We love our Beetroot pink pasta dough, as when it’s still in it’s raw form it looks like a big ball of bubblegum. Perfect for that different coloured pasta, and you can even make rainbow pasta when mixed with our black pasta dough and green pasta dough too.
Avoid overcooking it though, the more you cook it the quicker it loses its colour. If you cook it immediately from fresh, it can take less than 10 seconds to cook. For best results, leave it to dry overnight and then it will retain more of its colour.
Ingredients
100g raw beetroot
1 large free-range eggs
200g tipo “00″ flour
Extra flour and fine polenta, for dusting
METHOD
ROAST your raw beetroot in a 200c oven until it is cooked through.
BLEND the beetroot in a food processor until you have a paste.
MIX in the egg and salt into the puree and continue to blend until you have a smooth puree.
PLACE your flower on a dry surface and create a well in the middle.
POUR the pink puree into the middle of the well and slowly mix in the flour to start creating a dough. (you can also mix the flour and puree in a food processor).
KNEAD the pasta mixture well until a silky smooth elastic dough is formed which is similar to the consistency of play-doh. This dough is often sticky due to the moisture of the beetroot, so add extra flour if necessary until the dough stops sticking to your hands.
COVER with cling film and leave to rest for 30 minutes.
TIPS:
See our basic egg pasta dough for instructions on how to roll out pasta
You can cook the pasta straight away – it’ll be ready in around 10 seconds, but for the best results, leave it to dry overnight as it will retain its colour better.
As you pass the dough through the pasta roller, if it starts to stick or struggles to come through the machine, add a light dusting of flour to each side.
Cooking the pasta will bleach some of the pink colour out of the pasta, so don’t worry if the pasta ends up a little paler than expected.
This pasta cooks super quick – if you make it fresh it cooks in under 10 seconds. Always remember to try it before you serve; you want it soft but al dente – with a little bite.
Ingredients
100g raw beetroot
1 large free-range eggs
200g tipo “00″ flour
Extra flour and fine polenta, for dusting
