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1
Preheat oven to 400 degrees.
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2
In a large mixing bowl, toss beets with oil and salt to coat.
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3
Place on lined baking sheet and place in 400 degree oven for 1 hour.
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4
Remove and allow to cool (about 20 minutes).
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5
Peel beets under running water and cut into 1/4 inch dice.
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6
Then puree in food processor.
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7
To make pasta: Make a mound of the flour in the center of a large wooden cutting board.
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8
Make a well in the middle of the flour and add the eggs, beet puree and any other flavorings you choose.
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9
Using a fork, beat together the eggs, oil and flavorings and begin to incorporate the flour starting with the inner rim of the well.
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10
As you expand the well, keep pushing the flour up to retain the well shape.
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11
Do not worry that this initial phase looks messy.
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12
The dough will come together when 1/2 of the flour is incorporated.
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13
Start kneading the dough with both hands, using the palms of your hands primarily.
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14
Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits.
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15
Lightly flour the board and continue kneading for 3 more minutes.
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16
The dough should be elastic and a little sticky.
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17
Continue to knead for another 3 minutes, remembering to dust your board when necessary.
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18
Wrap the dough in plastic wrap and allow to rest for 30 minutes at room temperature.
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19
Note: do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.
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20
Roll out to four 7 inch by 16 inch sheets and cut in whatever shape you wish.
