My garden is busting with beets. I will admit, I went a bit overboard this year. I grew Golden, Cylindra, Bulls Blood and Detroit Red beets. Not just 1 or 2 of each, but a whole packet of each. 50+ of each kind. After thinning, there aren’t that many, but still a lot. Finding ways to use the bounty is always fun. So far I’ve dried a bunch to make beet powder (more on that at another time), I’ve grilled them with potatoes & carrots on the barbecue and now this. Pasta. Glorious pasta.
Now that I have you all up on your beet varieties, how about we do something delicious with them?
Yesterday I headed to the garden and pulled 6 small/medium beets, gave them a good scrub and tossed them on a baking sheet with some olive oil, salt and pepper and roasted them in the oven for 40 minutes at 400 F. Next was the decision of what to do with them. A few weeks back Linda of SaltySeattle.com was Instagramming about making Beet Bucatini. My eyeballs were feasting on the gorgeous purple hue of the pasta and my mind was swirling with ideas. I needed to do this… after all I have the pasta attachments for my KitchenAid mixer somewhere. So I did some web searching and found a recipe for the pasta on none other than Martha’s website. It was super easy, although time consuming, to make and the pasta was delish!
Let’s get started.
To the processor add the roasted, peeled beets and whiz them good to make 1/2 cup of puree. Add 2 eggs plus 1 egg yolk and process until smooth. (tough so far, right?)
Add in some flour and salt and pulse until it is just combined, but still a little crumbly. Turn out onto a very well floured board and knead. Knead for 5-10 minutes until the dough is supple and elastic. You should be able to see it bounce back when you push on it. Cover it with a bowl and leave it to rest for 1 or 2 hours. I let mine go for 2 hours. Resting is good, especially if you’re pasta dough.
Cut the dough into 8 equal wedges and cover with the bowl so they don’t dry out. I know this is only 4, so imagine they are halved again. Get out the trusty pasta making machine (or attachments for the trusty KitchenAid workhorse) and a couple of large rimmed baking sheets that have been dusted with plenty of flour (this is where the finished pasta will rest while you continue to make more and more and more). Follow the manufacturers directions on how to use your pasta machine and make fettuccine noodles.
The whole process can take some time, it took me about 4 hours from start (roasting beets) to finish (these piles of pasta). That doesn’t count the time it will take to make the carbonara which isn’t terribly long, but this is definitely not a weeknight meal, so plan accordingly.