Beet Fettuccine

Recipe Ingredients

1		Whole beets - (8 ounces)
		Drained
2		Eggs
1 tablespoon	15ml	Olive or vegetable oil
1 teaspoon	5ml	Salt
2		To - up to
2 1/4 cups	140g / 4.9oz	All-purpose flour*
4 1/2		Water
1/4 teaspoon	1.3ml	Salt - if desired
		*if using self-rising flour - omit
		The 1 teaspoon salt.

Recipe Instructions

Place beets, eggs, oil and 1 teaspoon salt in blender. Cover and blend on medium speed about 20 seconds or until smooth. Make a well in center of flour.

Mix in beet mixture thoroughly. (If dough is too dry, mix in a few drops of water. If dough is too sticky, mix in a small amount of flour.) Gather dough into ball. Knead on floured surface about 5 minutes or until smooth and elastic.

Let stand 10 minutes. Divide dough into 4 equal parts. Roll one part at a time into paper-thin rectangle on generously floured surface (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. Cut crosswise into 1/4-inch strips.

Unfold strips and place in single layer on towels at least 30 minutes or until dry. (If using pasta machine, pass dough through machine until 1/16-inch thick.) Heat water to boiling. Stir in 1/4 teaspoon salt and the fettuccine. Cook 3 to 5 minutes or until almost tender; drain.

Source:
Betty Crocker's Cookbook

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