Wednesday, September 24, 2014
Homemade Beet Orange Pasta
I didn't know it at the time, but apparently they were canned. And therefore disgusting.
Then, one summer, not too long ago, I had a fresh one! Game changer for sure!
Beets are amazing! They taste just like the earth and dirt - in a great way! Plus, they're bright red/pink which makes them extra fun.
When you make beet pasta, it's really more for the color. Most of the beet flavor is lost, but there is definitely a hint of that earthiness in there.
BEET ORANGE PASTA
Recipe from Melissa Flinn
1 c. semolina flour
1 c. all-purpose flour
1 Tbsp. olive oil
1 clove garlic
2 beets, cooked
zest and juice of 1 orange
1. In a food processor, puree garlic, beets, orange zest and orange juice. Set aside.
2. On a clean surface, mix together both types of flour and the salt. Create a well in the center and pour in your olive oil and 2 eggs. With a fork, start to work the flour into the center of the well, keep stirring to combine.
3. Gradually start adding in the beet mixture (here's where I switch to using my hands to mix). (When we made this pasta, we only used about 2/3 of the beet mixture.)
4. Knead for about 5-7 minutes so the dough becomes quite elastic.
5. Split dough into smaller pieces (about thirds) and feed them through your pasta maker, gradually getting thinner. Cut into whatever shape pasta you'd like. Repeat with the other sections of dough.
6. When you're ready to cook, bring a pot of water to a boil. Add in a pinch of salt and a splash of olive oil. Drop in your homemade noodles and cook just until they float to the surface (~2-4 minutes). Drain but do not rinse. Serve with whatever sauce you like.