Adapted from Inside the Rustic Kitchen
Make the beet root puree: Take the peel and diced beet and place in a medium sauce pan with just enough water to cover and cook over medium heat for 15 minutes until the beet can be easily pierced with a fork, then blend the beet with a small amount of the liquid. The puree should be the texture of a mushy peas (add water or cook puree over the stove if too thick or thin).
Make the pasta dough by putting the flour in a large bowl and adding to 200g of the beet root puree, the egg, and the salt and mixing together by hand until a dough forms. (This step can be done in a food processor as well).
Knead dough for 8-10 minutes by hand adding flour or water if needed and once dough has been fully incorporated, wrap tightly in cling film and let sit for 30-60 minutes at room temperature.
Make pasta by rolling through machine or by hand as per any other pasta dough then cut into desire shape and cook in boiling water for 90 to 120 seconds.
Servings 4