Fresh Beetroot Pasta Dough

Fresh Beetroot Pasta Dough

Fresh beets create this colourful twist on fresh pasta.

Ingredients

Serves 4

  • 1 beetroot, around 200g

  • 350g 00 flour

  • 1 egg

  • Pinch of salt

What you need to do

  • Pre-heat your oven to 180 degrees celsius.

  • Wrap your beetroot in aluminium foil, drizzle a little olive oil over it, and bake it in the oven for 45 minutes, or until it’s completely soft.

  • Take the beetroot out of the oven and unwrap it to let it cool slightly. Take a fork and scrap off the skin. It should easily fall off.

Fresh Pasta Series: Beetroot Linguini
  • Let the beetroot cool completely and then blend it down to a smooth puree with a stick mixer.

  • Add the flour to a bowl. Make a well in the centre and add the egg and beetroot puree. Whisk the mixture together with a fork until it starts to form a dough.

  • Once it starts to come together, knead the dough for 10 minutes, or until a smooth dough ball forms.

  • Cover the dough in cling wrap, removing any air pockets, and let it sit for 20 minutes before rolling it out.

Fresh Pasta Series: Beetroot Linguini
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