Ruby Pasta
Yield
2 servingsPrep
15 minCook
45 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
beets
|
*
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | pinch |
salt
|
*
|
| 1 | pinch |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
beets
|
*
|
| 355 | ml |
all-purpose flour
|
|
| 1 | pinch |
salt
|
*
|
| 1 | pinch |
black pepper
|
*
|
Directions
Scrub, peel and cut beets into quarters.
Cook in boiling water until tender, about 45 minutes.
Place beets in a food processor and puree.
In a large bowl, combine 1 cup beet purée with remaining ingredients to form a dough.
Turn dough out onto a floured board and knead until smooth and pliable.
Place dough in a bowl, cover with plastic wrap and let rest for at least 30 minutes.
Shape and cook dough as desired.
