Comments on: Fresh Beet Pasta & Sautéed Cod

By: canvas paintings

canvas paintings — Sat, 28 Nov 2009 19:52:02 +0000

Yes nice pictures, only recently tried our beet pasta must say I really enjoyed it. Thanks for posting.

By: comfortzone

comfortzone — Sat, 26 Sep 2009 03:47:43 +0000

Don’t use canned beets unless you want to make a ghoulish Halloween dinner — the pasta will be light pink to start — and upon boiling turns flesh color — you can make fingers, ears, feet, noses etc…….

But if you use the dark roasted beets it turns out great….even better to run your beet pasta through a roller with alternating ropes of egg pasta and beet pasta and maybe even basil pasta……it comes out striped — awesome and delicious with a vegetable filling — like a large tortoloni on a plate with basil cream sauce……a real visual delight and so goooood.

By: Karen

Karen — Fri, 19 Jun 2009 16:50:06 +0000

Hi Reginald,

Thank you for your kind note about my fledgling little blog. After looking through yours, now I have something to aspire to! I must say that reading your beet story from childhood took me right back to my own! My mom was not a great cook- she saw it as a chore to be done as quickly as possible. So a dinner fave of hers was cubed steak (those stringy, shoe leathery, gag-inducing things), canned beets and minute rice. The beet juice would run into the rice, and that was to be considered “sauce” for the bone dry white grains. And classmates had the nerve to ask me why I was such a skinny kid!
Anyway, your recipes, even the beet pasta, are elegant, beautifully paired and prepared, elevating our craft to a whole new level. I will be following your entries with great anticipation, even if they have beets in them!!
Ciao!

By: Reginald

Reginald — Mon, 15 Jun 2009 00:56:53 +0000

RONNIE: Thanks!
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ISABELLE: Thanks. Nope, the beets don’t stain your hands when you knead the dough.

By: Isabelle

Isabelle — Sun, 14 Jun 2009 22:03:20 +0000

Wow, your photos are stunning. I’ve never had beet pasta but I’m intrigued – it’s so beautiful! Do your hands get dyed red from kneading the dough?

By: Ronnie

Ronnie — Tue, 09 Jun 2009 01:17:27 +0000

This is so gorgeous I can’t stop staring. It’s definitely on my must-try list.

By: Reginald

Reginald — Mon, 08 Jun 2009 14:11:49 +0000

MARY LOU: Thanks. I’ve never had the color dulled by storing the pasta for later use – but over cooking it will certainly bleach the color. I usually let the pasta sit out for a bit, twist them into individual serving sized nests (like in picture #2) and then freeze them. You want to let the pasta air dry a bit before twisting to help prevent the strains from sticking together. I find that this process works best for me.
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SALLY: Let us know how it turns out.

By: Mary Lou

Mary Lou — Mon, 08 Jun 2009 13:35:38 +0000

Hi Reginald,

Love your take on beet pasta. I do have a question for you. Have you dried the beet pasta and cooked it later? If so, does it affect the color? Thanks in advance.

Mary Lou

By: Sally

Sally — Fri, 05 Jun 2009 16:48:04 +0000

Thanks so much, Reginald

I will definitely roll the pasta thicker next time, I am sure it will improve a lot just by doing that.

I won’t be able to make it this weekend, but the following one looks promising – by then this post will be waaaay down the page, so I might just send you an email.

Your blog is just gorgeous!

By: Reginald

Reginald — Wed, 03 Jun 2009 17:51:44 +0000

Emma: Thanks. The beet flavor is very subtle – you might not even notice it if it wasn’t for the vivid color.