Tagliatelle to celebrate Pink October, made with red beetroot, see

Beetroot tagliatelle: bright colour, without colourants. Find out how to do it, step by step

A fresh pink pasta, without colourants, based on red beetroot.

Recipe for 2 people.

Classic (no restrictions), Lactose free, Vegetarian

Preparation: 01:30

Interval: 00:30

TOOLS

1 cutting board(s), 1 non-metallic bowl(s), 2 bowl(s) (- 1 small), 1 rolling pin (optional), 1 spool (knife or other cutting accessory)

EQUIPMENT

conventional + microwave + pasta drying rack (optional) + food processor

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Fresh Pasta Ingredients (Red Beetroot):

– 150 g of wheat flour + a little for dusting

– 1 unit of eggs, at room temperature

– 1/2 unit of beetroot, peeled and blended with a little water (see preparation)

– 1 tablespoon(s) of water (or juice extracted from beetroot processing)

– salt to taste, to cook the pasta once ready

– lemon drops to taste

PREPARATION:

1. Start by working and cooking the beetroot (see preparation).
2. Separate the recipe ingredients and utensils.
3. Crack the eggs into a small bowl.

PREPARATION:

Beetroot – Processing and cooking (do this step before continuing the pre-preparation):

1. Wash, dry and peel the beet(s).
2. Cut into cubes and place in the processor.
3. Blend with a little water until the beetroot is completely processed.
4. Filter, squeeze a little and place only the solid part in a non-metallic bowl.
5. Add a few drops of lemon (to fix the color). Don’t overdo it so as not to give it an acidic taste.
6. Reserve the juice for other preparations or replace the water in the recipe (see quantities in the ingredients) with it to give more color to your dough.
7. For every two portions of the recipe you will need to obtain 35g of pulp.
8. Place the pulp in the microwave and cook at high power for 3 to 6 minutes (the time varies depending on the quantity and power of the microwave: start with a shorter time and gradually increase it).
9. Let cool.
10. Continue pre-preparation (step 2).

Beetroot tagliatelle:

1. In the food processor, combine the beetroot puree, egg(s) and water and blend until smooth.
2. Continue using your processor or perform the next steps manually.
3. Mix or work the liquid part of the dough (beetroot, eggs, water) with the flour.
4. Knead or beat until everything is well incorporated, forming a wet dough that comes away from your hands and forms a smooth ball.
5. Transfer the fresh beetroot mixture to a lightly floured surface.
6. Continue working the dough until it is smooth and soft, but without overdoing it, since the intention is to homogenize it and not form gluten.
7. Form a ball and wrap the dough in cling film or return it to the bowl and cover with a clean cloth.
8. Leave to rest in the refrigerator for about 30 minutes (this rest allows the gluten to develop and the dough becomes easier to roll out).

Beetroot tagliatelle – Open:

1. With the pasta machine:

• THE. Divide the dough into portions. Keep portions covered with cling film when opening.
• B. Start by passing the dough between the cylinders, set to level 0 of the machine.
• w. Pass once, double the dough and pass again. Repeat the operation a few more times or until the dough becomes smooth: the crackling indicates that it is good.
• D. Then increase it one level and pass the dough through to start thinning it.
• AND. Gradually increase the levels one at a time until you have the desired thickness of pasta for your recipe – check the shape of the noodles and adjust – for filled pasta the thickness should be thinner.

2. With the rolling pin:

• THE. Place the dough on a lightly floured work surface – pay attention to the amount of flour because the dough must not absorb much more – you also need to spread it out on a flour-free cloth to prevent it from sticking to the work surface.
• B. Divide the dough into portions to make the work easier.
• w. Always start opening from the center towards the edges.
• D. Don’t put too much pressure on the counter to avoid crushing the dough.
• AND. Continue rolling until you obtain a uniform thickness across the entire sheet.
• F. The final thickness depends on the type of dough you are going to prepare. For tagliatelle and spaghetti leave it at medium thickness.

Beetroot tagliatelle – Cut:

1. Once you have prepared the pastry, choose the type of pasta you want to make: linguine, tagliatelle, fettuccine, pappardelle, etc. Here we prepared the tagliatelle.
2. If you use the machine, it has several accessories that allow you to cut in different widths.
3. If you roll it out with a rolling pin, roll out the pastry lengthwise to obtain longer loaves and cut it with a sharp knife to the desired width.
4. Finally, unroll the pasta strands.
5. As you cut, form nests with the dough threads and place them on a floured surface.
6. If you don’t intend to consume it immediately, let the mixture dry.
7. Once the dough is 100% dry, store it in airtight containers.

FINALIZATION AND ASSEMBLY:

1. Cooked fresh beetroot pasta (tagliatelle or whatever you chose) in boiling water with plenty of salt for 2 minutes, just before serving.
2. Drain them, but always keep aside a little cooking water which, depending on the sauce, helps to emulsify.
3. Always mix the pasta with the sauce in the pan before serving so that the pasta absorbs all the flavors of the sauce.
4. Serve it hot.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.