Eat Your Colours Pasta

Eat Your Colours Pasta


Purée beetroot and set aside.

Place the flour onto a clean work surface in a mound and use your fist to make a well in the centre. Break the eggs and yolk into the well and lightly whisk with a fork. Add beetroot purée and salt to the centre of the well with the whisked eggs and mix together. Once combined gradually mix the wet mixture into the flour, bringing the ingredients together into a firm dough. If the dough feels too dry, add a few drops of water; if the dough feels too wet, add a little more flour. The dough should be much thicker and tougher than bread dough.

Knead the pasta dough until it’s smooth, 8 to 10 minutes. The more you knead it the more pliable it will become. When it is ready it will be able to be stretched without breaking. Transfer to a lightly floured surface, cover and set aside for at least 30 minutes to rest.

Once rested, lightly flour a large surface and begin rolling out the dough into a loose rectangle, sprinkling on only as much flour as it takes to keep it from sticking.

Once the dough is nearly paper thin, cut it into any shape you like. We cut ours into fettuccini-sized strips with a pizza cutter. Hang to dry.

Store in an air tight container until ready to cook. See our Beetroot Pasta with Creamy Broccoli Sauce recipe for ideas on what to pair with your pasta!



Substitute beetroot purée with spinach purée or carrot purée and combine all 3 types of pasta together for fun Eat Your Colours pasta!