Making your own pasta can be very full filling and not to mention delicious. Making a beetroot pasta is even more fun!

How to make red beetroot pasta |

Beetroot pasta

How good does this look? The cooked beetroot was on sale so I had a bit of an overdose to handle. My friend Esmee suggested we create a red beetroot pasta while we were cooking and voila, here it is. It’s not too difficult to give pasta all sorts of pretty colors or add some herbs in. It’s not necessarily the best way to increase your vegetable intake but it does add a bit to your daily amount… 🙂 Flavor wise it is not really tasting like beetroot so that was somewhat disappointing but I love the result anyway.

How to make your own pasta |

Super easy

To make the beetroot pasta you need cooked beetroot which you puree. This is then incorporated into the semolina en the flour. You add a small egg to it and knead. I like to knead it first in the machine to get it going, but I always finish by hand. I use a Kitchen Aid machine and am not always super impressed by the kneading skills of the machine. So I get it started in the machine and knead it for a few minutes by hand. Just to make the dough more flexible.

Let the dough rest for at least half an hour in the fridge before taking it out and getting it through the pasta machine. I made spaghetti here, but obviously you can use the beetroot pasta to create ravioli, tagliatelli or whatever other pasta shape you want.

Like I said, the taste is not very beetroot but that also means it is more flexible in terms of adding flavors to it. Keep in mind that cooking fresh pasta takes only a fraction of the time it takes dried pasta, so keep an eye on it and take it out on time. Usually 2-3 minutes is enough for cooking the pasta. Depending on the thickness of the spaghetti of course.

If you love beetroot, be sure to check out the below recipes too!

How to make red beetroot pasta |

Beetroot pasta

3 from 1 vote
GangBasic, Main

Pasta with the beautiful color of beetroot!
Decorative clock showing preparation time
Prep time 15 minutes
Resting time30 minutes
Total time 45 minutes

4 people


  • Pasta machine


  • 200 gr cooked beetroot pureed
  • 200 gr semolina
  • 50 gr flour
  • 1 small egg
  • 1/2 tbsp olive oil

  • Mix all ingredients together and knead well. You can do this with the machine or by hand. Wrap the dough in cling film and refrigerate for half an hour.
  • Remove from the fridge and break into pieces. Knead again to soften a bit. Press them with your hand until flat enough to put through the machine. Continue until it is thin enough. Place on a flour covered surface.
  • Once you've done all pieces replace for the spaghetti attachment and turn into spaghetti. You can dry them on a rack or twist into knots. Be sure to cover liberally with flour to prevent sticking.
    Cook for about three minutes or until al dente

Nutrition Information per portion

Calories: 278kcal | Carbohydrates: 51g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 55mg | Potassium: 284mg | Fiber: 4g | Sugar: 3g | Vitamin A: 76IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 3mg


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist