Fresh egg pasta stained a deep crimson: a whole beet is boiled tender, milled to a fine puree, and pressed dry in a sieve before being worked into unbleached flour and eggs for a supple, vividly colored dough.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
Place beet in medium saucepan and cover with water. until tender, about 1 hour . Drain and cool beet.
Slip skin off beet, puree, put beet through food mill or potato ricer. (Do not put into food processor or it will be too wet.)
Transfer beet puree to fine sieve over bowl or sink, pressing down occasionally with back of large spoon, until most of water has drained off.
Reserve 1 tablespoon of puree for pasta; discard remaining puree or save for another use.
Follow either method below.
Method - Food Processor:
Pulse flour in food processor to evenly distribute and aerate. Add eggs and beet puree, process until dough forms rough ball, about 30 seconds . If dough resembles small pebbles, add water, 1/2 teaspoon at a time; if dough sticks to sides of bowl, add flour, 1 tablespoon at a time, and process until dough forms rough ball.
Turn dough onto work surface; knead until dough is smooth, 1 to 2 minutes . Cover with plastic wrap and set aside for at least 15 minutes and up to 2 hours to relax.
Method - By Hand:
Sift flour onto work surface (or bowl) in mound and make hollow in middle. Break eggs into hollow and add beet puree. With fork, start to mix in flour from edge.
Gradually incorporate most of flour until viscous paste begins to form. Put fork to one side and, using both hands, heap remaining flour from outside over paste in middle. Work flour into paste. If paste does not absorb all flour, and if ingredients cannot be easily worked, add a little water.
Work in water with both thumbs, then press dough into ball and work in rest of flour. Knead dough by pushing out dough with heels of hands, then form it into ball again. Repeat this kneading action until dough has firm but slightly elastic consistency and no longer changes shape when you remove your hands. Cover with plastic wrap and rest minimum of fifteen minutes.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
