Brighten up your pasta night with this Fresh Beetroot Pasta Dough, a delicious and colorful twist on classic pasta. Made by incorporating pureed beetroot into traditional dough, this recipe adds a beautiful deep red hue and subtle earthy sweetness to your homemade pasta. Not only does it look stunning on the plate, but beetroot also brings a boost of nutrients like fiber, vitamins, and antioxidants. Whether you’re making fettuccine, ravioli, or tagliatelle, fresh beetroot pasta dough is sure to impress family and guests alike.
I had promised you guys that I would be making more homemade pasta recipes, and here we are with the third installment in this pasta dough series! This fresh beetroot pasta dough is what started this whole pasta-making revolution for me, a fun, vibrant, and surprisingly easy recipe that I think will become your new favorite way to enjoy fresh pasta right at home. One of the best things about this recipe is that you don’t need a fancy pasta machine or any special tools. That means no excuses, anyone can try their hand at making fresh pasta with this dough!
The natural sweetness and beautiful deep red color of beetroot give this pasta dough an irresistible look and flavor that will wow your family and guests. Plus, beetroot is packed with nutrients like fiber, folate, and vitamin C, so you’re getting a little extra goodness along with your carbs. I love how the beetroot transforms the dough into something so eye-catching, making every meal feel like a special occasion. Whether you’re serving it with a light garlic and olive oil sauce or a rich creamy sauce, the pasta’s flavor and color make a bold statement on the plate.
A quick tip: since beetroot contains a lot of moisture, this dough can sometimes get a bit sticky while you’re kneading it. Don’t worry, that’s totally normal. Just sprinkle in a little extra flour as you work the dough until it stops sticking to your hands. The goal is to achieve a smooth, elastic dough that’s easy to roll out and shape. It might take a little patience, but trust me, the effort is worth it. Once you get the hang of it, you’ll be whipping up colorful pasta dough like a pro.
If you love this beetroot pasta dough, you might also want to check out my fresh carrot pasta dough recipe that I made a few months back. It’s another fantastic way to add a splash of color and a subtle sweet flavor to your homemade pasta. I’m seriously looking forward to experimenting with even more flavored pasta doughs in the coming months, and if not this year, definitely next year since we’re already in November! There’s something incredibly satisfying about making pasta from scratch and then creating delicious dishes with it, and I’m excited to keep sharing these culinary adventures with you.
In the meantime, I hope you enjoy this fresh beetroot pasta dough as much as I do. It’s a great way to bring a pop of color and a burst of flavor to your dinner table. I’d love to hear what other flavored pasta dough recipes you’d like me to come up with next, maybe spinach, pumpkin, or even squid ink? Whatever it is, I’m here for it! So, get your rolling pins ready, embrace the mess, and dive into the wonderful world of homemade pasta.
2 Cups Plain Flour
4 Tablespoons Beet Root Puree
3 Eggs
1 Teaspoon Salt
1 Tablespoon Olive Oil
METHOD
Add flour into bowl or kitchen surface, make well at the center, add eggs
Add salt
Add olive oil
Beat the eggs slightly
Add the beet root puree
Start mixing the mixture from the center bringing in the flour
Mix until a soft dough starts to form
Use your hands to start mixing in the flour
Continue kneading until the flour is mixed into the beet mixture
Turn the dough onto a lightly floured surface and knead the beet pasta dough until smooth and elastic. Cover the dough and let rest for 30 minutes
Divide the dough into four equal pieces
Roll out one of the dough into a rectangle shape as thinly as you can. The dough needs a lot of flour on the surface so that it does not stick, but sprinkle a little at a time
Fold the sides of the dough into the center
Fold on half over the other one to create a book like effect
Use a sharp knife to cut across the dough into even strips
Set aside the edges so that you have evenly sized strips
Unravel the pasta dough so that the strips are on a single file. Lay out the beet pasta dough strips to dry before using
I love the vibrant color of this beet root pasta
This is a fun project that you can do with the kids since they love bright colors
If not using the whole dough you can refrigerate and once ready to use, just thaw it out before rolling and cutting
Cooking the pasta will bleach some of the pink colour out of
the pasta, so don’t worry if the pasta ends up a little paler than expected.
This pasta cooks super quick so you want it soft but al
dente – with a little bite
Cook the beet root pasta as you normally would any pasta
FRESH BEET ROOT PASTA DOUGH
Recipe by Mulunga Alukwe
Prep time: 50 Minutes
Cook time: 00 Minutes
Total time: 50 Minutes
Yield: 1 Dough
Ingredients
- 2 Cups Plain Flour
- 4 Tablespoons Beet Root Puree
- 3 Eggs
- 1 Teaspoon Salt
- 1 Tablespoon Olive Oil
- Add flour into bowl or kitchen surface, make well at the center, add eggs, salt and olive oil
- Beat the eggs slightly. Add the beet root puree. Start mixing the mixture from the center bringing in the flour. Mix until a soft dough starts to form. Continue kneading until the flour is mixed into the beet mixture
- Turn the dough onto a lightly floured surface and knead the beet pasta dough until smooth and elastic. Cover the dough and let rest for 30 minutes
- Divide the dough into four equal pieces. Roll out one of the dough into a rectangle shape as thinly as you can. The dough needs a lot of flour on the surface so that it does not stick, but sprinkle a little at a time
- Fold the sides of the dough into the center. Fold on half over the other one to create a book like effect. Use a sharp knife to cut across the dough into even strips
- Unravel the pasta dough so that the strips are on a single file. Lay out the beet pasta dough strips to dry before using
- Cooking the pasta will bleach some of the pink colour out of the pasta, so don’t worry if the pasta ends up a little paler than expected
- Cook the beet root pasta as you normally would any pasta
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FAQs: Fresh Beetroot Pasta Dough
What makes beetroot pasta dough unique?
Beetroot pasta dough stands out for its vibrant pink hue and subtle earthy sweetness, thanks to the fresh beetroot puree incorporated into the dough. It’s not just eye-catching; the beetroot adds moisture, nutrients, and a distinct flavor that pairs well with both light and creamy sauces.
How do you prepare the beetroot for the dough?
To prepare the beetroot, you can roast or boil it until tender, then blend into a smooth puree. Roasting intensifies the flavor and retains more of the color, while boiling is quicker. Once pureed, the beetroot is mixed with flour and eggs (or a vegan alternative) to create the dough.
Does the beetroot affect the texture of the pasta?
Beetroot puree adds moisture to the dough, which can make it slightly softer than traditional egg pasta dough. It’s important to adjust the flour as needed to get a firm, pliable consistency that’s easy to roll and cut. Chilling the dough also helps improve elasticity.
Can I use beetroot pasta dough for all pasta shapes?
Yes, you can use this dough to make a variety of pasta shapes—ribbons like tagliatelle or fettuccine, sheets for lasagna, or even stuffed pastas like ravioli. However, because it’s softer, it’s easier to work with simpler shapes or those that don’t require excessive handling.
Is beetroot pasta dough healthy?
Absolutely. Beets are rich in fiber, folate, iron, and antioxidants like betalains, which support detoxification and reduce inflammation. When added to pasta dough, they bring extra nutrition without overpowering the taste.
Printable-Style Nutrition Card (Per 100g of uncooked pasta)
| Nutrient | Amount | Notes |
|---|---|---|
| Calories | ~170 kcal | Based on flour, eggs, and beetroot content |
| Carbohydrates | ~31 g | Primary energy source from flour |
| Sugars | ~2.5 g | From natural sugars in beetroot |
| Protein | ~6 g | Depends on egg content or vegan substitution |
| Fat | ~2.5 g | Comes from egg yolks (or added oil if vegan) |
| Saturated Fat | ~0.5 g | Moderate with egg-based dough |
| Fiber | ~2.2 g | Beetroot adds a mild boost |
| Sodium | ~15 mg | Minimal unless salted |
| Iron | ~8% DV | From beetroot and flour |
| Folate | ~12% DV | Beets are naturally high in folate |
Note: Nutrition may vary slightly based on flour type (semolina vs. all-purpose) and size of beets.
Dietary Information Table
| Diet Type | Suitable? | Notes |
|---|---|---|
| Vegetarian | ✅ Yes | Includes eggs or can be modified |
| Vegan | ⚠️ Optional | Use egg substitutes like flax eggs or olive oil |
| Gluten-Free | ❌ No | Use certified gluten-free flour as a substitute |
| Nut-Free | ✅ Yes | Naturally nut-free |
| Dairy-Free | ✅ Yes | Contains no dairy unless paired with creamy sauces |
| Low-Sodium | ✅ Yes | Very low sodium unless salted |
| Heart-Healthy | ✅ Yes | Beets promote circulation; avoid creamy sauces if needed |
| Kid-Friendly | ✅ Yes | Fun color encourages kids to try veggies |
Tip: For a richer dough, you can mix beet puree with semolina flour for a firmer bite or use a pasta roller for even thickness.
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