Fresh Beetroot Pasta

Fresh beetroot pasta is a colorful and nutritious dish that mixes Italian tradition with the sweet earthy taste of beetroot. Here’s what you need and how to proceed.

Ingredients

• 200 g of ‘00’ flour
• 100 g of durum wheat semolina
• 2 medium-sized cooked beetroots (you could steam them or buy them ready-cooked)
• 1 large egg
• A pinch of salt
• Water, as needed (if necessary)

Preparation

1. Start by blending the cooked beetroots until you have a smooth puree.
2. Arrange the flour and semolina in a mound on a clean work surface or pastry board.
3. Place the beetroot puree, egg, and pinch of salt in the center.
4. Begin to incorporate the dry ingredients with the wet ones using a fork, starting from the center.
5. Once the mixture starts to come together, begin to knead with your hands until you achieve a smooth and elastic dough. If the dough is too dry, you can add a bit of water; if it’s too sticky, a bit of flour.
6. Wrap the dough in cling film and let it rest for about 30 minutes at room temperature.
7. After resting, divide the dough into manageable portions and roll them out with a rolling pin or pasta machine to your desired thickness.
8. Cut the pasta into your preferred shape, such as tagliatelle, fettuccine, or lasagne sheets.
9. Cook the pasta in plenty of salted water for 2-3 minutes or until al dente.
10. Drain the pasta and dress it as you like. A simple butter and sage sauce or a goat cheese-based dressing particularly complements the sweet taste of the beetroot.

Interesting Facts

Beetroot is not only a source of natural color for your pasta but also provides nutritional benefits such as fiber, vitamin C, potassium, and antioxidants. Since ancient times, beetroot was used for its curative properties and also as a natural dye.

Enjoy your preparation and bon appetit!