Herb Buttered Beet Noodles with Sautéed Mushrooms + Arugula
You guys! I made homemade noodles ... homemade beet noodles to be exact! Although I have a confession, this isn't the first time I've made noodles. The first time I made homemade pasta was this caprese pasta. It turned out well thanks to my pasta roller and cutter. If I did those suckers by hand, I probably would have been crying the whole way through. But this beet pasta ... THIS BEET PASTA ... it's so good. The gorgeous purple color is only matched by the delicious flavor and tender texture. This is my latest project for KitchenAid. So you know what that means ... hop on over to the Kitchenthusiast to get the full recipe + instructions for my Herb Buttered Beet Noodles with Sautéed Mushrooms + Arugula. Another confession ... this recipe has a special place in my heart because I used the herbes de provence we got on our honeymoon in Provence. Oh the memories!
Beet pasta is fun for Valentine's Day, Mother's Day, or really ANY day. Homemade pasta seems intimidating, but it is surprisingly easy. As long as you play with the flour/water ratio a bit to get the consistency of the dough right, you are all set. It should be leathery and not sticky, but it should not break apart. A good test is to pinch a small amount between your fingers, and if it doesn't stick to your fingers and stays together (doesn't break apart), you should be good to go.
This beet pasta recipe turned out even better than I expected. I really love when that happens, and it doesn't always happen folks. There are lots of #recipefails in THIS kitchen.
Does it get any prettier than pink pasta?
The other great thing about this beetroot pasta recipe? It will only take you about 15 minutes to put together once the pasta is cut. Homemade pasta only takes 2-3 minutes to cook. Oh yeah!
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