Beetroot tagliatelle

Another nice recipe for beetroot. After the ravioli k had some dough over so I decided to make tagliatelle.

Preparation time 45 minutes .. Durability dried up to one year



Prepare the dough as described in the recipe of the link.

Sprinkle the work surface well with the flour and roll the dough into a large and very thin square. Sprinkle generously with the flour and fold in half. Flour him again and fold the second time. Cut the dough into thin strips, we open the door and place on a floured et the worksheet.

Take every time just four strips and roll them in your hand until you’ve made a litter of. Put the “nest” of tagliatelle on a floured surface and let dry completely.

Store in a box or glass with lid.

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