How to make it

  • peel the beets and cut them into quarters. Place them in a vegetable steamer and steam them for about an hour or so, till over-done. Let them cool.
  • Puree the cooked beets in a food porcessor. (really well pureed).
  • Sift the flour 2 or 3 times and make a well in the centre. Add the beets, egg and oil. Use your hands to bring the mixture together to make a reasonable stiff dough.
  • Shape into a block and wrap in plastic wrap and place in the fridge for atleast 30 minutes.
  • Cut off about 1/6 of the dough at a time and roll out flat with a rolling pin (on a lightly floured sutface, duh). Put it through your pasta machine and cut into fettucine shape.
  • **THE DOUGH SHOULD NOT STICK TOGETHER! of it does, just add in some more flour (thats what i did)**
  • To cook; place in boiling water for about 5 minutes (test), fresh pasta cooks much quicker than dried.
  • Drain and rinse with cold water.
  • To make the riccotta sauce, just combine everything in a small bowl.
  • Divide pasta amoungst serving bowls and top with the ricotta mixture, some walnuts and parsley. Drizzle with a little olive oil.
  • Yummy!

Reviews & Comments 3

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    " It was excellent "
    theiris ate it and said...
    WoW, so very unique, I love this, TQ, Mare
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    " It was excellent "
    turtle66 ate it and said...
    Love anything with Beets.....
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    " It was excellent "
    midgelet ate it and said...
    love this recipe!
    Was this review helpful? Yes Flag

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