Pink Pasta
- 1 h
- 399 kcal
Besides pretty, this pasta recipe is super tasty! The beetroot juice adds the nutrition a regular pasta doesn’t have. Be sure to try it out - it's super simple!
Ingredients
4 servings
- 1 ¼ cup / 300 ml durum wheat flour
- 1 cup / 250 ml semolina flour
- 3 eggs
- 2 Tbsp beet juice
- 1 tsp salt
- 1½ tsp olive oil
Instructions
- Mix durum wheat and semolina flour into a bowl.
- Combine the eggs, beet juice, sea salt and olive oil into the dry mixture.
- Blend all ingredients together with a spoon or a fork until a dough-like consistency is reached. Or use a food processor and mix until combined.
- Use your hands and knead the dough together. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.
- Create a flat circle from the dough and divide it into four pieces, use a rolling pin or a pasta machine to roll out the dough to your desired thickness.
- Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli.
- Bring water to a boil in a large pot, then add 4 teaspoons salt. Cook pasta until tender but not mushy – 1 to 8 minutes depending on thickness
- Drain immediately and toss with your favorite sauce.
