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Beetroot Pasta

beetroot pasta

Looking for a sneaky way to get beetroot into your family meals, how about using the beetroot powder when making your home-made beetroot pasta?

Serves 6 people

Ingredients 

4 large eggs
2 cups strong flour
1⁄2 semolina flour
12 g Zingology Beetroot powder

Method for dough

Sift the flours into a large bowl and make a well in the centre.

Break the eggs into the well and add the Zingology Beetroot powder and whisk lightly with a fork. Use the fork to gradually incorporate the flour into the egg mixture.

Once the mixture is too thick for the fork, start to use your fingers. When the dough has come together, take out of the bowl and knead on a lightly floured bench. Knead for ten minutes, if the dough is a little sticky sprinkle with a little flour.

The dough is the right consistency when it bounces back if you press a clean, dry finger into the centre.

Roll the dough into a ball and wrap it with cling film and rest on the bench for twenty minutes before using.

Method for making Pasta

Attach a pasta machine to the side of a workbench and adjust the machine’s rollers to the widest setting. Spread about 4 clean, dry tea towels over the work surface close to the pasta machine.

Unwrap a portion of dough and use the palm of your hands to flatten it into a rectangle. Dust the rollers with flour and roll the dough portion through. Dust again with flour and repeat on the same setting. Fold in the shorter sides of the dough to meet in the centre to form a smaller rectangle and feed through the machine again. Repeat this process 5-6 times or until smooth.

Reduce the width between the rollers by 1 and roll the dough through as before. Repeat the process, reducing the setting each time until the dough is 1-1.5mm thick. The settings on all pasta machines vary. The last setting on some machines may roll the dough too thin, resulting in it sticking to the rollers and tearing. So be careful to only reduce the setting and roll the dough until it reaches the desired thickness.

Spread the pasta sheet over the clean tea towels. When laying out the pasta sheets, they must not touch or overlap each other as the moist pasta will stick together.

Repeat steps 3-4 with the remaining portions of dough.

Set the pasta sheets aside for 10-15 minutes (depending on the temperature in your kitchen) or until dry enough not to stick together but pliable enough not to crack. Trim the edges of the pasta. Cut into 14 x 25cm pieces to make lasagne sheets or see step 8 to make fettuccine.

To cut the pasta into fettuccine by hand, loosely roll up a pasta sheet starting from the shortest end. Trim the ends and discard.

Use a sharp knife to cut the pasta crossways at 5mm intervals. Unravel the pasta. To cut pasta into fettuccine using the pasta machine, you will need a fettuccine cutting attachment. Fit the machine with the attachment and feed the pasta sheets, one at a time, through the fettuccine attachment.

Cook immediately or store individual portions as loose nests.

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