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Filed Under Main DishBeets
Beet Fettuccine

Canada Canada
Shared by: Donna K.

1 cup cooked, chopped Beets
2 large lightly beaten Eggs
1 tablespoon Olive or vegetable oil
1 1/4 teaspoons Salt
2 1/4 cups All-purpose flour

Level of Difficulty:


Preparation Style:


Preparation Time:


Process Time:


Overall Time:

Difficult


Mix


30 Minutes


30 Minutes


1 Hour



Average Rating:



I often substitute Beet Fettuccine for regular Fettuccine. It adds another dimension to the flavour.
Donna K., 11/20/2017

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Place beets, eggs, oil and 1 teaspoon salt in blender. Cover and blend on medium speed about 20 seconds or until smooth.

Place flour in a bowl. Add beet mixture and mix thoroughly. If dough is too dry, add a few drops of water. If dough is too sticky, add in a small amount of flour.

Gather dough into ball. Knead on floured surface about 5 minutes or until smooth and elastic. Let stand 10 minutes. Divide dough into 4 equal parts. Roll one part at a time into paper-thin rectangle on generously floured surface. Keep remaining dough covered.

Loosely fold rectangle lengthwise into thirds. Cut crosswise into 1/4-inch strips. Unfold strips and place in single layer on towels at least 30 minutes or until dry.

Heat 5 quarts of water to boiling. Stir in 1/4 teaspoon salt and the fettuccine. Cook 3 to 5 minutes or until almost tender; drain.





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