Friday Night: Homemade Beet Pasta with a White Wine Butter Sauce

Have you ever made fresh pasta?? I haven't. Apparently I thought the best way to introduce myself to homemade pasta was to make beet pasta. I have to admit, I wasn't disappointed. First, the color is amazing. Second, it tasted really great! I paired it with a white wine butter sauce with leeks and bacon. Soo soooooo good!

Before I give you the recipe I have to add a disclaimer. I am not a professional and I made a few mistakes along the way. Here are a few tips. When you roll out the dough, make it thinner than you'd expect. The pasta will plump substantially in the water and you don't want it to be too thick. Also, make sure after you slice it that you do not pile the uncooked pasta on top of eachother. I did this. While it did end up separating in the water, I was scared it wouldn't come apart and I'd have to roll it all over again.

To make the pasta, follow this recipe from CeramicCanvas.com

I chose to substitute the all-purpose flour for semolina but obviously that is personal choice. Also, I do not have a pasta roller so I hand rolled it and sliced it with an extra sharp knife. A pasta roller would probably make it look more professional..... (hint)

Here is the recipe for the sauce I used. It was ahhhmazing.

White Wine Butter Sauce

1.5 tbl butter

1 leek chiffonade

1 shallot minced

1 cup of chicken broth

1/2 cup of Sauvignon Blanc

Salt and Pepper to taste

1/4 a lb of uncured bacon

Slice bacon into chunks and pan fry until cooked half-way through. Drain fat and put bacon on a separate plate. In the same pan melt the butter over med-low heat. Saute shallot until transparent. Add leeks and continue to cook until wilty and fragrant. Next add the chicken broth and wine. Continue to cook until it boils and reduces about halfway. Add the bacon back into the pan and continue to cook until the bacon is reheated. Salt and pepper to taste. (I prefer sea salt and cracked pepper, but that's up to you!)

Enjoy!

Hearts,

Lauren