Heart-beet Pasta Dough

Beetroot is a wonderful ingredient as a natural dye, especially for pasta as its earthy taste is not as apparent when pureed and added into a dough.

Let's get started!

---

Serving: 4 pax

Prep time: 1.25 hr

Ingredients:

• 2 cups all-purpose flour

• 2 eggs

• Pinch of salt

• 200gm beetroot, sliced roughly

• 1-2 tspn olive oil

Preparation:

• Pre-heat oven to 200degC and roast the beetroot for about 20 minutes (or until cooked). Once cooked, puree the beetroot with olive oil until it is smooth and let it cool.

• Create the crater of flour and put in the egg yolks, beetroot puree, and salt in the middle of the crater. Mix the wet ingredients together.

• Slowly incorporate the flour into the middle of the crater to mix with the wet ingredients. Add egg white gradually while mixing. and knead for about 5 minutes or until no apparent clumps.

• Wrap in cling plastic and let it rest for half an hour.

• Knead it a couple of times and cut it dough into 4 parts. Divide it further into 1" thick elongated dough.

• Use a pasta roller (maker), from number 1 to 4 until you get the thickness you'd like.

• Cut it using a knife or you can use a pasta maker accessory to make lasagna sheets, fettuccine, spaghetti, or angel-hair :)

This pasta does not taste like beetroot at all, so if you are concern about the taste (cause I honestly do not fancy the taste of beetroot as it is) do not worry :)