Beetroot Pasta Dough
Learn how to make bright pink beetroot pasta dough, so fun, vibrant and surprisingly easy to make. This is great for making tagliatelle, pappardelle, farfalle (bow ties) and so much more.
Servings: 6 people
Calories: 220kcal
Instructions
- Preheat the oven to 180°C/350F/gas mark 4. Drizzle the beetroot in a little olive oil and sprinkle with a little salt. Wrap in tin foil and roast in the oven on a tray for 1 hour or until a knife can be inserted easily. Remove the skin, cut into quarters and leave to cool. Once cooled add to a bowl and blitz to a smooth puree using a handheld blender.
- Add the flour and salt to a large mixing bowl (you can also do this on a clean work surface). Make a well in the middle and add the egg and beetroot puree. Beat the egg and beetroot with a fork whilst incorporating the flour.
- Once the dough starts to come together, start using your hands and knead the dough on a work surface for 10 minutes, use as less extra flour as possible.
- Cut the dough in half, if you can see tiny air bubbles the pasta is ready. Reshape into a ball and cover in cling film. Let it rest for at least 30 minutes before using or place in the fridge until you're ready to use it.
Notes
Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate.
Serve 4-6
Nutrition
Calories: 220kcal