- 1 lb beets (approximately 4 medium-sized beets)
- 1 tsp kosher salt
- 8½ cups water
- Boil the beets in salted water for about 30 minutes or until soft.
- Peel the beets, cut into small pieces and purée using a blender or a food processor.
- 2 whole large eggs
- 2 egg yolks
- 1 cup red beet purée
- 4 cups all-purpose unbleached flour or “00” flour*
- 1 tbsp olive oil
- ½ tsp of salt
- 1 fennel bulb, sliced
- Juice from 2 lemons
- Zest of ½ lemon, finely grated
- 3 tbsp olive oil
- ½ cup Parmesan
- Salt and pepper to taste
- To prepare beet pasta: you may make this pasta dough traditionally by hand on a wooden board or you may mix all ingredients in a food processor until all the ingredients are well combined.
- Transfer the dough to a lightly floured board or surface and continue kneading for 3 minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and let rest for 30 minutes at room temperature.
- Roll out the dough according to your pasta machine’s instructions. If you don’t have a pasta machine, you can roll it out by hand with a rolling pin. Make sure to flour the pasta very well after you cut it to prevent from sticking.
- To cook the pasta, boil it in salted water, about 10 litres, for 2 minutes. Drain well.
- To serve, toss the sliced fennel, lemon juice, zest and olive oil in a big bowl, along with pasta. Then sprinkle on the Parmesan and season with salt and pepper. Serve with crostini.
DID YOU KNOW?
Beets are not only full of antioxidants but are a great way to add some colour and flare to a traditional Italian meal. Bonus: Vegetarians will rejoice when served this meatless mouth-watering option.