Beet Pasta Dough

Vegetables are added to pasta dough mainly for colour.  The additional flavour is usually not very pronounced.  The color of vegetable pasta is a pastel version of the original vegetable colour.

1 (8 oz) can sliced beets, drained
1 Tbsp. olive oil
2¼ cups all-purpose flour, unbleached
2 eggs
¾ tsp. sea salt
1 Tbsp. olive oil
1 Tbsp. lukewarm water

Purée the beets in a blender with 1 Tbsp. olive oil.

Place the flour on a large floured surface. Make a well in the center. Break the eggs into the well. Add the beets, salt, oil, and water. Beat the mixture in the well with a fork. Using a fork, gently start to work the flour into the liquid.

Continue until the dough becomes sticky and difficult to work with the fork. Use your hands to form the rough dough into a ball. Transfer the dough to a lightly floured surface. Knead the dough until it is smooth and elastic, about 10 minutes.

Cover with a bowl or towel and let rest for 10-15 minutes. Proceed with rolling and cutting the pasta according to your recipe.

Makes 1 lb, 5-6 servings.