Beets pasta


For the pasta:

1 cup and a half 00 flour
1/2 cup semolina flour
1 medium beet, roasted, peeled and puréed (about 5 to 6 tbsp purée)
2 large whole eggs
3 large egg yolks

For the pasta:
On a clean counter, mound the all-purpose and semolina flours together and create a well in the middle. Add eggs, egg yolks, and beet purée to the well. Use a fork to break up the egg yolks and start drawing in flour using a swirling motion. Keep mixing in this fashion until the dough becomes sticky and difficult to swirl. At this point, take a bench scraper and gather the dough into a ball. Knead the dough with the heel of your hand for 10 minutes until smooth and elastic (it should bounce back when you press in with your fingers). If at any point while you're kneading, the dough is too dry or too sticky, add more flour or water as needed. Once the dough is ready, cover with an inverted bowl and let rest for 30 minutes.
Split the dough into six equal portions. Flour each portion then take them through the lowest setting of your pasta machine. Fold each portion into thirds like a letter and take them through the lowest setting again. Take the dough through the subsequent settings of your pasta machine until you reach your desired thickness. Cut the noodles using the fettuccine attachment (or by hand if you want a thicker type of noodle). If not using immediately, dust the pasta in flour and lay it on a parchment paper lined baking sheet. You can let the pasta dry for a bit before transferring it to the freezer.