I love subbing in fresh veggie purée for water in my pasta doughs. It adds such beautiful color and just a subtle hint of that veg flavor. You can sub in this purée for water in any of my dough recipes. Take your pasta to the next level. Enjoy!! Recipe below 🔻🔻

What you’ll need:

• 1 medium/large beet

• 1 tbsp olive oil

• 1 tbsp water

What you’ll do:

🌹Pre-heat oven to 400°F (200°C ). Wash beet under cold running water. Drizzle olive oil and a sprinkle of salt and wrap in tin foil. Roast beet in the oven for about 45 minutes or until fork tender. Peel when cool enough to handle. Once peeled, puree it in a blender or food processor with the tbsp of olive oil or a bit of water. The consistency should be smooth and free of any chunks. Add to a container and cool in fridge until ready to use for the pasta dough. You’ll use this in place of the water for the pasta dough.

Beet Dyed Dough 

• 2 cups 00 or all purpose flour 

• 3/4 cup beet purée 

Make a well in the center of your flour and pour in the beet puree. Use a fork to gradually combine flour and liquid. Knead for about 15 minutes until completely combined and relatively smooth. Wrap in a clean, damp kitchen towel and let rest for 30 minutes. Cut into preferred shape (think orecchiette, cavatelli, or Capunti for this type of dough!). 

✌🏻💙🍝