Beetroot TagliatelleSomething a little different… fresh homemade pasta with the addition of fresh beetroot!
Ingredients:
1 large (about 250g) fresh unpeeled beetroot, cut into quarters
olive oil spray
2 tbsp water & 2 tsp white vinegar
350g plain flour
salt flakes & freshly ground black pepper
3 large eggs
2 tsp olive oil
Extra plain flour for dusting
pasta sauce, for serving Method:
Pre heat oven to 200ºC (180 ºC) and line a baking tray with baking paper. Place the beetroot on the tray and spray with oil. Roast 30 minutes or until very tender. Puree with the water & vinegar to a smooth sauce.
Attach the flat beater and mixing bowl to the standmixer. Add the flour, salt and pepper, eggs, oil and 2 tbsp only of the beetroot puree to the mixing bowl.
Mix on speed 2 until mixture just comes together. Change to the dough hook and knead on speed 1 or 2 for 3-5 minutes or until dough is smooth and very soft. Dough can be slightly sticky so a little extra flour can be added if needed.
Wrap the pasta in plastic and refrigerate (if desired) to rest for 15 minutes. Cut into 6 even thick slices.
Attach the pasta roller to the standmixer. Dust the roller and pasta lightly with a little extra flour.
Attach pasta sheet roller to stand mixer. Take one section of dough and pat out to flatten. Adjust the roller setting to 1. Turn mixer to Speed 4 and feed the dough into rollers. Fold dough in half and feed through again.
Repeat this step twice. Adjusting the rollers to setting, 2 then 3, then 4 for each roll.
Remove the lasagna sheet to a pasta stand or lightly floured surface. Repeat with remaining dough until you have 6 sheets of pasta.
Attach the thick noodle / tagliatelle cutter. Turn the mixer to speed 4 Lightly flour the cutter and pasta . Feed each sheet into the cutter. Lay the tagliatelle onto a lightly floured surface or pasta stand.
Bring a large pan of salted water to a rapid boil. Cook the tagliatelle for 3 minutes or until jut tender. Drain well and immediately toss with your favorite pasta sauce. Tips:
The pasta is softer with the beetroot added, handle gently.
Flour the pasta and roller / cutter regularly to prevent sticking.
High protein flour often labeled bread /pasta flour and is available from good supermarkets – it produces superior pasta.
serves 4 Click here for Print Friendly Version Back to the recipe list... |
