Beet Pasta
pasta
1/2 lb beet; stems removed
1 tablespoon apple cider vinegar
1 egg
1 teaspoon olive oil
2 cup semolina
Recipe by: TJ Hill - Appetites Catered PLACE BEETS ONTO A BAKING SHEET BAKE @ 375 DEGREES FOR 90 MINUTES, UNTIL TENDER REMOVE AND DISCARD SKINS COMBINE BEETS AND VINEGAR IN A FOOD PROCESS PROCESS TO A SMOOTH PUREE COMBINE FLOUR, BEETS, AND EGG IN A FOOD PROCESSOR WITH MACHINE RUNNING, ADD OIL, AND PROCESS UNTIL MIXTURE FORMS A BALL KNEAD UNTIL PASTA IS GLOVE-LEATHER SOFT ROLLOUT TO DESIRED THICKNESS CUT INTO STRIPS OR SHAPES COOK IN BOILING-SALTED WATER FOR 2-3 MINUTES, UNTIL BARELY TENDER DRAIN WELL SERVE HOT, GARNISHED AS DESIRED
Yield: 4 servings
