Red (Beet) Pasta


  • 1 large beet
  • 1 large egg
  • cups unbleached (all-purpose) flour, or as needed for stiff dough
  • Pinch salt


Cook the beet in simmering water until very tender, about hour. Peel the beet, cut up, and let cool. Puree the beet and egg in a food processor. Proceed as directed in the basic recipe, adding more flour if necessary. This dough is quite electric in color, but it will cook to a less shocking shade of pink.