Fresh beetroot pasta: tagliatelle

Published on 5 March 2015

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0 steps completed out of 17

1.Step 1 of 17
I combine both flours with a pinch of salt.
2.Step 2 of 17
I lightly beat eggs with a fork in a bowl.
3.Step 3 of 17
I peel beetroot; I used readily available vacuum-packed cooked beetroot.
4.Step 4 of 17
I chop it, wearing gloves because it stains heavily, then blend with a little measured egg into a smooth cream.
5.Step 5 of 17
I add remaining eggs and beetroot purée to flours.
6.Step 6 of 17
I start mixing in the bowl.
7.Step 7 of 17
Then I put on a board and knead; a mixer works too.
8.Step 8 of 17
I work thoroughly, stretching and slapping on the board, adding more mixed flours if too soft, until combined, firm and even.
9.Step 9 of 17
I form a ball.
10.Step 10 of 17
I wrap in cling film and a food bag and refrigerate for an hour or longer.
11.Step 11 of 17
After resting, I cut into small pieces.
12.Step 12 of 17
I flour well and flatten.
13.Step 13 of 17
As for ordinary fresh pasta, I pass through the widest rollers.
14.Step 14 of 17
I fold in half and repeat, narrowing rollers until the desired thickness.
15.Step 15 of 17
I move the handle to the tagliatelle cutter, flouring sheets well.
16.Step 16 of 17
I separate onto a floured towel on a tray, sprinkle with semolina and turn occasionally. I boil in salted water; they become paler during cooking.
17.Step 17 of 17
I served with vegetable sauce; recipe in the next article.

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