Wild Beetroot & Onion Pasta Dough Recipe

Wild Beetroot & Onion Pasta Dough Recipe

Serves 4
I love putting a new twist on a classic dish and our Wild Beetroot & Onion gourmet blend adds “WOW” to traditional homemade pasta dough. The flavour is sublime and the colour is gorgeous. Just add our Wild Beetroot & Onion seasoning to your favourite pasta recipe or try the one below.


  • 400 g ‘00’ flour
  • 1 TBS Wild Beetroot & Onion Gourmet Blend
  • ½ tbsp salt
  • 4 large eggs
  • 1 TBS olive oil (for a silkier dough)


  • In a large mixing bowl lightly whisk together the flour, Wild Beetroot & Onion seasoning and salt.
  • Make a well in the centre and add the eggs and the olive oil. Give the liquids a little stir with a fork to break up the eggs.
  • Using your fingertips, start blending the ingredients together. Once well mixed, form into a ball.
  • Now it’s time to place the dough on a lightly floured work surface and start to knead. If the dough is too sticky, knead in a bit more flour. Don’t skimp on kneading as it makes a difference to the pasta texture. Kneading develops the gluten, so keep going until you have a nice silky smooth dough ball.
  • Wrap the dough and let it rest for at least an hour.
  • Follow your pasta machine directions to make your preferred style and shape
  • Cooking fresh pasta takes only a few minutes in a large pot of rapidly boiling water.


I like to keep it simple and not overwhelm the delicate flavour of this pasta, so tossing with a bit of quality olive oil, a grind or two of fresh black pepper and topping with soft goat cheese, such as a Persian feta, makes a magical dish!
By Karen Klaich

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