Beetroot Pasta Dough
Pasta alla barbabietola
Naturally purple-red fresh pasta made with cooked beetroot.
Photography in preparation
The complete method is here to read. Original photography will appear when the dish has been documented in the DUKAI kitchen.
Beetroot brings both colour and water. The beet must be cooked, smooth and well drained so the dough stays supple rather than wet.
1 small coloured pasta batch · Preparation 20 min · Resting 30 min
Ingredients
Dough
- Italian 00 flour170 g
- Medium whole egg1
- Cooked beetroot, pureed very smooth and drained of free liquid50 g
Method
Blend the cooked beetroot until completely smooth and press away any obvious free liquid.
Whisk the beetroot into the egg until evenly coloured.
Make a well in the flour, add the beet mixture and bring together gradually.
Knead for 8 to 10 minutes until smooth. Wrap tightly and rest for 30 minutes before rolling.
Chef’s notes
- Roasted or steamed beetroot is easier to control than beetroot that has absorbed a large amount of boiling water.
- Dust lightly when rolling so the surface remains vivid rather than becoming grey-pink with flour.
Allergens and diet
Gluten. Eggs.
Last refined · October 2026