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Beetroot Pasta – Recipe

  • Post category:Recipes

Deep purple-red beetroot transforms classic pasta into an eye-catching but simple main course. The root vegetable is boiled and puréed before it’s mixed into the dough.

The Beet Purée:

2 small beets (approximately 7 ounces), rinsed and trimmed 

Method

Bring a large pot of water to a boil. Add rinsed and trimmed beets and cook until easily pierced with a fork, approximately 40-45 minutes. Drain and let cool. Peel beets and purée with a hand-blender or food processor until smooth.

For the Dough:

284 Grams (10 ounces) Tipo ’00’ flour (Pasta Flour)

5 yolks from 5 large eggs

1 whole large egg

4 tablespoons beet purée (see note above)

1 teaspoon sea salt, plus more for salting water

To Make the Dough:

On a large, clean work surface, pour flour in a mound. Make a well in the centre about 4 inches wide. Pour whole egg, egg yolks, beet purée, and salt into well and, using a fork, beat thoroughly. When combined, gradually incorporate flour into the eggs until a wet, sticky dough has formed.Once you’ve made your dough you need to knead and work it with your hands to develop the gluten in the flour, otherwise your pasta will be flabby and soft when you cook it, instead of springy and al dente.There’s no secret to kneading. You just have to bash the dough about a bit with your hands, squashing it into the table, reshaping it, pulling it, stretching it, squashing it again.  Continue until dough develops a smooth, elastic texture like a firm ball of Play-Doh. If dough feels too wet, add flour in 1 teaspoon increments. If dough feels too dry, add water slowly using a spray bottle.Wrap ball of dough tightly in plastic wrap and rest on countertop for 30 minutes.

 

To Roll the Pasta:

  1. If using a machine to roll your pasta, make sure it’s clamped firmly

  2. Dust your work surface with some Tipo ‘00’ flour or semolina, take a lump of pasta. Set the pasta machine at its widest setting – and roll the lump of pasta dough through it. Lightly dust the pasta with flour if it sticks at all. Click the machine down a setting and roll the pasta dough through again. Fold the pasta in half, click the pasta machine back up to the widest setting and roll the dough through again. Repeat this process five or six times. It might seem like you’re getting nowhere, but in fact you’re working the dough, and once you’ve folded it and fed it through the rollers a few times, you’ll feel the difference. It’ll be smooth as silk and this means you’re making good pasta!

  3. Now it’s time to roll the dough out properly, working it through all the settings on the machine, from the widest down to around the narrowest. Lightly dust both sides of the pasta with a little flour every time you run it through. When you’ve got down to the narrowest setting, to give yourself a tidy sheet of pasta, fold the pasta in half lengthways, then in half again, then in half again once more until you’ve got a square-ish piece of dough. Turn it 90 degrees and feed it through the machine at the widest setting. As you roll it down through the settings for the last time, you should end up with a lovely rectangular silky sheet of dough with straight sides.

To Cut Tagliatelle:

  1. Adjust pasta machine to noodle setting of your choice. Working one dough segment at a time, feed dough through the pasta-cutter. Alternatively, cut folded dough by hand with a chef’s knife to desired width. Divide the cut noodles into individual portions, dust lightly with flour, and curl into a nest. Place on parchment-lined rimmed baking sheet and gently cover with kitchen towel until ready to cook. Pasta can be frozen directly on the baking sheet, transferred to a zipper-lock freezer bag, and stored in the freezer for up to three weeks before cooking. Cook frozen pasta directly from the freezer.

 

To Cook:

Bring a large pot of salted water to a rolling boil. Add pasta, stir gently with a wooden spoon, chopsticks, or a cooking fork, and cook, tasting at regular intervals until noodles are just set with a definite bite, about 1 1/2 to 2 minutes. Drain, toss with sauce, and serve.Our pasta making classes at www.foodsocery.co.uk are very popular and enjoyable to book Click Here

 
To see more upcoming events at Food Sorcery Click Here 
 
We also have a recipe for a lovely sauce to go with your beetroot pasta
 
images of beetroot pasta made at Food Sorcery how to make pasta class
Image of pasta making at food Sorcery cookery & Barista School Didsbury Manchester