Homemade Gluten-Free Beet Pasta with Walnut Sauce
Easier Than You Think!
Making homemade pasta has always seemed a bit intimidating to me—especially gluten-free pasta! But I finally decided to give it a try, and to my surprise, it was so much easier than I imagined, thanks to my KitchenAid pasta attachment. If you don’t have a pasta machine, don’t worry! This dough rolls out beautifully by hand, making fresh pasta accessible for everyone.
For a fun and festive twist, I added BareOrganics Beet Root Powder to the dough, giving it a gorgeous pink hue—perfect for Valentine’s Day! Not only does it make the pasta visually stunning, but it also adds a subtle earthiness that pairs so well with the creamy, nutty walnut sauce. The inspiration behind this dish comes from a classic beet and walnut salad, which has always been one of my favorites.
The walnut sauce is rich, creamy, and full of flavor, making it the perfect complement to the slightly sweet beet pasta. It’s a restaurant-quality dish that you can make at home, and trust me, it’s worth it! Whether you’re making this for a special occasion or just because, this recipe proves that homemade gluten-free pasta is not only possible but absolutely delicious.
Gluten Free Beet Pasta with Walnut Sauce
Ingredients
- 2 cups gluten-free all-purpose flour blend , plus more for rolling
- 3 tablespoons BareOrganics Beet Root Powder
- 2 teaspoons xanthan gum
- 1 teaspoon fine salt
- 1 tablespoon plus ¼ cup olive oil , plus more for serving
- 4-5 large eggs
- Kosher or fine sea salt
- 2 cups shelled walnuts
- 1 - 2 cloves garlic
- ¼ cup dry white wine
- ¼ cup heavy cream or dairy-free cream
- ¼ cup grated Parmesan cheese or dairy-free cheese , plus more for serving
- ½ teaspoon freshly grated black pepper , plus more for serving
- ¼ cup chopped fresh Italian parsley
Instructions
- Combine the flour, beet root powder, xanthan gum, and salt in a large mixing bowl. Make a well in the center and add 1 tablespoon olive oil and 4 eggs. Scramble the eggs slightly and start mixing them into the flour mixture. Continue to mix until it forms a dough which is slightly sticky. If the dough is dry and crumbly, you can add another egg.
- Turn the dough onto a lightly floured surface and knead for 3 – 4 minutes. If the dough is too sticky, knead in a little more flour. Wrap in plastic wrap and let sit for 10 minutes. Unwrap the dough, knead once more for 2 – 3 minutes, then wrap in plastic wrap and let rest for 30 minutes.
- Divide the dough into four pieces. Keep the dough you are not using at the time wrapped to prevent the dough from drying out. Roll one piece of dough out with a rolling pin until it is thin enough to run through the pasta machine. Dust with a little flour, run through the machine at the widest setting, fold in half, and run through again. Continue to do this until the dough is smooth, 3 or 4 times. Adjust the machine, one setting down at a time, and continue to do so until the desired thickness is achieved. On our machine, 3 was perfect. Run the pieces of dough through the fettuccine cutting blade and form in nests to sit until cooking.
- Bring a large pot of salted water to a boil. Add the pasta and cook for 3- 4 minutes. Save about 1 cup of pasta cooking water and drain.
- Combine walnuts, garlic, wine, cream, ¼ cup olive oil, ¼ cup Parmesan, 1 teaspoon salt, and pepper in a blender and blend until smooth and creamy. If too thick add a little water to thin it out.
- Return the pot the pasta was cooked onto to the stove and add about ½ cup of the reserved pasta water. Add the sauce and cook over medium heat for about 2 minutes. Add the cooked pasta and stir gently to coat. If the sauce is too thick, add some reserved pasta water.
- Serve with parsley, a drizzle of olive oil, more cheese, and some fresh pepper.
Nutrition
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