Adapted from The New Lasagna Cookbook
-1 cup all purpose flour
-1 cup whole wheat flour
-Pinch of salt
-1/2 cup egg whites
-2 teaspoons extra virgin olive oil
-1/2 cup pureed roasted beets (about 1 large beet)
In a large bowl, stir together the flours and salt until well combined. Make a well in the center and add the egg whites, oil, and pureed beets. Using a wooden spoon or your fingers work the liquid and dry ingredients together until you have a well defined ball of dough. Cover with plastic wrap and let rest for 5 minutes before rolling out into desired shape. Pass through your pasta machine as per its instructions, dusting with flour as needed.