A beautiful handmade beet pasta speaks for itself and only requires simple ingredients to be served alongside it.
Making your own pasta is a simple process and if you’re willing to put in a little muscle, it does not require special equipment. The star of this recipe is really the pasta dough itself — what you serve it with is up to you. I garnished mine with the same beets that flavor and color the pasta dough, along with a drizzle of olive oil, almonds, thyme, and ricotta cheese. If you wanted to dress things up a bit, a white wine cream sauce would be lovely, as would a simple browned butter with sage. The options are endless.
Almond and Beet Fettuccine
- Total Time: 90 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Homemade beet pasta with a vibrant color and delicate flavor. Simple ingredients create an elegant dish.
Ingredients
- 4 medium to large beets (greens removed and peeled [some will be reserved for garnish])
- 1 egg
- 2 egg yolks
- 3 tbsp extra virgin olive oil
- 3 cups (710 ml) all purpose flour
- extra virgin olive oil
- fresh thyme leaves
- flaked or coarse salt
- sliced almonds (toasted)
- ricotta cheese
- reserved beets from pasta dough
Instructions
- Cut the peeled beets into large chunks and add them to a stock pot. Fill with enough water to cover the beets by 1/2 inch. Bring to a boil, then reduce to a simmer. Cook until tender when pierced with a fork, about 40-45 minutes. Remove beets and reserve the water.
- Reserve about half of the beets for garnish. Place the other half in a food processor and blend until smooth. Transfer to a bowl and allow to cool completely.
- Once cool, add the beet puree, egg, egg yolks, and olive oil to a medium bowl. Whisk gently until combined.
- Add the flour to a large work surface and form a mound. Make a well in the center, and carefully pour the beet and egg mixture into it. Using a fork, slowly incorporate the flour into the wet mixture, starting with the inner edges and working outward, until a shaggy, sticky dough forms. Knead for 8-10 minutes, until smooth, dusting with flour if it sticks. Wrap tightly in plastic and allow to rest at room temperature for at least 45 minutes.
- Once rested, divide the dough into four equal parts. On a floured surface, roll out one section of dough at a time until about 1/4-inch (6 mm) thick. Fold in half and repeat 2 more times. Roll into a large rectangle until as thin as possible (about 2-3 millimeters thick). Cut the rolled dough into 1/4-inch (6 mm) wide strips. Cover with plastic wrap until ready to cook.
To cook the pasta
- Bring a large stockpot of water and the reserved beet water to a boil over high heat. Season with salt. Add the fettuccine strips and cook until al dente (about 2-3 minutes). Drain and toss immediately with a drizzle of extra virgin olive oil.
To plate
- Arrange the pasta on a plate and drizzle with extra virgin olive oil. Sprinkle with fresh thyme leaves, coarse salt, and toasted almonds. Serve each plate with a spoonful of ricotta cheese and the reserved cooked beets.
Notes
- For a richer beet flavor, roast the beets before boiling. This concentrates the sweetness.
- If you don’t have ricotta, substitute goat cheese or mascarpone for a similar creamy texture.
- To prevent sticking, lightly dust your work surface and rolling pin with semolina flour instead of all-purpose flour.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 10
- Cholesterol: 100
Frequently Asked Questions
Can I use store-bought pasta instead of making my own beet fettuccine?
While store-bought pasta can save time, the unique flavor and color of homemade beet fettuccine are hard to replicate. If you choose to use store-bought, consider adding roasted beets as a garnish to maintain the dish’s essence.
What can I substitute for ricotta cheese in this recipe?
If you’re looking for a substitute, consider using mascarpone for a creamy texture or cottage cheese for a lighter option. You could also try vegan alternatives like cashew cream if you’re avoiding dairy.
How should I prepare the beets that I use for garnish?
You can roast, steam, or pickle the beets for garnish. Roasting will enhance their natural sweetness, while steaming will keep them tender and vibrant.
