The earthy flavors of spinach and beetroot come together in this colorful homemade pasta, making a dish that is both beautiful and healthy. Great for giving your dinner table a splash of color
Ingredients:
- 1 cup spinach leaves
- 1/2 cup cooked beetroot, diced
- 2 cups all-purpose flour
- 2 large eggs
- 1 tablespoon olive oil
- Pinch of salt
Instructions:
Put cooked beets and spinach leaves in a food processor and blend them until the mixture is smooth
Mix the spinach-beet puree with the flour, eggs, olive oil, and salt in a large bowl
Use your hands to work the dough into a smooth surface
If you need to, add more flour to keep things from sticking
Using a pasta roller or rolling pin, cut the dough into smaller pieces and roll each piece out into a thin sheet
You can cut the sheets into any shape of pasta you want, like fettuccine or tagliatelle
As the water boils, add salt to a large pot
To get the pasta al dente, cook it for two to three minutes
After you drain the pasta, you can toss it with your favorite sauce or just olive oil and cheese that has been grated
Enjoy while hot
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