Homemade Red Beet Pasta | Easy Recipe

Whether you want to try something new or want to vow your guests: stunning red beet pasta is so easy and simple to make!

This red beet pasta is an easy, yet stunning dish. A spin on the classic fresh egg pasta, this delicious homemade pasta uses pureed red beets. Take this simple recipe and transform your traditional pasta into a rich-flavored noodle with vibrant color.

From-scratch pasta tastes so much better than that dried stuff you get in a box from the store. You just can’t beat the fresh flavor you get from homemade pasta.

Homemade beet pasta may sound like an intimidating dish to create, but it’s actually very simple! It may take a little extra time to whip up, but the steps are easy, and the resulting flavor is so worth the effort.

It’s so fun to see the surprised reactions on guests’ faces the first time you serve this deep-colored pasta dish.

The beets add a beautiful, rich color, and tons of nutritional value, while keeping that neutral flavor profile that pairs so well with the endless combinations of sauces and fillings. Try it in my favorite German Noodle Casserole for a fun twist on a classic dish.

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Why You Will Love This Recipe

  • Stunning deep red color
  • Don’t love beets? The beets impart a lovely color without adding too much of that earthy beet flavor.
  • Versatile recipe that well with so many different cuisines.
  • Keep it easy and sautee some garlic cloves in olive oil, toss in the cooked pasta, and sprinkle with salt, black pepper, and some fresh herbs for a simple meal.
  • Pair this delicious red pasta with a creamy beet sauce for a showstopping and colorful plate.
piles of red beet pasta on wooden cutting board

Red Beet Pasta Ingredients:

  • Flour: This recipe uses both finely ground semolina flour and regular all-purpose flour. The semolina flour gives more elasticity and a firmer texture to the finished pasta. If you can’t find semolina, you can omit it and use 100% all-purpose flour instead.
  • Egg: Eggs add that richness to the flavor and help to bond the ingredients together.
  • Salt: Salt enhances all the flavors in the pasta. You’ll want to add a bit to the dough as well as the boiling water when you cook the pasta noodles.
  • Red beets: The star of the show in this recipe! The fresh beets add a beautiful and vibrant color to the pasta while imparting a subtle earthy flavor to the dish. I love how unique these pasta noodles are with their stunning color and simple fresh flavor.
bowl with steamed red beetroot, semolina flour, AP flour, and egg

Useful tools and equipment

  • Steamer basket: I use this inexpensive steamer basket all the time and find that it cooks my beets in the shortest time. They are very inexpensive. 
  • Pasta maker: I have used this Imperia pasta maker for a long time and love it. However, if you don’t have a pasta maker and would rather not purchase one, you can totally make this recipe with a simple rolling pin.
  • Wooden rolling pin: Instead of feeding the dough through the pasta machine, you will fold and roll your dough many times. It takes a little more elbow grease, but cooks have been making pasta by hand this way for many generations!

Substitutions and variations

  • Beets: For a fun variation, try substituting the red beets with carrots for an orange-colored pasta, or spinach or nettles for green.
  • Flour: I find the best results by using a combination of semolina and all-purpose flour, but you can swap out the semolina flour and use 100% all-purpose flour instead.
  • Beet preparations: There are many ways to prepare the beets for the beet puree. Try roasted beet for an added depth of flavor. You can also boil, or bake them. Once cooked, simply slice the top and bottom off, then peel and cut into quarters before adding to the blender.
  • Beet powder: Recently, I have experimented with beet powder and it makes this dish a lot faster and more convenient. I used 2 TBSP of beet powder and decreased the amount of AP flour by about 2 TBSP.
white bowl with red beet pasta on fork

How to serve

This homemade beet pasta is delicious with crumbled soft goat cheese, toasted walnuts, and parmesan cheese. You can also use ricotta cheese, feta cheese, sour cream, a white sauce with lots of nutritional yeast, pine nuts

I also love it with a crab-cream sauce topped with a bit of fresh red onion, lemon juice, and a bit of lemon zest.

white bowl with red beet pasta with white sauce

Make ahead of time

Go ahead and whip these up ahead of time. After cooking the noodles toss them in a bit of olive oil to keep them from sticking together, then cover them in an airtight container and store them in the refrigerator for 3-5 days.

Other pasta recipes you might like

Simple Sourdough Pasta

German Egg Noodles

Stinging Nettle Egg Noodles

Sourdough Dumplings

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Steamer basket

Pasta maker

How To Make Homemade Fresh Beet Pasta

Make the pasta dough

  1. Start by cooking the beets. I like to cut off the top and bottom, then dice into quarters. Next,  cook them in a steamer basket, or place them in a large pot of salted water and boil them with the lid on.
  2. Cook the beets until they are soft. About 25 minutes depending on the size of the beets.
  3. Alternatively, you can wrap them in foil and bake them in the oven at 350˚F for about an hour, or until soft. Or simply boil them in salted water.
  4. Now you need to puree the beets. My trick is to mix the eggs and beets in a high-speed blender. This ensures a smooth beet puree. You could also use a food processor.
  5. Next, measure the dry ingredients and mix them in a large bowl. Add the beet puree and using a wooden spoon incorporate the ingredients together as much as you can.
  6. At some point, I just dump everything onto my counter (or a big cutting board) and knead the dough by hand. The goal is to create a stiff dough that holds together. You may have to add more flour or a bit of water. Let the dough sit at room temperature for about 10 minutes.

Shape the beet pasta:

  1. Cut your dough into 4-6 roughly equal portions. Starting with one portion, dust it with the extra flour.
  2. If you’re using a pasta machine, attach it securely to your work surface.
  3. Tip: if your counters don’t stick out far enough to attach the pasta maker to it, you can try opening a base cabinet door or a drawer for more counter depth.
  4. With your hands, flatten your dough, then feed it through your pasta maker on the widest setting. Dusting with more flour as necessary, fold your pasta sheet in half and feed it through again. Repeat this a few more times before moving to the next smaller setting. Continue repeating these steps until the pasta sheets reach your preferred thickness.
  5. If you are using a rolling pin, the process is the same.
  6. Turn all your dough pieces into sheets, dusting them with flour as you go. This will give the pasta dough extra stiffness and keep it from sticking together or to surfaces.
  7. Cut the pasta. You can cut the pasta sheets into long strips for fettuccine or linguini. If using a pasta maker simply use your preferred attachments.

Cook the pasta

  1. Bring a large pot of water to a rolling boil and add some salt. Carefully place the pasta in the boiling water. Make sure to cook it for only a few minutes. It is very easy to overcook them but really you want them al dente. The pasta will float to the top of the water when it’s finished cooking.
  2. Drain the beet pasta in a colander and rinse with warm water. Return it to the pot. You might like to add some olive oil to keep it from sticking. 
  3. Serve it immediately with your favorite pasta sauce or save it for later. 

Have you tried making pasta at home? I’d love to hear from you in the comments below!

Printable recipe:

piles of red beet pasta on wooden cutting board
Print Recipe
5 from 2 votes

Homemade Red Beet Pasta

Whether you want to try something new or want to vow your guests: stunning homemade beet pasta is so easy and simple to make! This recipe makes about 1 pound of pasta.
Prep Time10 minutes
Cook Time20 minutes
rolling pasta30 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Servings: 4 servings
Calories: 220kcal
Cost: $9


  • Pasta maker or wooden rolling pin
  • Blender or kitchen processor
  • Optional: steamer basket


  • 1 ⅓ cup semolina flour, finely ground (alternatively use AP flour)
  • cup all-purpose flour
  • 2 whole eggs
  • 1-2 whole red beets
  • ¼ tsp salt
  • extra flour for working the dough and dusting


  • Steam, bake, or boil the red beets until soft. Cut off top and bottom. Peel and cut into quarters.
  • Put beets with the eggs in a mini-blender or kitchen processor to create a puree.
  • Measure and mix the dry ingredients in a medium bowl. Add the beet puree and create a uniform dough.
  • Dump dough onto your work surface and knead some more, adding either more flour or a bit of water to create a stiff dough. Let rest for 10 mins.
  • Divide dough into 4-6 equal pieces.
  • Flatten one dough piece, adding more flour to keep it from sticking and feed it through the pasta maker on the widest setting.
  • Fold pasta sheet, dust with more flour and feed through pasta maker again. Repeat these steps a few times until you have a soft pasta sheet. Repeat with the remaining dough pieces.
  • Set your pasta machine to the next narrower setting and repeat the above steps. Gradually narrow the setting until you have the desired thickness.
  • Either use a fettuccini/linguini/spaghetti attachment or a knife and cut pasta sheets into desired shapes. Dust with flour and set aside until all the dough has been turned into shapes.
  • Cook pasta in salted boiling water for only a few minutes. Pasta is done when it's floating on top. Drain and serve with your favorite sauce.
  • Alternatively, you can keep the pasta in the refrigerator for a few days.


  • for convenience you can also use 2 TBSP of beet powder (then decrease the flour by 2 TBSP)



Calories: 220kcal
Tried this recipe?Mention @ourgabledhome or tag #ourgabledhome!

Have you tried making pasta at home? I’d love to hear from you in the comments below!

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homemade beet pasta


  1. I just got the kitchen aid mixer attachment and I’ve made regular pasta a few times. I can’t wait to try your recipe…the color will make it so fun to make. Your pictures and instructions are wonderful!

  2. I am a very experienced pasta maker. I learned from my own Nonna Many Years ago. But I just made beet ravioli this last Tuesday filled with a goat cheese / ricotta filling. Best new thin* I’ve made in awhile. This was Before I saw this video so I used a different but similar recipe from yours. Anyway I was very impressed with your wonderfully detailed video.
    Tip, if your pasta maker shifts around like yours did place a corner of a silicone hot pad between the clamp and the underside of your counter. Then tighten down on that.
    I have two manual pasta sheeters but I now prefer the one that attaches to my Kitchen Aid. Like having an extra hand!

    1. Thank you for sharing and the tip with the silicone! I will definitely try that – but also tighten the clamp better 😜

  3. This is SUCH A GOOD IDEA! I grow tons of beets in my garden every year and obviously love pasta – can’t wait to try this combo! My kids will love it

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