Pin it The first time I made beet pasta, I accidentally stained my favorite wooden cutting board a shocking shade of pink. My kitchen looked like a crime scene, but those magenta noodles coming out of the pot made every chaotic moment worth it.
I served this at a dinner party last winter, and my friend who claims to hate vegetables went back for thirds. Sometimes the prettiest dishes are the ones that convert people without them even realizing it.
Ingredients
- 1 medium beet: Roasting concentrates its natural sugars and gives you that intense magenta color we are after
- 2 cups all-purpose flour: Type 00 flour makes silkier noodles but regular flour works perfectly fine
- 2 large eggs: Room temperature eggs incorporate better into the dough for consistent texture
- 1/4 cup roasted beet puree: This is the sweet spot for color without making the dough too wet
- Olive oil or butter: Keep it simple because the noodles themselves are the star here
Instructions
- Roast your beet:
- Wrap that scrubbed beet in foil with a drizzle of oil and salt, then let it roast at 400°F until tender. The smell roasting beets produce is incredibly earthy and sweet.
- Make the puree:
- Peel the cooled beet and blend until completely smooth. You want a consistent texture without any fibrous bits.
- Build the well:
- Mound your flour on the counter and create a deep crater in the middle. Crack the eggs right into the center with the salt and beet puree.
- Bring it together:
- Use a fork to gradually pull flour from the edges into the wet ingredients. Once it becomes too thick to whisk, get your hands in there and start kneading.
- Knead and rest:
- Work that dough for 8 to 10 minutes until it feels smooth and elastic like playdough. Wrap it up and let it rest for 30 minutes so the gluten relaxes.
- Roll and cut:
- Divide into four pieces and roll each thin. Cut into whatever noodle shape makes you happy, then cook for just 2 to 3 minutes in salted boiling water.
Pin it 
Pin it My daughter now requests this for her birthday dinner every year. There is something about serving food that looks this special that makes the whole meal feel like an occasion.
Making Ahead
You can roast the beet and make the puree up to two days in advance. The pasta dough also rests beautifully in the refrigerator overnight, which actually makes it even easier to roll out the next day.
Sauce Pairings
Brown butter and sage lets those pretty noodles shine through. A light lemon cream sauce works beautifully too, and the acid brightens up the earthy beet flavor.
Storage Leftovers
Cut uncooked noodles can be dusted with flour and frozen in single serving portions. Cook them straight from frozen, adding about a minute to the boiling time.
- Dust cut noodles thoroughly with semolina flour before freezing
- Store in airtight bags with parchment paper between layers
- Cooked beet pasta keeps for about 2 days in the refrigerator
Pin it 
Pin it There is nothing quite like pulling homemade noodles from a pot of boiling water. This recipe turns a regular Tuesday dinner into something magical.
Recipe FAQs
- → What gives the noodles their magenta color?
The vibrant magenta hue comes entirely from roasted beet puree blended into the fresh pasta dough. No artificial food coloring is needed—the natural pigments in beets create that stunning pink color during cooking.
- → Does the pasta taste strongly of beets?
Not at all. The beet flavor is quite subtle, adding just a hint of earthy sweetness. Most people find the taste similar to regular pasta with a slight depth that complements sauces beautifully rather than overpowering them.
- → Can I make this vegan?
Yes. Substitute the two large eggs with 1/4 cup water and 1 tablespoon olive oil. The dough may be slightly more delicate to work with, but it will still hold together and create lovely magenta noodles.
- → What sauces work best with beet noodles?
Keep it simple to let the vibrant color shine. Brown butter and sage, light lemon cream, or garlic and olive oil all complement the earthy sweetness. Avoid heavy red sauces that might compete visually with the magenta hue.
- → How long does the dough need to rest?
Let the dough rest at room temperature for 30 minutes wrapped in plastic. This relaxation period allows the gluten to develop, making the pasta more elastic and easier to roll out thinly without shrinking back.
- → Can I make the beet puree ahead of time?
Absolutely. Roast and puree the beets up to 3 days in advance, storing in an airtight container in the refrigerator. The puree can also be frozen for up to 3 months if you want to batch-prep for future pasta-making sessions.