Beet Pasta

To go with my Rosemary Infused Olive Oil, I decided to make red and green pasta for every ones DIY Christmas gifts.

To get the colors I used beets and spinach.

The beet pasta turned out great. Easy dough to use and the color is amazing. The green pasta on the other hand was a complete fail. I don’t know where I went wrong. The color was great but it just would not hold and kept falling apart.

I have a small food processor, so I did everything in small batches.

I roasted the beets for 45 min at 400 degrees wrapped in tin-foil, and then pureed them with some garlic.

Then in the food processor I added some of the beet mixture, an egg, some water, and about a 1.5 – 2 cups of flour.

The food processor makes it easy and the dough forms all by itself. About 5 rounds of that and I had a sufficient amount of dough. Once it sat for over an hour I started working at forming it into pasta. I have a hand crank pasta maker, so I flattened it out and then sliced it into noodle form, letting it hang to dry for over 24 hours.

Hours of work and I got about 8 bags of pasta.

Since the green pasta was such an utter failure, I decided to just turn it into crackers (thanks mom for the idea.) Even this was frustrating because no matter how much flour I added it still stuck to everything, but I did eventually finish it and got about 5 bags of crackers.

I was thinking this would be such a great DIY gift for Christmas, but looking back I think next time I will stick to making pasta for two.

 

 

 

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