Homemade Beet Bowtie Pasta Meal

We made:

1. Rosemary Chicken (Roasted in the oven at 350F until cooked through)
2. Baby Squash Medallions (pan fried)
3. Beet bowtie pasta with goat cheese

The pasta was the most time intensive and complicated part, so we decided to outline the steps for that in more detail than the others in this instructable. Further info on parts 1 and 2 at the end.

We used a slight adaptation on Martha Stewart's Fresh Beet Pasta recipe (see link)

Ingredients:

8 ounces red or golden beets (about 2 medium)

2 large eggs

1 large egg yolk

2 1/2 cups all-purpose flour (white or stone ground), plus more for dusting

1 teaspoon salt

1. Preheat oven to 375F
2. Rinse beets to remove dirt
3. Place beets in casserole dish and fill halfway with water
   • We found that this took approximately an hour and a half with our large beets - would recommend an alternate roasting method (wrap in foil) or if you are also dealing with large beets, cutting them in quarters will help
4. Cook beets until softened
   • Beets are done when skin rubs off easily
   • Puncture with a fork for an early read - should easily pierce
5. Cool beets and remove skin

1. Cut skinned beets to fit your food processor
2. Puree thoroughly - may still look a little chunky
3. In food processor, mix the following:
   • 1/2 cup pureed beets
   • 2 whole eggs
   • 1 egg yolk
4. Puree until lightened in color

1. Mix in a bowl
   • 2 1/2 cups of flour (all purpose white or all purpose stone ground for a chewier texture)
   • 1 teaspoon of salt
2. Add beet-egg mixture and mix until combined (should look slightly dry)
3. Turn dough onto clean, lightly floured counter top and knead until firm
   • Dough should maintain form but not be crumbly

1. Separate dough into 3 parts
2. Roll dough with rolling pin until very thin (thickness around a penny is ideal)
   • Maintain a well floured surface
   • Frequently flip/move dough to reduce sticking

Note: Divide into more pieces if you are working with less counter space. The thinness of the dough is critical to the final mouthfeel of the bowties

We used a small glass from a brewery tour as a make-shift cutting tool

Note: You can buy a special tool for the more traditional crimped edge (link here) and cut pasta into wide strips, and then smaller squares and proceed

1. Place finger in center of circle
2. Pinch outer edges towards center
3. Remove finger and pinch middle (hard) to form a seal
4. Admire your work

After forming bowties, set aside for 10-15 minutes to dry a little. This will help them maintain their form during and after cooking.

1. Drop bowties into simmering salted water in small batches
2. You know the pasta is done when it floats to the top
3. Strain pasta and drain of water
4. Place cooked pasta aside, add olive oil to prevent sticking
5. Add any additional olive oil to taste
6. Sprinkle goat cheese crumbles on top after plating

1. Rosemary Chicken (Roasted in the oven at 350F until cooked through)
   • Chicken tenders
   • Fresh rosemary
   • Olive oil
   • Garlic
   • Salt & Pepper

2. Baby Squash Medallions (pan fried)

• Chopped baby squash
  • Olive oil
  • Garlic
  • Chopped onions
  • Lemon juice
  • Truffle oil
  • Salt & Pepper
  • Shaved Parmesan

3. Side salad

• Roasted beets
• Lettuce
• Goat cheese (crumbled on top)

One serving shown here with Grapefruit Gin Fizz Cocktails