Beet Fettuccine With Hazelnuts and Goat Cheese

Name: Beet Fettuccine With Hazelnuts and Goat Cheese
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 2 large eggs, well beaten; 4 to 6 Tbsp beet juice; 2 tsp. olive oil; 454 g (16 oz) all-purpose flour; 1/4 c. olive oil; 4 cloves garlic, thinly sliced; 8 oz. hazelnuts, roughly chopped; 2 tsp. grated lemon zest plus 2 Tbsp juice; 2 tbsp. fresh thyme leaves, plus more for sprinkling; Kosher salt; 2 oz. fresh goat cheese, crumbled

Pretty in pink!

By Kate Merker and Sandy CarmoPublished: Dec 2, 2021

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beet fettuccine with hazelnuts and goat cheese

Mike Garten

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Yields:

4 serving(s)

Total Time:

35 mins

Cal/Serv:

995

Jump to recipe

Give your pasta a pretty hue with beet juice added right into the dough.

Turn out a perfect batch of homemade pasta with the Good Housekeeping Electric Pasta Maker. Just add the ingredients into the mixing chamber and the machine takes care of the rest!

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Ingredients

For Double Batch (1 lb.) Simple Homemade Pasta with Beet Juice

2
large eggs, well beaten
4
to 6 Tbsp beet juice
2 tsp.
olive oil
454 g
(16 oz) all-purpose flour

For Beet Fettuccine With Hazelnuts and Goat Cheese

1/4 cup
olive oil
4
cloves garlic, thinly sliced
8 oz.
hazelnuts, roughly chopped
2 tsp.
grated lemon zest plus 2 Tbsp juice
2 Tbsp.
fresh thyme leaves, plus more for sprinkling
Kosher salt
2 oz.
fresh goat cheese, crumbled

Directions

Make Double Batch Simple Homemade Pasta with beet juice
1. Step 1Fit pasta maker with shaping disc.
2. Step 2Place small measuring cup on digital scale; tare scale. Add eggs and then enough beet juice to reach 170 grams (6 ounces) total weight. Stir in oil.
3. Step 3Add flour to mixing chamber; attach lid. Press Start to turn on pasta maker. Press Mode to select Double Batch. Press Start. Slowly pour egg mixture through liquid inlet into chamber.
4. Step 4When pasta maker is done mixing, press Start to begin the extrusion process. Use flat cleaning tool to cut pasta to desired length.
Make Beet Fettuccine With Hazelnuts and Goat Cheese
1. Step 1Bring large pot of water to a boil.
2. Step 2Place oil in small pot, add garlic, and cook on medium-low until fragrant, 1 to 2 minutes.
3. Step 3Add hazelnuts and cook until golden brown, 4 to 5 minutes. Add lemon zest and thyme and cook 1 minute. Stir in lemon juice and 1/2 teaspoon salt.
4. Step 4Add 1 tablespoon salt to boiling water, then pasta, and cook until just tender, 2 to 10 minutes. Toss with hazelnut mixture. Serve topped with goat cheese and also with thyme if desired

GH Test Kitchen Tip: Changing pasta colors is as easy as replacing the water in the dough with a different liquid. Try adding beet or spinach juice or tomato paste for a pop of vibrant color. While you won’t get much flavor from the vegetable, you can think of it as a natural food dye!

NUTRITIONAL INFORMATION (per serving): About 995 calories, 56.5 g fat (7.5 g saturated), 26 g protein, 450 mg sodium, 100 g carbohydrates, 9 g fiber

Did you make this recipe? Comment below!

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