Beet Malloreddus Pasta Recipe (with Video)

Preparing the Dough
1. Make a well with your flour on a clean, flat surface or in a bowl.
2. Blend Beets together with warm water to make a puree & pour into your well.
3. Pull flour into your well a little at a time until it resembles a batter.
4. Move to a flat surface if using a bowl.
5. Once it starts forming into a ball, start hand kneading.
6. Knead for 5-8 minutes, adding flour a little at a time until no longer sticky.
7. Dough will be ready when it is smooth and bounces back with a gentle finger poke.
8. Form into a round ball and cover with plastic wrap or a bowl.
Rolling Out and Forming by Hand
1. Cut dough ball in half.
2. Roll each half (without flour) into a thick rope, cutting in half again if needed.
3. Roll until your desired thickness (~1/2in-1in) and flour your pasta.
4. Cut into small cubes the same thickness as your rope.
5. Using the tabletop or any tool with texture, form your gnocchetti/cavatelli by applying pressure with your thumb and rolling through your pasta dough.
6. Flour your formed pasta until ready to cook or freeze.
Cooking/Storing Fresh Pasta
1. Ready to cook immediately for 1-2 mins (depending on size of pasta) in boiling salted water.
2. If storing for later, freeze for 1-2 weeks by adding to freezer to harden and transferring to a freezer bag.