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1
Preheat the oven to 375u00b0F.
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2
Prick the beets all over with a fork then rub them lightly with olive oil. Sprinkle the beets with salt and pepper then wrap them securely in foil and roast until fork tender, about 45 minutes. (Note: Depending on the size of your beets, it may take up to 1 hour until they are fork tender.)
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3
Once the beets are cool enough to handle, peel and then roughly chop them. Place the chopped beets in the small work bowl of the KitchenAid(R) Pro Line(R) Series 16-Cup Food Processor. Blend the beets into a smooth puree. Transfer 1/2 cup of the beet puree to a medium bowl then whisk in the eggs and a pinch of salt until combined.
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4
Mound the flour on your work surface, creating a large well in the center. (Note: When measuring flour, stir then spoon the flour into your measuring cup, rather than scooping the cup directly into the flour. This measuring technique guarantees an accurate amount of flour and avoids compacting it in the cup.)
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5
Add the beet mixture to the center of the well, and using a fork, slowly work the flour into the eggs pulling from the sides of the well. Continue working the flour into the beets with the fork until the dough starts to come together. Using your hands, work the remaining flour into the dough. If the dough is still too sticky, add additional flour as needed. Knead the pasta dough for 3 minutes then cover it with plastic wrap and set it aside to rest for 30 minutes at room temperature.
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6
Divide the dough into six equal portions. Attach the KitchenAid(R) Pasta Roller attachment to the KitchenAid(R) Stand Mixer and place it on setting 1. Lightly flour a baking sheet and set it aside.
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7
Separate one piece of the dough, lightly dust it with flour so that it doesn't stick to the rollers, then pat it into a rectangle. Turn the Stand Mixer speed to level 2. Pass the pasta through the rollers on setting 1, then fold the pasta into thirds (like you would fold a letter), lightly dust it with flour and pass it through the rollers on setting 1 again. Repeat the rolling, folding and flouring process so that the pasta passes through setting 1 a total of four to six times until it is smooth. (Note: Do not skip lightly flouring the pasta between each pass, or it will stick to the rollers.)
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8
Change the rollers to setting 2, lightly flour the pasta then pass it through the rollers. (Do not fold the pasta in half.) Change the rollers to setting 3, lightly flour the pasta and then pass it through the rollers. Change the rollers to setting 4, lightly flour the pasta and then pass it through the rollers. Repeat the rolling and flouring process with the remaining pieces of dough, placing the rolled out sheets of pasta on the floured baking sheet. (Note: If the pasta sheets get too long and difficult to handle, cut them in half and continue rolling.)
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9
Turn off the Stand Mixer, remove the roller attachment and attach the KitchenAid(R) Fettuccine Cutter attachment. Turn the Stand Mixer to speed 2 and then pass each sheet of pasta through the Fettuccine Cutter to form the noodles. Gather the strands of noodles into nests and return them to the floured baking sheet. Repeat the cutting process with the remaining sheets of pasta dough.
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10
Bring a large pot of salted water to a boil. While the water comes to a boil, make the garlic brown butter sauce (recipe follows).
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11
Add the fettuccine to the boiling water in batches, cooking just until al dente, 2 to 4 minutes. Drain the cooked pasta then transfer it to a large serving bowl.
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12
For the garlic brown butter sauce
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13
Combine the butter and garlic in a medium saucepan over medium heat. Cook the butter until it melts, the foam subsides and it begins to turn a golden brown color, about 3 minutes. (Note: The butter will begin to smell slightly nutty as it browns.)
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14
Remove the garlic brown butter sauce from the heat and stir in the pepper. Pour the sauce over the pasta, lightly tossing so the noodles are thoroughly coated. Garnish with Parmesan cheese, chopped chives and a sprinkle of Himalayan pink salt. Serve immediately.
