Bucatini with Arugula and Parmesan

Bucatini with Arugula Parmesan and Lemon by Natalie Paramore

My go-to weeknight meals usually involve something with one pot and carbs. Oh and cheese too. Every now and then I throw in something green to make myself feel better  it healthier. My old favorite was cilantro pesto pasta with a poached egg. All the yums! Super spicy and comforting. Because spicy food is comforting to me. I just love it. If my eyes are watering, my nose is running and my mouth is on fire, then the spice level is juuuuust right. Yeah, that kind of spice. Recently, I’ve been taking it down just a notch. A little bit of spice, ok ok maybe a little bit more than a little, but not crazy like I used to.

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Sriracha Soba Noodles

Sriracha and Peas on Soba Noodles by Natalie Paramore

Soba noodles! Finally! I am really late to the game on this trend. I’ve eaten them in restaurants for a while and loved them. The buckwheat noodles are more of an Asian thing, but the buckwheat gives it all a nice earthy flavor not usually found in other white flour noodles. My friends over at HEB sent me a nice package for their Primo Pick promotion this month. I found a lovely bottle of olive oil and immediately knew I wanted a big bowl of noodles! Good olive oil is the basis of any great dish. It is really important. Trust. Luckily because I like to make Asian food so much, I also had all the oils and sauces I needed to whip up this easy Meatless Monday dinner. I am always a big fan of using whatever you have in the kitchen to make dinner. Makes life oh so much easier!

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Homemade Beet Pasta

Homemade Bowtie Beet Pasta by Natalie Paramore

Oh yes. It’s beet pasta. I’ve been wanting to make this recipe for a while. I’ve been pining away and found a few recipes that looked easy enough to take a go at. I will say I have a theory that beets were never as popular as they are today until the advent of Pinterest. That bright fuscia color is so eye-catching! I mean I know I am a sucker for it. I wasn’t always a big beet fan. They have that very distinct, uh, dirt taste. Like they have an earthy flavor that reminds me of dirt. But I have found that pairing beets with certain flavors makes for some killer combos, like Beet Lemonade, Beet Waffles and pretty much anything with goat cheese and beets. There is something about sweet and beet too. So, I have definitely learned to love this crazy, colorful root vegetable.

How to Make Beet Pasta by Natalie ParamoreAfter looking at several recipes, I have been dreaming of making homemade pasta. I always thought pasta making would be hard, but the posts were so pretty and made it look so simple and easy. Several of those bloggers even said it was. Well, wrong, haha. This recipe was not that easy. Maybe it is because it took me a while to get my beet puree and flour ratios correct. But pasta making is hard, but fun, but really time consuming. So pick your battles and only tackle it if you’ve got a couple of hours to devote to the process. Hopefully this batch of dough will last me a few meals. There was nothing super difficult about it, just takes a little elbow grease and time. And I only wish I would have had step by step photos, so lucky for you, I took these and hopefully it will make it a little easier on you 🙂

Easy Roasted Beet Pasta by Natalie Paramore

You’ll need:

2 large beets

6 cups of flour + more for rolling out dough

3 eggs

1 tablespoon of olive oil

1 teaspoon of kosher salt

Makes 6-8 servings

How to Make Roasted Beet Pasta by Natalie Paramore

Start off by peeling the beets. Then wrap them tightly with foil and roast for 40 minutes at 450 degrees.

Roasted Beet Pasta by Natalie Paramore

How to Make Pasta at Home by Natalie Paramore

Let the beet cool a bit, then dice them up.

How to Make Beet Pasta Dough by Natalie Paramore

In a blender or food processor, puree beets, eggs, olive oil and salt until smooth. About 1 minute.

Easy Homemade Beet Pasta Dough by Natalie Paramore

Combine beet puree and flour. Start with three cups of flours and mix on slow with the dough hook until well combined. Add a cup of flour at a time until all remaining flour is combined. Dough should be a little tacky, and forming a ball in the mixer and not sticking to the sides of the bowl. If dough is too wet, add more flour. If dough is dry, add water, one teaspoon at a time.

Beet Pasta Dough by Natalie Paramore

Next knead the dough by hand for 5-7 minutes on a floured surface.

How to Roll Out Pasta by Natalie Paramore

Then roll out dough. Be sure to get it nice and thin. As thin as you can get it without ripping.

How to Make Beet Farfalle by Natalie Paramore

Beet Pasta Made Easy by Natalie Paramore

You can use a pasta cutter like the ones I have, or use a knife or pizza roller to cut the pasta into the shapes like you want.

How to Make Beet Bowtie Pasta by Natalie Paramore

To make bowtie pasta, use the pasta cutter then pinch the center of the shape.

How to Make farfalle pasta by Natalie Paramore

How to make bowtie pasta by Natalie Paramore

Homemade Farfalle Beet Pasta by Natalie Paramore

Beet Bowtie Pasta by Natalie Paramore

Once you finish rolling out and making your little bowties, bring a large pot of salted water to a boil. Add the pasta, it is ok if they are still a little moist, they will just cook faster. Add a little olive oil to the water and stir to make sure that the pasta doesn’t stick to one another.

Easy Homemade Beet Pasta by Natalie Paramore

Drain pasta and serve with your favorite dressing, sauce or topping. I dressed my pasta with this lemon shallot vinaigrette dressing. Which is delicious on everything, so make a lot and thank me later.

Easy Beet Pasta by Natalie ParamoreHomemade Beet Pasta by Natalie Paramore

This would be great topped with fresh parmesan, sauteed mushrooms or tossed with spinach.

Beet Pasta by Natalie Paramore

A little sprinkle of salt and there you have it!

Homemade Beet Pasta with Lemon Shallot Vinaigrette by Natalie ParamoreEnjoy!

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