Beet-Dyed Homemade Pasta with Creamy Beet Sauce recipe

Beet-Dyed Homemade Pasta with Creamy Beet Sauce

by Diana Opoti (@dianaopotieats)
Prep Time
45min
Cook Time
20min
Total Time
1hr 5min

A vibrant and flavorful homemade pasta dish dyed with beet juice and served with a creamy beet sauce.

Ingredients

4 Servings
(1 serving = 1 plate of pasta)

Pasta

  • 2cups
    whole wheat flour
  • 2
    large eggs
  • 2tbsp
    beet juice
  • 1pinch
    salt

Sauce

  • 1
    roasted beetroot
  • 4clove
    garlic
  • 1cup
    cottage cheese
  • 1
    handful fresh basil leaves
  • 1
    lemon
  • 2tbsp
    olive oil
  • 1
    medium onion
  • 2clove
    garlic

How to make Beet-Dyed Homemade Pasta with Creamy Beet Sauce

Make the Pasta

  1. On a clean surface, create a mound with the flour and make a well in the center. Crack the eggs into the well and add beet juice and a pinch of salt.

    Step 1.1: On a clean surface, create a mound with the flour and make a well in the center
  2. Use a fork to whisk the eggs and beet juice, gradually incorporating the flour from the edges of the well.

    Step 1.1: Use a fork to whisk the eggs and beet juice, gradually incorporating the flour from the edges of the well
  3. Knead the dough for 8–10 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.

    Step 1.1: Knead the dough for 8–10 minutes until smooth and elastic
  4. Roll out the dough into thin sheets using a rolling pin or pasta machine.

    Step 1.1: Roll out the dough into thin sheets using a rolling pin or pasta machine
  5. For ravioli, cut into circles, fill with desired stuffing, and seal the edges with water.

    Step 1.1: For ravioli, cut into circles, fill with desired stuffing, and seal the edges with water
  6. Bring a large pot of salted water to a boil. Cook the pasta for 2–3 minutes until al dente. Drain and set aside.

Prepare the Sauce

  1. Blend roasted beetroot, garlic, cottage cheese, basil, lemon juice, and olive oil until smooth.

    Step 2.1: Blend roasted beetroot, garlic, cottage cheese, basil, lemon juice, and olive oil until smooth
  2. Sauté onion and minced garlic in olive oil over medium heat until softened. Add the beet sauce and stir well.

    Step 2.1: Sauté onion and minced garlic in olive oil over medium heat until softened
  3. Toss in the cooked pasta and simmer for 3–4 minutes to coat.

    Step 2.1: Toss in the cooked pasta and simmer for 3–4 minutes to coat
  4. Plate the pasta and garnish with fresh basil or a drizzle of olive oil.

Tips & Tricks

  1. For a more intense beet flavor, add extra beet juice to the pasta dough.

  2. Ensure the pasta dough is well-kneaded for a smooth texture.