Beets in Tagliatelle is a lovely pink!

June 9, 2013

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You know that lovely pink-coloured pasta you see in fancy grocery stores with really fancy sounding Italian name brands? They sometimes costs more than you’d like to pay for noodles and well, I’m happy to say that it’s actually something that is quite achievable at home. I had a mid-sized, organic red beet sitting in my pantry since my previous grocery shopping spree and it needed to be used because it’s actually taking up too much space! I wasn’t really in the mood for roasting it, much less eating it in a salad but I did like the idea of pureeing it into a smooth paste and converting it into tagliatelle.

This post is a recipe on how to make pink tagliatelle with beets and you can easily use this recipe to create other pasta shapes as well. But the general rule is that the thicker the pasta strands, the heavier your sauce should be. So meat sauces like vegetarian ragu would go really well with tagliatelle. And I make a mean ragu, you won’t even miss the meat! Yes, I said it, meatless ragu. And let’s see how long this post gets. Maybe I should honour my ragu with a post of its own. Let’s see.

Before you start:
Remember to cook your beets, it takes 45 minutes | You will need extra flour handy | Beets stain, so be careful | It will take some kneading to make the dough smooth, so use your bread machine or a food processor if you’d like | Make sure you cook your pasta in boiling, salted water | If you let your pasta dry out a little, it retains its vibrant colour better

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