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Vegan Beetroot & Semolina Pasta Dough

This vibrant and pink pasta gets its color from beetroot powder. What I like about the powder is it lends itself to color the pasta without adding too much of a beet flavor.

This dough works best for shaped semolina pasta and can be used in place of our semolina pasta dough.

If you want a more pronounced beet flavor in the pasta you can blend up some beets and add it to the liquid when mixing the dough.

One thing to note if this dough requires slightly more hydration due to the beetroot powder. I find 55% works better than the normal 50% for semolina.

For portioning, I do 100g of flour for 2 people for a starter. For a main course, I do 100g per person.

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Courses ,
Time
Prep Time: 10 min Total Time: 10 mins
Servings 2
Best Season Suitable throughout the year
Description

A pink vegan semolina pasta dough made with beetroot powder and water. 

Ingredients
  • 200 grams Semola (semola di gran duro rimacinata)
  • 110 grams Water (warm)
  • 1 tablespoon Beetroot powder
Instructions
  1. Prepare the pasta dough

    Weigh out your flour and water, making sure the water is very warm. Place in the beetroot powder and mix together in a bowl into a shaggy dough starts to form. 

  2. Knead the dough

    Place the dough on a wooden cutting board or counter and knead for 10 minutes. 

  3. Let the dough rest

    Cover the dough and let rest for at least 10 minutes to hydrate.