Homemade pasta is worlds different from its dried counterpart – extra tender, quicker to cook, and delicate in texture. It takes a bit more prep, but with the right tools, you can have homemade pasta without a lot of hassle. This recipe from Sarah Menanix and KitchenAid combines great ingredients and the perfect tools, making it easier for you to have fresh pasta at home. Plus this version of fettuccine is safe for the gluten-free crowd, and the beets add a beautiful red hue. What’s not to love?
Chickpea Beet Fettuccine with Brown Butter & Goat Cheese
2 small beets, peeled and sliced into eighths
2 3/4 cups + 1 tablespoons chickpea flour, plus more for rolling out pasta
1/2 cup tapioca starch
1/4 cup sweet rice flour (also called “glutinous rice flour”)
1 teaspoon xanthan gum
1 1/2 teaspoons kosher salt, divided
2 large eggs
1 tablespoon olive oil
Water, as needed
6 tablespoons unsalted butter
2 ounces goat cheese, crumbled
Salt and pepper, to taste
- Preheat your oven to 425° F. Wrap the beets in foil pouches and place them on a baking sheet. Roast for 40-55 minutes, until tender when pierced with a fork. Remove the beets from the oven and let cool.
- Whisk the chickpea flour, tapioca starch, sweet rice flour, xanthan gum, and 1/2 teaspoon of salt in the bowl of the KitchenAid® Stand Mixer fitted with the dough hook. Set aside.
- Place the eggs, olive oil, and roasted beets in food processor and pulse until completely smooth, scraping down the sides as needed.
- Pour the puréed beets into the bowl of the stand mixer and mix on low speed until it begins to bind together. Increase the speed slowly to medium-high to knead until it forms a dough.
- Pinch the dough. If the mixture feels too dry, add 1/2 teaspoon of water at a time while kneading. Knead until dough is smooth and elastic, but not very sticky. If you find that it’s too sticky, add another teaspoon of tapioca starch until it reaches the texture of firm play dough.
- Roll the dough into a ball and lightly flatten into a disk. Wrap the dough in plastic and let rest for 20 minutes.
- Meanwhile, brown the butter in a 10″ skillet over medium heat.
- After the butter melts and foams, it will begin to turn golden brown with a nutty aroma. Stir frequently, watching carefully until it just browns. Pour the browned butter into a bowl and set aside.
- Bring three quarts of water to a boil in a large pot with the remaining teaspoon of salt.
- After the dough is finished resting, divide it into eight pieces. Attach the Pasta Roller from the KitchenAid® 3-Piece Pasta Roller & Cutter Set to the power hub of the stand mixer. Press one piece down at a time until they’re 1/4-inch thick, dust with chickpea flour, and roll it through setting one of the pasta roller, continuously dusting both sides with chickpea flour as you go.
- Fold it and repeat until it feeds through smooth. Reduce the thickness to setting two and roll the pasta again. Attach the fettuccine cutter to the power hub of the stand mixer. Cut the pasta sheets into fettuccine by rolling it through the fettuccine cutter.
- Drop the noodles into the boiling water and cook for four minutes, stirring occasionally. Drain the pasta in a colander and gently toss it with browned butter.
- Sprinkle the goat cheese over the top and season with salt and pepper to taste.
Recipe courtesy of KitchenAid and Sarah Menanix of Snixy Kitchen.