first need to clean the beetroot well from soil residues: then you can peel it and blanch it or peel it and steam it, reducing it to chunks first, until completely softened.

Unleash your creativity and create romantic first courses with fresh beetroot pasta for a surprising Valentine's Day menu to make at home!

For the translation of some texts, artificial intelligence tools may have been used.