# What You'll Need:
→ Beet Puree
01 - 1 medium beet (about 6.5 ounces), trimmed and scrubbed
02 - 1 tablespoon olive oil
03 - Pinch of salt
→ Pasta Dough
04 - 2 cups all-purpose flour (about 9 ounces), plus extra for dusting
05 - 2 large eggs
06 - 1/2 teaspoon salt
07 - 1/4 cup roasted beet puree (about 2 ounces)
→ Serving
08 - 2 tablespoons unsalted butter or olive oil
09 - Fresh herbs such as basil or parsley, chopped
10 - Grated Parmesan or pecorino cheese
# How to Make It:
01 - Preheat oven to 400°F. Wrap beet in foil, drizzle with olive oil, and sprinkle with salt. Roast 45 to 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 to 10 minutes until smooth and elastic, adding flour if sticky. Wrap in plastic and rest 30 minutes at room temperature.
05 - Divide dough into 4 pieces. Roll each to 1 to 2 mm thickness using pasta machine or rolling pin. Cut into noodles such as tagliatelle or fettuccine.
06 - Boil large pot of salted water. Cook pasta 2 to 3 minutes until al dente. Drain and toss with butter or olive oil, fresh herbs, and cheese if desired.
