This is a foolproof homemade pasta recipe inspired by the one and only Godfather! Think earthy beet, garlic, fresh basil and tangy goat cheese. Delicious and so satisfying!
3 tablespoons of roasted and pureed beet (a small beet takes about 40 minutes at 400)
3/4 cup of flour (either All Purpose or 00)*
1 tablespoon of oil
2 cloves of diced garlic
*Note: In this recipe I generally use 00 flour which is a finer grind which means that less liquid is needed. If you're using All Purpose flour you will need up to 2 tablespoons of water or the equal amount of beet puree.
Pour out the flour onto your counter top making a hill. Using your hand create a well in the center and crack in your egg, add the oil and 1 tablespoon of pureed beet. Using your fingers in a stirring motion gradually add in all the flour from the outside circle until you have a dough.* Once combined start to knead out your dough to lengthen the gluten strands in the flour. This will take 5 to ten minutes. The dough should be smooth and elastic.
Once kneaded wrap the pasta in plastic wrap and let rest for 20 minutes in the fridge.
Place a large pot of heavily salted water on the stove to boil.
Lightly flour your surface and rolling pin. Once rested cut the dough in half and give it an initial roll to thin it enough for the pasta maker. You can do this same process with out a pasta maker it just takes more elbow grease. Sprinkle with flour. Run the dough through the largest setting of the machine, then fold it and do it over again. This is to stretch the gluten in the pasta giving it the correct texture. Then gradually decrease the notches each time you go through the machine until you have the pasta at the thickness you like. I go all the way down to number 4.
Place the dough on a cutting board horizontally. Fold up the bottom by and third. Fold down the top by a third. And then starting at one end, slice very thin strips for spaghetti or thicker for fettuccini etc. I prefer this method to the actual cutters on the pasta maker because it ensures the pasta is cut all the way through and leaves it looking rustic. Dust again with flour and loosen all the strands from on another. Set the spaghetti aside and use the same process for the second half of the dough.
Before cooking the pasta start your sauce. In a hot pan combine olive oil and garlic. Add 2 tablespoons of your beet puree and the juice of half a lemon. Leave to simmer for 1 minutes while your pasta cooks.
The pasta will cook in salted boiling water for 1-2 minutes. Strain and add to the pan of sauce leaving a little bit of pasta water to add to the saucepan as well. Coat the pasta in the sauce.
In the final moments toss in a handful of chopped up basil and chunks of goat cheese. To serve, swirl around tongs and place in the center of your plate. Sprinkle more fresh basil over the top, as well as another hunk of goat cheese and place a slice of lemon on the side.