The Godfather | Homemade Beet Pasta

This is a foolproof homemade pasta recipe inspired by the one and only Godfather! Think earthy beet, garlic, fresh basil and tangy goat cheese. Delicious and so satisfying!


  • 3 tablespoons roasted and pureed beet (a small beet takes about 40 minutes at 400 degrees)
  • 3/4 cup flour (either all-purpose or 00*)
  • 1 egg
  • 1 tablespoon oil
  • Olive oil
  • 2 cloves garlic, diced
  • Lemon juice
  • Goat cheese
  • Basil
  • *Note: In this recipe, I generally use 00 flour which is a finer grind and less liquid is needed. If you're using all-purpose flour you will need up to 2 tablespoons of water or the equal amount of beet puree.


  1. Pour out the flour onto your countertop, making a hill. Use your hand to create a well in the center. Crack in one egg, add the oil and 1 tablespoon of pureed beet. Using your fingers in a stirring motion, gradually add in all the flour from the outside circle until you have a dough. Once combined, start to knead out your dough to lengthen the gluten strands in the flour. This will take 5 to 10 minutes. The dough should be smooth and elastic.
  2. Once kneaded, wrap the pasta in plastic wrap and let rest for 20 minutes in the fridge.
  3. Place a large pot of heavily salted water on the stove to boil.
  4. Lightly flour your surface and rolling pin. Once rested, cut the dough in half and give it an initial roll to thin it enough for the pasta maker. (You can do this same process without a pasta maker, it just takes more elbow grease.) Sprinkle dough with flour. Run the dough through the largest setting of the machine, then fold it and do it over again. This is to stretch the gluten in the pasta, giving it the correct texture. Gradually decrease the notches each time you go through the machine until you have the pasta at the thickness you like. I go all the way down to number 4.
  5. Place the dough on a cutting board horizontally. Fold up the bottom by a third. Fold down the top by a third. Starting at one end, slice very thin strips for spaghetti or thicker for fettuccine.
  6. Dust again with flour and loosen all the strands from one another. Set the spaghetti aside and use the same process for the second half of the dough.
  7. Before cooking the pasta, start your sauce. In a hot pan, combine olive oil and garlic. Add 2 tablespoons of the beet puree and the juice of half a lemon. Leave to simmer for one minute while the pasta cooks.
  8. The pasta will cook in salted boiling water for 1 to 2 minutes. Strain and add to the pan of sauce, leaving a little bit of pasta water to add to the saucepan as well. Coat the pasta in the sauce.
  9. In the final moments, toss in a handful of chopped basil and chunks of goat cheese. To serve, swirl around tongs and place in the center of your plate. Sprinkle more fresh basil over the top, as well as another hunk of goat cheese and place a slice of lemon on the side.