Comments on: Beet and Orange Swirled Pasta IMBB#22

By: Brownie Points » Success! Homemade potstickers

Brownie Points » Success! Homemade potstickers — Mon, 15 Sep 2008 22:54:53 +0000

[...] Oooooh, you mean… yeah, nevermind. Just a neurotic foodie here feeling silly about buying gyoza wrappers instead of making them. [...]

By: Marcy

Marcy — Sat, 08 Dec 2007 19:35:35 +0000

Any chance you have a site for purchasing beet powder or spinach powder

By: Andrew

Andrew — Fri, 21 Sep 2007 16:12:56 +0000

Beets provide excellent folate and betaine which work together to lower blood levels of homocysteine, an inflammatory compound that can damage your arteries and increase the risk of heart disease.

By: Six-Pack-To-Go

Six-Pack-To-Go — Wed, 27 Jun 2007 22:17:28 +0000

That’s the type of food they would serve if you were vacationing on the moon.

that and beet marshmallows! Easier to catch in zero-g.

–McAuliflower

By: De Gustibus non disputatum est » Brownie Point’s Beet and Orange Swirled Pasta

Fri, 23 Jun 2006 11:10:41 +0000

[...] Beet and Orange Swirled Pasta: [...]

By: jacqueline

jacqueline — Sat, 04 Feb 2006 17:11:29 +0000

yummy! and so much fun! kind of looks like red onions ( which is even more appealing ) in the above salad bowl. Just wondering does the powder have a beet flavor or is it just for the color. Also can you dry these like regular pasta? Thinking of giving as gifts. Loving your blog.

Thanks- I also thought it looked remarkably like red onions too. The beet powder does taste like beets... that people use this as tea in an interesting thought! I don't have experience drying pasta, but imagine you could given that these don't have eggs in them. However, I did notice that if the rolls or the slices sit out a bit before cooking, their colors get a bit dingier- not as bright (esp the lighter color). --McAuliflower

By: Alanna

Alanna — Sat, 04 Feb 2006 15:59:44 +0000

Oh so beautiful –

By: ejm

ejm — Fri, 03 Feb 2006 15:08:46 +0000

That does look pretty amazing! And very clever of you to have rescued it to become so lovely. I like the idea of serving 3 or 4 of these swirls for an appetizer. -Elizabeth

I like that idea too. These are rather chewy, and distinct from typical pasta in that respect. It's amazing the difference a lack of eggs makes. --McAuliflower

By: Nic

Nic — Thu, 02 Feb 2006 03:52:05 +0000

Very beautiful and very cool. I really can’t think of anything else to describe them!

By: melissa_cookingdiva

melissa_cookingdiva — Wed, 01 Feb 2006 13:01:33 +0000

Beautiful, beautiful! it looks delicious…and the best part is that the color could be changed to any others. For the Holiday Season could be spinach to color the pasta and and the beet for the red Hugs,
m

What a fun idea! I remember a chemistry lab that involved extracting chlorophyll… maybe I’ll go look up my lab notes for pasta making!

–McAuliflower