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Beetroot Pasta Dough

Serves: 4 peopleCategory: PastaRecipe Course: MainsMachine: MixerTotal time (min.): 90
beetroot-pasta-dough.png beetroot-pasta-dough.png

Adding colour to a pasta dough by using vegetables, herbs and spices is a great way to boost the visual impact of a dish as well as use up leftover herbs, vegetables and spinach leaves. Uncooked fresh pasta can be frozen, simply form the cut pasta into 'nests', allow to dry and then place them into a freezer bag on a flat tray in the freezer until frozen - once frozen you can remove the tray and condense all of the 'nests' into one large bag without crushing the pasta. When ready to cook, boil a large saucepan of water, add salt and then add the pasta straight from the freezer - it is not recommended to defrost the pasta first as it can affect the texture.




  1. Fit the Knife Blade to the Food Processor attachment
  2. Add the ingredients into the attachment, fit the lid
  3. Blend until puree – speed Max
  4. Remove the attachment from the machine
  5. Fit the Dough Tool
  6. Transfer the beetroot puree into the appliance bowl
  7. Then add flour and eggs
  8. Mix until a smooth dough has formed – 3 minutes, speed 1
  9. Flatten the dough slightly and wrap with plastic wrap
  10. Chill in the fridge – 30 minutes
  11. Transfer the dough onto a lightly floured work surface and divide into four equal pieces
  12. Take one piece and flatten until about 1cm thick
  13. Cover the rest with a kitchen towel to prevent drying out
  14. Attach the Pasta Roller attachment
  15. Adjust the setting to 1
  16. Sprinkle some flour between the rollers
  17. Start on speed 1
  18. Pass the dough through the rollers
  19. Fold the dough in three, rotate and repeat several times
  20. Repeat passing the dough through the rollers, adjusting the setting down each time until you reach setting 5
  21. Remove the attachment from the machine
  22. Now, cut the dough
  23. Fit the Pasta Cutter attachment of your choice
  24. Start on speed 1
  25. Pass the dough through the attachment
  26. Let dry – 30 minutes
  27. Now, cook the pasta
  28. Fill a large saucepan with water until ¾ full and bring to the boil
  29. Season with salt to taste
  30. Add pasta into the saucepan
  31. Cook – 2-4 minutes
  32. Drain the pasta
  33. Serve

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