Homemade Beet Orange Pasta

We used to have beets every year at Christmas.  When we'd go up to the farm each December, there they were.  A bowl of beets.  I don't think anyone ate them.

I didn't know it at the time, but apparently they were canned.  And therefore disgusting.

Because of this quite unpleasant experience year after year when my cousins, sisters and I would dare each other to eat one (a whole one!), I always thought that I didn't like beets.

Then, one summer, not too long ago, I had a fresh one!  Game changer for sure!

Beets are amazing!  They taste just like the earth and dirt - in a great way!  Plus, they're bright red/pink which makes them extra fun.

Basically, I used to be an idiot because I thought canned, sweetened beets were the same thing as fresh, roasted beets.  (Now I'm still an idiot, but for different reasons.)

When you make beet pasta, it's really more for the color.  Most of the beet flavor is lost, but there is definitely a hint of that earthiness in there.

BEET ORANGE PASTA
Recipe from Melissa Flinn
1 c. semolina flour
1 c. all-purpose flour
pinch salt
1 Tbsp. olive oil
2 eggs
1 clove garlic
2 beets, cooked
zest and juice of 1 orange

1.  In a food processor, puree garlic, beets, orange zest and orange juice.  Set aside.

2.  On a clean surface, mix together both types of flour and the salt.  Create a well in the center and pour in your olive oil and 2 eggs.  With a fork, start to work the flour into the center of the well, keep stirring to combine.

3.  Gradually start adding in the beet mixture (here's where I switch to using my hands to mix).  (When we made this pasta, we only used about 2/3 of the beet mixture.)

4.  Knead for about 5-7 minutes so the dough becomes quite elastic.

5.  Split dough into smaller pieces (about thirds) and feed them through your pasta maker, gradually getting thinner.  Cut into whatever shape pasta you'd like.  Repeat with the other sections of dough.

6.  When you're ready to cook, bring a pot of water to a boil.  Add in a pinch of salt and a splash of olive oil.  Drop in your homemade noodles and cook just until they float to the surface (~2-4 minutes).  Drain but do not rinse.  Serve with whatever sauce you like.

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