Beetroot Tagliatelle

Prep: 30 Minutes, plus 30 minutes resting time for the dough

Cook: 5 Minutes

Serves: 4

Difficulty:

Cuisine:

Saved:

Italian

780

Recipe by: KitchenAid

Something a little different... fresh homemade pasta with the addition of fresh beetroot. This recipe uses the KitchenAid Platinum Stand Mixer KSM156 with the Pasta Roller Attachment by KitchenAid.

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Beetroot Tagliatelle

Ingredients:

1 large (about 250g) fresh unpeeled beetroot, cut into quarters

Olive oil spray

2 tablespoons water & 2 teaspoons white vinegar

350g plain flour

Salt flakes & freshly ground black pepper

3 large eggs

2 teaspoons olive oil

Extra plain flour for dusting

Pasta sauce, for serving

Method:

For best results use the KitchenAid Platinum Stand Mixer KSM156 with the Pasta Roller Attachment
Pre heat oven to 200°C (180°C) and line a baking tray with baking paper. Place the beetroot on the tray and spray with oil. Roast 30 minutes or until very tender. Puree with the water & vinegar to a smooth sauce
Attach the flat beater and mixing bowl to the standmixer. Add the flour, salt and pepper, eggs, oil and 2 tablespoons only of the beetroot puree to the mixing bowl
Mix on speed 2 until mixture just comes together. Change to the dough hook and knead on speed 1 or 2 for 3-5 minutes or until dough is smooth and very soft. Dough can be slightly sticky so a little extra flour can be added if needed
Wrap the pasta in plastic and refrigerate (if desired) to rest for 15 minutes. Cut into 6 even thick slices
Attach the pasta roller to the standmixer. Dust the roller and pasta lightly with a little extra flour
Attach pasta sheet roller to stand mixer. Take one section of dough and pat out to flatten. Adjust the roller setting to 1. Turn mixer to speed 4 and feed the dough into rollers. Fold dough in half and feed through again. Repeat this step twice. Adjusting the rollers to setting 2 then 3, then 4 for each roll
Remove the lasagna sheet to a pasta stand or lightly floured surface. Repeat with remaining dough until you have 6 sheets of pasta
Attach the thick noodle / tagliatelle cutter. Turn the mixer to speed 4. Lightly flour the cutter and pasta. Feed each sheet into the cutter
Lay the tagliatelle onto a lightly floured surface or pasta stand
Bring a large pan of salted water to a rapid boil. Cook the tagliatelle for 3 minutes or until jut tender. Drain well and immediately toss with your favorite pasta sauce

Tips & Hints:

The pasta is softer with the beetroot added. Handle gently.
Flour the pasta and roller / cutter regularly to prevent sticking.
High protein flour is often labelled bread /pasta flour and is available from good supermarkets. It produces superior pasta.