1. Preheat your oven to 400F.
2. Wash and dry your beets. Place them in a square sheet of tin foil and lightly drizzle with Olitalia Extra Virgin Olive Oil and salt. Wrap tightly and roast in the oven for 45 minutes - 1 hour.
3. To test if your beets are done, place a knife through the middle. If it easily runs through, you are ready to go. 
4. Allow the beets to cool for 10 minutes before peeling them and placing them into a food processor.
5. Blend your peeled beets with ½ cup of water until smooth. You may need more or less water depending on the size of your beets, the consistency should be slightly thick.
6. Place your puree into a separate container and weigh 100g (½ cup) of puree. Whisk in 1 egg to the puree and set aside.
7. In a small bowl, combine Caputo “00” Chef’s Flour and Caputo Semola Flour.
8. Lay your Caputo Flour onto a clean surface and shape it into a well. Add your beet and egg mixture to the center and begin to whisk in with a fork.
9. Combine and knead your dough for 10 minutes until smooth. If the surface of your dough is still a bit rough, let it rest for 10 minutes and re-knead. This will allow your dough to relax and hydrate. Wrap the dough in plastic and let rest at room temperature for 30 minutes – 1 hour.
10. Once your dough is rested, roll out and prepare any style of pasta you like! We recommend using this dough with our Amore Ravioli or Tagliatelle, paired with Ciao’s Red Wine Bolognese.

Notes:

• You can store this dough in the refrigerator for up to 3 days  
• You can prepare Beet Dough or Fresh Pasta and freeze for up to 1 month.  
• If your dough is too dry, add water 1 Teaspoon at a time, until it starts to come together.  
• The ratio of water to flour can always change depending on the humidity and altitude of your environment.
• Check out Ciao Tomatoes for the more inspiring sauce combinations.