How to Make Red Beet Pasta Dough

Put the beet in a bowl with plastic wrap and microwave for 1 min. Put in a blender with the eggs. Starting on low and gradually increasing speed, mix until smooth. Combine the flour and the beet puree in a standing mixer with a paddle attachment and mix on low until a ball forms. Knead for 3 minutes until elastic. Cover with plastic wrap and let rest for 30 minutes. (or to make ahead, up to 24 hours in the refrigerator).

Roll or shape into your desired pasta. For farfalla pasta noodles, divide the beet pasta dough into smaller balls and thin out with a pasta machine attachment or rolling pin. Cut the pasta dough sheets into strips using a ravioli wheel cutter -2 sides smooth cut, 2 sides with the crinckle cut) (ideal size 1.5-2" wide and .75" long / 4-5cm wide and 2cm long). Use your fingers to pinch the middle of the smooth sides of each rectangle together until a bow-tie shape forms. Leave your bow-tie pasta noodles on a floured surface, sprinkle with a bit of flour to avoid them sticking together, and let dry for about 30 min. or longer.

Boil a large pot of water (ideally with a removable pasta strainer). Once boiling, add salt - I typically use about 3 tsp. Add the pasta in batches to not overcrowd and cook for 3-4 min. or al-dente. Remove/strain the pasta, then add to your favorite sauce.
TIP! Reserve 1/2 cup of the pasta water and stir in to your sauce while cooking on the stove - this will help give your sauce a velvety texture.