Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           whole beets -- (8 ounces)
                        drained
   2                    eggs
   1      tablespoon    olive or vegetable oil
   1      teaspoon      salt
   2                    to -- up to
   2 1/4  cups          all-purpose flour*
   4 1/2  quarts        water
     1/4  teaspoon      salt -- if desired
                        *if using self-rising flour -- omit
                        the 1 teaspoon salt.

Preparation:

Place beets, eggs, oil and 1 teaspoon salt in blender. Cover and blend on medium speed about 20 seconds or until smooth. Make a well in center of flour. Mix in beet mixture thoroughly. (If dough is too dry, mix in a few drops of water. If dough is too sticky, mix in a small amount of flour.) Gather dough into ball. Knead on floured surface about 5 minutes or until smooth and elastic. Let stand 10 minutes. Divide dough into 4 equal parts. Roll one part at a time into paper-thin rectangle on generously floured surface (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. Cut crosswise into 1/4-inch strips. Unfold strips and place in single layer on towels at least 30 minutes or until dry. (If using pasta machine, pass dough through machine until 1/16-inch thick.) Heat water to boiling. Stir in 1/4 teaspoon salt and the fettuccine. Cook 3 to 5 minutes or until almost tender; drain.