MAKES 1¼ POUNDS PASTA, 4 SERVINGS / ACTIVE TIME: 35 MIN by hand/10 MIN by machine / INACTIVE TIME: 30 MIN or overnight
The beet powder is nice formed into a wide and flat shaped pasta like a pappardelle. I serve them with Beet Chili Sauce (here) and Cured Tuna Bloodline (here). Cook the pasta in a large pot of salted boiling water for 90 seconds, or until just barely done, then toss with herbs such as mint or parsley or your favorite pesto sauce.
3 cups all-purpose flour
¼ cup Beet Pulp Powder (here)
1 teaspoon kosher salt
Semolina flour, for dusting
3 large eggs plus 3 egg yolks, beaten
1 tablespoon olive oil
In a medium bowl, combine the flour, beet powder, and salt.
On a lightly floured surface, make a well out of the flour mixture and pour the eggs and olive oil into the center. Gradually incorporate the sides of the well into the egg, working in more flour until the dough is moist but no longer wet. Knead the dough vigorously for 20 minutes, until firm but still moist. (Alternatively, you can knead the dough in a mixer with a dough hook for 5 to 10 minutes, following the mixer instructions.) Add flour if the dough is too sticky, or spritz with water if it is too dry or crumbly.
Wrap the dough in plastic and chill in the refrigerator for at least 30 minutes, or ideally overnight.
Dust two baking sheets liberally with semolina flour.
Cut the dough in quarters and press flat.
Roll each quarter (keeping the remaining quarters of dough wrapped) at least 3 times through a pasta rolling machine, starting at the thickest setting, and adjusting to progressively thinner settings, until ⅛ inch thick. (Note: On most pasta machines, either the last or second-to-last setting is best for pappardelle.)
Cut the pasta wide, into about 1-inch ribbons.