Best Homemade Beetroot Pasta (Step by Step)

This article will teach you how to prepare delicious homemade beetroot pasta step by step.

This basic recipe is perfect for forming tagliatelle and pappardelle, but you can also use it for other types of pasta, such as farfalle, ravioli, or cannelloni.

First, I’ll show you how to make tagliatelle with pink pasta dough and which traditional recipes go perfectly with it.

After that, you’ll find instructions for more advanced pasta varieties and tips for cooking, storing, and drying beetroot pasta.

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How to Make Beetroot Pasta at Home (By Hand)

The preparation of this beet dough is similar to classic pasta dough.

The only difference is that the egg mixture is previously mixed with beet to give the dough its intense color.

you can find alternatives for this recipe in my article:

• Pasta Dough with Beetroot

Step 1: Put the eggs in the blender with the beet and paprika powder.

Peel the beet, cut it into small pieces, and put them in the microwave for 50 seconds.

Then let them cool for 2 minutes and add them to the blender jar with the eggs and paprika powder.

Mix the ingredients at low speed and then faster to get a homogeneous, smooth puree.

Step 2: form the flour into a well, empty the egg mixture, and mix.

Empty the flour onto the work surface and form a trough about 15 centimeters wide with a 1-centimeter thick flour base.

Pour the puree into the well and gradually work the flour into it from the outer wall with a fork.

Step 3: work all the flour in, creating a crumbly mass.

Once you form a thick mass, scrape scraps from the fork and mix all the flour with the liquid using a dough scraper.

Now you should have a crumbly dough.

Step 4: form the crumbs into a lump and knead.

Continue kneading the dough with your hands and form the mixture into a dough lump.

There are several kneading techniques, one of which I find particularly compelling:

Apply forward pressure to the dough with the heel of your hand. Pull the dough back with the other hand, turning it slightly by about 45°. Repeat the process until all the dough crumbs are incorporated.

Step 5: knead and add flour until the surface is no longer sticky.

Knead the dough for at least 8 minutes or until the surface feels silky and no longer sticks.

If the dough still sticks to your hands, you need to sprinkle flour on the work surface and work it in.

Step 6: Wrap the pasta dough in airtight plastic wrap and let it rest in the dark for 30 minutes.

Wrap the dough ball airtight in plastic wrap and let it rest in the dark for at least 30 minutes.

Alternatively, you can place the dough under an upturned bowl of the appropriate size.

The resting time is essential because it rearranges the protein chains responsible for the dough’s stretchiness. In addition, this is the only way to roll out the dough thinly without returning to its original shape.

Step 7: Roll out into a 1-millimeter thin pasta sheet.

The dough sheet should be at most 1 millimeter for ribbon noodles. A good indicator that you reached the required thickness is when the work surface becomes visible through the dough.

Here is how you can roll out the dough:

Place the rolling pin in the center of the dough disk and stretch it forward in a short, wave-like motion.

Then rotate the disc about 45 degrees and repeat the process. If the dough sticks, sprinkle it with a bit of flour.

Tip: as soon as the dough disk is somewhat larger, pull it towards you across the work surface so that a third protrudes. It makes it easier on your back because you don’t have to lean so far forward. On top of that, the dough stretches more quickly due to gravity.

Step 8: Fold the pasta dough several times and cut it into strips.

You completed a significant part of the work. Now you have to shape the noodles.

To make ribbon noodles, fold the dough into itself several times. It makes it easy to get evenly shaped noodles.

Tip: I let the dough dry on both sides for about 5 minutes before folding it. This way, I ensure that the noodles can be formed into nests afterward without sticking together.

If the dough sheet is still sticky, sprinkle it with flour. Otherwise, the noodles will weld together when you cut them, and you’ll have to separate them individually by hand.

With a sharp knife, I divide the pasta at regular intervals (about 1 centimeter for tagliatelle).

Lastly, a little trick: before you cut the pasta, turn the pasta sheet so that one end is facing up. It will make it easier to form the pasta nests because you can grab the tagliatelle all at once.

Step 9: Grab the ends of each noodle and form nests out of them.

Whether you want to dry the pasta, freeze it, or use it right away: Forming pasta nests is the best way to store them temporarily to save space.

Hold the ends of the pasta in one hand and wrap the pasta once around with the other hand, as shown in the pictures.

You get awesome Pink Tagliatelle!

Aren’t they pretty?

Now you have several options. You can:

• Cook the homemade pasta
• Freeze the fresh pasta
• Dry the pasta and store it for a long time

Note that fresh pasta cooks much faster than dried. Usually, 2 to 3 minutes is enough.

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