Vegan MoFo Day 23: Celebrations require effort

In my family, holiday celebration planning primarily consists of menu creation. Beyond working around everyone’s dietary requirements at any given time, we love to try new things, get creative, and sometimes even experiment. Making things from scratch we wouldn’t normally is a must. For example, a few years ago, for Thanksgiving, we made gnocchi, sweet potato gnocchi, AND ravioli. From scratch. For, like, five of us. It was a bit over the top, sure, but at least those things freeze well.

I don’t make fresh pasta all the time. It’s a project. Not as difficult as some, but more time-consuming than an everyday meal. When I do, I like to experiment a bit with colors and flavors. Once I made the dough with pureed nettles, resulting in intensely green hand-cut noodles (probably akin to papardelle). For today’s prompt, I decided to experiment with using beets to color my pasta, using a simple homemade broth.

Above: Beet broth in progress with porcini mushroom and kombu seaweed. It’s, like, blood red.

I haven’t had the “proper” flour for making pasta in ages–shit’s expensive, and the goddamn pantry moths get into it–so I did a 50/50 split of all-purpose and whole wheat flour with a ratio of 3:1 of flour to broth. I let the food processor do most of the work, just kneading it for a bit at the end to make sure it was reasonably smooth before cranking it through the pasta roller. The texture was solid enough that letting the machine give me fettuccine strips was effortless. (If the dough is too sticky, it can get stuck in the rollers.) The end result was beautifully rich pinky-magenta pasta like I’ve never seen.

Above: Uncooked beet fettuccine, tossed with flour to prevent sticking.

The other tricky thing about fresh pasta is how to sauce it. A heavy marinara or rich cashew cream base would drown out the flavor; basil pesto didn’t seem quite right, visually or taste-wise, for beet pasta. I landed on caramelized onion with sauteed cherry tomatoes for a pop of sweetness and olive oil-y richness, a handful of torn basil for contrast, and toasted pepitas for crunch.

Above: Gotta love the height of tomato season.

The broth did give the pasta a subtle depth of flavor, and the whole thing was just…pretty. Complementary reds on the plate and delicious tastes in the mouth, mmm. Homemade pasta is never regrettable.

Above: It seemed like too much. It wasn’t.

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