Ingredients
Scale
- 1 cup cubed red beets (cooked)
- 3 cups whole wheat flour
- 1 cup white flour
- 4 large eggs
- 1 cup white flour for dusting
- 12 cups water (for boiling)
- 1 tablespoon olive oil
- 2 teaspoons salt (for pasta water)
- 4 tablespoons butter
- 3 medium shallots, diced
- 5 cloves garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lemon
- Zest of 1 lemon
- 3/4 cup chopped pistachios
- 4 ounces goat cheese
- 3/4 cup cooked red beet, cut into matchsticks
Instructions
- Prepare the beet puree by blending cubed red beets until smooth.
- Combine whole wheat and white flour on a surface, creating a well and adding eggs and beet puree.
- Mix ingredients using a fork until a dough forms.
- Knead dough for 5 minutes until smooth and elastic.
- Let the dough rest, wrapped in plastic, for 30 minutes.
- Roll out the dough into 1 mm thickness and cut into desired shapes.
- Dry the noodles for about 30 minutes on a rack.
- Boil water with olive oil and salt.
- Sauté shallots and garlic in butter until soft, then add lemon juice.
- Cook noodles until they float, then combine with shallot butter.
- Serve topped with pistachios, matchstick beets, lemon zest, and goat cheese.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Store leftovers in an airtight container in the refrigerator for up to three days.
Fresh pasta can be frozen; dust with flour before placing in a freezer-safe bag.
For a vegan option, substitute eggs with aquafaba and use plant-based cheese.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 210mg