• 4servings
  • 43calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B12, H, C, E, P
MineralsFluorine, Manganese, Silicon, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/2 pound beet

  3. 1 teaspoon apple cider vinegar

  4. 1 egg

  5. 1 teaspoon olive oil

  6. 2 cups semolina

Instructions Jump to Ingredients ↑

  1. place beets onto a baking sheet bake @ 375 degrees for 90 minutes, until tender remove and discard skins combine beets and vinegar in a food processor process to a smooth puree combine flour, beets, and egg in a food processor with machine running, add oil, and process until mixture forms a ball knead until pasta is glove-leather soft rollout to desired thickness cut into strips or shapes cook in boiling-salted water for 2-3 minutes, until barely tender drain well serve hot, garnished as desired


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