Fresh Roasted Beet Pasta

Ingredients

1/3 cup roasted beet puree (from about 2 small beetroots)
2 cups flour
2 eggs
2 tsp olive oil
1/2 tsp salt

Procedure

To make the beetroot puree, wash and wrap the beets in foil and bake in the oven at 400°F for about an hour. Let them cool completely, peel, chop, and puree in your food processor, smoothie blender, or immersion blender. *Tip: I added the olive oil, salt, and one of the eggs at this stage to provide more liquid to help my blender puree the small amount.
Measure out the flour and place in a pile on your clean work surface and make a well in the centre *Tip: I used the back of my measuring cup to create the well).
Add the egg(s) and the beet puree into the well. Using a fork beat it together.
Gradually mix in the flour from the inside wall of the well into the egg mixture until you get a wet and sticky dough. When you have pulled in about 1/2 to 3/4 of all the flour start using your hands to mix in the rest of the flour and knead the dough. Use a bench scraper to scrape up any dough or flour left on the counter.
Knead the dough for about 5 minutes until you have a nice smooth dough. If its too wet add more flour and if it’s too dry add a sprinkle of water and continue to knead.
Wrap the dough in plastic wrap and let it rest on the counter for 30 minutes.
Cut your dough into quarters. Cover the rest of the dough while you work with one quarter.
Dust your working surface with flour. Roll out the dough with a rolling pin. Roll the dough through the largest setting of your pasta maker. Pull it through about 3-4 times. Fold the dough into thirds then put it though the pasta maker again with the open ends at the top and bottom. Repeat another 3 times.
Adjust the thickness setting 1 notch at a time and pass through the pasta machine until the desired thickness is achieved.
Dust the noodles with flour to prevent sticking.
Repeat with the rest of the quarters.

Notes

Dough ball can be stored in the fridge for up to 2 days prior to use.
Fresh pasta can tossed in flour and stored frozen in nests for up to 4 weeks and cooked from frozen or the noodles can be hung and dried out (12-24 hours) and stored in airtight containers for months.