Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, homemade beetroot pasta dough #authormarathon. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
How to make beetroot pasta dough Firstly I roast the beetroot wrapped in tin foil with a little salt and olive oil. It usually takes about an hour to roast in the oven until a knife can be inserted easily. The skin comes away very easily once it's roasted. Toss beets with oil and a large pinch of salt.
Homemade Beetroot Pasta Dough #authormarathon is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Homemade Beetroot Pasta Dough #authormarathon is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook homemade beetroot pasta dough #authormarathon using 5 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Homemade Beetroot Pasta Dough #authormarathon:
- Get 2 cups flour
- Prepare 4 tablespoons beetroot puree
- Take 1 teaspoon salt
- Prepare 1 teaspoon olive oil
- Get 3 eggs
PLACE your flower on a dry surface and create a well in the middle. To make pasta: Make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs, beet puree and any other flavorings you choose. Using a fork, beat together the eggs, oil and flavorings and begin to incorporate the flour starting with the inner rim of the well.
Instructions to make Homemade Beetroot Pasta Dough #authormarathon:
- Make well in center of flour, add salt and oil. Whisk to combine
- Add beetroot puree (boil beetroot 45 minutes, drain water and blend till smooth
- Use fork to start bringing mixture together
- Mix until dough starts to come together
- Use your hands and start kneading
- Knead until dough is elastic and smooth in texture. Cover with cling film let rest 30 minutes
- Divide dough into four equal pieces
- Roll into a long thin rectangle. This dough requires lots of flour to keep it from sticking to surface while rolling
- Fold both sides half towards the center
- Fold half again, make sure there is enough flour between layers so they don't stick together
- Make the last fold over itself
- Use sharp knife to cut strips across the dough all the way through
- Unravel carefully to loosen the strips. Since the dough is soft, lay the strips in a a single file on a surface to dry out before cooking
Make a well in the middle of the flour and add the eggs, beet puree and any other flavorings you choose. Using a fork, beat together the eggs, oil and flavorings and begin to incorporate the flour starting with the inner rim of the well. The root vegetable is boiled and puréed before it's mixed into the dough. The result is a neutral-flavored pasta that pairs well with a wide range of different sauces and fillings. Note: For more pronounced flavor with the same vibrant color, douse the raw beets in olive oil, salt, and pepper.
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