Pasta casera de remolacha

Ingredientes

• 3.527 oz cooked beet
• 1/4 cup water
• 2 cup type 00 flour
• 1/4 tsp salt

Preparación

1. 1

   Blend the beets and water together using an immersion blender or regular blender until smooth.

2. 2

   Pile the flour and salt on a clean counter, mix together, make a well in the center, and pour the beet purée into the well.

3. 3

   Use a fork and start gradually adding the flour to the beet purée by whisking through the purée and picking up small amounts of flour at the edges.

4. 4

   Continue to pick up flour with the fork until a cohesive dough forms, then knead the dough until all the flour is incorporated into a ball.

5. 5

   Continue to knead the dough until smooth (about 10 to 15 minutes). Note that the mixture is supposed to be quite dry.

6. 6

   Once the dough is smooth, wrap it in plastic and let it rest in the fridge for 30 minutes.

7. 7

   Remove the dough from the fridge and divide it into 4 pieces. Roll out by hand with a rolling pin or with a pasta roller.

8. 8

   Roll and push the dough out as thin as it can go without ripping, lifting and dusting with flour as needed.

9. 9

   Once rolled out, lightly dust with more flour, roll the dough up into a cylinder, and cut it into strips with a sharp knife.

10. 10

    Unravel the noodles, toss them in more flour, and leave them in a nest on your counter or dry on a pasta drying rack.

11. 11

    Cook the noodles in a large pot of salted, boiling water for 2 minutes (cook in batches if needed).

12. 12

    Remove the noodles from the water, toss with desired sauce, and enjoy.