Looking for different ways to style up your pasta dish? I added just a hint of beet juice to an ordinary pasta recipe and ended up with vibrant bright pink noodles. This recipe will not only taste delicious but will wow your dinner guests!
What you’ll need:
1 ¼ cup of all-purpose flour
1 cup of semolina flour
2 tablespoons of beet juice
1 teaspoon sea salt
1 teaspoon olive oil
First add the all-purpose flour to your mixing bowl.
Then add the semolina flour.
Mix the all-purpose and semolina flour together in a mixing bowl.
Now add in the eggs, beet juice, olive oil and sea salt.
Mix all ingredients together with a spoon until it’s a dough-like constituency
Time to get your hands dirty! Knead the dough together and make sure all the ingredients are mixed well.
Place the dough on a floured surface and create a flat circle. You can cut the dough in half to make it easier to run through the pasta machine.
Place a decent sized strip of floured wax paper on the counter next to the pasta machine. You want to keep in mind that the pasta will lengthen as it becomes thinner.
Run the dough through size 7 of the pasta machine, and then fold the dough over and repeat. Fold over again and run dough through size 5, fold it and run through size 3. As you fold make sure to sprinkle flour to the layers and smooth it in.
Once desired thickness is reached, cut the dough into sections–keep in mind this will be the length of your pasta.
Now let the dough sit for 15 minutes. While you wait, run the second half of dough through the pasta maker following the same steps.
After it has rested, run the dough through the pasta cutter until it is cut into noodles. Don’t worry if the strips stick together you can always carefully pull the pieces apart. And that’s it! You’re all done!
Here is the finished product–your vibrant noodles.
The noodles can be cooked immediately or if you’re not cooking right away dust them with flour, arrange them into small nests and let them dry for 30 minutes. Wrap them and store them in the refrigerator. Pasta will last 2 days in the refrigerator and up to 2 weeks in the freezer.
Now that you’ve finished your Hot Pink Pasta, make sure to follow my Pasta Cravings board on Pinterest for more delicious dish ideas.
- 1 ¼ cup of all-purpose flour
- 1 cup of semolina flour
- 3 eggs
- 1 Tablespoon Beet juice
- 1 Teaspoon Sea salt
- 1 Teaspoon olive oil
- Add in both the all-purpose and semolina flour into a mixing bowl and mix together.
- Combine the eggs, beet juice, sea salt and olive oil into dry mixture.
- Mix all ingredients together with a spoon until dough-like constituency. Knead the dough together, creating a flat circle and cut it in half.
- Place a decent size strip of wax paper on the counter next to pasta maker and dust it semolina and all-purpose flour.
- Run dough through size 7, fold dough over and repeat.
- Fold over again and run dough through size 5, fold dough over and run through size 3. As you fold, make sure to add flour to the layers and smooth it in.
- Once desired thickness is reached, cut dough into desired sections.
- Lay the flattened pasta on floured wax paper and let dough sit for 15 minutes.
- Repeat the steps for the second half of the dough.
- After dough has rested, run the it through the pasta cutter until noodles are made.
- Pasta can be cooked right away, if not cooking right away dust them with flour, arrange them into small nests and let them dry for 30 minutes. Wrap them and store them in the refrigerator. Pasta will last 2 days in the refrigerator and up to 2 weeks in the freezer.