Beetroot Pasta
I would suggest using this pasta with an egg dough to make one sided, or two sided striped pasta
Makes enough for: 2 people
Equipment
- juicer
Ingredients
- 90 g beets, peeled, trimmed and juiced
- 2 eggs
- 260 g 00 flour
- 1 pinch fine salt
Method
- Place the beet juice and eggs into a stand mixer bowl and whisk to combine
- Add the flour and salt, swap to a dough hook, and mix until a dough forms
- Knead for 10 minutes then tip out onto a piece of cling film, flatten into a disc and cover tightly
- Place into the fridge for at least 30 minutes, or overnight if you have time
- Roll out and use as needed
To make one-side only stripes you will need a batch of plain pasta dough
- Roll out the beetroot pasta to the thinnest setting on your machine and cover with a damp cloth
- Roll out the plain pasta dough to the same thickness and place lengthwise on a silicone mat, and cover with a damp cloth
- Place the beetroot dough lengthwise in front of you and use a sharp knife to cut 1cm wide strips
- Arrange these strips in a lattice pattern across the top of the plain dough *
- Allow the strips to overhang as necessary
- Once you have created your pattern gently roll over the top of the pasta with a rolling pin. You just want to get the two pastas to stick to one another
- Trim the overhanging pieces and cut your pasta into your desired width along the length
Notes
To make two sided striped pasta see this post. Here is a recipe for a rich egg dough.
* You can do any pattern you want, on the diagonal or like a chequerboard. Or you can swap the stripes for circles or other shapes. Use your imagination.
* You can do any pattern you want, on the diagonal or like a chequerboard. Or you can swap the stripes for circles or other shapes. Use your imagination.