1. Deliver a pot of water to a boil. Add rinsed and trimmed beets and prepare dinner till simply pierced with a fork, roughly 40 to 45 minutes. Drain and let cool. Peel beets and purée with a hand-blender or meals processor till clean.

2. To Make the Dough: On a big, clear work floor, pour flour in a mound. Make a effectively within the middle about 4 inches large. Pour complete egg, egg yolks, beet purée, and salt into effectively and, utilizing a fork, beat completely. When mixed, progressively incorporate flour into the eggs till a moist, sticky dough has shaped.

3. Utilizing a bench knife, scrape extra dough from fork and fingers. Start to fold extra flour into the dough with the bench knife, turning the dough roughly 45 levels every time, till dough feels agency and dry, and might type a craggy-looking ball, 2 to five minutes.

4. Press the heel of your hand into the ball of dough, pushing ahead and down. Rotate the ball 45 levels and repeat. Proceed till dough develops a clean, elastic texture just like a agency ball of Play-Doh. If dough feels too moist, add flour in 1 teaspoon increments. If dough feels too dry, add water slowly utilizing a twig bottle.

5. Wrap ball of dough tightly in plastic wrap and relaxation on countertop for half-hour.

6. To Roll the Pasta: In the meantime, place a sheet of parchment paper on a tray or slicing board and mud flippantly with flour. Unwrap rested dough and lower into quarters. Set one quarter on work floor and re-wrap remaining dough. With a rolling pin, flatten the quarter of dough into an rectangular form about 1/2 inch thick.

7. Set pasta maker to widest setting and cross dough 3 occasions via the machine at this setting.

8. Place dough on a flippantly floured work floor. Fold each ends in in order that they meet on the middle of the dough, after which fold the dough in half the place the top factors meet, attempting to not incorporate an excessive amount of air into the folds. Utilizing rolling pin, flatten dough to 1/2-inch thick. Move via the rollers 3 extra occasions.

9. Slim the setting by 1 notch and repeat Step 8. Repeat as soon as extra (the dough ought to now have handed via the third widest setting). Proceed passing the dough via the rollers, lowering the thickness by 1 setting every time till it reaches the specified thickness. It ought to now be very delicate and elastic to the contact, and barely translucent.

10. Place rolled dough onto a piece floor or baking sheet flippantly dusted with flour or lined with parchment paper, folding the dough over as needed in order that it suits; sprinkle with flour or line with parchment between folds to stop sticking.

11. Cowl dough with plastic wrap or a kitchen towel to stop drying, then repeat Steps 6 via 10 with remaining dough quarters. If making noodles, lower dough into 12- to 14-inch segments.

12. To Minimize Noodles: Alter pasta machine to noodle setting of your alternative. Working one dough phase at a time, feed dough via the pasta-cutter. Alternatively, lower folded dough by hand with a chef’s knife to desired noodle width.

13. Divide the lower noodles into particular person parts, mud flippantly with flour, and curl right into a nest. Place on parchment-lined rimmed baking sheet and gently cowl with kitchen towel till able to prepare dinner. Pasta could be frozen straight on the baking sheet, transferred to a zipper-lock freezer bag, and saved within the freezer for as much as three weeks earlier than cooking. Prepare dinner frozen pasta straight from the freezer.

14. To Prepare dinner: Deliver a big pot of salted water to a rolling boil. Add pasta, stir gently with a picket spoon, chopsticks, or a cooking fork, and prepare dinner, tasting at common intervals till noodles are simply set with a particular chunk, about 1 1/2 to 2 minutes. Drain, toss with sauce, and serve.

Particular Tools

Pasta machine, bench knife, rolling pin

Notes

For pasta that has a extra pronounced taste with the identical vibrant shade, douse the uncooked beets in olive oil, salt, and pepper. Wrap them with rosemary or thyme in foil, after which roast them within the oven at 375°F till tender (about one hour). You can even add a small quantity of lemon juice or zest, spices, garlic, and even cheese to the dough for extra layered flavors.

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