This pasta is given its hue naturally with the help of beets!
In-Depth Pasta Tutorials
- 2 cooked beets
- 2 eggs
- 250-300g "00 flour" (about 2 1/3 cups)
- In a food processor or blender, puree the beets together. Then add one egg and puree until smooth. Add the second egg, and blend again.
- Place the smaller quantity of flour in a bowl and make a hole in the center. Measure out 150g of your egg/beet liquid (using a scale).
- Use a fork to incorporate the liquid until you have a shaggy dough, then start kneading. You can add the additional flour if it's sticky, but err on the side of using less.
- Knead vigorously for 10 minutes straight (set a timer!), turning 90º often to try to keep a single seam on top. When the dough is totally smooth, form a ball and cover with plastic wrap.
- Let it sit at room temperature for 30 minutes. The flour will hydrate and the gluten will relax.
- Use the largest flat rolling pin you can find to roll out your pasta. Turn the dough often to keep a generally circular shape. It helps to let most of it hang from the side of the table, using gravity to help it stretch. If the dough feels on the stickier side, add flour as needed. If it feels dry, moisten with damp hands (A LITTLE AT A TIME!)
- Once the pasta sheet is very thin, cut to your desired shape. In my TikTok video, I show you how to cut tagliatelle. Make sure the pasta is well-dusted with flour so it doesn't stick to itself.
- If you're not using your fresh pasta within the same day, freeze it in a Tupperware. You can boil it from frozen. Fresh pasta can cook in 30s-2mins in heavily-salted boiling water. It's done when it floats and makes lots of white bubbles in the water. The frozen pasta will take a bit longer to cook.
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.