Recipe - Beet Fettuccine

1 8 ounce can whole beets;
drained
2 Eggs
1 tablespoon Olive or vegetable oil
1 teaspoon Salt
2 Up to; up to,
2 One fourth cup Allpurpose flour*
4 One half qt Water
One fourth teaspoon Salt; if desired

If using selfrising flour omit the 1 teaspoon salt.

Place beets, eggs, oil and 1 teaspoon salt in blender. Cover and
blend on medium speed about 20 seconds or until smooth. Make a well
in center of flour. Mix in beet mixture thoroughly. (If dough is too
dry, mix in a few drops of water. If dough is too sticky, mix in a
small amount of flour.) Gather dough into ball. Knead on floured
surface about 5 minutes or until smooth and elastic. Let stand 10
minutes. Divide dough into 4 equal parts. Roll one part at a time
into paperthin rectangle on generously floured surface (keep
remaining dough covered). Loosely fold rectangle lengthwise into
thirds. Cut crosswise into 1/4inch strips. Unfold strips and place
in single layer on towels at least 30 minutes or until dry. (If using
pasta machine, pass dough through machine until 1/16inch thick.)
Heat water to boiling. Stir in One fourth teaspoon salt and the fettuccine.
Cook 3 to 5 minutes or until almost tender; drain.

Recipe by: Betty Crocker's Cookbook

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