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Beetroot Tagliatelle
Beetroot Tagliatelle is a traditional Italian recipe for a classic pasta made with a combination of grated beetroot and wheat flour (so it's coloured red). The full recipe is presented here and I hope you enjoy this classic Italian version of: Beetroot Tagliatelle.
prep time
30 minutes
cook time
20 minutes
Total Time:
50 minutes
Serves:
6
Rating: 
Tags : Vegetarian RecipesVegetable RecipesItaly Recipes
This is a recipe for classic red tagliatelle that's made with grated beetroot in addition to the standard durum wheat flour
Ingredients:
100g finely-grated beetroot (with any juice)
360g durum wheat flour
2 eggs
generous pinch of salt
generous pinch of freshly-ground black pepper
Method:
Sift the flour onto a pastry board and add the grated beetroot, beetroot juice, salt and black pepper. Mix well then form a well in the centre and break the eggs into this. Knead the dough quickly with your hands to form a smooth ball. Cover with a cloth and set aside to rest at room temperature for 30 minutes.
At the end of this time divide the ball into three equal pieces and pass through the rollers of a lightly-floured pasts machine (number 3 setting) until you have obtained a smooth and elastic sheet. Now pass this sheet through the cutting blades to obtain tagliatelle that are not too wide. Spread these out onto a cloth and allow to dry at room temperature for 15 minutes.
To cook add the tagliatelle to a bowl of well-salted, boiling water and cook for about 2 minutes, or until just al dente.
