LADING

Beetroot Pasta

Making fresh pasta is a great way to spend a wet weekend, as it is fantastic fun.
It’s wonderful to do with children as it is so easy and almost impossible to make any
mistakes and they love the whole process. The beetroot juice is a magical and
transformative addition that turns the dough its sensational pink and gives
it a slightly sweet, nutty flavour.

 

Beetroot Pasta


Pasta Bowl – Set of Four

Serves 4

Ingredients

For the Beetroot Pasta:
350g flour, plus extra to dust
3 eggs
1 pinch of Maldon salt
2 tbsp of fresh beetroot juice

For the Roast Beetroot and Mozzarella:
8 medium beetroots, trimmed and peeled
2 tablespoons of olive oil
2 teaspoons of cumin seeds
300g of mozzarella pearls
A handful of chopped dill

 

Put all the ingredients for the pasta into a food processor and blitz for a couple of minutes.

Scoop out and form into a ball.

It should be a soft dough, so add more flour if it is wet, or a little water if it is too dry.

Dust a work surface with a little flour and knead the pasta well for at least ten minutes.

Cover with cling film and leave to rest for twenty minutes at room temperature.

Divide the pasta into four balls.

Keep three covered in cling film and divide the fourth into three equal lozenge shapes.

Set the pasta machine on the highest setting and roll a lozenge through the smooth rollers into a wide sheet.

Reduce the setting and roll again until it has been through all the settings, ending on the finest.

Let the pasta sheets dry flat while you work all the other little balls into sheets.

Each sheet should dry for about ten minutes before running it through the tagliatelle setting.

Separate the strands of tagliatelle, making sure they do not stick together, then leave them to dry over the back of a chair.

Continue until the pasta is dangling all over the house.

Leave it to dry for at least one hour.

Store in an air-tight container until needed.

Pre-heat the oven to 180°C/160° Fan/Gas Mark 4.

Cut the beetroots into small cubes and place in an ovenproof dish.

Drizzle with the olive oil and scatter over the cumin seeds.

Season with salt and pepper.

Give it a good shake and pop in the oven for 30 minutes, stirring after fifteen minutes.

Once your pasta is cooked, place into warm bowls and scatter over the beetroot, mozzarella pearls and dill.

Serve and enjoy!

Print Recipe
Beetroot Pasta
Making fresh pasta is a great way to spend a wet weekend, as it is fantastic fun. It’s wonderful to do with children as it is so easy and almost impossible to make any mistakes and they love the whole process. The beetroot juice is a magical and transformative addition that turns the dough its sensational pink and gives it a slightly sweet, nutty flavour.
Instructions
  1. Put all the ingredients for the pasta into a food processor and blitz for a couple of minutes. Scoop out and form into a ball. It should be a soft dough, so add more flour if it is wet, or a little water if it is too dry. Dust a work surface with a little flour and knead the pasta well for at least 10 minutes. Cover with cling film and leave to rest for 20 minutes at room temperature.
  2. Divide the pasta into 4 balls. Keep 3 covered in cling film and divide the fourth into 3 equal lozenge shapes. Set the pasta machine on the highest setting and roll a lozenge through the smooth rollers into a wide sheet. Reduce the setting and roll again until it has been through all the settings, ending on the finest. Let the pasta sheets dry flat while you work all the other little balls into sheets. Each sheet should dry for about 10 minutes before running it through the tagliatelle setting. Separate the strands of tagliatelle, making sure they do not stick together, then leave them to dry over the back of a chair. Continue until the pasta is dangling all over the house. Leave it to dry for at least 1 hour. Store in an air-tight container until needed.
  3. Pre-heat the oven to 180°C/160° Fan/Gas Mark 4
  4. Cut the beetroots into small cubes and place in an ovenproof dish. Drizzle with the olive oil and scatter over the cumin seeds. Season with salt and pepper. Give it a good shake and pop in the oven for 30 minutes, stirring after 15 minutes. Once your pasta is cooked, place into warm bowls and scatter over the beetroot, mozzarella pearls and dill. Serve.
Recipe Notes

beetroot pasta homemade

beetroot pasta homemade