Fresh Pasta Series: Beetroot Linguini
Difficulty level: Have some time under your belt 👌🏼
Fresh beets create this colourful twist on fresh pasta.
1 beetroot, around 200g
350g 00 flour
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.
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.