| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Pasta | 8 | servings | |
INGREDIENTS
| 1 | 8 oz can whole beets; drained | |
| 2 | Eggs | |
| 1 | tb | Olive or vegetable oil |
| 1 | ts | Salt |
| 2 | Up to; up to, | |
| 2 1/4 | c | All-purpose flour* |
| 4 1/2 | qt | Water |
| 1/4 | ts | Salt; if desired |
INSTRUCTIONS
If using self-rising flour -- omit the 1 teaspoon salt. Place beets, eggs, oil and 1 teaspoon salt in blender. Cover and blend on medium speed about 20 seconds or until smooth. Make a well in center of flour. Mix in beet mixture thoroughly. (If dough is too dry, mix in a few drops of water. If dough is too sticky, mix 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. (If using pasta machine, pass dough through machine until 1/16-inch thick.) Heat water to boiling. Stir in 1/4 teaspoon salt and the fettuccine. Cook 3 to 5 minutes or until almost tender; drain. Recipe by: Betty Crocker's Cookbook Converted by MM_Buster v2.0l.
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