Title: Beet pasta
 Categories: Pasta, Italian
      Yield: 4 Servings
 
    1/2 lb Beet; stems removed
      1 tb Apple cider vinegar
      1    Egg
      1 ts Olive oil
      2 c  Semolina
 
  PLACE BEETS ONTO A BAKING SHEET BAKE @ 375 DEGREES FOR 90 MINUTES,
  UNTIL TENDER REMOVE AND DISCARD SKINS COMBINE BEETS AND VINEGAR IN A
  FOOD PROCESSOR PROCESS TO A SMOOTH PUREE COMBINE FLOUR, BEETS, AND
  EGG IN A FOOD PROCESSOR WITH MACHINE RUNNING, ADD OIL, AND PROCESS
  UNTIL MIXTURE FORMS A BALL KNEAD UNTIL PASTA IS GLOVE-LEATHER SOFT
  ROLLOUT TO DESIRED THICKNESS CUT INTO STRIPS OR SHAPES COOK IN
  BOILING-SALTED WATER FOR 2-3 MINUTES, UNTIL BARELY TENDER DRAIN WELL
  SERVE HOT, GARNISHED AS DESIRED