Tuesday, July 16, 2024

Barbabietola Pasta

Barbabietola pasta adds whimsy to the meal. Photo by C.Tamulonis, 01/2024.

Versions of barbabietola (Italian: beet) pasta have been hitting dinner tables all over the place with the popularity of the “Barbie” movie. This recipe, made with red and golden beets, is an adaptation of one by Meredith Hayden.

Boxed pasta was not used for this recipe, and you will find homemade pasta is surprisingly easy to make, after all – “You can do anything! Right Barbie?” Topped with pistachios and mint, this creamy beet sauce will brighten your table and your palate. 


1 pound of homemade pasta (see below)

3 medium beets washed, peeled and quartered

4 ounces goat cheese (you can substitute feta if necessary)

1 clove garlic

1 tablespoon olive oil

Chopped pistachios and mint leaves for garnish

A pinch of pink Himalayan salt (you can use kosher as well)

Red and golden beets make the perfect barbabietola sauce. Photo by C.Tamulonis, 01/2024.

Fresh Pasta

3 cups flour (it has to be very fine and not grainy)

3 locally sourced eggs

A few tablespoons of water

Flour your hand crank pasta machine so the dough does not get stuck. Photo by C. Tamulonis, 01/2024.

The satisfying slicing of pasta. You can also do this by hand. Photo by C.Tamulonis, 1/2024.

Making Pink Pasta

  • Boil your beets until they are fork tender and strain (save the beet juice)
  • Add the beets and a little of the juice to a blender and blend for a minute or so
  • Add the garlic, half of the goat cheese, olive oil and a pinch of salt and blend until creamy
  • Make your pasta (see below)
  • Toss the pasta with the sauce and top with the remaining goat cheese, pistachios and mint.

Making Fresh Pasta

  • Make a mound with your flour on a large, clean work surface and form a well in the center and break the eggs into the well
  • Quickly start whisking the eggs into the pasta
  • Once they are incorporated, start working the dough with your hands, sprinkling warm water in if it is too dry
  • Form the dough into a ball and let rest
  • Divide the dough into two flattened disks
  • Run through your pasta machine according to manufacturer directions; if you do not have a pasta machine, roll out super thin (you should just see your hand through it) and cut with a pizza cutter
  • Hang the pasta to dry or arrange on a floured baking sheet and start your pot of boiling water
  • Salt the water like the ocean and boil your pasta for one to two minutes, drain 

Noshing Notes: You can use any style of pasta for this sauce, or hold the sauce to the side for fussy eaters.

Suggested Sides: Chopped Greek salad, crusty garlic bread

Waste Not, Want Not: You’ll be licking the plate after this one but be advised that homemade pasta only lasts 24 hours in the fridge, then throw it in your compost pile.

Cybele Tamulonis
Cybele Tamulonis, Contributing Writer

Cybele is a writer and editor with more than 16 years in the publishing industry. An avid reader, you can usually find her with the latest new book release from the local library. She currently resides on a farm in Hardwick with her husband and four children. In her spare time, she writes historical fiction specific to New Jersey.