ROASTED BEET PASTA

Steps:

• Preheat oven to 400 degrees.
• In a large mixing bowl, toss beets with oil and salt to coat.
• Place on lined baking sheet and place in 400 degree oven for 1 hour.
• Remove and allow to cool (about 20 minutes).
• Peel beets under running water and cut into 1/4 inch dice.
• Then puree in food processor.
• To make pasta: Make a mound of the flour in the center of a large wooden cutting board.
• Make a well in the middle of the flour and add the eggs, beet puree and any other flavorings you choose.
• Using a fork, beat together the eggs, oil and flavorings and begin to incorporate the flour starting with the inner rim of the well.
• As you expand the well, keep pushing the flour up to retain the well shape.
• Do not worry that this initial phase looks messy.
• The dough will come together when 1/2 of the flour is incorporated.
• Start kneading the dough with both hands, using the palms of your hands primarily.
• Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits.
• Lightly flour the board and continue kneading for 3 more minutes.
• The dough should be elastic and a little sticky.
• Continue to knead for another 3 minutes, remembering to dust your board when necessary.
• Wrap the dough in plastic wrap and allow to rest for 30 minutes at room temperature.
• Note: do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.
• Roll out to four 7 inch by 16 inch sheets and cut in whatever shape you wish.