Beetroot Pasta (an alteration of the basic pasta recipe)
This pasta uses pre-cooked beetroot to colour the pasta an amazing pink. It's just an alteration on the basic pasta recipe I posted before. The pasta doesn't end up tasting like beetroot at all, but it looks very impressive. This time I just made enough for two people, you really just need to replace an egg or two with the beetroot. I needed to add quite a bit of water to this recipe because my beetroot didn't seem to give off much liquid.
Approximately the 1 egg's worth of cooked beetroot (you can use the canned stuff if you have it)
Begin by combining the beetroot an egg in a blender, make sure this is well mixed/liquified otherwise the pasta will have lumps of beetroot in it.
Then, like in the basic pasta recipe, make a well of flour and pour the beetroot mix inside.
Knead the beetroot, flour and eggs together until they form a soft dough.
Cling wrap the dough and leave it to sit for at least an hour.
Afterwards spread the table, rolling pin and dough in the semolina flour and roll it out to approximately 2 millimeters.
I decided to make a thick tagliatelli with this dough, but you can really use it for anything, I rolled up the dough into a cylinder (using a lot of flour) and then sliced it into strips. Make sure that you keep the strips covered in flour so that they don't stick together.
If you don't want to use the pasta straight away, just leave the pasta to dry out and you can use it like the pasta you get from the shop. Just make sure that its completely dry before you put it away. Don't worry about the excess flour, it will either sink into the pasta or just come off into the water when you cook it.
