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Beetroot pasta dough

The beet juice in this dough gives a vibrant colour and a subtle flavour.

Makes 2.4 kg.

Allergens & dietary requirements

  • Gluten
  • Egg
  • Vegetarian


  • 750 pasta flour tipo 00
  • 500 all-purpose flour
  • 750 egg yolk
  • 200 beetroot juice
  • 200 olive oil
  • 10 salt

Preparation method

  • Sift both kinds of flour onto a clean workbench.
  • Make a crater and pour in the egg yolks, beet juice, olive oil and the salt.
  • Knead the dough well until firm.
  • Then cover and leave to rest for half an hour.
  • Thinly roll out the dough for further processing.

Serving suggestions

  • Delicious as ravioli with a filling of ricotta, spinach, and basil.
  • Perfect when paired with goat cheese, walnut, and honey.
  • Pairs very well with a game ragu with Brussels sprouts and parsnips.