My own recipe. Beautiful colour, original taste and endless use of this almost 100% vegetable pasta dough. People on gluten-free diet can substitute the semolina flour by gluten-free variant.
Preparation time 120 minutes .. Cooling 30 minutes .. Durability if dried – 1 year
INGREDIENTS .. 4-6 pers
- 250 g cooked, peeled beet
- 450 g semolina flour
- 1 little egg
- 1 tbsp olive oil
- 1 tsp salt
- water, if necessary
First of all cook the beet completely (abut 45 minutes to one hour), let cool down, peel and process to a puree. You can cook the beetroot also for 10 minutes in microgolf.
Blend the ingredients in a food processor. As above, the dough should hold together, but be very stiff and not sticky. Add more flour if your dough is even slightly sticky.
Cover the dough with kitchen film and let it rest in the refrigerator for about 30 minutes.
After is the dough ready to be processed for endless kinds of pasta.