Bright purple pasta dough - Beetroots

Updated at: Thu, 17 Aug 2023 10:03:51 GMT

Step 1

The crucial part is to blend the beets with the eggs and than use this mixture to knead the dough with the four.

Step 2

Incorporate the flour gradually. When the ingredients start to bind together knead by hands with energy. Remember, during this step it is important to stretch and pull your dough while kneading to allow the flour’s gluten to start working and therefore obtain an elastic dough. After a few minutes of working, it will slowly come together and result in a smooth and homogeneous dough. Remember to check the humidity of the doughs, if too sticky to your hands, feel free to dust with flour, if too dry and not binding, you can add a touch of the wet ingredients or even a splash of water.

Step 3

When ready, wrap your dough in film and leave to rest for about 30 minutes, this will allow the dough to ‘relax’ and not be too elastic when shaping your pasta.

Step 4

Proceed to roll the dough into sheets. If you have a wooden board great, if you don’t a clean surface will work.

Step 5

Slice the pasta and flatten them with a rolling pin. With the help of a pasta machine, roll the pasta out. (This can also be done by hand using a rolling pin and elbow grease as well). Pass the pasta gradually from the largest setting to the medium or thinner setting according to the shape you are making.

Step 6

Once you will cook your pasta it is fundamental to don't overcook it, the less it boil the better and more important don't smother it in sauce and let it boil in it. When making ravioli for example I simply boil them and glaze them with butter or oil and then place them on top of the sauce of choice.

Step 7

I hope it makes sense.

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