Beet Dough

Attach the dough hook to the stand mixer and add the flour, salt, eggs and beet puree to the bowl. Mix on speed 1 for 3-5 minutes. Add a spoonful of water at a time if it’s not coming together in a ball or extra flour if the dough seems sticky.  Cover the dough with plastic wrap and place it in the refrigerator for 30 minutes.  If you don’t have a stand mixer, knead by hand for 15 minutes.

Attach the pasta roller accessory to the stand mixer. Divide the dough into 4 pieces. Flour each side and pass one of the pieces through the machine on speed 1 on no.0. Continue to pass the dough through the pasta roller while reducing the thickness from no. 0 to 5. If you don’t have a stand mixer, you can roll out the dough with a rolling pin on a well floured surface.

Let the pasta sheets dry for 10 minutes on a floured work space. Attach the fettuccine accessory. Run one sheet through on speed 1 and proceed with the rest. Flour the fettuccine ribbons well so they don’t stick together. Alternatively, you can cut the pasta sheet into ribbons by hand.

To cook: bring a pot of water to boil, add course salt and cook for 2-3 minutes. Drain. Serve with your sauce of choice.