Pretty Pink Pasta

Since it is Valentine’s Day, a recipe for a pink food seems like a must so here is some pink pasta. I discovered this pasta comes out a lovely pink instead of the deep red I was expecting when I first decided to add beets to my pasta dough….don’t worry, it doesn’t taste like beets. It just gets it color from the beet.

While a pasta maker makes this recipes a heck of a lot easier, you can make pasta with a rolling pin (or wine bottle) and a ton of commitment to making a great dinner for your sweetie. This is another arm workout recipe!

Toss this pasta with fresh herbs, garlic, olive oil, and a little lemon and you have a wonderful handmade dish sure to impress even the toughest food lover this Valentine’s Day.

Pasta Dough

  • Servings: 2 to 4
  • Print

There are many tasty additions possible for this pasta dough – beet, garlic & basil, and squid ink are just a few.


  • 2 eggs
  • 1 cup All Purpose flour
  • ¾ cup semolina flour
  • 1 ½ tbsp olive oil
  • 1 – 2 cups water
  • Additions:
    • Squid Ink – 2 ½ tbsp
    • Beet – 1 small roasted, pureed
    • Garlic & Basil – 3 cloves crushed garlic, 1 – 2 tbsp dried basil


  1. Mix dry ingredients; mix olive oil, eggs, and any additions
  2. Pulse together in a food processor or mix with hands until a shaggy dough forms; knead until the dough is tight and bouncy when you pinch it, approx 3 minutes
  3. Rest 30 minutes
  4. Process through a pasta maker or roll with a rolling pin until desired thickness
  5. Cut into desired shape (pappardelle and fettucini are easy favorites)
  6. Cook in boiling water for 1 – 3 minutes or hang to dry completely before storing in an airtight container

5 thoughts on “Pretty Pink Pasta

  1. Pingback: Ricotta Ravioli | Recipes From Molly

  2. I love home made pasta. I do admit, I use a pasta attachement on my kitchen aid mixer, which makes the job a lot easier! I will have to try this receipe the next time I make home made noodles!


  3. Pingback: Mushroom Risotto | Recipes From Molly

  4. Pingback: Beet Salad with Fennel & Grapefruit | Recipes From Molly

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