Recipe - Roasted Beet Pasta

ROASTED BEETS
1 One half pound Beets (2 to 2 1/2" around),
washed, dried
1 tablespoon Kosher salt
2 tablespoon Pure olive oil

ROASTED BEET PASTA
3 Jumbo eggs
1 cup Beet, roasted, cubed
Pulse in food processor
until smooth
4 cup Allpurpose unbleached flour

Preheat oven to 400 degrees.

In a large mixing bowl, toss beets with oil and salt to coat. Place on
lined baking sheet and place in 400 degree oven for 1 hour. Remove and
allow to cool (about 20 minutes). Peel beets under running water and cut
into 1/4inch dice.

Yield: 2 to 2 One half cups

For the pasta: Make a mound of the flour in the center of a large wooden
cutting board. Make a well in the middle of the flour and add the eggs,
beet puree and any other flavoring you choose. Using a fork, beat together
the eggs, oil and flavorings and begin to incorporate the flour starting
with the inner rim of the well. As you expand the well, keep pushing the
flour up to retain the well shape. Do not worry that this initial phase
looks messy. The dough will come together when One half of the flour is
incorporated.

Start kneading the dough with both hands, using the palms of your hands
primarily. Once you have a cohesive mass, remove the dough from the board
and scrape up any left over crusty bits. Lightly flour the board and
continue kneading for 3 more minutes. The dough should be elastic and a
little sticky. Continue to knead for another 3 minutes, remembering to dust
your board when necessary. Wrap the dough in plastic and allow to rest for
30 minutes at room temperature. Note: do not skip the kneading or resting
portion of this recipe, they are essential for a light pasta. Roll out to
four 7inch by 16inch sheets.

Yield: 1 pound

Recipe by: MOLTO MARIO

Posted to MCRecipe Digest V1 #493 by Sue suechef@sover.net on Mar 02,
1997.