Fresh Beet Pasta

2 Cups	00 Flour
1 Pinch	Salt
1 Sprig	Cilantro
2 Large	Eggs
1 Tablespoon	Olive Oil
1 Tablespoon	Water
1	Beets

Directions

Place the flour on a flat surface and make a well in the middle. Add the eggs, and beets. Gently start to combine the two. Add a drizzle of olive oil and the salt. Continue to bring the ingredients together and knead to form a smooth and elastic dough.

Cover the dough with a clean cloth and let it rest for 30 minutes. This step is extremely important as it allows the gluten to relax and the flavors to blend together, achieving the perfect texture. After resting, the dough is sliced and gently flattened with the palm of your hand.

Then, roll the dough out into thin sheets. Be sure to keep the dough well floured to avoid it sticking, either with a machine or by hand, or shaped into various forms. We used the machine again to cut into fettuccine, then placed the pasta on a floured flat surface. Be sure to lightly dust the pasta again with flour to keep it from sticking.

In a large pot of boiling salted water (adding a drizzle of olive oil), cook the fettuccine until al dente, drain and toss with your choice of sauce, and serve with a sprinkle of parmesan cheese if desired.

LOVE!