Beet-Dyed Homemade Pasta with Creamy Beet Sauce
by Diana Opoti (@dianaopotieats)A vibrant and flavorful homemade pasta dish dyed with beet juice and served with a creamy beet sauce.
Ingredients
Pasta
- 2cupswhole wheat flour
- 2large eggs
- 2tbspbeet juice
- 1pinchsalt
Sauce
- 1roasted beetroot
- 4clovegarlic
- 1cupcottage cheese
- 1handful fresh basil leaves
- 1lemon
- 2tbspolive oil
- 1medium onion
- 2clovegarlic
How to make Beet-Dyed Homemade Pasta with Creamy Beet Sauce
Make the Pasta
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.
Use a fork to whisk the eggs and beet juice, gradually incorporating the flour from the edges of the well.
Knead the dough for 8–10 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
Roll out the dough into thin sheets using a rolling pin or pasta machine.
For ravioli, cut into circles, fill with desired stuffing, and seal the edges with water.
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
Blend roasted beetroot, garlic, cottage cheese, basil, lemon juice, and olive oil until smooth.
Sauté onion and minced garlic in olive oil over medium heat until softened. Add the beet sauce and stir well.
Toss in the cooked pasta and simmer for 3–4 minutes to coat.
Plate the pasta and garnish with fresh basil or a drizzle of olive oil.
Tips & Tricks
For a more intense beet flavor, add extra beet juice to the pasta dough.
Ensure the pasta dough is well-kneaded for a smooth texture.