Perhaps you have seen pasta made with vegetable juice. Muted green from spinach is the first image that comes to my mind. I've always found the colour in these pastas also reflected the flavour - equally as muted.
So what is a method for intensifying the colour and flavour? Cook your pasta in vegetable juice.
If you're a fan of Serious Eats, you will remember the Food Lab debunked the theory you must prepare pasta in copious amounts of boiling water. Kenji proved you could actually cook al dente pasta your Italian grandmother would be proud of in as little water as 1 1/4 quarts/liters.
By using this technique - but substituting beet juice halfway through cooking - the result is a vibrant, firm to-the-tooth, ruby red pasta with a slightly sweet and earthy flavour.
Ruby Red Beet Bucatini with Chevre and Dill
3 medium beets, juiced (pulp and juice separate, reserve pulp for another use)
6 ounces dried pasta
3 liters boiling water, salted
Kosher salt & pepper
1/2 tbsp red wine vinegar
Chevre, or Parmesan Cheese
Chopped fresh dill, parsley, chives, and/or tarragon
Olive oil or butter
Red Beet Powder
If you juiced three beets and only used the juice, what happens to the pulp?
You dehydrate it. Once it's dry, use a mortar & pestle or coffee grinder to pulse the pulp into a fine powder (only as needed). Use the powder wherever you want a splash of colour and that sweet, earthy, beet flavour.
Eating. Drinking. Sharing.