Roasted Beet Pasta

INGREDIENTS

INSTRUCTIONS

Preheat oven to 400 degrees.  In a large mixing bowl, toss beets with
oil and salt to coat. Place on  lined baking sheet and place in 400
degree oven for 1 hour. Remove and  allow to cool (about 20 minutes).
Peel beets under running water and  cut into 1/4-inch dice.  Yield: 2
to 2 1/2 cups  For the pasta: Make a mound of the flour in the center
of a large  wooden cutting board. Make a well in the middle of the
flour and add  the eggs, beet puree and any other flavoring you choose.
Using a  fork, beat together the eggs, oil and flavorings and begin to
incorporate the flour starting with the inner rim of the well. As you
expand the well, keep pushing the flour up to retain the well shape.
Do not worry that this initial phase looks messy. The dough will come
together when 1/2 of the flour is incorporated.  Start kneading the
dough with both hands, using the palms of your  hands primarily. Once
you have a cohesive mass, remove the dough from  the board and scrape
up any left over crusty bits. Lightly flour the  board and continue
kneading for 3 more minutes. The dough should be  elastic and a little
sticky. Continue to knead for another 3 minutes,  remembering to dust
your board when necessary. Wrap the dough in  plastic and allow to rest
for 30 minutes at room temperature. Note:  do not skip the kneading or
resting portion of this recipe, they are  essential for a light pasta.
Roll out to four 7-inch by 16-inch  sheets.  Yield: 1 pound  Recipe by:
MOLTO MARIO  Posted to MC-Recipe Digest V1 #493 by Sue
<suechef@sover.net> on Mar  02, 1997.

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Nutrition (calculated from recipe ingredients)
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Calories: 1820
Calories From Fat: 41
Total Fat: 4.9g
Cholesterol: 0mg
Sodium: 5650mg
Potassium: 535mg
Carbohydrates: 381.6g
Fiber: 13.5g
Sugar: 1.4g
Protein: 51.7g