Beetroot Pasta

Beetroot pasta works great with all pasta dishes. It also adds a nice bit of colour to the plate.

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Ingredients Serves 2
Preparation time: 45 mins

• 1 egg
• 75 g beetroots (cooked)
• 150 g flour

The beetroot replaces one of the eggs you would normally have when making plain pasta.

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Making the dough:.

1. Cook the beetroots until soft.
2. Peel the beetroots.
3. Cut the beetroots in half and put them in a food processor.
4. Add 1 egg and some salt.
5. Mix the beetroots and egg well.
6. Put the flour on a (preferably wooden) surface, forming a ring.
7. Put the egg and beetroot mix into the centre of the ring.
   
8. Using a fork, start mixing the egg and beetroot mix into some of the flour.
9. Once the egg and beetroot are incorporated use your hands to knead the dough.
   
10. Knead until the dough is fully mixed; it should hold its shape and feel moist but not sticky. Don’t worry if all the flour hasn’t been absorbed into the mixture.
11. Wrap the dough in clingfilm and leave to rest at room temperature for about 20-30 minutes.

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For information on rolling the pasta, see our pasta guide.