The Chinese first used the doughy delicacy around 5000 B.C.E, according to the National Pasta Association . Thousands of years later, the Italians perfected the art of pasta making, developing a plethora of techniques, recipes and sauces. Today, it is a staple in millions of diets. From mac and cheese to pad thai, pasta bridges age and culture boundaries. Once you try homeade, hand-kneaded pasta, you might not go back to the packaged stuff.
Spinach is the key.
Parboil or chard the leafy greens, then drain. Puree or finely chop and combine with the pasta ingredients. Pass the beets. Boil unpeeled beets in salted water until tender. Peel, chop and puree before adding to the dough ingredients.