Herb Buttered Beet Noodles With SautéEd Mushrooms + Arugula

  1. Roast the beet for 45 minutes to an hour depending on your oven. Peel the beet and remove the ends. Puree the beet in a food processor.
  2. Add the beets, egg, flour, salt, and olive oil to your KitchenAid(R) Stand Mixer fitted with the flat beater attachment. Mix for 30 seconds on speed 2. The consistency will look like the photo above.
  3. Replace the flat beater attachment with the dough hook. Mix on speed 2 for another 2 minutes. The dough should be leathery, but pliable and not sticky. You may need to add water or flour to reach the right consistency.
  4. Remove the dough and hand knead for a few minutes.
  5. Cut the dough into four pieces.
  6. Attach the Pasta Roller to the Stand Mixer. Roll each piece of pasta through the Pasta Roller starting on level 1 with the Stand Mixer on speed 2. Once the dough has passed through the roller, fold it into thirds and run it through two more times (again on setting 1). Set the Pasta Roller Attachment to setting 2 and feed the dough through one time. Repeat this process for setting 3 and setting 4.
  7. Replace the Pasta Roller Attachment with the Fettuccine Cutter Attachment. Roll each pasta sheet through the Fettuccine Cutter.
  8. Gather the pasta and set aside.
  9. Preheat the KitchenAid(R) 30" Combination Wall Oven with Even-HeatTM True Convection to 425 degrees F. Place the beet on a KitchenAid(R) Professional-Grade Nonstick Sheet Pan.
  10. Roast the beet for 45 minutes to an hour depending on your oven. Peel the beet and remove the ends. Puree the beet in a food processor.
  11. Add the beets, egg, flour, salt, and olive oil to a KitchenAid(R) Professional 620 6-Quart Bowl-Lift Stand Mixer with the flat beater attachment. Mix for 30 seconds on speed 2.
  12. Replace the flat beater attachment with the dough hook. Mix on speed 2 for another 2 minutes. The dough should be leathery but pliable and not sticky. You may need to add water or flour to reach the right consistency.
  13. Remove the dough and hand knead for a few minutes. Cut the dough into four pieces.
  14. Attach the Pasta Roller Attachment from the KitchenAid(R) Pasta Roller & Cutter Set to the Stand Mixer. Roll each piece of pasta through the Pasta Roller starting on level 1 with the Stand Mixer on speed 2. Once the dough has passed through the roller, fold it into thirds and run it through two more times (again on setting 1). Set the Pasta Roller Attachment to setting 2 and feed the dough through one time. Repeat this process for setting 3 and setting 4.
  15. Replace the Pasta Roller Attachment with the Fettuccine Cutter Attachment. Roll each pasta sheet through the Fettuccine Cutter. Gather the pasta and set aside.
  16. Chop the mushrooms using the Professional Series 8" Chef's Knife from the KitchenAid(R) 11pc Professional Series Cutlery Set.
  17. In a KitchenAid(R) 7-Ply Stainless Steel with Copper Core 10" Skillet, melt and slightly brown the butter.
  18. Add the mushrooms, herbes de provence, and salt and pepper to taste. Saute on the KitchenAid(R) 36" 5-Burner Gas Cooktop until browned.
  19. Bring a KitchenAid(R) Tri-Ply Copper 3.5-Quart Saute Pan of salted water to a boil. Add the pasta. Cook for 2 to 3 minutes. Strain the pasta, and put it back into the pan. Add the mushrooms and more butter if necessary.
  20. Cut the grape tomatoes in half with the Professional Series 8" Scalloped Bread Knife from the KitchenAid(R) 11pc Professional Series Cutlery Set.
  21. Plate the pasta. To serve, top with the tomatoes, arugula, and parmesan.

beet, egg, flour, olive oil, butter, mushrooms, grape tomatoes, arugula, parmesan, salt, pepper

Taken from www.yummly.com/recipe/Herb-Buttered-Beet-Noodles-with-Sauteed-Mushrooms-_-Arugula-2098765 (may not work)

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