# What you need:
→ For the Beet Puree
01 - 1 medium beet (about 6.5 oz), trimmed and scrubbed
02 - 1 tablespoon olive oil
03 - Pinch of salt
→ For the Pasta Dough
04 - 2 cups (8.5 oz) all-purpose flour, plus extra for dusting
05 - 2 large eggs
06 - 1/2 teaspoon salt
07 - 1/4 cup (2 oz) roasted beet puree
→ For Serving
08 - 2 tablespoons unsalted butter or olive oil
09 - Fresh herbs such as basil or parsley, chopped
10 - Grated Parmesan or pecorino cheese
# Steps to follow:
01 - Preheat oven to 400°F. Wrap beet in foil, drizzle with olive oil, and sprinkle with salt. Roast 45–60 minutes until fork-tender. Cool slightly, then peel.
02 - Puree roasted beet in food processor or blender until smooth. Measure 1/4 cup for dough; reserve extra for another use.
03 - Mound flour on clean surface and create well in center. Add eggs, salt, and beet puree. Gradually incorporate flour with fork until shaggy dough forms.
04 - Knead dough 8–10 minutes until smooth and elastic, adding flour if sticky. Wrap in plastic and rest at room temperature 30 minutes.
05 - Divide dough into 4 pieces. Roll each with pasta machine or rolling pin to 1–2 mm thickness. Cut into noodles such as tagliatelle or fettuccine.
06 - Cook pasta in large pot of salted boiling water 2–3 minutes until al dente. Drain and toss with butter or olive oil, fresh herbs, and cheese if desired.
