HOMEMADE PINK BEET PASTA
October 1 marks the start of annual Breast Cancer Awareness Month, and for the past 13 years, KitchenAid has been a strong supporter of the fight against breast cancer through its Cook for the Cure® program. The program, which has raised more than $9.5 million to date, gives passionate cooks a way to support breast cancer awareness and features a line of specialty pink KitchenAid products.
I’ve enjoyed participating in the Cook for the Cure® program in past years, but this year I drew extra inspiration from the KitchenAid® Artisan Design Series Stand Mixer in the radiant colour of Raspberry Ice. Add the Pasta Roller & Cutter Set to the equation, and Pink Beet Pasta with Garlic Brown Butter Sauce was born.
Flavored pastas are only slightly more complicated than the plain variety, which simply requires flour, water, eggs and a pinch of salt. Begin by placing the roasted beets in the KitchenAid® Pro Line® Series 16-Cup Food Processor and blending until they are a smooth purée.
Whisk together the purée with the eggs then make your pasta dough by combining the beet mixture with the flour. Next, knead the dough for about 3 minutes to smooth it out and then allow it to rest at room temperature for 30 minutes. The resting period gives the gluten in the flour a chance to relax so it’s easier to roll out.
Prior to passing the dough through the rollers, divide the dough into six equal pieces and then pat the first piece into a flat rectangle. This gives the dough a head start into the rollers and guarantees even, long sheets of pasta.
Attach the KitchenAid® Pasta Roller to the Stand Mixer and place the Stand Mixer on speed setting number 2. With the Pasta Roller on setting 1, pass the dough through the rollers one time.
Once the dough releases from the rollers, lightly flour it then fold it into thirds (as if you were folding a letter). Pass the dough through setting 1 an additional 4 to 5 times, flouring and folding the dough between each pass.
Change the rollers to setting 2, then pass the dough through the rollers and lightly flour it again. Repeat the rolling and flouring process on setting 3 and setting 4. It’s important to note that the dough only passes through settings 2 to 4 one time each and is not folded between each pass.
Place the sheets of pasta on a lightly floured baking sheet then attach the KitchenAid® Fettuccine Cutter Attachment to the Stand Mixer. Pass each sheet of pasta through the Cutter Attachment to form the noodles.
Wrap the noodles around themselves to form small nests, which can then be covered securely in plastic wrap and refrigerated until ready to use. If you are enjoying the fresh pasta right away, bring a large pot of salted water to a boil then add the pasta nests, swirling them around in the water with a large spoon.
Cook the pasta until al dente, which will take from 2 to 4 minutes. Fresh pasta cooks in less than half the time of dried pasta, so remember to remove it from the boiling water as soon as it reaches the al dente point.
Homemade beet pasta has a very delicate flavor, so rather than overpower the pasta with a heavy tomato-based sauce, I’ve opted for a basic brown butter sauce studded with crispy bits of garlic.
All that’s left to do is toss together the pasta with the sauce and garnish with Parmesan curls, a showering of freshly chopped chives and a pinch of pink salt. And the result is pink pasta perfection that has inspired me and countless others to Cook for the Cure® and help bring awareness to the fight against breast cancer.
HOMEMADE PINK BEET PASTA
INGREDIENTS:For the pasta:
Makes 4-6 servings
2 medium red beets, greens trimmed
Olive oil
About 3 1/2 cups all-purpose flour
3 large eggs
For the garlic brown butter sauce
1/2 cup (1 stick) unsalted butter
2 garlic cloves, minced
1/4 teaspoon black pepper
Parmesan cheese, for garnish
Chopped fresh chives, for garnish
Himalayan pink salt, for garnish
DIRECTIONS:
For the pasta
Preheat the oven to 375°F.
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.)
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® Pro Line® Series 16-Cup Food Processor.
Blend the beets into a smooth purée.
Transfer 1/2 cup of the beet purée to a medium bowl then whisk in the eggs and a pinch of salt until combined.
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.)
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.
Divide the dough into six equal portions. Attach the KitchenAid® Pasta Roller attachment to the KitchenAid® Stand Mixer and place it on setting 1. Lightly flour a baking sheet and set it aside.
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.)
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.)
Turn off the Stand Mixer, remove the roller attachment and attach the KitchenAid® 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.
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).
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.
For the garlic brown butter sauce:
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.)
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.
