Thursday, December 23, 2010

Fresh Beet Fettucine

Above are the flour covered beet fettucine noodles before they were cooked.
Here they are after they have been cooked and topped with alfredo sauce. They are a lighter shade after they are boiled and taste just like plain fettucine noodles. The beet taste was not noticable at all which was great for me, because I have not yet acquired a favorable taste towards beets.
My sister had given me a bag of organic beets as she purchases a weekly basket of tasty vegetables from Moondance Organic Gardens. She always tells me how great beets are for your health, so I thought I would give them a try.
I happened to be making fresh noodles so I thought, why not juice some beets and replace the water in the recipe with beet juice. I am so glad I did, because now I don't have to feel guilty about not having a side of vegetables with my fettucine alfredo!
Here is the recipe for beet noodles:
3 cups all purpose flour
1 cup beet juice (approximately 3 medium sized beets)
1 tsp. salt
1 egg
1.Mix all of the ingredients together and then knead until it becomes a nice dough.
*I put all of the ingredients into a KitchenAid Stand Mixer,then mixed it on low with the dough hook attachment until it formed into a ball. So if you happen to have a stand mixer, this would be the easiest way.
2. Cover the dough for about an hour.
3. Divide the dough into 2 pieces, then flatten it to 1/8" thick.
4. Cut the flattened dough into noodles, then boil them for 7 minutes.
5. Serve with alfredo sauce, tomato sauce, pesto, butter, or any sauce you prefer.
*I rolled the dough oblong, then cut it into 4 pieces. I then put each piece through the Pasta Roller Attachment of the Kitchen Aid Stand Mixer. After that, I put the sheet of pasta through the fettucine cutter attachment. Once I had my fettucine, I dusted the noodles with flour so that they would not stick together. Once again, if you have a pasta roller or cutter, it would be much easier to form the noodles this way.

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