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Simple Fresh Vegan Pink Pasta

5 from 2 votes
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Course: Main Course, Side Dish, Snack
Cuisine: Italian, Vegan
Prep Time: 40 minutes
Cook Time: 5 minutes
Total Time: 45 minutes
Servings: 4 Servings
Author: Emily

Equipment

  • Pasta Roller (optional)
  • Rolling Pin

Ingredients

  • cups 00 Flour (213g) or all-purpose
  • cups All-Purpose Flour
  • ¾ cup + 1 tbsp Water **See Notes**
  • 2 tablespoon Olive oil
  • pinch Beetroot powder

Instructions

  • In a large bowl or on a clean countertop, combine 213 grams (roughly 1.5 cups) of 00 flour with an equal amount of all-purpose flour. If you don't have 00 flour, use 3 cups of all-purpose
  • Create a well in the middle of the pile of flour
  • Separately, combine ¾ cup of water with 2 tablespoons of olive oil. Whisk this together so it combines as much as it can.
  • Slowly pour the oil and water mixture into the well, stirring in the flour slowly but frequently
  • Continue stirring (you will need to use your hands eventually) until you have reached a rough dough.
  • Once you've formed the dough, wrap it in plastic wrap and set it in the fridge for at least 30 minutes.

Instructions for Using a Pasta Roller

  • Start by cutting the dough into quarters. Use one quarter first. Flatten it out by hand or with a rolling pin as much as you can. In the sheeter attachment, roll the dough through it, starting with the widest setting, descending incrementally by 2 settings. I started at setting 7 and ended at setting 5
  • Once the dough has gone through the sheeter one time, sprinkle beetroot powder and fold the dough in half before running it through again on the same setting.
  • Once you have the desired thickness and color, run the pasta through the fettuccine cutter

Instructions for Hand Cutting Pasta

  • Start by cutting the dough into quarters. Use one quarter first. Using a rolling pin, flatten the dough out to your desire thickness, making sure it is even throughout the dough.
  • To create the pink marble, sprinkle the beetroot powder, fold the dough, and continue rolling until you reach the desired color.
  • To create the fettuccine shape, gently roll the dough over itself. Starting from one end, cut the width that you would like the pasta and continue until you reach the end.

Cooking the Pasta

  • Bring a large pot of water to a rolling boil and heavily salt the water
  • Slowly drop in the pasta, making sure the noodles aren't stuck together or too tangled
  • Stir the noodles to avoid sticking or tangling
  • Boil for 30 seconds to 1 minute or until the pasta floats at the top of the water
  • Drain immediately (do NOT rinse), reserve some pasta water if needed
  • Add your sauce of choice and serve!

Notes

  • Regarding the extra tablespoon of water, if your dough is too rough and dry after step 5, add ½ tablespoon of water and combine. If you still need more, add another ½ tablespoon. You shouldn't need much more than that.
  • These noodles will freeze very well. After cutting the noodle shape, dust with plenty of flour and put them in a freezer-safe container. They should remain good for quite some time since there is no egg, but at least 2 weeks. 
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