Well it’s meat free Monday again, and we had a big bag of beautiful beetroot from the farmers market, so I thought I’d get creative and make use of them by making beetroot pasta. What a mistake.
Seriously, if you are considering making this at home with your kids ( read aged under 4), just don’t! Do yourself a favour, head to the shops and buy some. Trust me, on this. Unless of course you want to have a stroke when you find the kids playing with your perfectly thin, linguine cut pasta, using it as play doh and to feed their toy dinosaurs (yes, this happened)! You have been warned!
If on the other hand, the kids are older or conveniently MIA, then do make this as it is just as yummy as it looks, and it is a great hands on activity to get them in kitchen.
2 small beetroot
2 cups all purpose flour
1 extra egg yolk
1Tbsp Olive oil
1/2 tsp salt
Roast beets in baking dish with a splash of water and olive oil. Cover dish in foil and bake at 200 degrees Celsius for 45 mins or until cooked through. Once cooked, allow to cool before peeling and chopping into cubes.
Add eggs, yolk, oil and beets to food processor or thermomix and blend until smooth.
Add flour and using the dough setting knead for 2 mins. I also like to hand knead for a few extra minutes after, but this is not necessary. (If dough is too sticky add a touch more flour. If too dry add a tiny bit of water and knead for a further 30 seconds)
Rest dough for an hour before rolling out according to pasta machine specifications. Take your time, and dust with flour to prevent from sticking to the machine.
To cook the pasta bring a pot of salted water to the boil and cook for 2-3 minutes depending on how thick you have chosen to cut the pasta.
We enjoyed ours with roasted vegetables, beetroot leaves and delicious marinated fetta. However the photo didn’t work so if you happen to make this, please take a photo and send it to us so we can show just how lovely it is.-x