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.

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!