Title: Beet Pasta
Categories: Pasta, Italian
Yield: 4 Servings

1/2 lb Beet; stems removed
1 tb Apple cider vinegar
1 Egg
1 ts Olive oil
2 c Semolina

PLACE BEETS ONTO A BAKING SHEET BAKE @ 375 DEGREES FOR 90 MINUTES, UNTIL
TENDER REMOVE AND DISCARD SKINS COMBINE BEETS AND VINEGAR IN A FOOD
PROCESSOR PROCESS TO A SMOOTH PUREE COMBINE FLOUR, BEETS, AND EGG IN A FOOD
PROCESSOR WITH MACHINE RUNNING, ADD OIL, AND PROCESS UNTIL MIXTURE FORMS A
BALL KNEAD UNTIL PASTA IS GLOVE-LEATHER SOFT ROLLOUT TO DESIRED THICKNESS
CUT INTO STRIPS OR SHAPES COOK IN BOILING-SALTED WATER FOR 2-3 MINUTES,
UNTIL BARELY TENDER DRAIN WELL SERVE HOT, GARNISHED AS DESIRED
Posted to MC-Recipe Digest V1 #171

Date: Sun, 28 Jul 1996 19:42:30 -0400

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