Simple Beet Fettuccine

As I note up above, I call for semola flour here (different from semolina) - semola is fine, powdery and talc-like durum wheat, semolina is often coarser. I blend it with either whole wheat pastry flour, or finely ground rye flour here.


  • 150 g rye flour or whole wheat pastry flour
  • 160 g semola flour
  • 1 egg, whisked
  • 3 tablespoons red beet juice
  • 1/3 - 1/2 cup water


  1. You can make the dough in a bowl, or directly on a countertop. If you start in a bowl, you'll end up turning out the dough onto a counter for kneading later. So! Start by combining the flours. Add the egg, and work it into the flour a bit. Add the beet juice, and stir to combine. Gradually add the water a splash at a time, you only want to use enough to get the dough to come together into a dryish mass. If you're not already working on a counter, turn the dough out and start kneading. You can add a bit more water now and then, if the dough is too dry. Knead for 7-10 minutes, just really go for it, until the pasta dough is silky and cohesive. Wrap tightly in plastic, or place in a sandwich bag for at least 30 minutes.
  2. At this point either roll the pasta out thinly with a rolling pin or pasta machine (I go to 3 on the Atlas). You'll need a well-floured surface if you're rolling the dough out by hand, and you'll want to keep the pasta nicely floured as well, so it doesn't stick to itself. To cut the dough into fettuccine, loosely fold/roll the dough into a cylinder, and cut with a sharp knife. Alternately, you can run the dough though the fettuccine cutter on your pasta machine.
  3. Cook in lots of well-salted boiling water for just a minute, these noodles cook quickly! Use in your favorite broth, or toss with your favorite sauce.
Prep Time 40 minutes
Cook Time 5 minutes
Total Time 45 minutes
Serves 4


Serves 4.