beet pasta

Categories
Pasta/rice
Yield
1 servings
MeasureIngredient
1½ cup Unbleached all-purpose or semolina flour
2 eaches To 3 Tbsp grated cooked or canned beets
2 larges Eggs
1 tablespoon Vegetable oil

YIELD: ¾ POUND FRESH PASTA

Add the flour, beets, eggs, and oil to the bowl of a food processor or electric mixer. The more beets you use, the redder the pasta will be. Mix and knead the dough, let it rest, roll it out, and cut the pasta to size desired. Pasta Salads! From the collection of Jim Vorheis

TO ALL Submitted By ERIC SANTELICES SUBJ PASTA MAKER On 07-27-95

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